soybean and soy products
DESCRIPTION
This describes the procedures for making of Soybean, Soy milk, Tofu, soy flour and fortified soy-biscuits. Soybeans are also very health conscious & useful food.TRANSCRIPT
Agro-Produce Processing Division(Soybean Processing)Venue of the Training:
Central Institute of Agricultural Engineering, Bhopal
Topics Covered: Introduction to Soybean Preparation Procedure of Soy Milk, Soy Flour,
Soy Biscuits and Tofu (Soy Paneer)
SOYBEANScientific name: Glycine maxIndia ranks 5th in Soybean Production Different ProDucts:
Soy milk, soy tofu,Soy flour, soy flakes,Soy biscuits,soy nutsSoy cakes
Preparation Of SOY MILK In Cottage Level Milk Plant In CIAE, Bhopal
SOYBEAN
SOYMILK
DEHULLING
FILTRATION
DAL
SOAKING
STEAMING
GRINDING
OKARA
(3 Kg.)
(2 Minutes)
(2.4 Kg.)
Dal:Water= 1:3(7 Litres of water)
5.720 Kg. of SoybeanSteam Pressure:30 – 50 kg/cm2
(20 Litres)
(3.710 Kg.)
For 40 Minutes @ 120°C
SOYMILK
ADDITION OF CITRIC ACID
TOFU CURD
COMPRESSION
TOFU (Soy Paneer)
CUT INTO PIECES
SOAKING FOR HARDENING
PACKAGING
Preparation Of TOFU In Cottage Level Milk Plant In CIAE , Bhopal
(20 Litres)
(3.533 Kg.)
For 1 L, 2g. Of Acid:(40 g. of Citric Acid)
BLANCHING(30 min, DAL:WATER=1:3)
BLANCHED DAL
DRYING(24h)
MILLING
SIEVING
SOYA FLOUR
WEIGHING & PACKAGING
SOY DAL
PREPARATION OF SOY FLOUR
(1 Kg.)
(1.18 Kg.)
(510 g.)
BAKING POWDER(10gm)
CREAMING(2min)
MIXTURE MIXING(3min)
MIXED BY HAND(1/2min)
SHEETING
DOUGH
CUTTING
BAKING(200 °C,15min)
SOY BISCUITS(1.8kg)
GHEE(400gm)
SUGAR(400gm)
SALT(10gm)
BAKING SODA(8gm)
SOYA FLOUR(300gm)
WATER(320ml)
MAIDA(1000gm)
THANK YOU ALL…Er. Saurav Kumar Sahoo
E-mail: [email protected]
Courtesy:Dr. S.D. KulkarniPrincipal ScientistAPPD, CIAE, Bhopal, India
THANK YOU ALL…Er. Saurav Kumar Sahoo
E-mail: [email protected]
Courtesy:Dr. S.D. KulkarniPrincipal ScientistAPPD, CIAE, Bhopal, India