Abstract: The effects of soybean polysaccharide on brown milk drink's viscosity and sensory were studied.The size of brown milk drink was chosen as the estimated index, the effects of amount, pH, heat-treatment temperature and water hardness on soybean polysaccharide' stability were researched by single-factor test.The results showed that the brown milk drink with soybean polysaccharides had better sense and taste, low viscosity than the brown milk drink with pectin or carboxymethyl cellulose.The stability of soybean polysaccharides in brown milk was more affected by water hardness and amount of soybean polysaccharides, was little affected by pH and heat-treatment temperature.