Abstract: Because of its natural,green,nutrition and health care and other features,Plant protein beverage is favored by consumers. Due to rich protein,fat,carbohydrate in the raw material,instability phenomenon like protein precipitation and fat separation emerges frequently during the production,storage proteins,which seriously affects the sensory quality of plant protein beverage. Therefore,the stability of plant protein beverage is a key problem need to be solved in production. In this paper,the destabilization mechanism and factors included physical,chemical and microbiological influence on the stability of plant protein beverage were comprehensively described,and the regular technologies to determine the stability were introduced and compared to provide references and ideas for researcher in enterprises and institutions.