Abstract: In order to study the effect of different stabilizers on the stability of orange juice beverage, and select the best scheme of compound stabilizer, a single factor test and a three- factor, three- level Box- Behnken experimental design were employed. With the rate of sedimentation and stable efficiency of orange juice drinks placed at room temperature for different time as the indexs, the interactions among various factors were analyzed, so that the best prescription of stabilizer was screened.To solve deposition, 0.16% complex gum were appended ( Pectin, CMC- Na, Xanthan gum levels of 0.04g/100 g, 0.06g/100 g, 0.06g/100g) were required. The rate of sedimentation and stable efficiency were 0.34%, 92.80%, compared with the theoretical values of 0.33% and92.93%, respectively, the observed responses were in close agreement with the predicted values of the mathematic models.It can be extended to predict the stability of Orange Juice beverage.