Abstract: The full-fat sweatened condensed soybean milk was produced by the application of conpound enzymes comsisting of proteinase mainly. The relationship between amount of enzyme, reaction time and concentration of substrate were studied and the optimum producing technology and formulation were determined. Factors influencing the product quality were discussed. With 300 IU enzyme used per gram substrate, 20 min reaction time and 1 : 4 substrate concentration (soybean: water), good quality and flavour of the product was obtained. The solubility of condensed soybean milk produced from enzyme hydrolysis and concentration was increased greatly and its viscosity was reduced.

Key words: Enzymes Hydrolysis Full-fat Sweatened condensed soybean milk