Abstract:The study used Plackett-Burman design ，steepest ascent design and Box-Behnkens composite design to improve the stability of high protein peanut beverage. Plackett-Burman design method was used to evaluate the effects of six factors on the stability of high protein peanut beverage. There were three components made significant positive effect which were carrageenan，sucrose ester and peanut protein. There were three components made significant negative effect which were xanthan gum，monoglyceride and white granulated sugar. Then based on steepest ascent design. The optimization of the two factors was carried out by using Box -Behnkens composite design. The results showed that the best stability formulation were as follows：xanthan gum 0.04 %，carrageenan 0.05 %，sucrose ester 0.12 %，peanut protein powder 6.05 %. Under this condition，deposition rate was 1.13 %，and product protein content was 7.12 %.