Harbin Modern Dairy Machinery Co., Ltd.
Soy milk technology
Feb 27,2025
The use of semi-wet process, dry method (or slightly add water) enzyme and wet grinding, both wet and dry advantages, thus changing the many years of China has continued the ancient soybean soaking pulp processing technology, high utilization of raw materials, no waste water treatment, and do not need too much production equipment.
In the process of soybean processing into milk, the first drying and peeling are carried out to reduce the residual rate of soil bacteria to prevent the pollution of soy milk, and reduce the bitterness and astringency, thus improving the flavor of soy milk.
The soybean milk without any smell can be produced by using high pressure steam to deactivate the enzyme immediately and adding water to crush it immediately.
The extraction rate of protein and recovery rate of solid were improved by the combination of coarse grinding and ultrafine grinding.
The soy milk base material is killed by high temperature instantaneous sterilization method to kill bacteria and heat-resistant bacteria, and then continuously vacuum flash to remove volatile odor, and condense the vapor in the sterilization solution to reduce the temperature of soy milk to 65-80 ℃ to reduce the denaturation of protein.
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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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