MULTY-PURPOSE SOYBEAN PROCESSING EQUIPMENT
|60 L/h||100 L/h||300 L/h|
Equipment made by ZAO Firm “Soy, Inc.” has wide technological applications. At present, it is accompanied by 15 Specifications and TI for various products; soon it will be accompanied by 30 Specifications and TI. With the help of this equipment, it is possible to produce soymilk without non-beany taste, soy cheese (tofu), edible soy fortifier (okara).
Using soymilk, tofu and okara with the application of various ingredients without additional equipment, the installations allow to produce a wide range of mayonnaise, desserts, creams, ketchups, pates, beverages, cake cheese and cheese curd (including the ones made of a blend of soymilk and cow milk), vegetable pastes and spreads.
Production possibilities of equipment:
organic material grinding under pressure of 1.2 atm;
heating of products with culinary steam up to 110
product cooling, pumpdown of the sistem, mixing without grinding;
sterilization of product at 120
The following soy processing products are used in confectionery:
Soymilk is used in making syrops, stuffings, scalded cream substituting whole milk and skimmed milk.
IN BAKED FOODS
It is profitable to use okara in bakery, because it acts as a bakery modifier and allows:
bleaching the crumb due to carotin ferment destruction and more developed crumb,
gluten protein strengthening due to formation of peroxids under the influence of lipoxygenase, which interacts with polynonsaturated fatty acids,
improved gas holding of dough,
increased specific volume,
dough is drier due to water-absorption function of soy proteins,
break remains fresh for a longer period of time due to improved humidity binding,
taste and flavour of pastry is better (the products of the reaction between protein substances and sugar during baking promote the formation of aromatic substances).
Okara is used for making dough for bread employing any accepted way of bread making using wheat four. The traditional sponge method, which is based on thick brew and intensive cold method, is preferable. Okara dosage: 10-15%.
IN CANNED FOODS
Vegetable paste employing vegetable protein
Ketchups and sauces
FOR COOKERY AND MEAT PROCESSING
It is especially profitable to use okara, tofu (soy cheese) and soymilk in preparation of quick frozen semiproducts (with 50% substitution of meat raw material):
meat stuffing, rissoles, stuffed cabbage-rolls, noisettes, etc.
FOR DAIRY PRODUCTS
Cake cheese, cheese pastes (spicy and sweet)
“Soy acidophilous milk”
“Soy varenets” (milk baked in an oven and allowed to ferment)
If soymilk, okara and tofu are used in dairy industry, confectionery, bakery, canned industry, meat processing industry and cookery, it helps to:
make end products cheaper;
increase their nutritional value without any change in the appearance of the products and their flavour qualities;
give the product the medicinal and preventive properties.
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