technology of soya milk, tofu, hydrolyzate and allied soyabean products with project profiles

technology of soya milk, tofu, hydrolyzate and allied soyabean products with project profiles
technology of soya milk, tofu, hydrolyzate and allied soyabean products with project profiles
Author: Dr. Himadri Panda
ISBN: 9789380772301
Availability: In Stock
Price: Rs.975.00

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The book contains Introduction, Protein Extraction Technology from Soy Flour, Technology of Soymilk with their Products, Coagulating Device of Soy Milk, Manufacture of Calcium fortified Soy Milk,  Manufacturing Process to Prepare Food Products by Fermenting Soy Milk, Cereal Product (Milk coated), Technology of Substitute of Milk, Soybean Milk with Alcoholic Beverages, Tofu, Soysauce, Tempel and Miso, Lecithin Additive for Coatings, Lecithin Enzymatic Modification,Food Product Lecithin, Lecithin Containing Surface Release Composition, Chocolate Coating Comprising Hydroxylated Lecithin, Manufacturing Process for De-oiling Crude Lecithin, Lecithinated Noodles and Process for Manufacture,  Method for the Conversion of Lecithin into Lysolecithin Chewing Gum Containing a Lecithin/Glycerol Triacetate Blend , Method of Preparing heat Resistant Lecithin Release Agent, Soybean Hydrolyzate, Odourless Soybeans, Soybean Noodle Hybrid Soybean Production, Soybean Milk, Plant Economics of Soya Oil and Cattle Feed from Soya Bean (Cutting into 4 Pieces Method), Plant Economics of Extraction of Soyabean Oil from Soyabean Seeds (Expander Extrusion Cooking Process) with Soya Grits. Plant Economics of Fish Feed from Soyabean, Plant Economics of Lecithin Powder (Soya Based),  Plant Economics of Protein from Soyabean, Plant Economics of Protein Hydrolysate from Soyabean/Ground Nut Plant Economics of Soya Milk and Paneer, Plant Economics of Soyabean Cultivation, Plant Economics of Soyabean Nuggets, Plant Economics of Soya Milk, Paneer and Curd

INTRODUCTION

  • Types of tofu
  • Benefits of tofu
  • Product Overview
  • Baked Goods
  • Breakfst Creals
  • Pasta
  • Beverages and Toppings
  • Meat, Poultry and Fish Products
  • Dairy type Products
  • Milk Blends


PROTEIN EXTRACTION TECHNOLOGY FROM SOY FLOUR

TECHNOLOGY OF SOYMILK WITH THEIR PRODUCTS

  • Composition and classification
  • Production Processes
  • The traditional process
  • Soybean Varieties
  • Storage
  • Cleaning
  • Dehulling
  • Blanching/Enzyme Inactivation
  • Grinding
  • Fibre Separation (decanting)
  • Deodorization
  • Standardization
  • Flavouring and Formulation
  • Fortification
  • Homogenization
  • UHT (Ultra-high temperature) Treatment
  • The INTSOY (Illinois) Process
  • Soymilk Related Products



COAGULATING DEVICE OF SOY MILK

  • Kinugoshi tofu


MANUFACTURE OF CALCIUM FORTIFIED SOY MILK

  • Standard Analytical Method for Determing calcium ion Concentration


MANUFACTURING PROCESS TO PREPARE FOOD PRODUCTS BY FERMENTING SOY MILK

  • Viability and Post Acidification properties of streptococcus thermophilus, selection of a strain of streptococcus thermophilus with reduced Post acidification
  • Streptococcus thermophilus viability and post acidification on Milk
  • Streptococcus thermphilus combined with Bifido bacterium viability and Post Acidification on a Substrate of plant origin
  • Fermentation of an Oat/Soy Mixture by an S thermophilus/Bifidobacterium Ferment
  • Oat/Soy Mixture: S Thermophilus/Bifidobacterium Ferment, Fruit Flavoured Product
  • Oat/Soy Mixture, Yoghurt Ferment
  • Oat/Soy Mixture: S thermophilus/L phantarum Ferment
  • Oat/Soy Mixture S thermophilus/L.casei Ferment
  • Almond/Soy mixture S thermophilus/L.casei/Bifidobacte-riumferment
  • Drink Oat or Almond or Rice/Soy Mixture, Yoghurt Ferment


CEREAL PRODUCT(MILK COATED)

TECHNOLOGY OF SUBSTITUTE OF MILK

  • The invention
  • Protein Sources
  • SPS ase
  • Process consideration


SOYBEAN MILK WITH ALCOHOLIC BEVERAGES

  • Evaluation


TOFU, SOYSAUCE, TEMPEL AND MISO

  • Soy sauce
  • Miso
  • Tempeh
  • MISO
  • Tofu
  • Introduction
  • Regular and siken tofu
  • KORI-TOFU
  • Deep fried Tofu
  • Fermented Tofu


