FIELD: food-processing industry. SUBSTANCE: method involves washing, wetting, grinding and cooking soya beans; filtering and pressing out produced suspension; introducing flavonoids, such as tannin or rutin, in an amount of 400-700 mg per liter of ready product. Method may be used for producing of lactose-free milk substitutes or milk products fit for prolonged storage. EFFECT: improved consumer properties, flavor, odor and storage stability of soya milk. 4 cl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SOYA BEANS PROCESSING METHOD | 2019 |
|
RU2724499C1 |
| METHOD OF MANUFACTURING VEGETABLE MILK FROM AMARANTH SEEDS | 2007 |
|
RU2329653C1 |
| METHOD FOR PRODUCING WATER-DISPERSED SEMI-FINISHED PRODUCT FROM HUSKLESS OATS GRAINS | 2022 |
|
RU2794624C1 |
| PROTEIN PRODUCT PREPARING METHOD | 2001 |
|
RU2223658C2 |
| SOYA-BASED PRODUCT MANUFACTURE METHOD | 2012 |
|
RU2557295C2 |
| METHOD OF PRODUCING PROTEIN PRODUCT | 2000 |
|
RU2200422C2 |
| METHOD FOR OBTAINING VEGETABLE MILK | 2021 |
|
RU2756071C1 |
| METHOD FOR PREPARING PROTEIN PRODUCT | 2001 |
|
RU2207007C2 |
| METHOD OF PRODUCING FODDER SOYA-MAIZE SUBSTRATE FOR GROWING PROBIOTIC FODDER CROPS | 2018 |
|
RU2685886C1 |
| METHOD OF PREPARING SOYA PRODUCT OF CHEESE-TOFU TYPE | 2000 |
|
RU2178658C1 |
