Traditional Chinese Soy milk: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Soy Milk. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4812 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Soy milk powderPreparation method When making soy milk powder, defatted soybeans with high NSI (dissolved nitrogen index) are first fully leached with water to fully extract the soluble components contained therein. During leaching, the greater the amount of water, the more soluble components will be leached. However, if too much water is added, it will waste time and increase expenses during subsequent concentration. Therefore, the amount of water added should be appropriate, about 10 times that of the raw material defatted soybeans. The leaching process can be carried out at room temperature or at high temperature. Most of the leaching is carried out under slight heating, which makes subsequent processing easier, and can reduce the biological activity of the product and make the product more stable.After leaching of the soluble components, insoluble materials are removed by filtration. To remove insoluble matter, a centrifuge is generally used. Secondly, the leached filtrate is concentrated under reduced pressure …
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