Abstract:Based on the sensory evaluation and process analysis of commercially available freeze-dried solid beverages of A.melanocarpa,this study optimized key sensory processes for freeze-dried instant solid beverages of A.melanocarpa and conducted sensory evaluations.Results indicated that the combined color protection treatment using vitamin C （VC） and β-cyclodextrin （β-CD） achieved the best color retention effect.The total anthocyanin,total polyphenol,and total flavonoid content of the freeze-dried instant solid beverages of A.melanocarpa after color protection were 3.37,35.18,and 2.71 mg/g,respectively.When a mixture of white granulated sugar and sucralose in mass ratio of 1∶1.5 was added as the sweetener,the freeze-dried instant blocks of A.melanocarpa exhibited the highest sweetness,sourness and overall acceptability.Meanwhile,the instant freeze-dried powder of A.melanocarpa,with a mixture of white granulated sugar and rock sugar in mass ratio of 1∶1.5 ratio as a sweetener,demonstrated better sweetness,sourness,taste,aroma,appearance and overall acceptability.