Abstract:This study developed a triple bean beverage using black beans， mung beans， and adzuki beans as primary ingredients， referencing the ancient ′Bian Que Triple Bean Beverage′. Single-factor and response surface methodology （RSM） experiments were employed to optimize the water extraction process of the triple bean beverage， with polyphenols and flavonoids extraction rates as evaluation indices. The optimal water extraction parameters were determined as follows： extraction temperature at 81 ℃， liquid-to-solid ratio of 7∶1 （mL/g），soaking time of 64 min， and extraction time of 210 min. Food additives were incorporated into the triple beans′aqueous extract. Single-factor and orthogonal experiments were conducted to optimize the flavor and mouthfeel of the triple bean beverage， using sensory evaluation as the criterion. The optimal formulation was established as salt addition of 0.10 g/100 mL， sucrose addition of 2.00 g/100 mL， and citric acid addition of 0.02 g/100 mL.Under the optimal processing and formulation conditions， the prepared triple bean beverage exhibited the following characteristics： sensory score of 89， polyphenols content of 0.44 mg/mL， flavonoids content of 0.96 mg/mL，polysaccharide content of 36.01 mg/mL， pH of 5.29， soluble solids content of 3.37%， and total bacterial count below 1 CFU/mL. The 10-fold diluted triple bean beverage demonstrated significant antioxidant activity， with DPPH radical scavenging rate reaching 80.58%， hydroxyl radical scavenging rate reaching 60.79%， and ABTS?radical scavenging rate reaching 88.72%.