Illinois Process for Preparation of Soymilk

Abstract

A beverage consisting of water, whole soybeans (including hulls), sugar and flavor has been developed. Preparation includes soaking and then blanching the whole soybeans in 0.5% sodium bicarbonate, grinding with water in a hammermih, heating the slurry to 200"F, homogenizing, neutralizing, dilution, addition of sugar and flavor, pasteurizing and rohomogenizing. Enzyme inactivation by blanching prior to grinding of soaked beans was found to completely prevent formation of painty (oxidized) flavor and result in a bland flavored product. Trypsin inhibitors were also inactivated by blanching. A sufficient degree of tenderization of soybean tissue during the soak and blanch treatments was necessary to obtain good mouth feel and colloidal stability. Homogenizing conditions such as temperature and pressure were also important; when the soybeans had been blanched to a LEE-Kramer Tenderometer reading of 300 lb or below and homogenization was done at 200°F and 3500 psi, the resulting beverage showed zero separation after 2 months refrigerated storage. Dilution to below 1% protein had no effect on colloidal stability. Coulter Counter measurements of the beverage indicated that 81% of the particles fell between 3.4-7.3 microns which is larger than the defined colloidal particle range. Recoveries of protein and total solids based on the raw soybean were 99% and 90%, respeo tively.

Dessecação de canola em diferentes pontos de maturação das síliquas

“…Besides scarce studies relating to canola crop, there is information that for maize crop, speed changing of lipids in seeds depends on moisture, temperature and storage period (Biaggioni et al, 2005). For soybean, a crop highly susceptible to fatty acid oxidation, if grain were dry storage (around 13% of moisture) lipoxigenase enzyme does not catalyze oxidation of lipid substrate, maintaining its quality in time, but in conditions of higher storage moisture, lipid and grains quality reduce (Nelson et al, 1976).…”

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

“…Soymilk prepared by traditional method presents some problems and many workers have tried to improve the quality by elimination of off flavour (Nelson et al 1976;Matsuura et al 1989); inhibiting the anti nutritional factors (Luttrell et al 1981;Weingartner 1987); reducing the phytic acid content (Ologhobo and Fetuga 1984); improving soymilk yield (Lee and Karunanithy 1990) etc. All these efforts generally take care of one or two of the problems associated and use heat intensive methods for anti-nutrient reduction thereby reducing the overall nutritional quality of soymilk.…”

Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max)

“…The slurry was then strained in a clean and sterile muslin cloth, followed by cooking of the recovered milk for 30 min at 82°C, while stirring continuously with a wooden stirrer to prevent burning. The recovered milk was then mixed with blender (Excella, Kanchan International Limited unit III Dabhel Daman, India) and then allowed to cool to 45°C (Nelson et al 1975). …”