Abstract: The development of low-sugar and antioxidant beverage of purslane with red color was explored in this study. Taking the color of the extract, the antioxidant activity of the extract and the preference of the beverage as the indicators, three key steps in the beverage preparation process was studied respectively, including the microwave treatment to purslane before drying, dry purslane extraction and beverage blending. The results show that:microwave treatment was the key process for color protection of purslane beverages. The optimized parameters were loading capacity 30 g, time 2.5 min, power 700 W. Orthogonal optimization of the optimal process parameters of purslane extraction were the ratio of material to liquid 1:50 (g·mL^-1), extraction time 2.5h, extraction temperature 80℃.The formula with the highest preference was citric acid 1.0 g·kg^-1, sucrose 30 g·kg^-1 and stevia 0.3 g·kg^-1. A low-sugar purslane functional drink with excellent color and flavor was made.