The invention relates to a compound enzyme beverage. The compound enzyme beverage is characterized by comprising the following ingredients by weight percent: 1.5 percent of pineapple, 1.5 percent of spinach, 1.5 percent of celery, 1.5 percent of herba portulacae, 1.5 percent of ginger, 1.5 percent of crowndaisy chrysanthemum, 1.5 percent of shepherds purse, 1.5 percent of carrot, 1.5 percent of apple pear, 1.5 percent of hawthorn, 1.5 percent of lotus root, 1.5 percent of tomato, 1.5 percent of watermelon, 1.5 percent of litchi, 1.5 percent of waxberry, 1.5 percent of pumpkin, 1 percent of roxburgh rose juice, 1 percent of swelled wheat flour, 0.5 percent of rape flower extract, 0.5 percent of arabian jasmine flower extract, 0.5 percent of gynostemma pentaphylla extract, 0.5 percent of ganoderma lucidum spore, 2 percent of high fructose syrup, 2 percent of honey, 0.5 percent of Chinese yam polysaccharide, 0.5 percent of atractylodes macrocephalaon polysaccharide, 0.1 percent of enzyme microorganism, 2 percent of brown sugar, 0.5 percent of peptide sweetener and the balance of pure water. The formula is simple, the ingredients are reasonably mixed, nutrition is complementary, the prepared beverage is natural in color, odorless, good in taste, capable of reducing harmful bacteria of the intestinal tract and capable of preventing the diseases of digestive tract.