Emulsion Stability of Soymilk Produced by the Varied Homogenizing Pressure

균질기 압력을 변화시켜 제조한 두유의 유화안정성

  • 이경석 (호서대학교 식품생물공학과) ;
  • 김경태 (호서대학교 식품생물공학과) ;
  • 정용면 (호서대학교 식품생물공학과) ;
  • 이기영 (호서대학교 식품생물공학과)
  • Published : 2006.12.29


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. lifter making soy milk by differentiated pressure of the homogenizer at $50kg/cm^2,\;100kg/cm^2,\;150kg/cm^2\;and\;200kg/cm^2$, 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 $150kg/cm^2$.


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