Effects of the dosages of brown rice powder, oat powder, malt powder and sucrose on the taste and mouth feel of brown rice syrup and effects of the contents of carrageenan, sodium alginate, carboxy methyl cellulose (CMC) and xanthan gum on the stability of brown rice syrup were studied by orthogonal experiments in the paper. The results showed that the best contents of brown rice powder, oat powder, malt powder, sucrose, carrageenan, sodium alginate, CMC, and xanthan gum were 4%, 0.5%, 0.2%, 6%, 0.15‰, 0.1‰, 0.3‰ and 0.3‰, respectively.
