Traditional soy milk which is a stable emulsion of oil,water and protein is an aqueous extract of whole soy beans. The liquid is produced by soaking dry soy beans and grinding them with water. Soy milk contain about the same proportion of protein as cowmilk.
3.5% protein
2.0% fat
2.9% carbohydrate
0.5% ash.
PREPERATION OF SOYMILK
Soaking th soy beans :- it is soaked in cold water overnight or in very hot water for 2-3 hours, using 3-4 cup of water for each cup of dry soy beans. When the beans then splits open and float on the surface they are ready to be drained.
Grinding and cooking the soybean :- The soaked soy beans is grinded by using grinding rock, hand mill or meat grinder.
Add boiling water to the grinded soy beans 8-10 cups of water for each cup of grinded soybeans,mix well to make a pulp.
Heat the pulp for 20 minutes to improve flavour andbnutritional value.After boiling remove scum and insoluble material that float on the surface of the milk.Straining the soymilk :- A filter cloth is used to strain the cooked milk and extract the soymilk from the pulp.The filter cloth should be made of porous material.
PRESERVATION OF SOYMILK
Soymilk can be stored in bottle and placed in a container of cold water,its best kept in a refigerator for up to 5 days. When sour it will form curd by natural fermentation.
