| 摘要 |
PURPOSE:To prepare a sugared and pouched soya milk having low sugar content and pouched in a state of retort-sterilized separate items. CONSTITUTION:The ratio of solid soybean component to sucrose in a soya milk is adjusted to 1:(0.5-1.5) and the obtained soya milk stock liquid is concentrated at 50-55 deg.C. A bag is filled with 30-50ml of the concentrated soya milk and thermally sterilized at 120 deg.C for about 10min in a retort to obtain a sugared soya milk in the form of a retorted food. |
