Abstract:A lonicerae japonicae compound beverage was prepared with honeysuckle，rhizoma phragmitis，Lily，glycyrrhiza，platycodon root and citrus as main materials.The first，the native juice was preparated by extracting and filtration process；the second，the stabilizer components were optimized by orthogonal experiment and the recipes of compound beverage optimamizated by using response surface methodology with the sensory evaluation results were used as response value，the addition of native juice，sugar，citric acid and compound stabilizer were choosed as variables；the last，the finished products were preparated by filling and sterilization process. The beverage was moderately sweet and acid，provided moderate color and refreshing aroma by optimamizate the recipes using response surface methodology，the method was practical，scientific and rational，the optimum recipes consisted of 30.52%native juice，6.02%sugar，0.03%citric acid and 0.14%compound stabilizer.This study provided a good idea for the research and production of honeysuckle compound beverage.