Effect of homogenization and pasteurization parameters on stability of peanut milk

By analyzing the stability coefficient R,fat separating rate,centrifugation precipitating rate and granule distribution,the influence of homogenization and pasteurization on the stability of peanut milk during processing was studied in this paper. The results showed that the optimal conditions were as follows,the peanut milk was homogenized twice under 65~70 ℃,25 MPa and pasteurized under 121 ℃ for 15 min.