Abstract: Using walnut, peanut and skim milk powder as raw materials to research and develop compound beverages, we firstly used the sensory score as the evaluation index by single factor test on the amount of walnut juice added, peanut milk addition, milk addition and sucrose addition. On this basis, three levels of orthogonal optimization and variance analysis were selected. The results showed that the addition of walnut juice was 15%, the amount of peanut milk added was 25%, the amount of milk added was 30%, and the amount of sucrose was 6%. The beverage tastes best and the flavor was good. Under the optimal conditions, sodium alginate, gum arabic and CMC were selected as stabilizers to investigate the stability of the composite beverage. The single factor test and response surface optimization showed that the amount of sodium alginate was 0.024% and the amount of gum arabic was 0.015%, CMC was 0.028%, the precipitation rate reduced to 0.415%.

Key words: walnut juice, peanut milk, milk, compound milk beverage, response surface optimization, stabilizer