Abstract:A new compound beverage was prepareed by Auricularia auricular and Lycium ruthenicum Murr.as raw materials with the addition of citric acid，honey，carboxymethyl cellulose sodium，pectin and xanthan gum.The sensory evaluation was used as the reference index，the raw material liquid formula was ensured by single factor and response surface methodology：Auricularia auricular juice 16%，Lycium ruthenicum Murr.juice 18%，citric acid 0.20 % and honey 6 %；the centrifugation sedimentation rate was used as the reference index，the single factor and response surface methodology were used to ensure the optimal compound ratio of the compound stabilizer in the beverage：carboxymethyl cellulose sodium 0.08 % ，pectin 0.07 % and xanthan gum 0.04 %；DPPH，hydroxyl and superoxide anion radical scavenging rates of beverage were 59.20 %，43.60 %，67.45 %，respectively.