With Eucommia ulmoides seed meal hydrolyzed peptides as the raw materials,whole milk powder,compound stabilizer(sodium carboxymethyl cellulose,xanthan gum),white granulated sugar and vitamin C are added for blending.On the basis of single factor experiment,with sensory score and centrifugal sedimentation rate as the evaluation indexes,Box-Behnken response surface method is used to optimize the optimal formula of milk beverage.The optimal formula is 20％hydrolysate,2.20％whole milk powder and 0.12％compound stabilizer.The sensory evaluation of the milk beverage obtained by this formula is(83.85±2.26)points,the centrifugal sedimentation rate is(3.08±0.12)％,and the milk beverage has transparent color,coordinated flavor and uniform tissue.Through electronic tongue analysis,it can be found that sour and sweet substances are the main substances that cause the taste difference of milk beverage,and Eucommia ulmoides seed meal hydrolyzed peptides have little effect on its taste characteristics.
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