[Objective] The study aimed to explore technology and formula of walnut- roxburgh rose beverage. [Method] With walnut and roxburgh rose as the main raw material, technology and formula of walnut-roxburgh rose beverage was study by or- thogonal test. In addition, effects of emulsion stabilizers were investigated. [Result] The great emulsifying effect could be achieved by composite emulsion stabilizer at 0.40%. The orthogonal test showed that the optimum formula of walnut-roxburgh rose beverage was composed of 24% walnut milk, 16% cili juice and 12% sugar, with pH of 4.0. The product with stable organization state, pleasant sweetness and sourness may be prepared. [Conclusion] The study laid the foundation for production of walnut-roxburgh rose beverage.
