The application of different levels of high-ester pectin(HMP),soluble soybean polysaccharide(SSPS) and sodium carboxymethyl cellulose(CMC) as the stabilizer in fermented milk beverage was studied in this paper.The results showed that the ability to increase the viscosity of the three stabilizers was as follows;CMC> HMP> SSPS.The stability of the product was followed by CMC> SSPS> HMP,and the product tended to be stable with the dosage of 0.2% CMC,0.3% SSPS and 0.4% HMP.By orthogonal test,the dosages of compound stabilizer HMP,SSPS,and CMC were respectively 0.13%,0.20% and 0.10%.After adding the compound stabilizers,there was little distribution change of the milk beverage's particle size.The centrifugal sedimentation rate was relatively small,precipitation and flocculation did not occur to the product.The compound stabilizers had a good stabilizing effect and could be applied to industry.