With red beans and adlay as the main raw material, the effect of the content of red bean juice, adlay juice and sugar on the sensory evaluation score of compound beverage was studied. The optimal formulation of compound beverage was researched by response surface methodology on the basis of the study. With suspension stability as the main evaluation index, the optimum stabilizer of compound beverage and its dosage were studied. The results showed that the best compound beverage recipe was adlay juice 40%, red bean juice 28.0%, sugar 5.6%.Adding 0.1% xanthan gum, guar gum 0.1%, sodium carboxymethyl cellulose 0.05% as stabilizer, the compound beverage had the optimal stability and sensory score. The product possessed pure color, light mellow, rich nutrition, and had certain health care function.