Abstract: Pachyrhizus milk beverage with nice flavor and characteristics can be obtained under the conditions of 3% defatted milk powder, 35% pachyrhizus juice, 3% sucrose and 0.12% citric acid. The product is considerably stable with the composite stablilizers, made up of 0.15% CMC-Na and 0.05% agar. On the conditions of homogenization pressure 20 MPa and temperature 30 ℃, the pachyrhizus milk beverage has even tissue, exquisite taste and smooth mouth-feel.

Key words: pachyrhizus, milk beverage, processing technology, stability, homogenization