the process and aspects
Soy milk can be made from whole soybeans or full-fat soy flour. The dry beans are soaked in water overnight or for a minimum of three hours or more depending on the temperature of the water, to soften the beans. The rehydrated beans then undergo wet grinding with enough added water to give the desired solids content to the final product. The ratio of water to beans on a weight basis should be about 10:1. The resulting slurry or puree is brought to to a boil in order to improve its nutritional value by heat activating soybean trypsin inhibitor, improve its flavour and to sterilise the product. Heating at or near the boiling point is continued for a period of time, 15-20 minutes, followed by the removal of an insoluble residue, soy pulp fibre, by filtration.
Bringing filtered soy milk to a boil avoids the problem of foaming. It is generally opaque, white or off-white in colour, and approximately has the same consistency as cows milk.
To increase the calcium content, membrane technology is used. (For more information on process of membrane technology and its use in increasing calcium content in soy milk, click here: 'Development in Technology')
The package is also sterilised, followed by the assembling of the final product in the package in a sterile environment. (For more information on aseptic packaging, click here: 'Aseptic Packaging: The Process')
Bringing filtered soy milk to a boil avoids the problem of foaming. It is generally opaque, white or off-white in colour, and approximately has the same consistency as cows milk.
To increase the calcium content, membrane technology is used. (For more information on process of membrane technology and its use in increasing calcium content in soy milk, click here: 'Development in Technology')
The package is also sterilised, followed by the assembling of the final product in the package in a sterile environment. (For more information on aseptic packaging, click here: 'Aseptic Packaging: The Process')