To develop a juice-type Rosa roxburghii Tratt. carbonated beverage with below 10%of Rosa rox-burghii Tratt. juice content,Rosa roxburghii Tratt.juice, xylitol,and sour agents(citric acid: sodium citrate=1∶1,mass ratio)were used as the main raw material, with the comprehensive sensory score of the product as the main indicator. Single-factor and response surface experiments were employed to explore the optimal formula of juice-type Rosa roxburghii Tratt. carbonated beverage. The results of the single-factor experiment showed that the optimal addition of Rosa roxburghii Tratt. juice, xylitol,and sour agent was 8%,8%,and 0.14%,respec-tively.Response surface test results indicated that the optimal formula for the beverage was the addition of 8%Rosa roxburghii Tratt.juice,8%xylitol,and 0.14%sour agent. Under these conditions, the juice-type Rosa roxburghii Tratt. carbonated beverage produced exhibited a uniform and transparent light yellow color, with a suit-able sour and sweet taste,a special Rosa roxburghii Tratt. aroma and taste, a uniform distribution of tissue morphology, and no precipitation or flocculation. The study on the storage stability of beverages showed that com-pared to vacuum filtration, centrifugal filtration is more conducive to inhibiting the formation of precipitates and floccules in juice-type Rosa roxburghii Tratt. carbonated beverages; Secondly, low-temperature and dark storage is beneficial for delaying browning. [ABSTRACT FROM AUTHOR]