茯苓、薏仁、葛根、甘草、红枣为原料，以黄原胶、果葡糖浆为辅料，通过单因素和多因素正交试验，优化茯苓薏仁爽的最佳配方与加工工艺。结果表明产品的最佳配方为：茯苓：葛根的最佳比例为1:0.6、最佳添加量为6.00%、薏仁0.75%、甘草0.65%、红枣1.25%、黄原胶0.18%、果葡糖浆5.50%；全部原料熬煮时间30 min。经测定100 mL产品中含有茯苓多糖59.80 mg，葛根素45.00 mg，可溶性固形物4.50。产品甘甜爽口、祛湿降火。

The optimal formula and procession parameter of a new cool beverage containing Poria, Coix and other additives (the root of kudzu vine, liquorice, red dates, xanthan gum and sirup) were studied by one factor and orthogonal test. The results showed that the optimal formula of cool beverage contained 6% of the mixture of poria and the root of kudzu vine (1:0.6), 0.75% of Coix, 0.65% of liquorice, 1.25% red dates, 0.18% xanthan gum and 5.50% sirup. The best cooking time was determined as 30 min. Analysis of 100 mL product showed that the product contained 59.80 mg tuckahoe polysaccharide and, 45.00 mg flavone of the root of kudzu vine. The soluble solid was 4.5. The beverage tasted sweet and delicious.

广东省大学生创新训练项目资助（1107812069）和广州大学挑战杯项目