Feb 08,2025

Selection of raw materials and process control for sour soy milk

Soybeans used for producing solidified soy milk should be of good quality, mature and intact, with high protein content, high extraction rate, and free of residual pesticides and antibiotics; Raw soybeans that are moldy, spoiled, or have a long storage period shall not be used for production.

Feb 08,2025

Soy milk technology

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.

Feb 08,2025

Soymilk equipment - difference between soymilk and soybean milk

Soybean milk is raw milk, which can be eaten after being grinded, filtered, boiled and sweetened; After the soy milk is ground, it needs to be finely ground (using a colloid mill) and added with various auxiliary materials, additives, vitamins, trace elements, vegetable oil, sugar, milk powder, etc. (saccharin, pigments, preservatives are not allowed). Making soy milk more nutritious and delicious is truly unforgettable. The plant protein and fat globule particles of soybean milk are large, and the human body can only absorb a low rate; The production mechanism of soy milk utilizes soy protein. The content of calcium in soybean milk is low, the content of vitamin A and vitamin C is very low, the content of vitamin B1, B2 and vitamin D is almost zero, the content of sulfur-containing amino acids in protein is low, and methionine is lacking; When producing soy milk, it is necessary to enhance the nutritional content by adding sufficient amounts of vitamins, trace elements, and amino acids. Soybean milk has a rough taste, with bean flavor and beany smell. It has simple nutrition and nutrients only come from soybeans; But soy milk is different. It has a soft taste, delicate structure, a bean aroma, and no bean smell. It is nutritious, rich, scientific, and reasonable. Soybean milk is a kind of natural vegetable protein health drink that people like to drink. It can be added with various fruit juices to make a variety of fruit flavored soybean milk, which has become an essential nutritional breakfast for most people, while soybean milk has a single variety. This does not make people happy. soybean milk belongs to the food series, with a shelf life of only 24 hours; Soy milk belongs to the beverage series and has a shelf life of over six months. In the future, soy milk will become the love clock of most people. Even if they can't finish drinking it, they are not afraid of wasting it. Just refrigerate it. Soy milk has higher nutritional value than milk, and it also contains various anti-cancer substances such as phospholipids, nucleic acids, and isoflavones that milk does not have. It also does not contain harmful cholesterol, galactose, saturated fatty acids, etc. in milk. Therefore, in some regions abroad, the sales of soy milk far exceed that of milk.

Feb 08,2025

Soy milk beverage

Aug 19,2026

Innovative Emulsification Processes for Enhancing Plant-Based Milk Quality

Innovative Emulsification Processes for Enhancing Plant-Based Milk Quality Table of Contents 1. Introduction to Emulsification in Plant-Based Milk 2. Importance of Emulsification in Plant-Based Products 3. Types of Emulsification Processes 3.1 Mechanical Emulsification 3.2 High-Pressure Homogenization 3.3 Ultrasonic Emulsification

Aug 16,2026

Revolutionizing Beverage Production: The Industrial Soymilk Machine

In recent years, the demand for plant-based beverages has skyrocketed, with soymilk leading the charge. The industrial soymilk machine has emerged as a vital tool for businesses aiming to meet consumer needs while maximizing production efficiency. This advanced equipment allows for the large-scale production of soymilk, providing a solution to the growing market of health-conscious consumers seeki

Aug 13,2026

Innovations in Pasteurization Technology for Non-Dairy Products: Revolutionizing Food Safety and Quality

Innovations in Pasteurization Technology for Non-Dairy Products Table of Contents Introduction to Non-Dairy Pasteurization Importance of Pasteurization in Food Safety Traditional Pasteurization Methods for Non-Dairy Products Emerging Technologies in Pasteurization High-Pressure Processing: A Game Changer Microwave Pasteurization Techniques Infrared and Ultraviolet Light Applications

Aug 10,2026

Understanding Aseptic Plant Milk Production Lines: A Guide for Industry Professionals

In the ever-evolving landscape of food and beverage processing, an aseptic plant milk production line stands out as a crucial component for manufacturers aiming to meet the rising demand for plant-based beverages. This innovative system is specifically designed to ensure the safe, efficient, and hygienic production of plant milk, catering to a diverse consumer base concerned with health, sustainab

Aug 07,2026

The Environmental Benefits of Using a Soy Milk Fermentation Tank

The Environmental Benefits of Using a Soy Milk Fermentation Tank Table of Contents What is a Soy Milk Fermentation Tank? The Importance of Soy Milk in Today’s World Analyzing the Environmental Impact of Soy Milk Production How Soy Milk Fermentation Tanks Work Key Benefits of Using Fermentation Tanks in Soy Milk Production Sustainability and Soy Milk: A Perfect Match Op

Aug 04,2026

Unveiling the Essentials of Macadamia Milk Production Line: A Comprehensive Guide

--- The rising popularity of plant-based beverages has led to an increased interest in macadamia milk production. Macadamia milk, known for its creamy texture and delightful flavor, is not only a delicious alternative to dairy but also packed with nutrients. Setting up a macadamia milk production line involves several critical steps and components that manufacturers should consider to ensure effic