Soybean Milk For Milk Cow Replacement (part 2)

Components and antigizi gadfly

If made in a way that is not good, the soybean milk-containing compound compound compound antigizi and cause off-flavor (where the aroma and taste it in the soybean product), which came from their raw materials, namely soybean. Compound-compound antigizi is among antitripsin, hemaglutinin, fitat acid, and oligosakarida causes flatulensi (the occurrence of gas in the stomach so the stomach into kembung). While the compound causes off-flavor in soybean glukosida eg, saponin, estrogen, and compound-compound causes allergies. In the making of soy milk, compound-compound must be removed, so that the soybean milk with best quality and safe for human consumption. Fortunately, the process of removal compound gadfly is not difficult.

Soybean milk to obtain a good and feasible consumption, necessary conditions free from odor and unpleasant taste soybean, free antitripsin, and have a steady stable (does not settle or clot).

Unpleasant smell and taste the typical soy beans and other raw, and not favored consumers. Taste and odor is caused by enzyme lipsigenase work which exists in soybean seeds. Enzyme that will react with fat in the soybean milling time, especially if used cold water. Results form the reaction of at least eight compound volatil (easy to evaporate), especially ethyl-fenil-keton.

Unpleasant smell and taste can be removed with the enzyme lipksigenase off the summer with. How can that be done, among others, (1) using the hot water (temperature 80 - 100oC) on the soybean mill, or (2) soaking soybeans in hot water for 10 - 15 minutes before grinding. To be free antitripsin, soybean soaked in water or solvent NaHCO3 0.5% during the night (8 - 12 hours) followed by soaking in boiling water for 30 minutes.

In soy milk, there is a dense material that can be dissolved and can not be dissolved. The material is mixed evenly at first, but if left will gravitate. Soybean milk containing sediment in the lower part is not favored consumers, although not actually damaged.

To be stable or not precipitation occurs, it can be done the following: (1) add penstabil compound such as CMC and Tween 80, (2) mill with hot water and storage should be at a temperature cold (refrigerator), (3) do to get the grain homogenisasi -fat grains using a uniform tool homogenizer, and (4) set the level of protein soy milk until the liquid is less than 7% (if the protein is more than simple cause when heated soybean milk), made by adding water to the soybean pulp mill until the comparison results water and soybean 10: 1. Protein content in soybean milk obtained with this ratio is 3 - 4%.

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