Abstract:Pyrus ussuriensis Maxim. and orange have unique flavors，rich trace elements and strong，health benefits. Combining the unique flavor of the two to form a compound fruit drink，a P. ussuriensis compound beverage with sweet and sour thirst was developed. The preparation process of the P. ussuriensis compound beverage was optimized by single factor test and response surface test. The effects of P. ussuriensis juice addition，orange juice addition，and white sugar addition on the quality of the beverage were analyzed by sensory scores as evaluation indexes. The optimum preparation process of the beverage was 35.6% P. ussuriensis juice，20% orange juice，and 7% white sugar. The sensory score of the P. ussuriensis compound beverage obtained by this process was 92.87，and the taste was the best.