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KMID : 1134820060350101434
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 10 p.1434 ~ p.1438
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Emulsion Stability of Soymilk Produced by the Varied Homogenizing Pressure
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Lee Kyung-Seok
Kim Kyung-Tae
Jung Yong-Myun
Lee Ki-Young
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Abstract
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The purpose of this study was to make soy milk without using any food additives. First, it was attempted to find the effects of homogenizing pressure on the emulsion stability of soy milk without addition of monoglyceride. The soy milk was made with the ratio of bean and water as 1:8, and the yields of soy milk was measured to be 5.87 fold of the beans used. After making soy milk by differentiated pressure of the homogenizer at 50 kg/㎠, 100 kg/㎠, 150 kg/㎠ and 200 kg/㎠, general composition of the center part of soy milk was analysed. The analysis results indicated that the lipid content increased by the increase of the emulsion pressure. Moreover, the suspension stability, emulsion stability and viscosity also increased by the increase of the emulsion pressure. Therefore, we thought that the production of soy milk without adding any emulsifier was possible only by homogenizing at higher pressure over 150 kg/㎠.
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KEYWORD
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soymilk, emulsion stability, homogenizing pressure
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