Preparation of a vegetable milk powder

摘要

Preparation of a powdered vegetable milk comprises: (i) preparation of an aqueous mixture containing 35-40 % dry matter comprising 50-65 wt.% protein-rich vegetable matter, 0-15 % wt.% fat, 15-25 wt.% sugar, 5-10 wt.% amylaceous drying agent and 1-3 wt.% salt; (ii) enzymatic hydrolysis; (iii) heat treatment; and (iv) drying on a cylinder. The powdered vegetable milk is claimed per se.