A corn milk beverage was formulated and optimized using one-factor-at-a-time combined with orthogonal array design.White sugar was found to have the largest effect on the quality of the beverage followed by corn juice,and citric acid and CMC had the smallest effect.The optimal formulation of the beverage was 2% milk powder,10% corn juice,6% white sugar,0.3% citric acid and 0.1% CMC,resulting in stable,nutrient-rich products with pure flavor.