Abstract: In the present study, the key processing technologies of ‘Longtan’ pearl plum beverage including compound color-protecting, enzymolysis, deployment formula, compound stabilizers and homogenization were optimized by orthogonal experiments based on single factor tests using ‘Longtan’ pearl plum as the test material, and then the product qualities were determined and analyzed. Results showed that the optimum compound color protection agents formula was determined as follows: D-sodium erythorbate addition of 0.15%, L-cysteine hydrochloride addition of 0.12% and ascorbic acid addition of 0.20%. The optimum enzymolysis conditions were identified as follows: pectinase addition of 0.03%, enzymolysis temperature of 55 ℃, processing time of 60 min. The optimal beverage formula was determined as follows: sugar addition of 8%, honey addition of 5%, citric acid addition of0.08%. The optimal addition amounts of compound stabilizers were identified as follows: xanthan gum addition of0.08%, sodium carboxymethylcellulose addition of 0.06% and β-cyclodextrin addition of 0.06%. Besides, the homogenization pressure was 30 MPa, and homogenization times was 2. Under these conditions, the prepared ‘Longtan’ pearl plum beverage presented bright color, unique flavor and superior qualities.（The unmarked percentages were calculated as the proportions of added substances in original juice）.