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Development of an efficient soymilk cream production method by papain digestion, heat treatment, and low-speed
Naoki Abe1, Chang-Yu Wu1, Yoon-Kyung Kim1
1a Department of Microbial Biotechnology, Graduate School of Agricultural Science , Tohoku University , Sendai , Japan.
Bioscience, Biotechnology, and Biochemistry
|June 5, 2015
Abstract:
We developed the simple method of soymilk cream production from the high-fat soymilk, which was prepared by papain digestion and heat treatment. As a result of the treatment, high-fat soymilk was aggregated and it became possible to separate soymilk cream as the surface fraction by low-speed centrifugation (6000 × g, 10 min).
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