中文摘要：

以山药和葡萄为主要原料制备复合饮料，采用单因素试验得出山药与水的最佳配比为1：6（g：g）；在单因素试验基础上，经Box—Behnken响应面优化法，最终确定山药葡萄复合饮料的最佳配方为白砂糖添加量5．17％，柠檬酸添加量0．16％，山药汁：葡萄汁配比值0．59，在此配方下山药葡萄复合饮料感官评分为92．10分。采用正交试验确定了产品的最佳稳定剂配方，即黄原胶添加量0．15％，CMC添加量O．30％，海藻酸钠添加量0．10％。

英文摘要：

In this work, yam and grapes are used as the main materials to produce a new kind of compound beverage. In an attempt to reach a better sensory quality, we carry out a lot of studies. Firstly, the optimum of grinding process is achieved by adding 1/6 weight of water for yam using single-factor tests. Then, the formula of the compound beverage is optimized by the Box-Behnken response surface methodology （RSM） . The optimum formula of the compound beverage is to mix yam juice and grape juice in the weight ratio of 0.59 with the addition of 5.17% sucrose and 0.16% citric acid and the sensory score under the optimal conditions is 92.10. Finally, the optimum composite stabilizer is a mixture of 0.15% xanthan gum, 0.30% CMC and 0.10% sodium alginate determined by the orthogonal experiment.