In this experiment,the "big ten" mulberry fruit was used to develop a functional nutrition drink by scientific method.Through a series of single factor and orthogonal test,the best formulation and process conditions were selected.The results showed that:the best clarification condition was :mulberry juice with 0.20 mL/L pectinase + 0.2% fast clarification agents ;the best formula of the juice was:50% of the original fruit juice content,sugar acid ratio of 20∶1,sugar content 7.0%;the best sterilization conditions was :95-100 ℃ under normal pressure for 10 minutes.The shelf life was up to 12 months.