Abstract: Using hydrolyzed milk and ginger juice as raw material, the manufacture processing of ginger juice and hydrolyed milk beverage was studied.The optimal conditions were determined by the adoption of single- factor test and orthogonal experiment, the best solution were as follows: casein 0.05%, p H7.5, ginger juice 15%, sucrose 5.0%, and the composite stabilizer ( carboxymethyl cellulose sodium∶xanthan gum∶ sodium alginate = 1∶2∶1) was 0.3%. The beverage obtained with this technology had special ginger juice and hydrolyed milk flavor, well organized properties and good taste that could meet the quality requirements of products.