The color-protection technology and optimum formula of Chinese Huai yam and tremella juice were studied.The results showed that the optimum protecting color effects were obtained when the yam material were blanching for 6 min and soaking for 45 min in the color fixative of 0.50% NaCl,0.20% citric acid and 0.25% ascorbic acid.The non-enzymatic browning of product in sterilization process was inhibited when Chinese yam homogenate treated by 0.001% glucose oxidase for 2h at 30℃.The optimum formula of the beverage was:Huai Chinese yam homogenate 89%,tremella juice 11%,magana sweet 0.10‰ and xylitol 3.0%.The products have excellent sensory quality and stability.