Abstract:Using black garlic and red jujube as raw materials，black garlic juice and red jujube juice were obtained by extraction method to prepare black garlic and red jujube solid beverage. Based on the sensory score as the response value，the processing technology of black garlic jujube solid beverage was optimized based on the response surface analysis method. The results showed that the optimum processing conditions of black garlic jujube solid beverage were as follows：the mass ratio of black garlic juice to jujube juice was 3∶2，the addition amount of milk powder was 3%，the addition amount of maltodextrin was 10%，and the spray drying was carried out under the conditions of inlet air temperature180 ℃ and feed rate 25%. The prepared black garlic jujube solid beverage had uniform color，soft taste，unique flavor and good solubility. The solid beverage had a moisture content of2.3%，an arsenic content of0.9 mg/kg，a lead content of0.5 mg/kg，a total number of colonies≤500 CFU/g，an Escherichia coli group≤10 CFU/g，and a mold≤25 CFU/g. No pathogenic bacteria were detected. The physical and chemical indexes and health indexes of the products were in accordance with the requirements of GB 5009.3—2016 National food safety standards Determination of moisture in food，GB 5009.11—2014Nationalfood safety standards Determination of total arsenic and inorganic arsenic infood，GB 5009.12—2017 National food safety standards Determination of lead in food and GB 7101—2022 National food safety standards Beverage.