FIELD: food industry.
SUBSTANCE: method of manufacturing soya beverage involves cleaning of vegetable raw material and its softening by maceration to produce water suspension. Mixture of soya, coffee and papaveraceous beans taken respectively in mass ratio 99:1:0.01-95:5:0.1 is used as vegetable raw material. Mixture is thermally treated at 120-190°C before maceration with following milling.
EFFECT: mentioned method allows to improve beverage quality due to its organoleptic properties improvement, besides soya beverage, thus obtained is nutritious, contains vitamins and microelements, has no strong soya taste.
1 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF MANUFACTURING SOYA BEVERAGE | 2007 |
|
RU2335993C1 |
| METHOD OF PRODUCTION OF BEVERAGE ON BASIS OF VEGETABLE RAW MATERIALS | 2008 |
|
RU2369272C1 |
| METHOD FOR PRODUCTION OF FOODSTUFF FROM PLANT RAW MATERIALS | 2006 |
|
RU2302748C1 |
| PRODUCING METHOD OF FOOD PRODUCT FROM VEGETABLE MATERIAL | 2006 |
|
RU2325076C1 |
| PRODUCTION METHOD OF FOOD PRODUCT | 2007 |
|
RU2344627C1 |
| METHOD FOR PRODUCTION OF FOOD PRODUCT OF VEGETAL RAW MATERIAL | 2012 |
|
RU2481006C1 |
| METHOD OF FOOD PRODUCT PREPARATION | 2008 |
|
RU2369269C1 |
| DAIRY WHEY DRINK PREPARATION METHOD | 2009 |
|
RU2403795C1 |
| DAIRY WHEY DRINK PREPARATION METHOD | 2008 |
|
RU2396758C1 |
| DAIRY WHEY DRINK PREPARATION METHOD | 2008 |
|
RU2373715C1 |
