Abstract: With dandelion, selfheal and wild chrysanthemum flower as the raw materials, the compound beverage processing technology was studied to explore the stability of the compound beverage. Through orthogonal experiment and sensory evaluation, the best proportion of the raw materials, and the best formula with proper ingredient proportion and stability were obtained, the quality of the compound beverage was determined by aluminum nitrate spectrophotometry (rutin standard), phenol-sulfuric acid method, refractive method and descriptive study and other research methods. The result showed that the optimum formula for the soft drink was as follows: dandelion juice 2%, selfheal juice 55%, wild chrysanthemum flower juice 43%, sugar 12%, citric acid 0.16%. The total content of flavonoids and polysaccharides of the compound beverage were 0.89 mg/mL and 95.45 mg/mL, respectively. Besides, its soluble solid was 8.6% and pH 3.30(25℃).