Abstract:In the shelf life，matcha latte is prone to the phenomena of fat floating and protein and matcha precipitation，while natural chlorophyll and tea polyphenols are easily degraded，making the natural green color of matcha brown and fade. In view of the above problems，the stabilizer and color retention agent compounding of matcha latte was studied and tested，and four compound stabilizers were selected with centrifugal precipitation rate，fat floating rate，viscosity，instability index，and average particle size as indicators. The effects of different compound stabilizers on the stability of the matcha latte system in shelf life were studied. The color retention effects of 5 color retention agents on the shelf life of matcha latte were evaluated with color parameters，tea polyphenol content，and total chlorophyll content as indicators. The results showed that different compound stabilizers had significant effects on the stability of matcha latte in shelf life. Among the four different compound stabilizers，the compound stabilizer （microcrystalline cellulose∶carrageenan∶monostearyl fatty acid ester∶diacetyl tartaric acid ester of mono-（or di-）glycerides=3∶1∶2∶1 （mass ratio） added at 3 g/kg had the best performance.After shelf life storage with compound stabilizer at room temperature for 12 months，matcha latte showed the fat floatation rate of 2.01%，centrifugal precipitation rate of 4.99%，instability index of 0.735，average particle size of 1.237 μm，and no obvious fat floatation or precipitation. The results of color retention study showed that the green-preserving effect of vitamin C and D-isoascorbic acid sodium on matcha latte is not satisfactory. During storage，the content of chlorophyll and tea polyphenols significantly decreased and the b* value significantly increased from the initial 12.55 to 15.60 and 15.24，respectively，the yellow degree of the sample enhancing.Yeast powder had a significant color retention effect on matcha latte，and the combinations of yeast powder+VC and yeast powder+D-isoascorbate sodium had synergistic effects of inhibiting the degradation of chlorophyll and tea polyphenols and enhancing the color retention effect of matcha latte，thus maintaining the natural green color of matcha latte during the shelf life.