LECITHIN ADDITIVE FOR COATINGS

  • Phosphatidylethanolamines should generally follow this formula
  • Phosphatidylcholines should generally follow this formula
  • Phosphatidylinositols should generally follow this formula
  • Phosphatidic acids should generallyfollow this formula
  • Test Methods
  • Leneta oil Stain Test
  • Staining and  cleaning
  • Method 2 Detergent Wash Durability
  • Method 3- Household Stain Test
  • Materials
  • coating Compositions (Paints)
  • Additives
  • Stains
  • Cleaning Compositions


LECITHIN ENZYMATIC MODIFICATION

  • Overview
  • Processes for Enzymatic Modification of Lecithin
  • Reaction in Aqueous Medium
  • Reaction in Organic Solvent
  • Enzymes
  • Phospholipases
  • Lipases
  • Immobilization of Enzymes
  • Hydrolyzed Lecithin Product
  • Exemplary Reactions
  • Reaction in Aqueous Medium, Sequential Addition of Enzymes
  • Hydrolysis in Organic Solvent Sequential Addition of Enzymes
  • Hydrolysis in Organic Solvent Simultaneous Addition of Enzymes
  • Reaction in Aqueous Medium Sequential Addition of Phospholipase D and Lipase
  • Reaction in Aqueous Medium, Sequential Addition of Phospholipase D, Phospholipase A2, and Lipase
  • Hydrolysis in Organic Solvent, Single Enzyme


FOOD PRODUCT LECITHIN

LECITHIN CONTAINING SURFACE RELEASE COMPOSITION

  • Anti-Stick Properties
  • Appearance of Composition
  • Viscosity
  • Type of Spray and Appearance on Pan
  • Flammability


CHOCOLATE COATING COMPRISING HYDROXYLATED LECITHIN

  • Milk Chocolate with Lecithin


MANUFACTURING PROCESS FOR DE-OILING CRUDE LECITHIN

LECITHINATED NOODLES AND PROCESS FOR MANUFACTURE 

METHOD FOR THE CONVERSION  OF LECITHIN INTO LYSOLECITHIN

CHEWING GUM CONTAINING A LECITHIN/GLYCEROL TRIACETATE BLEND

METHOD OF PREPARING HEAT RESISTANT LECITHIN RELEASE AGENT

  • Phosphatide Release Agents with improved Heat Tolerance


SOYBEAN HYDROLYZATE

ODOURLESS SOYBEANS

SOYBEAN NOODLE

HYBRID SOYBEAN PRODUCTION

SOYBEAN MILK

  • Method of Measuring isoflavone compounds content


PLANT ECONOMICS OF SOYA OIL AND CATTLE FEED FROM SOYA BEAN (CUTTING INTO 4 PIECES METHOD)

  • Plant & Machinery
  • for Cattle feed
  • Fixed Capital
  • Raw Material
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum


PLANT ECONOMICS OF EXTRACTION OF SOYABEAN OIL FROM SOYABEAN SEEDS (EXPANDER EXTRUSION COOKING PROCESS) WITH SOYA GRITS

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum

PLANT ECONOMICS OF FISH FEED FROM SOYABEAN

  • Plant & Machinery
  • Fixd Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum


PLANT ECONOMICS OF LECITHIN POWDER (SOYA BASED)

  • Plant & Machinery
  • Fixd Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum


PLANT ECONOMICS OF PROTEIN FROM SOYABEAN

  • Plant & Machinery
  • Fixd Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum


PLANT ECONOMICS OF PROTEIN HYDROLYSATE FROM SOYABEAN/GROUND NUT

  • Plant & Machinery
  • Fixd Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum


PLANT ECONOMICS OF SOYA MILK AND PANEER

  • Plant & Machinery
  • Soya Machinery
  • Manufacturers of Paneer
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total Capital Investment
  • Turn Over/Annum


PLANT ECONOMICS OF SOYABEAN CULTIVATION

  • Land & Building
  • Fixed Capital
  • Raw Materials
  • Total Working Capital/Month
  • Total capital Investment
  • Turn Over/Annum


PLANT ECONOMICS OF SOYABEAN NUGGETS

  • Plant & Machinery
  • Fixed Capital
  • Raw Materials
  • Total working capital/month
  • Total capital investment
  • Turn Over/Annum


PLANT ECONOMICS OF SOYA MILK, PANEER AND CURD

  • Production Capacity
  • Introduction
  • Market Potential
  • Basis & Presumptions
  • Implementation Schedule
  • Technical Aspects
  • Process of Manufacture
  • Potato Wafers
  • Quality Control and Standards
  • Production Capacity (Per Annum)
  • Pollution Control
  • Energy Conservation
  • Financial Aspects Fixed Capital Land & Building
  • Machinery & Equipment
  • Working Capital (Per Month)
  • Personnel (Salary & Wages)
  • Raw Material
  • Utilities
  • Other Contingent Expenses (P.M.)
  • Working Capital/Total Recuming Expenditure (P.M.)
  • Total working capital for 2 months
  • Total Capital Investment
  • Financial Analysis
  • Cost of Production (Per annum)
  • Turnover (Per Annum)
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