Abstract:This study aims to develop a functional palatable fruity compound beverage with blackberries and rose petals. To be specific，sensory core and anthocyanin content were used as evaluation indicators，and microbial fermentation technology was employed. According to the results of single-factor experiment，Box-Behnken design was used and the regression equations were established to obtain the optimal preparation process of the compound beverage.The antioxidant activity of the fermented beverage was analyzed.The results showed that the optimal process was fermentation temperature of 37 ℃，fermentation time of 32 h，initial fermentation pH of 4.5，ratio of rose-blackberry juiceof 10 ∶150（g/mL），and 2.0% lactic acid bacteria. The anthocyanin content of the yielded compound beverage was 160.23 mg/L，and it had uniform imperial purple color and no delamination，and was clear，transparent，sweet，and sour，with unique flavor of blackberry and rose. The DPPH·scavenging rate and·OH scavenging rate were 95.21% and 95.84%，separately，suggesting strong antioxidant activity.