Abstract: [Objective] A new type of Arabica-flavored coffee beverage with stable quality was developed using fresh buffalo milk and cold-brew freeze-dried Arabica coffee powder as the primary ingredients,supplemented with erythritol,light cream and food additives as auxiliary ingredients. [Method] The optimal single-factor level was screened out through single-factor experiments. On this basis,orthogonal experiments and sensory evaluation methods were used to optimize the preparation process of Arabica-flavored buffalo milk coffee beverage,obtaining the best preparation process ratio. The optimal preparation process parameters were determined based on the mass of 100 g of the final product. [Result] The addition amount of fresh buffalo milk was 45.00%,cold-brew freeze-dried Arabica coffee powder was 0.55%,light cream was 1.70%,erythritol was 3.50%,food additives（mono- and diglycerides fatty acid esters,sodium stearoyl lactylate,sucrose fatty acid esters,carrageenan,sodium tripolyphosphate and potassium carbonate）was 0.20%,and edible salt was 0.03%.The Arabica-flavored buffalo milk coffee beverage had a rich and layered taste,with a mild acidity, saltiness and bitterness,and a mellow and smooth aftertaste.The texture remained stable during shelf life,providing a reference for the industrial production of Arabica-flavored buffalo milk coffee beverages. [Conclusion] Based on single-factor experiments,orthogonal experiments and sensory evaluation data,this study identified the key factors affecting the quality of Arabica-flavored buffalo milk coffee beverages and the preparation process parameters. The development and research of this product have expanded the variety of buffalo milk coffee beverages,and it has a broad and promising market prospects.

Key words: Arabica coffee, buffalo milk, coffee beverage, product development