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Information × Registration Number 0206U000607, 0103U005795 , R & D reports Title Development of effective technologies of seed of soy on food and forage purposes popup.stage_title Head Borovsky V.R., Registration Date 31-01-2006 Organization Institute of Food Chemistry and Technology popup.description2 Research object - seed of soy. Purpose of work - the determination of rational and possible for realization directions and development of effective practically wasteless technologies of processing fullfat soybeans into food products and forage products without previous heat treatment and without the use of fermentative processes. Methods of the investigations and equipment: colorimetrical, spectroscopic, flame-photometrical, titrimetrical and some biochemical methods; laboratory setting of own construction, the centrifuges, dispersants, pumps, thermostat, desiccators. Received results and novelty: The set possibility of maintenance of dry matter in soya suspend from unbrought down there is fullfat soya to 12,5 %, receipt of the permanent liquid colloid systems during 3-4 days from soy-beans suspend by gomogenization preliminary heated to 50 0 C suspend, is shown the substantial improvement of organoleptichnih properties of soy-bean suspended after homogenization; definite parameters of technological processes practically wasteless making of soy-beans milk for young animals, developed perfection technological charts and араratures for making of food liquid and paste products with complete fatts soya, practically deprived specific tastes and smells with fully low-spirited activity of nutritives of initial soya. Area of the utilization: Plants of food production and treatment Product Description popup.authors popup.nrat_date 2020-04-02 Close