Abstract: Bean dregs is the by-products of tofu which were added to compound beverage with pineapple. The impression of stabilizer,bean dregs, sugar and citrate was investigated. Using single factor test and orthogonal method the optimum conditions were obtained: xanthan 0.1%, CMC0.16%,carrageenan 0.04%, bean dregs 6%, sugar 8%,pineapple juice 45%.The compound beverage was sweet and sour moderate with pineapple unique flavor.This study provides a effective path for the comprehensive utilization of bean dregs.