| 摘要 |
PURPOSE:To obtain a concentrated soya milk having excellent taste and flavor and low viscosity, and free of soybean smell, by grinding soybean together with a solution of polyphosphoric acid salt, removing refuse from the product, and treating the obtained soya milk with a proteinase under a specific pH condition. CONSTITUTION:Soybean is ground together with a solution of a polyphosphoric acid salt (e.g. sodium metaphosphate, etc.) at 75-85 deg.C, and the refuse is removed from the obtained liquid. The resultant soya milk is adjusted to 7-8pH, treated with a proteinase, usually heated to deactivate the enzyme, and concentrated to obtain the objective soya milk. USE:The stock solution for the preparation of powdery soya milk by spray drying process. |
