The results in Table 4 show that the amount of sucrose had no remarkable effect on the TA of the beverage, and had no positive correlation with the sensory evaluation scores. The sensory evaluation score of the beverage with 12 g of sucrose was the lowest. The sensory evaluation score of the beverage, where 8 g of sucrose were added, reached the maximum score of 88, which indicated that sucrose concentration of 8 g/100 mL was the optimum sucrose concentration.