FIELD: food-processing industry.
SUBSTANCE: method involves cleaning soya seeds; soaking in activated water at pH of 10-12 and temperature of 50-65°C for 80-90 min until seed moisture content reaches 20-25%; providing wet grinding process in the presence of activated water at temperature of 100-110°C; providing filtering.
EFFECT: improved quality and nutritive value of soya milk and increased efficiency in producing thereof.
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| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF SOY MILK PRODUCTION | 2018 |
|
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| METHOD FOR MOISTURE-THERMAL PROCESSING OF SOYA | 2003 |
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| SOYBEAN PRODUCT PRODUCTION METHOD | 1991 |
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| INACTIVATION METHOD OF SOYABEAN ANTINUTRITIVE SUBSTANCES | 2007 |
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| METHOD FOR PRODUCING OF ADDITIVE USED IN PRODUCTION OF BREAD AND BAKERY PRODUCTS | 2006 |
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RU2302732C1 |
| METHOD OF PREPARING PROTEIN-FATTY CONCENTRATE FROM LEGUME AND OIL-PRODUCING PLANT SEEDS | 1993 |
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RU2074618C1 |
