Abstract: The processing technology conditions of Lily milk beverage was studied in this paper. Besides, the factors of the stability of this beverage which affected by stabilizer, pH and homogenization pressure also were researched. The results indicated that the complex stabilizer of 0.08% xanthan gum, 0.15% sodium citric acid ,0.1% CMC-Na and 0.04% sodium alginate acid worked well and that a lily milk beverage with nice flavour and characteristics could be obtained on the following conditions: ratio of drying lily paste to pure white lily powder paste =1:4, 1% defatted milk powder,4% sucrose,30ppm ethyl maltol, pH=6.5, sterilizing condition of 90℃ for 10min, and homogenization pressure 25MPa.

Key words: lily milk beverage, processing technology conditions, stability, orthogonal test