中文摘要：

以黑豆、花生为主要原料,经烘烤、磨浆、调配等工序研制黑豆花生复合饮料。通过正交试验,以感官鉴定评分为考察指标,研究了黑豆花生复合饮料的配方及稳定剂添加比例。试验结果表明：采用50%黑豆浆、40%花生浆、加糖量5%的饮料配方时,感官品质最佳;添加0.1%蔗糖酯、0.05%羧甲基纤维素钠、0.05%海藻酸钠制成的饮料稳定性较好。

英文摘要：

After baking,pulping,deployment and a series of processes,the compound beverage using black beans and peanuts as the main raw material was developed.The formula of black beans and peanuts compound beverage and the stabilizer adding proportion were determined through orthogonal experiment.The results show that 50% of black soybean milk mixed with40% of peanut pulp and 5%of sugar,the sensory quality of beverage is the best;adding 0.1%of sucrose ester,0.05% of sodium carboxymethyl cellulose and 0.05% sodium alginate,the beverage stability is better.