FIELD: agriculture.
SUBSTANCE: method of processing full-fat soybeans includes their pre-peeling, humidification, heating, tempering and cooling. The beans are humidified to 18-20% with the initial humidity of 5-17%; the beans surface is heated for 50 seconds from above by the heat flux with the density of 12-13 kW/m2 to the temperature of 110-115°C, from the bottom - by the heat flux with the density of 9 kW/m2 to the temperature of 110-115°C; the beans are tempered at the temperature of 105-95°C for 15 min.
EFFECT: invention provides to obtain a product of high biological and nutritional value, to reduce anti-nutritional substances to a safe level, to reduce material costs and electric energy consumption.
2 tbl, 4 ex
Title | Year | Author | Number |
---|---|---|---|
METHOD FOR PROCESSING OF FULL-FAT SOYA BEANS | 2006 |
|
RU2313226C1 |
INACTIVATION METHOD OF SOYABEAN ANTINUTRITIVE SUBSTANCES | 2007 |
|
RU2358459C1 |
SOYA PRODUCT MANUFACTURE METHOD | 1999 |
|
RU2162288C1 |
METHOD FOR PROCESSING FULL-FAT SOYA | 1998 |
|
RU2134993C1 |
COMPOSITION OF SOYA OIL-SEED MEAL "PROBUZHDENNOYE SEMYA", METHOD OF ITS PRODUCTION AND METHOD OF PREPARING SOYA MILK | 2000 |
|
RU2186501C2 |
METHOD FOR INACTIVATING ANTINUTRITIVE SUBSTANCES AND INCREASING NUTRITIVE VALUE OF SOYBEANS | 2005 |
|
RU2303369C2 |
METHOD OF PROCESSING SOY OIL MEAL INTO FEED PRODUCT WITH IMPROVED PROPERTIES | 2014 |
|
RU2552084C1 |
METHOD FOR REDUCTION OF FERMENTATIVE ACTIVITY OF LINSEEDS | 2011 |
|
RU2464799C1 |
METHOD FOR PRODUCING "YALT" FULL-FAT SOY | 2021 |
|
RU2769570C1 |
METHOD FOR TREATMENT OF FULL-FAT SOY | 2004 |
|
RU2283596C2 |
Authors
Dates
2017-04-03—Published
2015-12-14—Filed