Формирование рецепта молочного маргарина на основе соевого молока

Аннотация

Since margarine is a substitute for butter, milk is added in most margarine recipes. However, the cost of margarine obtained for the cost of cow's milk exceeds. The article presents the results of experiments on obtaining milk from soy beans and its use in place of cow's milk in margarine. When soy beans were taken and analyzed using soy milk in an traditional way, it was found that its ingredients were close to those of cow's milk. In particular, the protein content is 3.48% in soy milk and 2.31-2.84% in cow's milk. The carbohydrate content is 2.10% and 8.48 8.91%, the fat content is 1.96% and 0.11-0.14%, and the ash content is 0.28% and 0.21-0.26%, respectively. Cow's milk made a serious difference from soy milk in the amount of carbohydrates. On the basis of the resulting soy milk, a margarine recipe was formed and margarine was prepared. All the margarines obtained complied with the requirements of O’zDSt 3317-2018 in terms of quality indicators. It was observed that the consistency (plasticity, solubility, surface area on the cut) of margarines obtained only on the basis of the recipe with the addition of soy milk is relatively good.