Functional beverages were prepared using mulberry leaves and figs as the main ingredients.The process of mulberry leaf and fig functional beverage was optimized by a single-factor test and response surface methodology,and the physicochemical properties of the beverage were also determined.The results showed that the optimal process of the functional beverage was 40.70%of mulberry leaf infusion,44.37%of fig infusion,6.22%of sugar,and 0.20%of citric acid.The pH value of the functional beverage was 4.03,and the soluble mat-ter content was 7.8%.The total acid was 1.27g/L,and the total sugar was 9g/100mL.The beverage was brownish-yellow,bright and clear,sweet and sour.The taste is smooth and delicate,with a fresh and comfortable throat feel-ing.
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