Longan pulp fermented by lactic acid bacteria was used as base material. On the base of single factor test, a weighted composite score with the stability and sensory score was used as response value, and mathematical model was established by implementing four factors and three levels, with the purpose of determining the best formula of raw materials and stabilizer. The results showed that factors influencing the comprehensive score of cloudy longan beverage were in the order as follows:sugar acid ratio > pectin content > sodium alginate content> xanthan gum content. The research determined the best excipient formula:3.00% xylitol, 0.15% composite acid, 0.04% pectin content, 0.30% sodium alginate, and 0.02% xanthan gum. With this formula, the centrifugal sedimentation rate of the beverage was 7.36%, the sensory score and the comprehensive score were 89.3 and 98.97.