Soybean and soy products
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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)
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SOYBEANScientific name: Glycine maxIndia ranks 5th in Soybean Production Different ProDucts:
Soy milk, soy tofu,Soy flour, soy flakes,Soy biscuits,soy nutsSoy cakes
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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
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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)
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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.)
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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)
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THANK YOU ALL…Er. Saurav Kumar Sahoo
E-mail: [email protected]
Courtesy:Dr. S.D. KulkarniPrincipal ScientistAPPD, CIAE, Bhopal, India
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THANK YOU ALL…Er. Saurav Kumar Sahoo
E-mail: [email protected]
Courtesy:Dr. S.D. KulkarniPrincipal ScientistAPPD, CIAE, Bhopal, India