The soy milk production line mainly consists of homogenizers, colloid mills, cold and hot tanks, ingredient tanks, filters, beverage pumps, UHT ultra-high temperature instantaneous sterilizers, and filling machines. The entire production line adopts an ultra-high temperature instant enzyme inactivation system and a dual combined grinding system, making it an ideal equipment for the production of various dairy products.
Manufacturer of fully automatic soybean milk production line
Soy milk is mainly made from legumes. The soy milk sold in the market has a wide variety, suitable prices, and convenient consumption, making it very popular among consumers. According to analysis, soy milk is rich in nutrients, especially rich in protein and trace element magnesium. In addition, it also contains vitamins Bl, B2, etc., making it a good nutritional food.
The process flow of soy milk production line
This system consists of five processing sections:
(1) Water treatment section
Explosion pool → quartz sand filtration → activated carbon filtration → precision filtration → primary reverse osmosis → ultraviolet sterilization → aseptic storage
(2) Raw material processing section
Soybeans → Soaking → Cleaning → Coarse Grinding → Fine Grinding → Slurry Separation → Filtration
(3) Standard chemical section for blending
Preparation → Ultra high temperature instantaneous sterilization → Vacuum degassing → Homogenization → Aseptic storage
(4) Filling, sterilization and packaging section
Filling → secondary sterilization
(5) CIP cleaning section
CIP cleaning system
Types of soy milk production lines
Soymilk production lines can generally be divided into: cereal soymilk production line, black soymilk production line, soybean milk soymilk production line, red soymilk production line, peanut soymilk production line, Weiwei soymilk production line, etc. Fully automatic soy milk production line
Process characteristics of soy milk production line
The processing process of the entire soy milk production line provided meets the requirements of food production, and the parts in contact with materials are made of stainless steel materials. Our advantage is that we can provide on-site installation and technical training, and implement a turnkey project
- Soak soybeans in water at three times their weight. The soaking time depends on the water temperature. If the water temperature is below 10 ℃, soak for 10-12 hours; The water temperature is 10-25 ℃, usually soaked for 6-10 hours.
In addition to the above methods, the soaking time can also be shortened by heating the soaking water, but the water temperature should not exceed 60 ℃. An appropriate amount of sodium bicarbonate can be added to the soaking water to shorten the soaking time, effectively remove pigments from soybeans, increase the milk whiteness of soy milk, improve homogenization effect, and help remove oligosaccharides and accelerate the inactivation of protease inhibitors, thus improving the flavor of soy milk.
- Hot water above 80 ℃ is used, in which 0.25% sodium bicarbonate is added, and the water volume is 8-10 times of the dry weight of soybeans. Use a separating mill for grinding to separate the slurry from the soybean residue.
- Soy milk is sterilized and deodorized by a high-temperature sterilization and deodorization machine, which uses 100-110 ℃ instantaneous sterilization to kill pathogenic bacteria and bacteria, destroy harmful factors, passivate components such as lipoxygenase and urease, and achieve the effect of removing soy milk odor.
- Homogenize the material at 80 ℃ and a pressure of 15-23MPa to ensure a delicate taste of soy milk and improve product stability.
Soy milk powder production line
Processing technology process of soy milk powder production line
Soybean cleaning → drying → peeling → grinding → flour removal → filtration → mixing → sterilization and deodorization → uniformity → concentration → spray drying → vibrating screen cooling → bagging → metal detection → packaging
Soy milk powder product details
Soy milk powder is a new type of solid beverage that combines the nutritional components of soybeans and milk. It has the characteristics of delicate taste, rich aroma, rich nutrition, and easy portability. Its production process is formed during soybean screening, soaking, grinding, slurry separation, deodorization, mixing, concentration, homogenization, powder spraying, and other processes.
Product characteristics of soy milk powder production line:
*It can control the moisture content, particle structure, uniform particle size, solubility, dispersion, humidity, retention of nutrients, aroma, and flavor of milk powder.
*Optimal operation and consumption ratio: effective energy consumption measures; Continuous rapid evaporation, drying, and cooling; Easy to operate; Effective fully automated control.
*Multi functional personalized design that can be designed according to user needs to ensure their requirements are met.
*Selecting high-quality and reliable components, effective CIP cleaning, enables the equipment to operate reliably and efficiently for a long time.
*Automatically control and monitor the entire production process to meet standards and compliance requirements from start to finish.
*It is possible to produce different final products on the same production line.
*Various products that meet the needs of users can be obtained.
*High output, low loss.