The effect of complex emulsifiers-thickeners on the stability of compound protein beverage made of concentrated jujube juice and soybean was discussed.Based on the single factor experiment,the best ratio of the thickener and their quantity range were chosen.The effects of compound thickener,sucrose fatty acid ester,distilled glycerin monostearate and their interaction on the stability of the protein milk containing jujube and soybean were analyised by Box-Benhnken response method.The quadratic polynomial regression equation prediction model was obtained by Design Expert software (8.0.6.1).The results showed that the stability of the jujube-soybean milk was improved effectively by the compound stabilizer contained 0.06% compound thickeners (xanthan:guar gum:sodium carboxymethyl celubse=4:2:3),0.10% sucrose fatty acid ester and 0.04% distilled glycerin monostearate,and the product tastes exquisite with the best quality.