Abstract: To improve stability of probiotic milk beverage，centrifugal sedimentation rate and sensory quality of probiotics beverage were used as evaluation index.Based on the single factor experiment for determining optimum addition amount of various factors，Propylene Glycol Alginate（PGA），high ester pectin and isomaltooligosaccharide were studied on the stability of brown probiotic milk beverage by orthogonal test.Orthogonal experimental results showed that optimal formulation of composite stabilizer was：PGA addition amount 0.03%，isomaltooligosaccharide addition amount 1.8% and high ester pectin addition 0.012 5%.Verification test showed that centrifugal sedimentation rate was 2.38 % and sensory score was 89.When stored under 4 ℃ after 21 d，the number of viable probiotics count remained at 7.93×109 cfumL.It raised a logarithmic compared with no added isomaltooligosaccharide of probiotic milk beverage that the number of living bacterium remained at 3.21×108 cfumL.