With mandarin orange and lemon as raw materials, research Mandarin Orange & Lemon compound beverage production process and process optimization. The Design-Expert 7.0 software was used to design the experiment. The sensory evaluation of mandarin orange and lemon compound beverage was used an indicator. The experiment data was analyzed by response surface analysis method. The results showed that: the proportion of beating mandarin orange and lemon was 3:1; the additive amount of mandarin orange lemon juice was 35.33%; the additive amount of sugar was 5.22%; the additive amount of citric acid was 0.11%. On this condition the value of sensory score of mandarin orange lemon compound beverage was 85.62 points. The beverage was not only good flavor and taste but also satisfactory color, as well as suitable for industrial production.%以蜜橘和柠檬为原料,研究蜜桔柠檬复合饮料的制作工艺,并对工艺进行优化.采用Design-Expert7.0软件设计实验并通过蜜橘柠檬复合饮料的感官评分作为指标,并对实验数据进行响应面分析,结果表明:蜜橘柠檬鲜果打浆比例3∶1、蜜橘柠檬汁35.33％、白砂糖5.22％、柠檬酸0.11％.在此条件下蜜橘柠檬汁复合饮料感官评分值为85.62分,得到的这款饮料色泽风味佳、口感好,适合于工业化生产.
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