Abstract: Variance analysis of the data of an orthogonal experiment to study different processing technologies and formulations for the production of natural drinks made from Aloe showed that the optimum formulation was 35% of the clear juice of Aloe, 0.3% of citric acid potassium, 6% of sucrose, 2.6%of honey, 0.3% of citric acid and 55.8% of water.In a small -scale production experiment, it was concluded that the optimum stabilizer combination was 0.11% of CMC and 0.10% of algae-acid- sodium-natrium.

Key words: aloe, the juice of aloe, processing technology, prescription, main technique points