Abstract:In order to take full advantage of quinoa resource，a nutritious compound beverage was developed with quinoa and pumpkin as the main raw materials.On the basis of single factor test，taking the sensory scores as response value，the response surface analysis was carried out by using Box-Behnken central combination design to optimize the processing parameters of quinoa-pumpkin compound beverage，the optimum technological formula of quinoa-pumpkin compound beverage was obtained，and then it′s stability was discussed.The results showed that 57.8% quinoa pulp，21.6% pumpkin pulp and 5.0% white granulated sugar were the best combinations and the optimum addition amount of compound stabilizer[sodium carboxymethyl cellulose（CMC-Na）∶sodium alginate∶β-glucan=2 ∶1 ∶1，mass ratio]was 0.2%.The compound beverage prepared by this process formula had the unique flavor of quinoa and pumpkin，delicate taste，good stability and provided theoretical and technical basis for the further development and utilization of quinoa resources.