Abstract:This study aimed to develop a milk tea beverage using Jiangshui（fermented pulp）and highland barley as the main raw materials and observe its shelf-life stability.Using sensory scores as the evaluation indicator，single-factor experiments and orthogonal experiments were used to optimize the milk tea formula. The changes in quality during storage were explored using electronic eye，electronic nose，and microbial tests.The results showed that the optimal preparation process for Jiangshui-highland barley milk tea is as follows：highland barley powder at 120 meshes，highland barley powder added at 1%，Jiangshui to caramel milk tea ratio of 1∶8，and 6% condensed milk. After 18 d of low-temperature storage，the brightness of the milk tea decreased slightly，with the?L* value dropping by 8.8% compared with the initial state. The pH value remained stable at 6.30±0.09 with no stratification or deterioration. The electronic nose W1S detector had the most significant response to methyl compounds. Therefore，under the above preparation process，the Jiangshui-highland barley milk tea had a relatively uniform texture，moderate sweetness，and strong highland barley flavor.With out adding any preservatives，a low temperature environment helps to extend its shelf life.