This paper studies the application of high-pressure microfluidizer in the production of non additive whole soybean milk and its effect on the stability of whole soybean milk.Through microscopic examination,centrifugal sedimentation rate,particle size distribution,Zeta potential,appearance and taste,and Lumisizer stability scanning of whole soybean milk under different processing techniques,it was clarified that high-pressure microfluidizer could thoroughly crush whole soybean tissue and reduce product particle size to 33%μm.And significantly improve the taste and shelf life stability of non additive whole soybean milk.Moreover,by examining the elastic modulus,Lumisizer stability scan results,and Turbiscan results of whole soybean milk under different protein contents,it was found that protein content also had an impact on the stability of whole soybean milk.When the protein content reaches 3.5%,whole soybean milk had a good taste and stability,which was the optimal plan for preparing whole soybean milk.From this,it can be seen that the high-pressure microfluidizer process is a key process for processing non additive whole soybean milk,which has a significant effect on improving the overall stability,texture and taste of this type of product,and enhancing the overall quality of this type of product.
high pressure microfluidizerwhole soy milkno food additivestability
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