Maillard reaction is main source of brown milk drinks' unique flavor,in this paper,the extent of Maillard reaction were measured by using the color yellow-blue value.In turn,compared to judge the single factor experiments and orthogonal test analysis of the heat-treatment time,amount of fructose syrup and lactose-free milk powder on the impact of Maillard reaction,after optimization of the factors to be rich flavor is the best level for:heat-treatment time,90 min,fruit Portuguese,9%,lactose-free skim milk,2%.