Abstract: Variance analysis of the data of an orthogonal test to study different processing technologies and formulations for the production of natural drinks made from Chinese date, lily lotus, wheat and Licorice showed that the optimum formulation was 35% of the clear juice of Chinese date, lily, lotus, wheat and licorice, 0.3% of citric acid potassium, 8% of sucrose, 2.6%of honey, 0.2% of citric acid and 53.9% of water. In a small -scale production experiment, it was concluded that the optimum stabilizer combination was 0.10% of CMC-Na+0.10% xanthan gum+0.01% pectin.

Key words:  , Chinese date； lily； lotus； wheat； licorice； processing technology； formulation； main technique points；