Abstract:In this study，used purple sweet potato and soybean as the main material， according to the production process of beverage with momordica grosvenori and sugar. Then mixed with certain proportion and added moder－ ate amount of stabilizer. By the method of sensory evaluation， prepared a popular high protein compound drinks for mass taste. First， determined the influence of sensory score with added amount of purple sweet potato， soy－ bean， mangosteen grosvenori， white sugar on the beverage by single factor experiment， then used L9（34）orthogo－nal test to optimize and determine the best preparation technology of high protein compound drinks. The experi－ mental results showed that the optimal process was purple sweet potato juice 40 mL， soybean juice 25 mL， mo－ mordica grosvenori juice 30 mL and sugar 6 g， under this condition， the high protein compound beverage with purple sweet potato and soybean was suitable for mass taste.