I was researching for debittering process on soy milk hydrosilate, and I'm using activated carbon to debitter it. I'm doing trial and error test and I can't find the correct method for debittering process. I'm using granulated activated carbon with comparison 0.5 - 1 gram per 1 gram protein on soy milk, and I just stir it together.
The process result are :
- Bitterness not decrease significantly
- The color of the milk is quite gray
- The taste of the milk is affected by the flavour of activated carbon
Any recommendatiom for the mash of the activated carbon, how to filter it, and how to decrease the bitterness??
Hi,
Please refer to the attached paper regarding alternative techniques on debittering protein hydrolysates.
@kurniaramadhan i have read the paper. But it doesnt mention the detailed process of debittering. Whether the mash, how the activated carbon was treated, etc. I need this parameter to use it on my research. Thank you for your answer :D
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