| 摘要 |
FIELD: food-processing industry; production of protein products from soy. ^ SUBSTANCE: soy-beans are cleaned from admixtures, washed in clean water and soaked in water taken in double or triple amount by volume. Swollen beans are ground in 8-10-fold amount of water for obtaining fine suspension. Extract is filtered. Solid phase is separated and soy base is thus obtained. It is boiled for 35-45 min at temperature of 98-100°C. Coagulant is introduced into boiling solution for forming protein coagulum and clear whey. Used as coagulant is calcium chloride solution, calcium or magnesium sulfates and sea salt concentrate. Excessive whey is drained. Protein coagulum is placed in mold, cooled and whey is drained. At moisture content of up to 70%, it is molded in plates or bricks, 1.5-2 cm thick and frozen at temperature not higher than minus 10°C. Then they are thawed out and dried at temperature of 35-45°C to moisture content of 5-6%. Proposed method makes it possible to obtain product with porous structure without "bean taste". ^ EFFECT: extended storage term; low cost of technological process. ^ 3 cl, 3 ex |
