A beverage stabilizer consisting of a mixture of xanthan gum,carboxy methyl cellulose (CMC) and propylene glycol alginate (PGA) at a ratio of 1 ∶ 1.5 ∶ 6.25 was developed by one-factor-at-a-time method and used in a dairy beverage supplemented taking mung bean protein as one of the ingredients.The formulation of the beverage was optimized by orthogonal array design for improved sensory evaluation and emulsion stability.Meanwhile,the thermal stability of the product was evaluated.The optimal formulation was found to consist of 8.0％ whole milk powder,1.0％ mung bean protein,10.0％ white sugar,0.4％ stabilizer and 0.3％ citric acid.The resulting product had a rich milky aroma and delicate taste with moderate sweetness,and its emulsion stability was 98.60％.The milk protein content was 1.95％,which was in line with the national standard requirements of GB/T 21732-2008 for milk beverages.