| 摘要 |
PURPOSE:To prepare a soya protein food having delicious taste, rich nutrient and low calorific value, by grinding and heating water-soaked soybeans, separating bean curd refuse therefrom, frothing the obtained soya milk and coagulating the foamed soya milk with a coagulant. CONSTITUTION:Soya milk is prepared by heating soaked and ground soybeans and separating bean curd refuse from the product. The soya milk is frothed by introducing air into the milk or stirring the soya milk at high speed or passing a fine mesh through the soya milk under high pressure, etc. The foamed soya milk is coagulated with a coagulant (e.g. glucono-delta-lactone) to obtain the objective soya protein food having low calorific value. When the soya milk is treated with a homogenizer to reduce the size of soya milk particles prior to the frothing of soya milk, the removing efficiency of carbohydrate and fat in the frothing and coagulation steps can be further improved and the calorific value of the food can be further decreased. |
