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)

SOYBEAN
Scientific name:
Glycine max
India ranks
5th in
Soybean
Production
Different Products:

Soy
Soy
Soy
Soy

milk, soy tofu,

flour, soy flakes,
biscuits,soy nuts
cakes

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

SOYBEAN

(3 Kg.)

DEHULLING

(2
Minutes)

DAL

(2.4
Kg.)

SOAKING
5.720 Kg. of
Soybean

STEAMING
GRINDING

(3.710
Kg.)

OKARA

Dal:Water= 1:3
(7 Litres of
water)
Steam
Pressure:
30 50
kg/cm2

For 40 Minutes @
120C

FILTRATION
SOYMILK

(20

SOYMILK
ADDITION OF CITRIC
ACID
Preparation Of
TOFU In
Cottage Level
Milk Plant In
CIAE , Bhopal

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

TOFU CURD
COMPRESSION
TOFU (Soy
Paneer)
CUT INTO PIECES
SOAKING FOR
HARDENING

PACKAGING

(3.533 Kg.)

PREPARATION OF SOY
FLOUR
SOY DAL

(1 Kg.)

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

BLANCHED DAL

(1.18 Kg.)

DRYING(24h)
MILLING
SIEVING
SOYA FLOUR
WEIGHING & PACKAGING

(510 g.)

GHEE(400g
m)
SUGAR(400g
m)
WATER(320ml
)
MAIDA(1000gm)

BAKING
POWDER(10gm)

SALT(10gm)

CREAMING(2min)

BAKING
SODA(8gm)

MIXTURE MIXING(3min)

SOYA
FLOUR(300gm)

MIXED BY
HAND(1/2min)
DOUGH
SHEETING
CUTTING
BAKING(200 C,15min)
SOY BISCUITS(1.8kg)

THANK YOU ALL

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