Abstract:To address the turbidity and precipitation issues in Pueraria lobata beverages and the instability caused by the cold-induced turbidity of black tea, this study used Fuliang black tea as the main raw material and compared dual-enzyme, ultrasonic-assisted composite, and ternary composite enzymatic hydrolysis to optimize the enzyme ratio for Pueraria lobata saccharification. The dilution of black tea infusion was determined based on the retention of tea polyphenols and puerarin, and two compound tea beverages were developed and evaluated for sensory quality, functional components, and microbiological safety. The results showed that the optimal ratio of α-amylase, pectinase, and glucoamylase was 5:3:2, yielding a reducing sugar content of 67.05 mg/mL from Pueraria lobata, which was 95.9% higher than that of traditional dual-enzyme hydrolysis and over 90% higher than reported in the literature. The black tea infusion showed no precipitation after 14 days at 4?°C in the dark, with tea polyphenols retained at 800 mg/L and a puerarin retention rate of 92%, meeting the characteristics of medicine-food homology beverages. The two new products received sensory acceptance scores of 84.35 and 81.30, with the Pueraria lobata-hawthorn-hibiscus drink being more preferred by females. Both products exhibited over 90% ABTS free radical scavenging activity, with puerarin contents of 0.10 and 0.11 mg/mL, respectively. Microbiological indices met the requirements of GB 7101-2022, and the products remained stable after pasteurization and storage at room temperature in the dark for 21 days. In conclusion, ternary composite enzymatic hydrolysis significantly improves saccharification efficiency and beverage stability, and the developed products possess good sensory acceptability and antioxidant activity, providing a reference development pathway for medicine-food homology compounded beverages and data support for the value addition of Fuliang specialty agricultural products and tea = tourism integration.