| The present paper studied the soluble characteristics of separated protein of almond and selected the optimum conditions for processing a complex sour beverage of almond.There was a highest solubility of separated protein of almond at the temperature of 40 ℃ ,and solubility of separated proteins decreased with temperature increasing, within temperature from 20℃ to 40℃ ,and increased with temperature increasing above 40 ℃.The isoelectric point of separated protein of almond is around pH4.5.Solubility of the protein decreased with pH increasing from pH1 to pH4.5 and increased with pH increasing from pH4.5 to pH7.0 solubility of the protein increased with increasing concentration of solutions of NaCl (0-1mol/L) and KC1 (0-0.8mol/L) and decreased with increasing salt concentration of NaCl and KC1 when their concentration above 1mol/L and 0.8mol/L respectively .The solubility of the protein decreased with increasing concentration of salt solutions of CaCl2.MgCl2, and FeCl3 and concentrations of these solutions were all within range from 0 to 1.2mol/L.The complex sour beverage of almond was produced by Pineapple juice with raffineate of almond, according to the ratio of compounding 1:10, then added with sugar 8%, citric acid 0.8%, CMC 0.1%, flax gum 0.1%,sucrose ester 0.15%,and monoglyceryl ester 0.15%,when the mixture was homogeniged under pressure range from 25MPa to 30MPa,at temperature of 50℃,the complex sour beverage should very nice mouthful and stability.
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