INTSOY/Food Science Soymilk Process(University of Illinois at Urbana-Champaign)

Previous slide

Next slide

Back to first slide

View graphic version

The University of Illinois soymilk process involves blanching soybeans in rapidly boiling water. The blanching inactivates the lipoxygenase enzymes that can cause objectionable flavors in soy. After blanching, the soybeans are ground with fresh hot water. Then the milk is extracted to remove the okara which contains the fiber. The milk is then pasteurized, homogenized, and cooled.