以芦荟、金银花、蜂蜜为主要原料，研制复合功能营养口服液。对加工过程的护色、酶解和稳定剂选择等进行了探讨。试验表明葡糖酸内酯为最佳护色剂，添加量为0.05 mg/ml；β-环糊精为最佳稳定剂，其添加量为0.1%；使用α-淀粉酶和果胶酶进行酶解，得到芦荟汁的流动性好；通过正交实验和感官评定确定了复合营养口服液的最佳配方：芦荟汁（v/v）20%，金银花汁（v/v）10%，蜂蜜（v/v）1.0%，元贞糖0.3 mg/ml。产品具有芦荟和金银花的天然风味。

Complex functional and nutritional oral liquid was produced using aloe, honey suckle and honey as materials and protection of color, enzymatic hydrolysis, selection of stabilizer were also discussed. The result showed that the optimal color fixative, color fixative dosage, stabilizer and stabilizer dosage were gluconic acid lactone, 0.05 mg/ml, β-cyclodextrin and 0.1%, respectively. After hydrolyzed by α-amylase and pectolase, aloe juice with good fluidity was obtained. The best formula of the complex functional and nutritional oral liquid was determined by orthogonal design and sensory evaluation and the optimal aloe juice concentration, honey suckle juice concentration, honey concentration and table sweet concentration were 20%(v/v), 10%(v/v), 1.0%(v/v) and 0.3 mg/ml, respectively. The product has natural flavor of aloe and honey suckle.