Agro-Produce Processing Division(Soybean Processing)Venue of the Training:

Central Institute of Agricultural Engineering, Bhopal

Topics Covered: Introduction to Soybean Preparation Procedure of Soy Milk, Soy Flour,

Soy Biscuits and Tofu (Soy Paneer)

SOYBEANScientific name: Glycine maxIndia ranks 5th in Soybean Production Different ProDucts:

Soy milk, soy tofu,Soy flour, soy flakes,Soy biscuits,soy nutsSoy cakes

Preparation Of SOY MILK In Cottage Level Milk Plant In CIAE, Bhopal

SOYBEAN

SOYMILK

DEHULLING

FILTRATION

DAL

SOAKING

STEAMING

GRINDING

OKARA

(3 Kg.)

(2 Minutes)

(2.4 Kg.)

Dal:Water= 1:3(7 Litres of water)

5.720 Kg. of SoybeanSteam Pressure:30 – 50 kg/cm2

(20 Litres)

(3.710 Kg.)

For 40 Minutes @ 120°C

SOYMILK

ADDITION OF CITRIC ACID

TOFU CURD

COMPRESSION

TOFU (Soy Paneer)

CUT INTO PIECES

SOAKING FOR HARDENING

PACKAGING

Preparation Of TOFU In Cottage Level Milk Plant In CIAE , Bhopal

(20 Litres)

(3.533 Kg.)

For 1 L, 2g. Of Acid:(40 g. of Citric Acid)

BLANCHING(30 min, DAL:WATER=1:3)

BLANCHED DAL

DRYING(24h)

MILLING

SIEVING

SOYA FLOUR

WEIGHING & PACKAGING

SOY DAL

PREPARATION OF SOY FLOUR

(1 Kg.)

(1.18 Kg.)

(510 g.)

BAKING POWDER(10gm)

CREAMING(2min)

MIXTURE MIXING(3min)

MIXED BY HAND(1/2min)

SHEETING

DOUGH

CUTTING

BAKING(200 °C,15min)

SOY BISCUITS(1.8kg)

GHEE(400gm)

SUGAR(400gm)

SALT(10gm)

BAKING SODA(8gm)

SOYA FLOUR(300gm)

WATER(320ml)

MAIDA(1000gm)

THANK YOU ALL…Er. Saurav Kumar Sahoo

E-mail: saurav.pupun@gmail.com

Courtesy:Dr. S.D. KulkarniPrincipal ScientistAPPD, CIAE, Bhopal, India

THANK YOU ALL…Er. Saurav Kumar Sahoo

E-mail: saurav.pupun@gmail.com

Courtesy:Dr. S.D. KulkarniPrincipal ScientistAPPD, CIAE, Bhopal, India