Abstract: With peanut and pomegranate as main materials, the influence of processing technology parameters on drink taste and stability was investigated to determine the optimum processing technique conditions of peanut-pomegranate conpound protein drink. The results showed that optimum processing conditions of the compound protein beverage were as followed : material liquid ratio of peanut pulp 1 ∶15（ g/mL）, the ratio of peanut pulp to pomegranate juice 12∶1, emulsifier（ratio of monoglycerides to sucrose ester 1∶1） 0.11%, xanthan gum 0.08%, primary homogenization pressure 45 MPa, secondary homogenization pressure 35 MPa, homogenization temperature70 ℃, sterilization temperature of drink 121 ℃, sterilization time 20 min. The prepared products had natural color and good taste.