Abstract:With whole grain oat as the material，an appropriate amount of compound stabilizer was added to conduct lactic acid bacteria microfermentation after enzymatic hydrolysis to explore the production process of microfermented beverage of whole grain oat.The best techniques was determined by the single factor test combined with orthogonal test，and the results were as follows ：sodium hydroxymethyl cellulose of 0.10% ，sodium alginate of 0.04%，and xanthan gum of 0.06%，lactic acid bacteria of 3% （volum ratio of lactobacillus bulgaricus to streptococcus thermophilus 1∶1），sucrose of 9%，and fermentation time of 5 h.The number of live bacteria and antioxidant capacity of microfermented beverage of whole grain oat produced by this process were greatly improved and the taste was excellent，which provided a theoretical basis for the development of oat deep processing products.