| 摘要 |
FIELD: food industry.SUBSTANCE: protein soya bean products preparation method envisages a protein suspension preparation by way of soya seeds disintegration in water medium, the suspension dividing into insoluble soya bean remains and a protein disperse system, protein substances coagulation therein, the coagulate separation and moulding. The water medium is represented by 5% water solution of natural wood smoke, the ratio of soya seeds to water solution of smoke being 1:8. Protein substances coagulation in the protein disperse system is performed with water solution of calcium chloride.EFFECT: invention allows to obtain tofu with enhanced organoleptic properties due to a slightly brownish colour, flavour and taste of smoked cheese combined with satisfactory storage life in comparison with that of classical tofu.1 dwg, 1 ex |
