The effects of different mixture ratio, emulsification stabilizers, and sterilization condition on the stability of soymilk were observed, comparing with a control treatment.

• 试验以无腥味大豆为原料生产豆乳,研究了原料与水的配比、乳化稳定剂的用量、均质的工艺条件以及杀菌温度等对豆乳稳定性的影响。