Abstract:Using vine tea as the base material，the optimal conditions for extracting a vine tea compound beverage were determined through a single factor experiment.The response surface method was used with a sensory score as an index to optimize the proportions of a vine tea extraction including orange juice，sucrose，and citric acid.The use of combined thickeners to stabilize the mixture in terms of altering the turbidity of the complex beverage was evaluated.The results showed that the optimal conditions for extracting vine tea were a temperature of 80℃，a heating time of 30 min and a tea to water ratio of 1∶100 （g/mL）.The best formulation was obtained by mixing 60 mL/100 mL of vine tea extract with 7.5 mL/100 mL orange juice，8 g/100 mL sucrose，0.06 g/100 mL citric acid，0.10 g/100 mL carboxymethylcellulose-Na（CMC-Na），0.02 g/100 mL guar gum and 0.08 g/100 mL sodium alginate.The product obtained by this formulation was pale yellow in color，with a rattan tea fragrance，a mild taste and good stability.