Abstract:This paper discussed the effects of the enzymatic treatment of soybean, complex emulsifiers-thickeners and sterilization on the stability of compound beverage with jujube and soybean. The best proportion of raw materials was made by sensory evaluation, calculation of stability coefficient and orthogonal experiment. The results showed that the best enzymatic conditions were soaking temperature 100 ℃ and soaking time 5min. The best stabilizer complex contained 0.10% sucrose fatty acid ester, 0.05% glycerol monostearate,0.03% xanthan gum, 0.015% guar gum and 0.015% carrageenan. For the compound beverage preparation, the best sterilization temperature and time were 122 ℃ and 22min, respectively.
