Abstract: Several methods for decreasing viscosity during concentration of soymilk including repeated extraction, adding Vc and enzymolysis are compared. The possible mechanism and effect of pH and temperature on viscosity control are discussed. Results show that appropriate enzymolysis of protein in soymilk, pH adjustment and high-temperature-short-time treatment can effectively lower the viscosity of concentrated soymilk and improve the flavour of soymik as well.

Key words:  , Viscosity Enzyme Decompositio Rate High Temperature；