Abstract:This study aimed to develop a palatable and flavorful functional compound beverage using dried Rhodiola sachalinensis， fresh green olives， and mulberry leaves as the primary raw materials. Using sensory score as the evaluation index， the raw material formulation and processing technology of the compound beverage were optimized through single-factor experiments， response surface methodology （RSM） and fuzzy mathematical sensory evaluation. The results from single factor experiments showed that the optimal addition levels of R. sachalinensis extract and mulberry leaf extract to be 10% each， olive extract at 12%， and xylitol at 10%，respectively. Following optimization via fuzzy mathematical sensory evaluation combined with RSM， the optimal formulation was established as follows： 10% R. sachalinensis extract， 10% mulberry leaf extract， 12% olive extract， and 11% xylitol， supplemented with 0.03% β-cyclodextrin， 0.05% vitamin C， and 0.04% stabilizer （sodium alginate∶acid-resistant carboxymethyl cellulose sodium∶xanthan gum at a mass ratio of 1∶1∶1）.Under these conditions， the compound beverage exhibited excellent quality， achieving a sensory score of 92.53. The R. sachalinensis-olive-mulberry leaf compound beverage prepared under this optimized process integrates the functional properties of the three raw materials， offering a palatable sweet-sour taste， uniform color，and unique flavor， thereby enriching the variety of functional compound beverages.