Abstract: All black rice, black beans and black sesame are of high nutrition and health value. In the present study, black rice, black beans and black sesame were used to develop a composite beverage. One-factor-at-a-time and orthogonal array design methods were employed to optimize the manufacturing process. Baking at 150 ℃ for 10 min was found optimal for black rice. The optimal gelatinization condition for black rice slurry was cooking at 90 ℃ for 20 min. The optimal hydrolysis parameters for black rice slurry were hydrolysis at 80 ℃ for 60 min with 0.3% high-temperature amylase followed by with 0.2% alkaline proteinase for another 50 min at 60 ℃. The best composite beverage with delicate taste, rich nutrition and good stability was obtained using the process: black rice, black beans and black sesame slurries were mixed at a ratio of 5:2:3, diluted with a 2-fold volume of water, added with 6% sucrose, a composite stabilizer consisting of 0.1% CMC, 0.5% sodium alginate and 0.12% xanthan gum, and a composite emulsion composed of 0.02% sucrose ester, 0.06% trimeric ester and 0.16% polymannuronicate, double-homogenized at 60 ℃ and 25 MPa, and finally sterilized at 110 ℃ for 30 min.

Key words: black rice, black beans, black sesame, compound beverage