The soybeans in this production line do not need to be soaked, and can be directly ground after peeling. There is no beany and bitter taste generated when soaking beans and grinding with cold water, and there is no protein loss when soaking beans.

The production line adopts a new high-speed, high-precision wet ultra-fine grinding multi-stage pulping. Different from the traditional (slag separation) process, the soybean raw materials are ultra-finely processed so that all the plant protein and plant fiber in the soybean are retained in the product. The multi-stage swelling “patented process” is used in the production process to retain the nutritional value of the product to the greatest extent, while reducing the production cost. The taste is rich, delicate and smooth, and it is indeed a good product for health preservation and meal replacement. The product is obviously differentiated and the marketing operation is simple. It can be used as the best basic material for a series of plant beverages.

Detailed introduction of the main equipment of the production line:

Raw material processing section

• Pretreatment: Used to bake the surface of soybeans at low temperature to prevent the loss of protein in soybeans and make the bean skin easy to fall off, and then remove the bean skin through special equipment for petal separation and skin kneading.
• Pulping treatment: In this process, soybeans do not need to be soaked, and are directly pulverized after peeling. Ultra-fine grinding multi-stage pulping and one-stage swelling process are used. The pulverizing environment simulates a weak oxygen or anaerobic environment to prevent the growth of bean odor.

Boiling and blending process

• Boiling and swelling process: adopt a fully automatic injection micro-pressure boiling system to determine the boiling temperature and secondary swelling (patented process), and adjust the boiling time according to the process; its purpose is to fully and effectively passivate various enzyme factors in soybeans, stimulate the release of bean flavor, ensure that the soybean milk is fully cooked after boiling, and further soften the plant fiber to provide a guarantee for the delicate taste of the latter stage.
• Blending and emulsification process: according to user and market needs, various blending and emulsification can be completed. During the emulsification process, technical support is provided according to the degree and corresponding product characteristics to ensure that each customer has the unique technical barriers of the corresponding process.

Sterilization and CIP cleaning

• UHT ultra-high temperature instantaneous sterilizer: When the downstream packaging adopts aseptic filling machine, it is matched with UHT ultra-high temperature instantaneous sterilizer unit to make the export reach commercial sterility. The packaging form can be: PET/Tetra Pak/Combibloc, and the shelf life can reach 6-12 months.
• Secondary high temperature sterilizer: The downstream packaging adopts self-supporting bags/cups/tinplate cans/PP plastic bottles/glass bottles, etc., and can use secondary high temperature sterilizer, and the shelf life can reach: 3-12 months.
• CIP cleaning system: used to regularly and thoroughly clean and disinfect the production line to ensure the hygiene of the production environment and the stability of product quality.

Features of the production line

Quality control: The entire production process, from raw material processing to filling of finished products, focuses on product safety and product taste in every link to prevent the growth of beany smell and protein loss, reduce manual intervention, and improve production efficiency and product quality.

Sanitary safety: The production line is made of corrosion-resistant materials such as food-grade stainless steel. The parts in contact with the materials are smooth and easy to clean, meeting food hygiene and safety requirements. The equipment installation meets the national standard dairy production requirements, with no dead corners, easy to clean, and safer.

Strong flexibility: The production line can be flexibly adjusted and optimized according to the production needs of different products to meet the personalized needs of different customers.

In summary, the whole bean soy milk (soy milk) production line is a set of novel, efficient, safe, flexible, differentiated, and superior taste automated production equipment that can bring significant economic and social benefits to the enterprise.