| 摘要 |
PURPOSE:To obtain a whole grain soya milk for bean curd or for a food prepared from soya milk, having improved coagulation property, by grinding soaked soybeans in the presence of water, heating under specific condition, and homogenizing with an ultra-high pressure homogenizer. CONSTITUTION:Raw soybeans (dried soybeans) are soaked with water by immersing in water for 12-18hr, and the soaked beans are added with water to attain a solid soybean content of 7-20%. The beans are ground with a grinder to obtain ground liquid of whole soybean having particle diameter of 0.1-500mu. The liquid is heat-treated at 90-100 deg.C for 10min to reduce the S-S group of the soybean protein to SH group. The objective soya milk can be prepared by homogenizing the treated liquid with an ultra-high pressure homogenizer under 400-1,000kg/cm<2> pressure. |
