The Schisandra chinensis tea beverage was made with the fresh twigs and leaves of Schisandra chinensis as the principal material and then mixed with the essence or extracts of medlar and longan. The sugar, total acid and taste of 15 popular Schisandra chinensis tea beverage were determined and analyzed, so as to determine its flavor and sugar-acid ratio through the orthogonal experiment. According to the taste of Schisandra chinensis tea beverage, 8 flavors of green tea beverage and 8 flavors of ice black tea beverage were designed and produced with 10％ of Schisandra chinensis extracts (V/V), 50 - 100 g,/L sugar, O. 4 - 4.0 g/L acid, 4％ of medlar and longan extracts (V/V) or 0.05％-0.06％ of essence (V/V). Through the evaluation of the sensory quality, 8 kinds of Schisandra chinensis tea beverage with good taste and flavor were produced, which had broad development prospect.%以五味子嫩枝叶为主要原料,辅以枸杞和桂圆的浸提汁或香精,研制五味子茶饮料.对市场上流行的15种茶饮料进行糖度、总酸的测定和口味分析,在此基础上采用正交设计法确定五味子茶饮料的口味和糖酸比.对五味子茶饮料的口味进行设计并加工出8种口味五味子绿茶饮料和8种口味的五味子冰红茶饮料,确定配方中原汁量占10%(v/v),糖度50～100 g/L、酸度0.4～4.0 g/L.调味汁占4%(v/v)或香精0.05%～0.06%(v/v).经过感官质量评定后,研制出了8种口味和口感都非常适宜的五味子茶饮料,具有较好的开发前景.
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