Abstract: The functional beverage with eyesight protection was developed, using blueberry juice, chrysanthemum juice and carrot juice as the main raw material, where microcapsuled lutein and other ingredients were added. Using sensory evaluations as the index of single factor experiments, the optimal leaching time of chrysanthemum was 30min, carrots in precooking with 0.05mol /L acetic acid solution could get the best result, the adding amount of xylitol was 6% ⁹% and blueberries juice yield as index determines enzyme concentration 0.05%.The mixture design results showed that the ratio of the main raw materials was the blueberry juice 75%, chrysanthemum juice 15%, carrot juice 10%. And the best ratio of functional compounds of beverage was selected by orthogonal experiment designation, of which showed that 7% xylitol, 0.4% microcapsuled lutein and 0.4% ascorbic acid were added in the basic materials. Precipitation rate as index of mixture design experiment optimized that the best stabilizer combination of locust bean gum and pectin was added 0.1% and 0.1%, respectively.