SOYA MILK PRODUCTION METHOD

FIELD: food-processing industry. SUBSTANCE: method involves wetting soya beans in aqueous solution comprising 0.3-0.35 wt% of sodium hydrocarbonate and 0.2-0.25 wt% ammonium sulfate, with soya beans:water ratio being 1: 4- 1:9 at pH of 8.2-8.6 and temperature of 35-40 C; washing soya beans to pH val...

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Bibliographische Detailangaben
Hauptverfasser:	KURCHAEVA E.E, VORONTSOV V.V, BUTOVA S.V, SHAKHOVA M.N
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: food-processing industry. SUBSTANCE: method involves wetting soya beans in aqueous solution comprising 0.3-0.35 wt% of sodium hydrocarbonate and 0.2-0.25 wt% ammonium sulfate, with soya beans:water ratio being 1: 4- 1:9 at pH of 8.2-8.6 and temperature of 35-40 C; washing soya beans to pH value of 7 and mixing with new water portion in the ratio of 1:4-1:10; grinding and extracting in aqueous media for 15-20 min at temperature of 35-50 C until obtaining of particles having size of 30-50 microns; separating soya base by filtering; introducing 2.0-2.5 wt% of carrot-syrup semi-finished product and 0.2-0.3 wt% of pectin into soya base; providing thermal processing at temperature of 83-87 C followed by homogenization and cooling. EFFECT: increased biological value, improved quality, stable consistency and improved gustatory properties of product. 4 ex