Abstract:A rose-sugarcane juice beverage was developed with sugarcane juice and dried rose flowers as the main raw materials. Single factor experiments were conducted to investigate the effects of the original juice concentration and the addition amounts of white granulated sugar，citric acid，and xanthan gum on the sensory score of the beverage. According to the results of single factor experiments，an orthogonal experiment was designed to optimize the formula of the rose-sugarcane juice beverage. The optimal formula was as follows：the mixture of rose tea fusion with sugarcane juice at a volume ratio of 4∶3，original juice concentration of 60%，citric acid addition at 0.08%，white granulated sugar addition at 5%，and xanthan gum addition at 0.15%. The sensory score of the rose-sugarcane juice beverage prepared with the optimal formula was 92.12. The prepared beverage was transparent and clear and presented a uniform and stable texture and a light yellowish-brown color. It had a rich and harmonious rose aroma and the unique fragrance of sugarcane juice. The beverage tasted sweet-sour balanced，soft，refreshing，delicate，and mellow.