Method for producing lactose-free plant-based beverage

Abstract

Method for producing lactose-free plant-based beverage includes preparing plant raw materials, heat treatment, soaking the prepared plant raw materials in water, grinding, and separating the beverage from the solid fraction. Pumpkin seeds are used as the plant raw material; they are rinsed with water at a temperature of 18-20 °C, dried at a temperature of 120-130 °C for 15-20 min, soaked in purified water at a temperature of 18-20 °C for 2-3 h, ground in an industrial blender at a speed of 2000-3000 rpm for 5-7 minutes; the resulting mixture is then filtered. Wherein, the specified components are used in the following ratio, wt. %: pumpkin seeds 22.1-23.8 water the remainder.