This describes the procedures for making of Soybean, Soy milk, Tofu, soy flour and fortified soy-biscuits. Soybeans are also very health conscious & useful food.

2. 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)

3. SOYBEAN
Scientific name:
Glycine max
India ranks
5th in
Soybean
Production
Different ProDucts:
Soy milk, soy tofu,
Soy flour, soy flakes,
Soy biscuits,soy nuts
Soy cakes

5. Preparation
Of SOY MILK
In Cottage
Level Milk
Plant In
CIAE, Bhopal
SOYBEAN
DEHULLING
DAL
SOAKING
STEAMING
GRINDING
FILTRATION
SOYMILK
OKARA
(3 Kg.)
(2 Minutes)
(2.4 Kg.)
Dal:Water= 1:3
(7 Litres of water)
5.720 Kg. of Soybean
Steam
Pressure:
30 – 50 kg/cm2
(20
Litres)
(3.710 Kg.)
For 40 Minutes @ 120°C

6. 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)
For 1 L, 2g. Of Acid:
(40 g. of Citric Acid)
(3.533 Kg.)

7. PREPARATION OF SOY FLOUR
SOY DAL
BLANCHING(30 min, DAL:WATER=1:3)
BLANCHED DAL
DRYING(24h)
MILLING
SIEVING
SOYA FLOUR
WEIGHING & PACKAGING
(1 Kg.)
(1.18 Kg.)
(510 g.)

8. BAKING POWDER(10gm)
CREAMING(2min)
MIXTURE MIXING(3min)
MIXED BY
HAND(1/2min)
DOUGH
SHEETING
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)

9. THANK YOU ALL…
Er. Saurav Kumar Sahoo
E-mail: saurav.pupun@gmail.com
Courtesy:
Dr. S.D. Kulkarni
Principal Scientist
APPD, CIAE, Bhopal, India

10. THANK YOU ALL…
Er. Saurav Kumar Sahoo
E-mail: saurav.pupun@gmail.com
Courtesy:
Dr. S.D. Kulkarni
Principal Scientist
APPD, CIAE, Bhopal, India