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How to manufacture soymilk, soy drink or beverage

How to manufacture soymilk, soy drink or beverage

Rakhi Sharma, H.S. Sisodiya* and Awadhesh Kishore**

Institute for Development of Technology for Rural Advancement, Mathura-281004 (INDIA)

Central Institute for Research on Goats (CIRG), Makhdoom, P.O. Farah-281122 Mathura INDIA

**Sarvoday Mahavidyalaya, Chaumuhan-281406, Mathura (INDIA)

Summary:

soymilk, soy drink or beverage has almost similar or better nutritive value and chemical composition i.e. protein value, little saturated fat value and no cholesterol value in comparison to that of natural milk. Process of manufacturing soymilk includes soaking, autoclaving, washing, grinding and filtering of soybean. In India soymilk is being popular day by day as an alternate of milk.

Keywords:

Alternate of milk, Chemical composition, Manufacturing, Milk, Nutritive value, Process, soy drink/beverage, Soymilk.

Soymilk, also called as soya milk or soya juice, defined as milky white fluid obtained from soybean by soaking, grinding and filtering (Lo et al., 1968), is one of the most popular preparations of soybean. If the off flavors, which are factor limiting (Deshpande et al., 2008) of its dietary use in food products caused due to carbonyl compounds, phenolic acids, volatile fatty acids, amines, alcohol, phosphatidylcholine, linoleic and linolenic acids are removed (Mattick and Hand, 1969; Salunkhe and Kadam, 1989) it can alternate cow milk. In India soymilk is being popular day by day.

Nutritive value:

The nutritive value of soymilk is almost identical to that of cow milk. Deshpande et al., (2008) reported some major and minor components like protein, fat, carbohydrate, calcium, iron, sodium, carotene, vitamin-E and riboflavin in soymilk.

Soybean contains 11.4 per cent moisture, 32.6 per cent protein, 17.8 per cent fat, 4.2 per cent ash, and 34.0 per cent total carbohydrate. The chemical composition of soymilk depends upon the raw material and process of its manufacture. Generally, soymilk contains 90.2 per cent moisture, 4.8 per cent protein, 2.6 per cent fat, 0.4 per cent ash and 2.0 per cent total carbohydrates. The composition of cow milk is variable due to several factors including breed of the animal and the environmental, feeding and health conditions during maintaining her. Cow milk contains 88.32 per cent moisture, 3.22 per cent protein, 3.25 per cent fat, 0.79 per cent ash and 5.26 per cent total carbohydrates.

Soymilk also preferred because it has almost similar protein value, little saturated fat and no cholesterol in comparison to natural milk. The pediatricians of America consider soymilk as more suitable that the milk because of high nutritive value and digestibility.

Soybean as an Alternative of Cow Milk

Because of high pressure of population density, per capita milk availability is shorter. Soymilk, milky white fluid obtained from soybean by soaking, grinding and filtering, may be an alternate of cow milk and is suitable for manufacturing of various indigenous milk sweets and confectionary. Auto-oxidations, lipoxygenase catalysis and various cooking processes are used to remove flavour from soymilk.

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