Harbin Modern Dairy Machinery Co., Ltd.
Soy milk technology
Feb 08,2025
The semi wet process is adopted, which uses dry (or slightly added with water) method to kill enzymes and wet pulverization, combining the advantages of both wet and dry methods, thus changing the ancient soybean soaking and pulping processing technology that has been continued in China for many years. The raw material utilization rate is high, there is no wastewater treatment, and there is no need for excessive production equipment.
During the process of processing soybeans into milk, drying and peeling are first carried out to reduce the residual rate of soil bacteria and prevent contamination of soy milk. At the same time, bitterness and astringency are reduced, thereby improving the flavor of soy milk.
Enzyme inactivation can be achieved instantly using high-pressure steam, followed by immediate addition of water for grinding, resulting in the production of soy milk without any fishy odor.
By combining coarse crushing with ultrafine grinding, the extraction rate of protein and the recovery rate of solids are improved.
The soy milk base material is sterilized by high-temperature instantaneous sterilization method to kill bacteria and heat-resistant bacteria, and then subjected to continuous vacuum flash evaporation to remove volatile odors. The steam in the sterilization solution is condensed and removed to reduce the temperature of soy milk to 65-80 ℃ and reduce protein denaturation.
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Contact:
Manager Liu
Mobile phone:
+86-13603602612
Mobile phone:
+86-15045039710
Phone:
+86-451-84605297
E-mail:
2126043137@qq.com
xdddjx@vip.sina.com
Address:
Room 304, Building 4, Qunli Xingyao Plaza Office, Daoli District, Harbin City
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