Barley beverage was prepared by thermostable amylase hydrolysis. In order to choose appropriate stabilizers,the influence of emulsifiers and hydrocolloids on the stability of barley emulsion was studied by single factor expreiment. Then the main emulsion components were studied by response surface methodology( RSM). The physicochemical properties considered as response variables were zeta potential,emulsion stability( ESI),polydispersity index( PDI). The overall optimum component is: 0. 2% Citrem,0. 1% SMS,0. 9% rice bran oil,0. 07% xanthan gum and 0. 3% carrageen.