Abstract:This paper was based on the research about honeysuckle baked green tea compound beverage.According to single factor investigation，the mathematical models which were established and analyzed by response surface design have taked the evaluation score for the senses as the responses，and taked honeysuckle and baked green tea extract mixture ratio，sugar content，citric acid content，L-ascorbic acid content as the experiment factors.The results showed that the effects of four experimental factors on the sensory evaluation of honeysuckle green tea compound beverage were followed by honeysuckle and baked green tea extract mixture ratio＞sugar content＞citric acid content＞L-ascorbic acid content.The best experiment combination factors of honeysuckle baked green tea compound beverage were honeysuckle.Baked green tea extract mixture ratio 1∶1（volume ratio），sugar content 10.5 g/100 mL，citric acid content 0.13 g/100 mL，L-ascorbic acid content 0.10 g/100 mL.The results showed that when the stabilizer was sodium alginate and the content was 0.16%，the stability of the compound beverage got the best.Under this product condition，the honeysuckle baked green tea compound beverage has the better effect on flavor.