| 摘要 |
FIELD: food industry. SUBSTANCE: method includes production of protein products of soyabean milk type and other products from soyabean milk, and may be used in production of drinks, curd, cheeses, sauces, sandwich pastes, desserts, confectionery and bakery products, and products of special purpose, etc. From grinding cellulose of soya beans removed after the first extraction and aqueous medium, at least, the second suspension is prepared, while removed emulsion product is heated up to temperature of protein denaturation and aged at said temperature for 15-25 min. Protein extraction from each suspension is carried out with simultaneous separation of suspension into protein emulsion product and grinding cellulose of soya beans at their continuous removal by parallel flows. Preparation of suspensions is conducted in centrifugal extractor-separator with stationary upper disc having a through hole connected with collecting bunker and with cloth conical filter rigidly secured on driving disc. Surfaces of stationary upper disc and driving disc are turned to each other, and have corresponding radial combs. EFFECT: improved taste of protein product at increased degree of extraction of soya beans proteins. 12 cl, 1 dwg, 2 ex |
