FIELD: food-processing industry, in particular, production of soya foods, such as soya milk.
SUBSTANCE: method involves preliminarily soaking soya beans; heating and processing under excessive pressure, with following cooling. Soya beans are soaked to moisture content of 20-25%. Processing under excessive pressure is provided by autoclaving process during 10-20 min at steam temperature of 105-1200C and pressure of 0.01-0.015 MPa. Method further involves discharging and cooling product to room temperature; exposing product to superhigh frequency current of 420-440 MHz at power of 2-3 kW for 2-4 min.
EFFECT: improved quality and increased nutritive value of soya products.
1 tbl, 1 ex
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|---|---|---|---|
| INACTIVATION METHOD OF SOYABEAN ANTINUTRITIVE SUBSTANCES | 2007 |
|
RU2358459C1 |
| METHOD FOR INACTIVATING ANTINUTRITIVE SUBSTANCES AND INCREASING NUTRITIVE VALUE OF SOYBEANS | 2005 |
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RU2303369C2 |
| METHOD OF INACTIVATION OF SOYBEAN ANTINUTRIENT SUBSTANCES | 1993 |
|
RU2057464C1 |
| VEGETAL RAW MATERIAL TREATMENT METHOD | 2011 |
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| SOYBEAN PRODUCT PRODUCTION METHOD | 1991 |
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| METHOD FOR PREPARING OF SOYA MILK | 2004 |
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| METHOD FOR PROCESSING SOYA BEANS INTO FOOD PRODUCT | 1996 |
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RU2110929C1 |
| METHOD OF VEGETABLE MILK PRODUCTION FROM GRAIN AND/OR LEGUMES SEEDS AND NUTS | 2005 |
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RU2333657C2 |
| METHOD FOR TREATMENT OF FULL-FAT SOY | 2004 |
|
RU2283596C2 |
| METHOD OF TREATMENT OF THE SEEDS OF THE SOYA BEANS | 2004 |
|
RU2276941C1 |
