Abstract: With crown pear and rose tea as main raw materials to prepare pear-rose beverage. The effects of pear juice addition, solid liquid ratio of rose extract, sugar and ascorbic acid contents on the sensory quality of pear-rose beverage were studied by single factor and orthogonal experiments combined with fuzzy mathematical evaluation with sensory score as an indicator. The results showed that, on the basis of the adding amount of rose extract, the optimal technique conditions were: pear juice 30%, solid liquid ratio of rose extract 4∶100（g/mL）, white granulated sugar 5%（m/m） and ascorbic acid 0.04 g/100 m L, the pear-rose beverage prepared was light yellow and clear, fragrant and sweet, with the best sensory quality.