FIELD: food-processing industry, in particular, production of soya-based food products.
SUBSTANCE: method involves cleaning full-fat soya beans from mechanical impurities and foreign matter; spraying water onto their surface in an amount of 2.0-3.0% by weight of beans; exposing to infrared radiation with radiant flux density of 22-24 kW/m2 to increase temperature to 116-118 C during 45-50 s and tempering at this temperature during 5-7 min; cooling to environmental temperature. Method allows content of anti-nutrient substances to be reduced to safe level.
EFFECT: increased biological and nutrient value of soya beans.
1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR PROCESSING FULL-FAT SOYBEANS | 2015 |
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