对影响豆乳饮料稳定性的因素及其控制措施进行了研究。试验结果表明，复合乳化稳定剂的配方为：单甘酯0.15%，蔗糖酯0.10%，卡拉胶0.05%，CMC 0.05%；影响豆乳饮料风味的因素大小为：奶粉>蔗糖>香精，最佳的风味配方为：奶粉2%，草莓香精2 mL，蔗糖10%。

Effects of some influential factors on stability of soybean milk were studied in this article. Results indicated that the best mulsification stabilizers were GMS (0.15%), SE (0.10%), carrageenan (0.05%), and CMC (0.05%). Order of factors that effected soybean milk flavor was as follows: milk powder>sucrose>essence. The best milk powder content, strawberry essence dosage and sucrose concentration were 2%, 2 mL and 10%, respectively.