Compound stabilizer containing agaro-oligosaccarides and method for preparing acid milk beverage

The invention discloses a compound stabilizer containing agaro-oligosaccarides and a method for preparing an acid milk beverage. The compound stabilizer containing the agaro-oligosaccarides disclosed by the invention consists of the agaro-oligosaccarides, high-fat pectin and propylene glycol alginate, wherein the weight percentage content of the agaro-oligosaccarides is 10% to 60%, the weight percentage content of the propylene glycol alginate is 10% to 60%, and the weight percentage content of the high-fat pectin is 10% to 60%. The preparation method of the acid milk beverage disclosed by the invention comprises the following steps: weighing deionized water, adding the stabilizer, stirring, raising the temperature until the stabilizer is completely dissolved, adding a sweetening agent, and cooling to obtain a solution A for standby use; weighing deionized water, stirring, raising the temperature to 50 DEG C, slowly adding milk powder, then stirring, raising the temperature until the milk powder is completely dispersed, and cooling to room temperature to obtain a solution B; adding the solution A into the solution B, stirring, cooling to room temperature, adjusting the pH value to be 3.8 to 4.2, then homogenizing and sterilizing to obtain the acid milk beverage. The acid milk beverage prepared by using the compound stabilizer containing the agaro-oligosaccarides disclosed by the invention has relatively high storage stability.