| 摘要 |
Soya prod. is made by dry grinding soya using pressure and abrasion in the absence of a dispersion fluid until the cell bonding has been broken down, then dispersing the resulting powder in an edible liq. to form soya milk. The dry milling is simple to carry out and uses less energy than previous processes; excellent breakdown of the cell walls is obtd., thus giving high protein yields without the need for filtering off or pressing the cell walls; and the fats released by the breaking down of the cell walls are liquefied by the friction so that the grinding is accomplished with a low energy consumption. |
