BIO Web Conf.
Volume 34, 2021International Scientific Conference “Biologization of the Intensification Processes in Horticulture and Viticulture” (BIOLOGIZATION 2021)
|Number of page(s)||6|
|Section||Biotechnologies of Storage and Processing of Agricultural Products, Quality Management and Food Safety|
|Published online||10 September 2021|
Development of technology for powdered soy milk with the addition of coconut powder
K.G. Razumovsky Moscow State University of technologies and management (the First Cossack University), Zemlyanoy Val str., 73, Moscow, 109004, Russia
* Corresponding author: firstname.lastname@example.org
Soy is a cultivated herb that is high in vitamins, minerals, and other elements that provide many health benefits. The main reason why this product is valued is complete proteins, which are almost as nutritious as animal proteins. The problem of this study is that the market for soy products represents a large assortment of products; however, products with no lactose are produced insufficiently and in limited quantities. In connection with the presence of certain problems in this industry, the purpose of the study was the technology of developing dry soy milk with the addition of coconut powder, which makes it possible to expand the range of products that meet the needs of the population. Therefore, a technological line for the production of powdered soy milk with additives is proposed, consisting of the main operations: preparation of raw materials for further processing, drying and peeling of soybeans, grinding, adding components, dosing powders, mixing, filling, and packaging the finished product. The obtained results show that during the storage of dry soy milk with the addition of coconut powder and a food additive, its flowability does not change.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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