| 摘要 |
PURPOSE:To prepare odorless and delicious defatted soya milk having rich taste, by blasting saturated steam to whole soybean grains, drying, cooling and skinning the soybean, grinding the bean in the presence of hot water, separating bear curd refuse from the ground product, introducing steam into the separated soya milk and deaerating the milk in vacuum. CONSTITUTION:Whole soybean grains charged in a sealed container are blasted with saturated steam of 0.1-1.0kg/cm<2> pressure for 1-10min, the container is opened, the grains are blasted with hot air of 100-160 deg.C for 5-30min until the water-content reaches 5-10% and skinned by conventional skinning machine after cooling. The defatted soybean is added with 5-15 times weight of hot water of 80-100 deg.C and ground. The soya milk is separated from bean curd refuse by conventional method, and the obtained soya milk is heated at 120- 160 deg.C for 1-10sec by blasting steam of 5.0-10.0kg/cm<2> pressure into the milk, and is exposed to vacuum without delay. |
