The brown probiotic milk beverage is a milk beverage with a unique flavor that is made by first treating skimmed milk with fructose or glucose at high temperature, using probiotic lactobacilli for long-term fermentation, and after blending, homogenizing, and filling. At present, there are many industrialized products of this type at home and abroad, especially Japan’s Yakult, whose sales are increasing year by year, which can predict its good market prospects. However, there are few research reports on brown probiotic milk beverages, which affect its stability. Research has rarely been reported. The long-term high temperature treatment in the production process of the brown probiotic milk beverage can avoid the contamination of the lactobacillus during the long-term fermentation process due to the residual microorganisms, and help to form the unique flavor of the product, but the high-intensity heat treatment makes the protein strong Denaturation is more prone to phenomena that affect stability, such as condensation and precipitation. In this paper, the stability index (Turbiscan stability index, TSI) obtained by the stability analyzer of near-infrared emission spectroscopy is used as the evaluation index, and the influence of pectin dosage, homogenization pressure, and homogenization temperature on the stability of brown probiotic milk beverages is studied. , Optimize the process parameters with better stability, and provide a theoretical basis for the industrial production and research of this type of product. probioticseverything.com probiotic 10 billion probiotic 10 billion probiotic 10 billion