The technology of compounded beverage water chestnut and tamarind was studied in the paper. The best clarifying condition and the best formula for the compounded beverage were found out.

• 对马蹄、罗望子复合饮料的加工工艺进行了研究,确定了马蹄、罗望子果汁各自的最佳澄清工艺和复合饮料的调配参数。