Abstract: Hericium Erinaceus and hawthorn were taken as the main raw materials. H. Erinaceus hawthorn pulp beverage was obtained by enzymatic hydrolysis technology and homogenizer. Sensory evaluation was used as the index. The single factor experiment and orthogonal experiment were used to optimize the formula of functional drinks. Experimental results showed that optimal conditions of H.Erinaceus enzymatic hydrolysis was 1.2% cellulase,5% substrate concentration,pH5.0,at 40℃ during 2.5 h reaction time. And the solid yield of H. Erinaceus juice was 65.83%. The best formula to get H. Erinaceus hawthorn pulp drinks were 15% H.Erinaceus juice,25% hawthorn juice and 8% sucrose. In order to improve the stability of H.Erinaceus hawthorn pulp beverage,the best ratio of composite stable system as a result of orthogonal experiment were 0.2% carboxymethyl cellulose Sodium,0.2% xanthan gum and 0.1% sodium alginate. The sensory score of the optimal process verification test was 93.1 points. The H.Erinaceus hawthorn pulp beverage was sour and sweet,with typical H.Erinaceus flavor and hawthorn fragrance,produced by homogenization,hot filling,pasteurization technology.