Abstract: Fresh Hovenia dulcis were taken as the raw material to produce vinegar by submerged fermentation.Then vinegar, juice, honey, sugar were blended to develop a vinegar drink.The optimal formula was as follows:vinegar 14mL/100mL, juice 8mL/100mL, honey 2mL/100mL, sugar 7g/100mL.The product looked golden, tasted sweet and had a special flavor.Based on the comprehensive evaluation on the total polyphenol content, the total flavonoids content, the total antioxidant capacity, the reductive ability and the DPPH free radical scavenging capacity, the ABTS+ free radical scavenging capacity, we found that the vinegar drink from Hovenia dulcis had a higher antioxidant capacity than other vinegar drinks which were sold in the market.The product has a stronger market competitive ability.