In order to enhance the stability and sensory quality of Pueraria lobata beverage,the production of the Pueraria lobata plant beverage by synergistic hydrolysis with α-amylase and glucoamylase was analyzed through orthogonal test. The optimum processing parameters including reaction time,temperature and pH value were determined as follows: the time was 60 minutes,the temperature was 60℃,and the pH was 5. 5. The advantages of synergistic hydrolysis with α-amylase and glucoamylase mainly included lower temperature and shorter time. The problems about low stability and bad taste were well resolved. At the same time,the reducing sugar content of Pueraria lobata beverage was increased and it possessed light yellow clear color and better taste.