METHOD FOR PREPARING OF SOYA MILK

摘要

FIELD: food-processing industry. ^ SUBSTANCE: method involves cleaning soya seeds; soaking in activated water at pH of 10-12 and temperature of 50-65°C for 80-90 min until seed moisture content reaches 20-25%; providing wet grinding process in the presence of activated water at temperature of 100-110°C; providing filtering. ^ EFFECT: improved quality and nutritive value of soya milk and increased efficiency in producing thereof. ^ 1 tbl