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Firstly, to precipitate rate, protein yield, sensory evaluation as an indicator to determine the suitability of the entire preparation process and the whole soy soy based formula. 0.5% NaHCO3 solution selected as the soaking liquid to liquid ratio of 1:3 soaked soy beans 12h, peeled and four hot water immediately after grinding (80 ℃), the prepared milk at 90 ℃ boiling syrup 8min , cooled to 70 ℃, the use of two homogenization method, homogenization pressures of 40MPa and 50MPa. Finally, the experiment to determine the microbial shelf life of up to nine months of sterilization temperature and time: 121 ℃, 15min. And to determine the concentration of whole soybean soymilk was 6.25%, total soy protein content ≧ 2.0%. Studied the whole soy hydrophilic colloid stability. Experimental results show that the hydrophilic monomer rubber, 0.12% of carrageenan can better stability of whole soy milk, followed pectin, propylene glycol alginate and agar, is again gum arabic, gelatin and gellan gum. With 0.12% of the total added amount of these seven kinds of hydrophilic colloid complex combination, determine the best composite hydrophilic colloid formula: Carrageenan: Pectin: acacia = 1:5:12, added amount in the range 0.18% to 0.24%, respectively. Single factor experiments and orthogonal experiment were investigated monomer phosphate, citrate and phosphate on the whole soy complex system stability. Experimental results show that the addition salts can increase the viscosity and stability of the whole soybean milk, but the addition of a best value, and with different types and different salt, and the stability of the composite salt is better than the monomer salts. By orthogonal test, evaluation was to centrifugation to obtain the best composite salt formula is: 0.013% sodium hexametaphosphate, sodium tripolyphosphate, 0.033%, 0.027% sodium pyrophosphate. By studying the emulsifier system, the whole stability of soy milk, soy milk and the suitable HLB values ??whole emulsion at 8.3 to 9.3 between the optimum HLB of 8.8. Experimental results show that the composite emulsifier soy emulsifying effect on the whole better than a single emulsifier, all suitable emulsifier soy formula: Molecular distilled monoglycerides (DMG): three polyglycerol monostearate: soy lecithin = 30:34:36, the total addition amount of 0.1% of whole soybean milk 0.15%. In order to further improve the stability of whole soy system, the composite hydrophilic gum, emulsifier salts and complexes were complex, obtained the best stabilizer whole soy formula is: composite hydrophilic gel 0.24% (carrageenan: Fruit glue: Gum Arabic = 1:5:12), compound salts 0.063% (sodium hexametaphosphate: STPP: Sodium pyrophosphate = 0.013:0.033:0.027), emulsifier 0.15% (molecular distilled monoglycerides : Three polyglycerol monostearate: soy lecithin = 30:34:36). Finally a video microscope, laser particle size analysis and rheometer France from the microscopic point of a preliminary study homogenizing and hydrophilic colloid stabilizing effect on the whole mechanism of soymilk. Experimental results show that the homogenization step may greatly reduce the particle size of the material, different to some extent, homogenization pressure colloidal particles and systems can affect the interaction between particles, fine particles of hydrophilic gum wrapped in a manner to maintain the dispersion state of all soy . A hydrophilic colloid and composite phosphate compound have not changed whole soy pseudoplastic rheology, but increases the apparent viscosity and apparent viscosity with increasing shear rate increases.
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