| 摘要 |
Shelled soyabeans, flakes or flour are steeped (pref. after degreasing) for 20-35 mins. in water at 80-100 degrees C; after cooling to 50-60 degrees C and pref. filtering 0.1-2 ml of catalase soln. of 1000 Baker units per ml, are added per 100g of soya material and allowed to act for 1-15 mins; the soln. is finally spray dried pref. after filtration, if not done earlier. Specifically the hot water treatment takes 25 mins and after the catalase addition, is adjusted to pH 4.5 (pref. with malic acid. The precipitated protein is filtered off, the filtrate giving a whey soln and the precipitate is neutralised and spray dried. The products are easier to disperse (practically 100% in water) and have considerably improved taste. |
