Abstract Whole soybean milk (WSM) was prepared by an innovatively created industry-scale microfluidizer system (ISMS). Results showed WSM prepared by ISMS (WSMM) at 60, 90 and 120 MPa kept stable spontaneously for 21 days at 4 °C, while the one prepared by traditional method (WSMT) stratified on day 14. The aggregation of oil droplets and proteins during storage caused the increase of particle sizes of WSMT, while WSMM showed little change in the form and distribution of oil droplets and proteins, as well as particle sizes. The smaller size, looser microstructure of dietary fiber and higher viscosity of WSMM also contributed to the stability of WSMM. WSMM prepared at 90 and 120 MPa exhibited higher isoflavone contents (0.92 and 1.03 mg/g) than those of WSMT (0.89 mg/g). This research suggested that the ISMS was feasible in producing the WSM with superior stability and nutrition.

中文翻译：

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由新型工业规模微流化系统生产的全豆奶，无需浸泡和过滤

摘要 全豆奶 (WSM) 是通过创新创建的工业规模微流化系统 (ISMS) 制备的。结果表明，ISMS (WSMM) 在 60、90 和 120 MPa 下制备的 WSM 在 4 °C 下自发保持稳定 21 天，而传统方法 (WSMT) 制备的 WSM 在第 14 天分层。贮藏导致WSMT的粒径增加，而WSMM在油滴和蛋白质的形态和分布以及粒径方面几乎没有变化。WSMM 较小的尺寸、较松散的膳食纤维微观结构和较高的粘度也有助于 WSMM 的稳定性。在 90 和 120 MPa 下制备的 WSMM 表现出比 WSMT（0.89 mg/g）更高的异黄酮含量（0.92 和 1.03 mg/g）。