以大麦、杏仁为原料，通过单因素和正交实验，以现有大麦汁、杏仁露制作工艺为基础，研究了大麦汁和杏仁露的调配参数、稳定性优化方法。结果表明:大麦汁、杏仁露按体积比0.4∶1.0混合后，再将0.5％的蔗糖、1%的植脂末添加于混合液中，以1.2%复配增稠剂(果胶、CMC-Na、黄原胶按质量比4∶1∶0.8)、1.2%复配乳化剂(蔗糖脂肪酸酯、单甘酯按质量比3∶1)和0.15%微晶纤维素作为稳定剂，最后添加蔗糖和植脂末(质量比1∶5)混合物调味，制成的大麦杏仁复合饮料感官品质最好。

Using barley and almond as raw materials， the preparation parameters and stability optimization method of barley and almond milk were studied by single factor and orthogonal experiment based on the existing production technology of barley and almond milk.The results showed that after the mixture of barley juice and almond milk by volume ratio of 0.4∶1.0， 0.5% sucrose and 1% non-dairy cream were added into the mixture， and 1.2% compounding thickening agent (pectin， CMC-Na， xanthan gum by mass radio of 4∶1∶0.8)， 1.2% complex emulsifier(sucrose fatty acid ester， monoglyceride by mass radio of 3∶1) and 0.15% microcrystalline cellulose were used as stabilizers. Finally， the mixture of sucrose and non-dairy (creammass radio is 1∶5， ) was added to taste the barley and almond complex beverage with the best sensory quality.

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