| 摘要 |
The process for preparing soy milk comprises (a) pulverizing soybean in hot water, and extracting by stirring to obtain soy milk and bean curd refuse, (b) steaming the obtd. bean curd refuse at 130-180 deg.C and 5.0-9.0 kg/cm2, (b) hydrolysing the steamed bean curd refuse with 1.0-4.0 wt.% cellulase complex from Aspergillus niger at pH 3.5-5.0 and 45-50 deg.C for 1.5-8.0 hrs., (d) centrifuging the hydrolyzed bean curd refuse to obtain a milk (I) of bean curd refuse, (e) mixing the obtd. (I) with food additives, e.g. fat, amino acid etc., and (f) heat-treating the obtd. mixt. at 121 deg.C for 10-20 min. to obtain the final product. |
