Optimization of technological parameters for soy milk production
https://doi.org/10.20914/2310-1202-2026-2-
Abstract
Soy milk produced with optimized technological parameters is characterized by improved organoleptic and physicochemical indicators, as well as increased nutritional value. Soybeans are a rich source of complete protein, polyunsaturated fatty acids, vitamins, minerals, and bioactive compounds – isoflavones, phenolic compounds, and natural antioxidants. This article presents the results of experimental studies on the optimization of soy milk production parameters using the regionalized high-protein soybean variety «Zaryanitsa». Special attention is paid to substantiating the prospects of using germinated soybeans to increase biological value and reduce the content of antinutritional factors. The results of mathematical modeling of the dependence of protein yield on temperature and duration of boiling are presented; the optimal extraction parameters and the kinetics of accumulation of target components are determined. Production indicators for analytical quality control of the finished product have been developed. It is shown that soy milk obtained from germinated soybeans of the «Zaryanitsa» variety under optimal processing conditions can be recommended as a basis for the production of functional, specialized, and therapeutic-and-prophylactic food products.
About the Authors
Z. A. Kokh
Siberian State University of Science and Technology named after Academician M.F. Reshetnev, Institute of Chemical Technology
Russian Federation
Russian Federation
Cand. Sci. (Engin.), assistant professor, industrial ecology, processes and equipment for chemical production department, Krasnoyarsk Worker Ave., 31, Krasnoyarsk, 660037, Russia
E. A. Rechkina
Krasnoyarsk State Agrarian University, Institute of Food Production
Cand. Sci. (Engin.), assistant professor, Department of Canning Technology and Food Biotechnology, Prospect Mira 90, Krasnoyarsk, 660049, Russia
D. S. Bezyazykov
Krasnoyarsk State Agrarian University, Institute of Food Production
Cand. Sci. (Engin.), assistant professor, bakery, confectionery and pasta production technologies department, Prospect Mira 90, Krasnoyarsk, 660049, Russia
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Review
For citations:
Kokh Z.A., Rechkina E.A., Bezyazykov D.S. Optimization of technological parameters for soy milk production. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(2):253-259. (In Russ.) https://doi.org/10.20914/2310-1202-2026-2-
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