研究了全柚果汁饮料生产中的关键技术条件，包括风味配方、稳定剂配方及均质条件，结果如下：全柚果汁最佳配方为：原汁加量为8%，蔗糖加量10%，柠檬酸加量0.06%，黄原胶加量0.05%，CMC加量0.16%及琼脂加量0.06%，混合均匀后采用压力为20 MPa、40 ℃左右的条件均质3次，果汁中微粒较均匀且不易附聚，杀菌后产品稳定性好，酸甜适口，柚子风味浓郁，苦味淡，各项理化指标均较优。

The key technologies for development of a pomelo juice bevereage were investigated in this paper, including flavor formula, stabilizer formula and homogenization conditions. The results showed that the optimum formula of the pomelo juice beverage was 8% whole pomelo juice, 10% sugar, 0.06% citric acid, xanthan gum 0.05%, CMC 0.16% and agar 0.06%. The pomelo juice beverage mixed was homogenized for three times under the pressure of 20 MPa at about 40 ℃. The microparticles in the pomelo juice beverage were well-distributed and not easy to agglomerate. The beverage had good stability after sterilization and showed a sweet and sour taste, a rich pomelo flavor and a lighter bitterness. And the product showed better physicochemical indices when prepared under optimum conditions..