Abstract: In this study, the new kind of compound beverage with red jujube flavor and rich nutrition was developed by using Eucommia ulmoides and Glycyrrhiza uralensis Fisch as well as Radix Puerariae as raw material. And citric acid, stevioside and red jujube were added to liquid. Response surface methodology and fuzzy mathematics were used to optimize the compound beverage, HS-SPME and GC/MS was used for flavor analysis. The results showed that optimal formula were:Eucommia ulmoides:Glycyrrhiza uralensis Fisch:Radix puerariae=1 (g):3 (g):2 (g), sugar 6.49%, citric acid 0.03%, stevioside 0.0052‰, red jujube 5.13%. The actual measured value was 85.12 which was consistent with the model predicted value was 86.53.Results showed that 27 volatile flavor compounds belonging to 5 categories were identified and 1-Octen-3-ol, 3-methyl-Butanal, trans-2-Hexenal, Octanal, 2-Heptanone, Acetophenone, Nonanal, 5, 9-Undecadien-2-one were the main aroma components of Chinese compound beverages. After the optimization of the formula, the beverage with flavor of jujube conforms to the food hygiene standards and it can be used in industrial production.