Abstract:Through the polysaccharides was extracted from the burdock and the red jujube， and the formulation conditions was optimized， the mixture ratio of burdock leaching juice and red jujube leaching juice， sucrose content， mixed acid adding amount were three factors influencing factors for the response surface experiment. Designing the response surface experiment by Design - Expert 8.0， the optimization process conditions of bur－ dock jujube compound drink is that the mass ratio of red jujube and water was 1 ∶ 7， twice extraction， the mass ratio of burdock and water was 1 ∶ 8， the volume ratio of burdock root extract and red jujube leaching juice was 1 ∶ 3， the sucrose content and the mixed acid adding amount were 6.01 % and 0.04 %. In this way the bur－ dock jujube compound beverage quality is the best and solution stability is the most stable.