METHOD OF SOYA GRAIN TREATMENT

摘要

production of food products on base of soya grain. SUBSTANCE: preliminarily steeped soya beans are subjected to barothermal treatment according to regime at pressure 0.2 MPa. Cooling process is noncontinuously carried out with intensity of pressure reduction equal 0.0067 MPa/min. As a result, hardness of soya grain is reduced. EFFECT: reduced labor intensity and duration of process; higher efficiency.