| 摘要 |
FIELD: food processing. ^ SUBSTANCE: method of vegetable beverage production includes steeping of soybean seeds in water, radiation treatment of swollen and germinating seeds by ultraviolet lamp within 7-8 minutes with following incubation in dampening chamber at 20-23°C and relative humidity not lower then 80%, during 12-24 in spring and summer and 24-48 in autumn. Thereafter they are grained in water, homogenised, pasteurised at 82±2°C within 5-7 minutes, squeesed out through a filter and cooled. The method allows producing a beverage, which is a suspension of white color with a yellowish tinge, with a sweetish taste, light taste and flavor of fresh seedlings. ^ EFFECT: low content of anti-nutritional compounds. ^ 3 tbl |
