Montagem e avaliação de um equipamento para desodorização de "leite de soja" por arraste de vapor superaquecido

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

This study used a single variety of soybeans from the same harvest for the production of soymilk. This product is widely used in the Far East, where it is an important nutritional source, but in our culture, it faces considerable resistance amongst consumers, due to the unpleasant flavor of soymilk, which results trom a number of compounds existing in the beans or which are formed during the preparation process by the action of heat or enzymes present in the beans. The nutritive value of the product, associated with its low cost, has motivated the application of resources to the development of new technologies to substantially improve the soymilk. Three different processes for the production of soymilk were employed and half of each of the three samples were deodorized. The deodorization process used superheated steam at atmospheric pressure allowing for the stripping off of many compounds formed during the process, especially those responsible for the beany flavor of the end product. The chemical analysis of the main components in the soybean milk samples allowed for the establishment of the most efficient process with respect to the extraction of total solids as well as the losses occurring during each of the processes employed for the production of soymilk. Gas chromatography, with the addition of six standards of compounds present in soymilk, made it possible to determine what percentage. of each compound was removed in the samples analyzed. The quantitative sensorial analysis allowed for the establishment of the efficiency of the deodorization process in improving the quality of the resulting soymilk

ASSUNTO(S)

desodorização leite

ACESSO AO ARTIGO

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