Abstract: On the basis of single factor test, the formula and stability of begonia, Ganoderma lucidum, Osmanthus fragrans compound beverage were optimized by orthogonal test and response surface test with begonia, Ganoderma lucidum, Osmanthus fragrans compound beverage as the main raw materials and sucrose, citric acid, β-cyclodextrin,xanthan gum, and CMC-Na as the ingredients. The results showed that, the optimal formula of the compound beverage was determined as follows: begonia juice addition of 50%, Ganoderma lucidum juice addition of 6%,Osmanthus fragrans juice addition of 12%, sucrose addition of 100 g/L and citric acid addition of 0.2 g/L. The compound stabilizer was formulated as follows: xanthan gum addition of 0.3 g/L, CMC-Na addition of 0.4 g/L, andβ-cyclodextrin addition of 0.6 g/L. The compound beverage prepared according to this formula presented orange appearance, soft and sweet tastes, and possessed the aromas of begonia fruit, Ganoderma lucidum and Osmanthus fragrans flowers.