The compound beverage was made with mung bean and hawthorn as the raw materials.The processing technology was studied to determine the best ratio of sugar to acid value through orthogonal test.

• 以绿豆、山楂为原料制作复合果蔬汁饮料,以感官评定为指标,引用正交试验,对加工工艺进行研究,确定出最佳糖酸比。