A method for producing soymilk

摘要

FIELD: food-processing industry. SUBSTANCE: method involves wetting soya beans in aqueous solution comprising 0.3-0.35 wt% of sodium hydrocarbonate and 0.2-0.25 wt% ammonium sulfate, with soya beans:water ratio being 1: 4- 1:9 at pH of 8.2-8.6 and temperature of 35-40 C; washing soya beans to pH value of 7 and mixing with new water portion in the ratio of 1:4-1:10; grinding and extracting in aqueous media for 15-20 min at temperature of 35-50 C until obtaining of particles having size of 30-50 microns; separating soya base by filtering; introducing 2.0-2.5 wt% of carrot-syrup semi-finished product and 0.2-0.3 wt% of pectin into soya base; providing thermal processing at temperature of 83-87 C followed by homogenization and cooling. EFFECT: increased biological value, improved quality, stable consistency and improved gustatory properties of product. 4 ex