以山茱萸、羊栖菜为原料，探求山茱萸羊栖菜保健饮料研制的最佳工艺。通过对浸提时间、温度、pH值和风味调配试验配比的单因素和正交试验研究，得出最佳工艺条件为：山茱萸浸提温度为80℃，时间为1h，pH为3.3；混合浓缩液在3500r／min下离心20min。确定最佳风味配方为：山茱萸提取液加入量40ml／100mL、羊栖菜提取液加入量30ml／100mL、结晶果糖9．0g／100ml、柠檬酸2．5g／100mL。%In order to determine the process of cornel drink,the Dogwood and Sargassum were selected as row material. Through the study of monopolar factors like the grain size, extraction temperature,extraction time and pH, the main affecting factors were decided. After the orthogonal experimental results of these main affecting factors, the best extraction condition was shown as follows： extraction temperature 80 ~C for a hour, pH value 3.3. Centrifuge the matured and concentrated liquid with 3500 r / rain for 25 minutes. The optimum formula was determined： the extract of Dogwood 40%, the extract of sargassum 30%, crystalline fructose 9.0 g and citric acid 2.5 g（ 100 mL liquid ratio）.
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