Abstract: The processing technology of compound beverage of Dendrobium officinale and apple was optimized by single factors and orthogonal experiments, and the scavenging effect of compound beverage on ·OH and O₂^-· was studied. The results indicated that, the optimum technical formula of the beverage was as follows: material-liquid ratio of Dendrobium officinale solution 1∶15（g/mL）, volume ratio of Dendrobium officinale solution to apple juice 6∶4,xanthan gum 0.04 g/100 mL, sugar 4.0 g/100 mL, and citric acid 0.1 g/100 mL. The prepared beverage showed better scavenging activity on ·OH and O₂^-·, and the clearance rates were 70.6% and 22.4% respectively at a concentration of 1.0 mL/mL. The compound beverage had distinct Dendrobium officinale and apple aroma, moderate sweet and sour taste, delicate mouth feel.