Abstract: In this paper, Aronia melanocarpa and Physalis alkekengi were used as raw materials for compound beverage preparation, and the preparation technology was optimized by single factor experiment, orthogonal experiment and response surface methodology, then the stability, sensory qualities, functional properties and shelf life of the product were determined. Results showed that the best bitterness masking agent was prepared by neotame and fructose syrup（mass ratio of 1∶2） with addition of 30 mg/mL; the best ratio of stabilizer was β-cyclodextrin of 0.17%, carrageenan of 0.13% and sodium carboxymethyl cellulose of 0.13%. The optimal processing parameters of compound beverage were determined as follows: Aronia melanocarpa juice and Physalis alkekengi extract ratio of 8.2∶1, white granulated sugar addition of 14.2% and citric acid addition of 0.06%. Under these conditions, the prepared beverage showed sensory scores of 85.23 ±0.58, which presented overall purplish red color, rich fruit flavor, sweet and sour after the mouth, soft and delicate tastes.