The major factors affected the stability of whole grain milk was investigated. Then the emulsion stabilizer was screened and its proportion was optimized. Moreover, the effects of sucrose and sodium tripolyphosphate on the stability of the system were discussed. The results showed that the best ratio of sucrose fatty acid ester and distillation monostearin was 2∶8, and the dosage of mixed emulsifier was 0.20%. The optimum concentration of the best stabilizer was 0.05% xanthan gum, 0.15% carboxymethyl cellulose, and 0.08% microcrystalline cellulose. The stability of the system could be improved by adding sucrose and sodium tripolyphosphate. However, when the sucrose content reached 4%, the centrifugal suspension ratio decreased gradually.