| 摘要 |
A non-Dairy yogurt is prepared by leaching soybean meal with an aqueous solution having a pH of 4 to 5 to remove sugars without removing protein, leaching a resultant residual sugar-free cake with an aqueous solution having a pH above 7 to dissolve protein material, adjusting the pH of a resulting protein-containing filtrate to 6.5 to 7.0, adding sugar to the filtrate and homogenizing to produce a soymilk, sterilizing the soymilk at about 116 DEG C, and fermenting the sterile soymilk with a lactic culture to produce yogurt. |
