| 摘要 |
A method of producing and preparing for distribution soya milk comprising mixing together shelled and finely-divided soya beans with water at a temperature between 60 DEG C and 90 DEG C. The mixture of finely-divided beans and water is ground and subjected to heating and cooling in order to encourage spore germination. This is followed by a sterilising heat treatment to kill any germinating spores. The heating also deactivates trypsin inhibitor and reduces tainting flavours. Trisodium citrate and tripotassium phosphate are added to the water beforehand so that calcium lactate can be added without the formation of a precipitate. After a sterilising heat treatment the milk is homogenised and then packaged under aseptic conditions into aseptic packing containers. The milk has a superior flavour and storage properties. |
