Abstract:Blueberry and red bean were used as main raw materials to develop compound fruit and vegetable beverage.Using single factor and orthogonal experiments，the flavor formula and stability of the beverage were optimized through sensory evaluation and sedimentation rate. Color，taste，odor，and tissue status were taken into consideration，the most suitable formulation was：blueberry juice 20%，red bean juice 15%，sucrose 6%，and citric acid 0.1%.The stability effect of stabilizer on beverage was studied by centrifugal sedimentation rate and sensory evaluation index.The optimal formulation of stability were carboxymethylcellulose sodium 0.05%，xanthan gum 0.05 %，sodium alginate 0.1 %. The germicidal conditions of blueberry red bean compound beverage were perliminarily explored. Under the condition of sterilization at 70 ℃ for 30 minutes，microbiological testing indicators and physical and chemical indicators were in line with national standards.