Abstract: Aloes and tea fungus are used as the main raw materials to research and produce a composite fermented beverage integrated with traditional tea fungus production methods. Through orthogonal test and analysis of variance with adding the volume of aloes, vaccination volume, temperature and time as factors, the best formula and conditicns in fermentation process is obtained. The optimum formula is aloe juice 20%, tea vaccination size 15%. The best conditions are: fermentation period 5d, temperature 30℃. Fermentation liquid is a little sour and fragrant, bacteria is transparent egg membrane with utilization of high-sugar and low-cost, the fermentation time is also short. This study provides a new approach for using aloes and enriching tea drinking production.

Key words: aloes, tea fungus, orthogonal tests, compound beverage, fermentation technology