Abstract: In order to develop a new type of kumquat compound beverage, kumquat juice, jujube juice, snow pear juice and lily juice were prepared with kumquat, jujube, snow pear, lily and rock sugar as raw material respectively.On the basis of single factor experiments, the formula of compound beverage was optimized by Box-Behnken Design central composite design with Design-Expert 8.0.6 with sensory score as response value. The results showed that the order of influence of each factor on the sensory score of kumquat and red jujube compound beverage was: lily juice addition＞snow pear juice addition＞jujube juice addition, and the optimal formula was as follows: kumquat juice 150 mL,lily juice 21 mL, jujube juice 42 mL and snow pear juice 20 mL. The prepared compound beverage of kumquat and red jujube had bright color, palatable sweet and sour taste, and characteristic aroma of kumquat and red jujube. This study can provide a new way for the development and utilization of resources such as kumquat and red dates.