In this paper, a rice milk beverage with fractional rice as the primary raw material was prepared．Α-amylase and α-1, 4-Glucan glucohydrolace were used to hydrolyze rice．The optimum recipe and stability conditions were determined by orthogonal tests, and the sensory score and stability factor were used as the standards. Results showed that the most appropriate recipe was fractional rice 10%, milk powder 2%, oligofructose 2% and sugar 3%. Besides, the best stability conditions were sucrose fatty acid esters 0.1%, CMC 0.02%, sodium alginate 0.1%, and homogenization pressure 40MPa. The products showed good taste, flavor and high stability.
