Abstract:In order to obtain the optimum formulation of Ross roxburghii Tratt juice beverage，selecting the fruit of Ross roxburghii Tratt fruit and honey as main material，and taking the sensory quality and light transmittance of the beverage as experiment index，the influencing of drying temperature and the contents of stevioside，citric acid，honey，β-cyclodextrin，fructose syrup and sodium isoascorbate on the beverage quality were studied in this paper.Based on single factor experiments，the Box-Behnken response surface experimental design was used to optimize the formulation of Ross roxburghii Tratt juice beverage.The results showed that drying temperature higher than 45℃was not conducive to the beverage.The cube regression model was the best fitting effective model，the R2value was 0.999 5，and the correcting R2value was 0.997 6，the best formulation optimized by the model of Ross roxburghii Tratt juice beverage was composed of stevioside 0.13 mg/mL，citric acid 1.44 mg/mL，honey 0.053 g/mL，honey syrup 0.062 g/mL，β-cyclodextrin 0.2 mg/mL-0.3 mg/mL，sodium isoascorbate 0.4 mg/mL-0.6 mg/mL.And the relative error between optimal predictive value and experimental value was 0.33%，indicating the cubic regression model and optimized formulation were reliable and feasible.