Abstract:A compound beverage was prepared with dried Schisandra chinensis and fresh Hippophae rhamnoides as the main raw materials，with stevioside and citric acid as auxiliary materials，and the optimal formula was determined through single factor experiments and response surface experiments with sensory evaluation scores as an index. With stability as an index，the effects of the additive amount of xanthan gum，sodium carboxymethyl cellulose，and sodium alginate on the stability of the compound beverage were studied through single factor experiments and orthogonal experiments. The key functional components of the beverage prepared under the optimal conditions were determined，and its antioxidant activity was evaluated. The results showed that the optimal formula of the compound beverage was as follows:28% of extracted Schisandra chinensis juice through soaking，6.3% of raw Hippophae rhamnoides juice，15.1% of stevioside and 0.05% of citric acid. Under this condition，the sensory evaluation scored 95.7 points. The optimal compounding scheme of stabilizer was:0.04% of xanthan gum，0.02% of sodium carboxymethyl cellulose，and 0.03% of sodium alginate. Under this condition，the stability was able to reach 77.85%. The content of total phenols，total flavonoids，and ascorbic acid in the compound beverage was （36.28±0.03） mg/L，（28.37±0.15） mg/L，and （31.05±0.08） mg/L respectively. The scavenging rates of DPPH free radical，hydroxyl free radical，and ABTS+ free radical were （92.53±0.26）%，（76.18±0.19）%，and （88.07±0.37）% respectively，indicating great antioxidant activity. The compound beverage had a pure color，delicate taste，no sedimentary or layering phenomenon，and a unique aroma of Schisandra chinensis and Hippophae rhamnoides.