Abstract:Macadamia nut milk was prepared via high pressure homogenization using macadamia meal as the raw material；monoglycerides and sucrose fatty acid esters as emulsifiers；and sodium carboxymethyl cellulose，sodium alginate，carrageenan，xanthan gum，and compound guar gum as thickeners.Single-factor and orthogonal experiments were used to study the effects of macadamia meal to water mass ratio and emulsion pH on the quality and stability of macadamia nut milk；the effects of the additive amount of emulsifier and compounding ratio on the emulsification effect of macadamia nut milk；and the effects of different thickening agents and homogenization conditions on the stability of macadamia nut milk.The optimization process showed that the optimal mass percent ratio of macadamia meal to water was 1∶15，the pH value of the emulsion was 6.5-7.0，the additive amount of emulsifier was 0.3% ，the best compounding ratio was 4∶6，and the additive amount of sodium alginate，sodium carboxymethyl cellulose，and compounded guar gum was 0.01% ，0.03% ，and 0.03% ，respectively.The homogenization process parameters were as follows:65 ℃ temperature and 30 MPa pressure；homogenization was conducted twice.The prepared macadamia nut milk was creamy white in color，rich in aroma，and uniform in tissue state.