Study on the Stability of the Seabuckthorn Fruit Juice Soy-Bean Milk

In the processing of seabuckthorn fruit juice soy-bean milk that the quantity relation between stabilizer and soy-bean milk solid is abided by index equation, i.e., y=c+ax^b(a，b，c are constants). The most suitable proportion of stablizer was obtained. It was discussed the mechamism that seabuckthorn fruit juice soybean milk stability was effected by outside factors.