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 Opuntia dilleniihaw and Pineapple showed that the optimum formulation was 35% of the clear juice of Opuntia dilleniihaw and pineapple, 0.2% of citric acid potassium, 8% of sucrose, 2.8%of honey, 0.4% of citric acid and 53.6% of water. In a small -scale production experiment, it was concluded that the optimum stabilizer combination was 0.20% of CMC-Na+0.01% of xanthan gum+0.15% of pectin.

Key words: Opuntia dilleniihaw, pineapple, the juice of Opuntia dilleniihaw and pineapple, processing technology, prescription, main technique points