Abstract:This study aims to develop a multigrain beverage primarily utilizing buckwheat，pea，millet，lentil，and naked oat as raw materials. Through precise control of enzymatic hydrolysis，the gelatinization，texture properties，and rheological characteristics of the multigrain blend were optimized，significantly enhancing its organoleptic properties and nutritional value. To ensure the objectivity of sensory evaluation，this research comprehensively assessed dimensions including flavor，structural state，mouthfeel，and color，employing a holistic scoring system. Based on multiple sets of comparative experiments，the optimal formulation was determined as follows：Under enzymatic hydrolysis conditions，the ingredient ratios were buckwheat（4.31%），pea（4.05%），millet（3.97%），lentil（2.16%），and naked oat（2.93%）. This was supplemented with a stabilizer system comprising 0.6% sodium alginate，0.10% microcrystalline cellulose，and 0.5% carboxymethyl cellulose sodium（CMC-Na），along with 0.013% sucralose. The resultant multigrain beverage exhibited a distinct cereal aroma，moderate viscosity and turbidity，and a smooth and palatable mouthfeel.Furthermore，it demonstrated excellent stability and sensory quality during storage，showing no precipitation or off-flavor.