Article is devoted to the analysis of useful qualities and food value of soya milk.
In it it is told about recommendations of doctors about application of soya milk at various diseases and production of products of processing of a soya.
Article is of interest for laymen.
Substitutes of cow milk were long since used in animal husbandry for a vypoyka to young growth
Substitutes of cow milk were long since used in animal husbandry for a vypoyka to young growth. For this purpose use soybeans.
Soya milk – ideal substitute cow, is told by scientists today. In China it became known a little thousands years ago, and in Manchzhury and Northern China it is used by all population. Soya milk has pleasant sweetish taste, on food value it almost corresponds to the cow. Its fat content to 2,5 %, doesn’t contain some lactose, is well acquired by an organism and possesses high dietary properties, has some no cholesterol and doesn’t contain some animal protein – allergens. Doctors recommend soya milk at diseases diathesis, at gastric diseases, atherosclerosis, the patient for diabetes. Important value has that it is possible to receive a finished product in necessary quantity regardless of seasonal and climatic conditions. Cost of soya milk, by the way, in comparison with natural, much lower.
In order that this milk didn’t concede on the main indicators cow, it by production enrich with special additives (sugar, methionine, salts of calcium, iron and aromatizator), which improve physical and chemical indicators (rN, extent of dispersion, power consumption), supplement with absent vitamins A, D3, V12 and raise the content of zhiznennovazhny B2 and C vitamins.
Prepare soya milk in special installations. According to the general scheme, into installation load previously the prolushchenny and washed-out seeds of a soya (if in installation the sink isn’t provided), then them presoak at 8-12 o’clock (water after soaking merge in the sewerage).
The following stage – crushing in a dispargator or in a colloidal mill with addition of a certain quantity of water. Further make pasteurization at temperature 95-100os, filtering or a tsentrifugirovaniye and pouring. Soya milk in the liquid state has a limited period of storage (36 hours), it can be overworked in powdered milk (which period of storage of 6 months), soya cottage cheese, various sour-milk drinks.
Action on a stomach of sour-milk products from soya milk is softer, than prepared from the cow. The acid clot of soya milk in a stomach of more gentle and soft structure, than a clot of cow milk, also causes smaller allocation of gastric juice.
Soya cottage cheese has cream color, gentle taste and a consistence of soft cheese. It differs the high content of protein (8,5 %), low caloric content, the insignificant content of fat (5 %) and carbohydrates (11 %).
By-product by production of soya milk – Okara. It pastelike, contains 25-30 % of protein and 10-15 % of fat, with the high maintenance of a protein. Okara – the unique vegetative source of bivalent iron, easily usvoyaemy an organism. This product receive when pressing a disperse mix or at its tsentrifugirovaniye. Use Okara as an additive at a bread and cookies batch, in cookery. It is stored in the frozen look.
All products of processing of a soya before realization should be exposed to laboratory research, i.e. control of the contents in them toxic elements, pesticides, radioactive substances with filling of the relevant documents with quality indicators.
(On newspaper materials To Fermerska a hospodariate).