Abstract:To develop a juice-type Rosa roxburghii Tratt.carbonated beverage with below 10% of Rosa roxburghii Tratt.juice content，Rosa roxburghii Tratt.juice，xylitol，and sour agents（citric acid∶sodium citrate=1∶1，mass ratio）were used as the main raw material，with the comprehensive sensory score of the product as the main indicator.Single-factor and response surface experiments were employed to explore the optimal formula of juice-type Rosa roxburghii Tratt.carbonated beverage.The results of the single-factor experiment showed that the optimal addition of Rosa roxburghii Tratt.juice，xylitol，and sour agent was 8%，8%，and 0.14%，respectively.Response surface test results indicated that the optimal formula for the beverage was the addition of 8%Rosa roxburghii Tratt.juice，8% xylitol，and 0.14% sour agent.Under these conditions，the juice-type Rosa roxburghii Tratt.carbonated beverage produced exhibited a uniform and transparent light yellow color，with a suitable sour and sweet taste，a special Rosa roxburghii Tratt.aroma and taste，a uniform distribution of tissue morphology，and no precipitation or flocculation.The study on the storage stability of beverages showed that compared to vacuum filtration，centrifugal filtration is more conducive to inhibiting the formation of precipitates and floccules in juice-type Rosa roxburghii Tratt.carbonated beverages；Secondly，low-temperature and dark storage is beneficial for delaying browning.