| 摘要 |
FIELD: process engineering.SUBSTANCE: invention relates to production of dry soybean concentrate and can be used in milk industry, confectionary, meat industry at production of sausages and semi-finished products. Proposed process comprises fine grinding of dried, cleaned and washed soybeans. note here that ferments are inactivated in cooker chamber at steam feed at medium temperature 92-95°C.Ground soybean suspension is filtered out to extract water extract wherefrom vegetable cream is mechanical separated at 88-90°C to get fat-free aqueous extract of soybeans with fat content not over 0.7% and acidity of 10-11°T.Said extract is sterilized at 135-137°C for 3 minutes and cooled to not over 7°C. Degreased aqueous extract of soybeans are thickened in vacuum evaporation unit, pasteurized at 75-78°C for 15-20 s and dried in hot airflow. Inlet air temperature makes 170-195°C while outlet air temperature equals 75-90°C. Dry powder is cooled down and packed.EFFECT: improved odour, longer shelf life.2 cl, 2 dwg, 3 tbl |
