Study on the processing technology for compound beverage of Auricularia auricular and Red jujube

The compound beverage was produced by using Auricularia auricular and Red jujube as the raw materials.The pH, rate of deposition and sensory scores were evaluated as the criteria.The proportioning of Auricularia auricular and Red jujube, the amount of white sugar, citric acid, stabilizing agent and the sterilizing conditions were studied in this paper through the single- factor tests and orthogonal test, all of which determined the optimal technological parameter.The result presented that the optimal proportioning of Auricularia auricular and Red jujube was 3 ∶ 7, the amount of white sugar was 6.5%, citric acid 0.2%, stabilizing agent 0.4%, the sterilizing conditions was 85⁹0℃, 20min.