Hello Neha
Soya milk is high in protein, low in fat and carbohydrate and contains no cholestrol. It is an excellent food for babies, children elderly people and pregnant and lactating women since it contains vegeatable protein, which is very nutritious and easy to
digest. Besides possessing high nutritional values.
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 3 hours or more depending on the temperature of the water. The re-hydrated 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 purée is brought to a boil in order to improve its nutritional value by heat inactivating soybean trypsin inhibitor, improve its flavor and to sterilize 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 fiber or okara) by filtration.
U may contact
P. K. SRIVASTAVA,
Asstt. Director (Food)
MSME - Development Institute,
Ministry of Micro, Small & Medium Enterprises,
Government of India
107, Industrial Estate, Kalpi Road,
Kanpur-208012.
Tele. 2295070, 2295071 & 2295073 (EPBAX)
Tele. No. 2295072 (SENET & TRC)
Tele/Fax No.: 0512- 2240143
email:
dcdi-kanpur@dcmsme.gov.in
Website: msmedikanpur.gov.
