The preparation of raspberry drink was studied. For the extraction of raspberry, the best conditions was determined by L16 (44) orthogonal experiments and as follows: extraction time of 10 h, extraction temperature of 100 ℃, pectinase dosage of 3200 U/mL (added in the former handling period) and the pH value of 4. Through L9 (34) orthogonal experiments, the optimum formula of the raspberry drink was determined as follows: raspberry extract amount of 35%, white sugar concentration of 25 g/L and citric acid concentration of 3.5 g/L. The ginger-raspberry drink was yellowish, clear and transparent with a mild bitterness, acid taste and the special aroma of raspberry aroma.
