以红豆、红米粉、全脂奶粉、花生酱等为主要原料制作一种复合蛋白饮料红谷牛奶，通过正交试验确定最佳感官配方为：3.0%全脂奶粉、3.0%红豆、1.0%红米粉、1.0%花生浆和7.5%白砂糖。通过对产品进行保温试验研究，得出最佳的乳化稳定剂的配方为：0.15%乳化剂（50%单甘酯和50%蔗糖脂肪酸酯）和0.05%结冷胶、0.12%黄原胶、0.03%的k-卡拉胶，此条件下能获得较好的感官品质和稳定性。

A compound protein beverage was prepared by red bean, red rice powder, whole milk powder and peanut butte Orthogonal experiment showed that the prepared sample had the best sensory quality when it contained 3.0% whole milk powder, 3.0% red bean, 1.0% red rice powder, 1.0% peanut butter and 7.5% sugar. The stability of the product was investigated by the insulation test. The result indicated that the best formula of emulsion stabilizer was: 0.15% emulsion (50% glyceryl monostearate and 50% sugar ester), 0.05% gellan gum, 0.12% xanthan gum, 0.03% k-carrageenan, with which the product showed good sensory quality and high stability.