Abstract: Taking Lentinus edodes and Auricularia auricula as raw materials and sensory score as index, on the basis of single factor test, response surface methodology was used to optimize the formula of compound beverage of Lentinus edodes and Auricularia auricula. The results showed that the optimal formula of the compound beverage were: compound extract of Lentinus edodes and Auricularia auricula content 40%, white sugar content 8%, and citric acid content0.10%. Under these conditions, the sensory score was 88.6. The composite beverage prepared had certain scavenging ability on hydroxyl radical and superoxide anion radical. The scavenging rates were 71.49% and 64.82%, respectively at 100% volume fraction. The sensory index, physicochemical index（the soluble solids content was 6.5%） and microbiological index of the prepared compound beverage of Lentinus edodes and Auricularia auricula all met the requirements of the national standard of plant beverage（GB/T 31326—2014）.