Abstract: The technology for preparation of high yield and stable pinenut milk has been studied.Pinenut milk with fat content of 4% was made by homogenizing the aqueous extraction of pinenut slurry under the choosen conditions (pH8.0 solid to solvent ration1:15,55℃ and time duriation 40min).Turbidity method was used to evaluate the efficiency of emulsifiers, and the result showed that the most suitable emulsifier for pinenut milk system was the mixture of PVP and PGE55 at the ratio of 2:1 .The effect of homogenizing conditions, dosage of sugar and CMC-Na on the storage stability of pinenut milk was studied by tesing precipitation stabillty and fat distribution index of the samples.The most desirable sample was obtained by homogenizing at 245kg and 65℃,with adding a sugar content of 4%.

Key words: Pinenut milk Stability