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KMID : 0380619900220030312
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 3 p.312 ~ p.318
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Studies on Stability of Soymilk Suspension
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Abstract
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The effects of blanching, homogenization and heat sterilization on the stability of soymilk suspension were investigated by determination of nitrogen solubility index(NSI) of suspension and measuring the volume of precipitates and cream separated. The results obtained were that the NSI was decreased as the blanching temperature increased from 50℃ to 80℃. The soybean particles having 8μ by grinding showed more stable soymilk than that of 53μ. The stability was increased as the homogenizing pressure increased to 200 kg/㎠ and repeated homogenizing process gave more stability than single one. The sterilization resulted a significant decrease in stability as it was heated at 120℃-125℃ for more than 30 minutes.
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