Taking the fruits and vegetables like purple sweet potato, jujube, hawthorn as the main raw materi-als, the formula, processing technology and key technology of the compounded beverage was studied in this pa-per. On the basis of the study with different proportions, the best formula of the compound beverage was ob-tained as follows:the ratio of purple sweet potato, jujube and hawthorn is 64.5:21.0:14.5 (percent by vol-ume). The optimized formula of the compound beverage was obtained by orthogonal method, which was 95%of compound juice including purple sweet potato juice, jujube juice and hawthorn juice, 4%of sugar and 0.06%of citric acid. The compound beverage has a purple color with the proper acidity and sweet taste. The compound-ed beverage releases the strong aroma of purple sweet potato and jujube smells, and is a natural drink with high nutritional value.%选择紫甘薯、大枣、山楂等果蔬为主要原料,研究复合饮料的配方、加工工艺和关键技术.通过不同配比的研究,找出复合饮料的最佳配比为:紫甘薯汁:大枣汁:山渣汁=64.5:21.0:14.5(体积比).利用正交试验筛选出该复合饮料的最佳配方为:复合汁(紫甘薯汁、大枣汁、山渣汁)95%,蔗糖4%、柠檬酸0.06%.该复合饮料色泽紫红,口感好,酸甜适口,具有浓郁大枣和紫甘薯的复合香气,是一种营养价值较高的天然饮品.
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