Abstract: The processing technology of a compound healthy beverage made by green wheat kernel and kiwifruit was investigated through the single factor test and the orthogonal test. Results showed the optimum enzymatic hydrolysis parameters of green wheat kernel milk were 90min at 75℃ and 0.30% amount of the enzyme for α-amylase, the optimum enzymatic hydrolysis parameters of kiwifruit juice were 2.5h at 45℃ and 0.25% amount of the enzyme for pectinase.The best compound beverage with delicate taste, rich nutrition and good stability which storage 3 months at room temperature with no significant precipitation and stratification was obtained using the process:green wheat kernel milk and kiwifruit juice were mixed at a ratio of 6 ∶4, diluted with a 3-fold volume of water, added with 8% sucrose, 0.12% citric acid, a composite stabilizer consisting of 0.07% xanthan gum, 0.50% pectin and 0.45% CMC-Na, double-homogenized at 60℃ and 25 MPa, and finally sterilized at 110℃ for 30min.