Abstract:The apple and pea were used as raw materials to produce a new beverage.The effects of volume ratio of apple juice and pea juice，white sugar addition，citric acid addition and compound additive addition on the sensory estimation of compound beverage were investigated.The processing technology of compound beverage was optimized through single-factor experiments and response surface methodology.The optimal conditions were determined as follows：the volume ratio of apple juice and pea juice was 1 ∶1，white sugar addition 3%，citric acid addition 0.5%，compound additive addition 0.7%，under such optimal conditions，the optimal sensory score was 86.3，which was close to the estimated value.