Abstract:Lily（Lilium brownii var.viridulum）bulbs were used as raw materials and concentrated apple juice，granulated sugar，and citric acid were used as auxiliary materials to develop a lily and apple compound beverage.The optimal formula was determined through single factor and orthogonal tests.The optimal formula had a 9∶1 volume ratio of lily juice and concentrated apple juice，with 60% mixed juice，5% sugar，and 0.05% citric acid.When 0.05% carboxymethylcellulose-sodium was added to this beverage，maximum stability was obtained.The lily and apple compound beverage prepared using the optimized conditions exhibited uniform color，harmonious flavor，and unique taste of lily.Physical and chemical indexes and microbial indexes met the GB 7101—2015 National Food Safety Standard for Beverages standard.The content of lily polysaccharide in the lily and apple compound beverage was 2.76 mg/mL.The DPPH free radical scavenging ability of the compound beverage was 49.24%.