|Table of Contents|

Processing Technology of Whole-Soybean Milk(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2016年06期
Page:
1013-1017
Research Field:
Publishing date:

Info

Title:
Processing Technology of Whole-Soybean Milk
Author(s):
ZHANG Juan1;  YANG Dong-liang1;  ZHOU Yuan1;  ZHANG Jin-jun2;  LI Sheng-li1;  CHEN Pei-xiang1;  YAN Rui-xia1
（1.Cangzhou Medical College, Cangzhou 061000, China; 2. Cangzhou Yonghe Water Mill Restaurant Management Company Limited, Cangzhou 061000, China）
Keywords:
Whole-soybean milk;  Colloid mill;  Processing technology;  Sensory evaluation
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2016.06.1013
Abstract:
With soybean as raw materials, no okara whole-soybean milk was produced through soaking, boiling beans, grinding with the colloid mill and a series of processes.The processing and sensory quality of whole-soybean milk were eualuated, the single factor and orthogonal experiments results showed that the optimal processing conditions were as follows, the mass ratio of soybean before and after soaked was 2.0∶1,the mass ratio of water and bean was 900∶100, the boiling time was 25 min and the grinding time was 1.5 min.

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Last Update: 2016-12-09