| 摘要 |
PURPOSE: A process of preparing a soybean milk product by removing a soybean embryo together with the skin thereof during washing a soybean with water to cause the soybean milk product to contain no enzyme components is provided. Therefore, this process prevents the change of product tastes by the enzyme components and produces a homogenized soybean milk product with removed foam. CONSTITUTION: A soybean is soaked in water to a moisture content of 95 to 99% and steamed at 85 to 95deg.C for 3 to 5min to boil the skin part thereof, and the skin and embryo thereof are removed therefrom. Thereafter, the soybean is ground, heated at 98 to 100deg.C and added with a suitable amount of sugar or fructose to produce soybean milk having a sugar content of 2 to 5%, which is quickly cooled, filtered, defoamed and then homogenized under the pressure of 350 to 450MPA.
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