Abstract: In this paper, oats and soybean were used as raw material to make up oat- soybean beverage which were hydrolyzed by α- amylase. Meanwhile the influence of dry sieving, wet colloid milling and homogeneous processing on the stability index, apparent viscosity, centrifugal sedimentation rate, stratification height and light transmittance of oat- soybean beverage were respectively studied by Turbiscan stability analyzer combined with physical methods.The results showed that stability of the sample system treated by colloid mill processing and homogenization twice was significantly higher than other micronized treatment and accorded with the standard of cereal beverage. The results of Turbiscan test had very good consistency with the index of centrifugal sedimentation rate, light transmittance and viscosity determined by physical methods. It indicated that Turbiscan test had a very good application prospect in the cereal beverage.