Method of making soybean beverages
作者： Dean S. Hsieh , Choukyun Rha , Roselie A. Bright
DOI:
关键词: Grinding 、 Food science 、 Pectin 、 Slurry 、 Cellulose 、 Materials science 、 Particle size
摘要: Soybean beverages are prepared by grinding dry, whole soybeans to a powder having particle size less than about 420 microns. The is mixed with hot water form slurry, soften the particles and inactivate lipoxygenase. slurry homogenized pectin cellulose components flatulence factors of broken down adding enzymes slurry.
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