Abstract: In this study,tannase was used to remove tannins from Hovenia dulcis juice,so as to reduce the sourness and astringency of the juice.Then fuzzy mathematics sensory comprehensive evaluation and orthogonal test were applied to optimize the formula of H.dulcis and green tea compound beverage.Results showed that the optimum conditions were determined as follows:tannase addition of 1.2%,hydrolysis p H value of 4.5,hydrolysis temperature of 45 ℃,and the deastringency rate of H.dulcis juice was 57.53%.The optimal formula of H.dulcis and green tea compound beverage was determined as follows:H.dulcis and tea juice volume ratio of 25 ∶75,sucrose addition of 10 g/100 mL,and citric acid addition of 0.20 g/100 mL.Under these conditions,the average score of compound beverage was 85.51 points,the product was suitable for sweet and sour with both H.dulcis and tea fragrance,and the detection indices met the requirements of national standards.This study improved the utilization rates and promotion values of agricultural and sideline products such as H.dulcis and green tea,and provided a new idea for the development of natural compound beverage.