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...

Ausführliche Beschreibung

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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