The purpose of this study was to explore the formulation and treatment of olive protein beverage,improve the stability of olive protein beverage and extend its shelf life.Single factor and orthogonal experiment were used to optimize the proportion of additives in olive protein drink.The optimal proportion was 4% sucrose,0.06% Tween 80,0.06% sodium carboxymethyl cellulose(CMC-Na)and 0.06% xanthan gum,and the stability coefficient was 30.01%.In addition,through comparative analysis,the sterilization condition of 121℃ and 10 min was determined as the best,which laid the research basis for further development of olive protein beverage.
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