T. Colin Campbell points to China, a basically non-milk-drinking country, where cancer deathsamong women aged 35 to 64 averaged less than 9 per 100,000, as opposed to 44 per 100,000in the U.S.
Target market–Target market firstlyurban areas and small townsof the Himachal Pradeshmedical store for selling of milk powder on later stage. Flavored milk will also sell to children ofurban and town area. This milk is also help to maintain a healthy body due to low fat. Peoplewho want todevelop their body are also included in the target market.Hotel restaurants in the Himachal Pradeshwill be second in the list of target market for soyamilk, soya curd and soya paneer. Firstly hotels in the district Bilaspur will on the target. There ismore than 100 registered hotels in Bilaspur district.
TECHNICAL ASPECTS:Process of ManufactureThe initial stage involves the cleaning, sorting of the Soyabean followed by dehulling andsoaking at room temperature in 0.5–1% sodium bicarbonate solution in 1:3 ratio (soya:solution). After soaking the weight of original soyabean becomes double, the split (dehulledbeans) are ground in hot water in1:7 ratio and filtered to get milk. The residue is known as okra.The milk is then cooled to 700 C and 0.1 molar calcium sulphate/magnesium chloride or 2%citric acid solution is added with slow stirring. These chemicals precipitate/coagulate theproteins of soya milk. The muslin cloth containing Soya protein is pressed in paneer makingboxes for 3 to 5 mts. And then cut into pieces of approx. desired size and put in cold water foranother 30 minutes. Vacuum packed tofu should always be kept in the fridge and afterunpacking, immersed in water. The various products which can be manufactured arementioned in the Chart belowClean and Soak Soyabeans1 kg. Beans 3.3 ltr WaterAirless grind and cook5.2 litre water and 1.3 kgExtract Soya milk Base 7.5litre Soya milk 1.4 kg OkaraOkra Add salts, spices,Flour VegetablesAddSweetenerSaltand yoghhut cultureAdd coagulant orcitricAdd Water Sweeteneflavour salt etc.Bake or Fry or add tofoods and CookIncubate Yughhutoptionally and fruitsExtract Curd pressinga forming Box TofuHomogenize or Mixwell Soya milk
(2) Quality Control and StandardsProduct should conform to the PFA (Prevention of Food Adulteration), Act, 1955Soybeans are stored and transported under various humidity and temperature conditions.Soymilk and tofu are two of the most important foods made from whole soybeans. Theobjective of this study was to investigate the influence of storage conditions on soybean qualityas related to soymilk and tofu-making properties. Soybeans of 3 different genotypes (Proto,IA2032, and Vinton 81) were stored in varying conditions: temperature ranging from 4 to 50degrees C, relative humidity from 55% to 80%, initial moisture content from 6% to 14%, andstorage time up to 15 mo depending upon storage conditions. The effects of different storageconditions on soybean color, solids and protein extractability, soymilk pH, tofu yield, tofu solids
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Term
Spring
Professor
N/A
Tags
Soybean, Soy milk, Soya Product
