In this paper,different amounts of citric acid,emulsifier,stabilizer and different sterilization temperatures on the stability of corn milk were studied.The results showed that the amount of citric acid was 2.0%,SS-33 compound stabilizer content was 2.0%,emulsifier(monoglycerides:sucrose ester=3∶7) was 0.10%,sterilization time was 15 minutes,stability of corn milk drinks were placed for 4 months,the phenomenon of sub-chromatography water didn′t appear.