FIELD: food processing.
SUBSTANCE: method of vegetable beverage production includes steeping of soybean seeds in water, radiation treatment of swollen and germinating seeds by ultraviolet lamp within 7-8 minutes with following incubation in dampening chamber at 20-23°C and relative humidity not lower then 80%, during 12-24 in spring and summer and 24-48 in autumn. Thereafter they are grained in water, homogenised, pasteurised at 82±2°C within 5-7 minutes, squeesed out through a filter and cooled. The method allows producing a beverage, which is a suspension of white color with a yellowish tinge, with a sweetish taste, light taste and flavor of fresh seedlings.
EFFECT: low content of anti-nutritional compounds.
3 tbl
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