Abstract: The Sugar-free healthy drink of burdock was prepared and processed in this study.The best recipe was optimized by response surface methodology ( RSM) , and the indicators of product such as, sensory indexes, soluble solid, acidity, viscosity, total sugar, content of V C and the colony count were also detected.Results showed that, the better taste was obtained with the recipe as followed: 15.25% burdock- juice, 0.32‰ sodium cyclamate, 0.32% flavoring lemon essence and 0.42% citric acid. The beverage provided a special aroma of burdock, fresh and soft, agreeable taste, oyster white, uniform and with no precipitation.