The invention discloses a roxburgh-rose 
enzyme beverage. The preparation method comprises the following steps: a, cleaning 
rosa roxburghii tratt, removing impurities, dicing and removing seeds to obtain a product A, b, soaking rose petals with water, filtering to remove water, adding the product A, mixing, and juicing to obtain a product B, c, filtering the product B to remove 
slag, and then refrigerating to obtain a product C, d, freeze-
drying the product C to obtain a product D, e, 
grinding the product D into 
powder at low temperature to obtain a product E, f, mixing 
lactic acid bacteria andsaccharomycetes to obtain a product F, g, mixing the product E and white granulated 
sugar, adding the product F, adding 
sterile water, uniformly mixing, and fermenting to obtain a product G, h, filtering the product G to obtain 
fermentation liquor, and adding soybean 
polysaccharide and 
maltodextrin into the 
fermentation liquor for mixing and blending to obtain a product H, and i, pasteurizing theproduct H, and cooling to normal temperature to obtain a finished product. The roxburgh-rose 
enzyme beverage prepared by the method has the advantages of bright and uniform color, fragrant, sweet, uniform and harmonious smell, aromatic and 
astringent taste, fresh, fine, full and mellow taste and the like.