Abstract: In order to improve the development and utilization of Wuping agricultural products, the effects of different formulations on the taste, color and stability of composite fruit and vegetable juice were studied with Wuping Brassicacampestris and Passiflora edulis as raw materials. Through single factor test, the level 3 of Brassicacampestris juice consumption in orthogonal test was determined to be 20%, 25% and 30%. The dosage of Passiflora edulis juice 3 levels were 15%, 20%, 25%; The amount of white sugar 3level is 6%, 7%, 8%. Through the orthogonal test, the optimal formula of the composite beverage was determined as Brassicacampestris juice 25%, Passiflora edulis juice 15%, white sugar 8%, stabilizer CMC and E415 ratio 7∶3. The prepared composite Brassicacampestris and Passiflora edulis juice beverage was moderate in sweetness and sour, rich in flavor, smooth in taste and stable in nature.