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Firstly, protein extraction rate indicators to determine the suitability of soy milk preparation process. Whole soybean ratio of 1:3 beans water, soaked with 0.5% NaHCO3 at 20 ℃ 10H, two feed solution of a 1:6 ratio of the refiner; milk dilution two times through the sensory evaluation, it is determined added amount of juice 10%, sucrose 12% addition level, citric acid added in an amount of 0.4% (all by mass). The hydrophilic colloid stabilizing effect on the system. The results showed that the PGA, the CMC and pectin can be effectively stabilized juice soymilk, its lowest usage were 0.2%, 0.5% and 0.8%, respectively; preferred stabilizer is determined so that the product is stable, i.e. alginic acid propylene glycol esters ( PGA), at 0.3% of the added amount, not only the cost is low, and the product is also stable; CMC, pectin and guar gum, and the PGA compound can not reduce the added amount of the PGA. Single factor and orthogonal experiments, respectively, of a single phosphate, citrate and compound phosphate juice soymilk stability. The results indicate that the salts added enables the viscosity and stability of the system increases, but the added amount of the optimum value, this value is due to different kinds of salts; under conditions of 0.3% PGA, SHMP, STP, lemon trisodium the optimal addition amount of 0.07%, the SPP and the composite phosphate optimum dosage of 0.05% and 0.073%; trisodium citrate better stabilizing effect than single phosphate, but inferior compounding phosphate; Add trisodium citrate and composite phosphate, the average particle diameter of the juice soymilk showed a tendency to increase. Determined by studying the influence of the emulsifier on the stability of the juice soymilk emulsified acidic soy milk suitable HLB value of 8.0-10.0 between optimum HLB value of 9.1; the acidic fruit soymilk Suitable composite emulsifier is: molecular distillation monoglycerides trimerization ester (DMG) (30%) of glycerol monostearate (34%) Tween 40 (36%) 1/15 of the amount of oil in the emulsion; the acidic fruit soymilk optimum dosage, i.e. 6.7% of the amount of oil in the emulsion ; composite emulsifier in juice soymilk add a suitable amount of 0.1% to 0.15%. Finally, the juice soymilk rheological experiments, the results show that the PGA did not significantly change the rheological characteristics of the system, but has increased the viscosity of the system; composite phosphate was added to the the PGA as stabilizer juice soymilk system, did not significantly change the rheological characteristics of the system, while increasing the viscosity of the system brought about by the PGA added, in a way to promote the stabilizing effect of the juice of soymilk; from the rheological properties of the system, the pH value several aspects, protein content, homogeneous conditions, explore juice soymilk stability theory, the pH of the system, the protein content of the main factors affecting the stability juice soy milk depends largely on the stability of various additives and proteins , fat specific interaction, and by adding an additive to increase the viscosity of the system to reduce the sedimentation rate of the particles reach a stable secondary.
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