Optimization of Formula of Black Soy Milk Stabilizer by Response Surfacemethod

In this paper,the response surface method was used to study the effect of xanthan gum,guar gum and carrageenan on the stability of black soybean milk. In order to determine the best stabilizer formula,the centrifugal sedimentation rate was set as the response value. The results show that,the optimal combination of stabilizer in black soybean milk is xanthan gum 0. 064%,guar gum 0. 181%,carrageenan 0. 167%. After the optimization,the centrifugal sedimentation rate reduced to 2. 297%. Stability of black soy milk was 39. 92%higher than before.