A process of aloe and pumpkin suspended beverage which use aloe and pumpkin juice as the main raw materials and take citric acid and sugar for minor materials was studied. The optimum proportions of aloe, pumpkin juice, sugar and citric acid were determined by through orthogonal test design and sensory evaluation. The results showed that the best taste was a combination of 15 percent of aloe juice, 10 percent of pumpkin juice, 10% of sugar, 0.15% of citric acid, 0.08% of stabi...
