| 摘要 |
A method for making soybean milk includes soaking soybean seed in a water solution of an alkali or acid substance with рН = 8.6-10 or рН = 2-4 correspondingly at the room temperature in the course of 1-2.5 hours, grinding the swollen seed in the presence of hot water with a temperature of 60-95 °С homogenizing the soybean suspension in a cavitation unit in the course of 15-20 minutes. A method allows reducing the duration of the swelling stage, lowers the intensity of thermal treatment, increases the stratifying stability, provides inactivating the trypsin and urease inhibitors and practical sensing of a grass and bean taste and aroma of soybean milk without masking organoleptic properties thereof by means of adding aromatizers. |
