First, soy milk production line introduction

Soy milk production line is mainly composed of homogenizer, colloid mill, hot and cold cylinder, batching cylinder, filter, beverage pump, UHT ultra-high temperature instantaneous sterilization machine, filling machine. The whole production line adopts ultra-high temperature instant enzyme killing system and double combined grinding system, which is the ideal equipment for the production of various dairy products.

Two, soy milk production line technology

1. Semi-wet process, dry (or slightly adding water) enzyme and wet grinding, with the advantages of wet and dry methods, thus changing the ancient soybean soaking and pulping processing technology, which has been continued for many years in our country, with high utilization rate of raw materials, no wastewater treatment and no need for excessive production equipment.

2. In the process of soybean processing into milk, drying and peeling should be carried out first to reduce the residual rate of soil bacteria to prevent the contamination of soy milk, and reduce the bitterness and astringency, so as to improve the flavor of soy milk.

3, with high pressure steam instant enzyme inactivation, immediately add water to crush, can produce no smell of soy milk.

4, the combination of coarse grinding and ultrafine grinding, improve the extraction rate of protein and solid recovery.

5, the soy milk base by high temperature instantaneous sterilization method to kill bacteria and heat-resistant bacteria, and then continuous vacuum flash out of the volatile odor, and the sterilization liquid vapor condensation to remove the soy milk temperature to 65-80 ℃ to reduce the degeneration of protein.

6, the production and processing process of the whole equipment meets the requirements of food production, and the parts in contact with the material are made of stainless steel material ICR18N19Ti.

Three, soy milk production line composition equipment

Soy milk production line is generally composed of colloid mill, sandwich pot, ultra-high temperature instantaneous sterilization machine, hot and cold cylinder, vacuum degassing tank, stainless steel pump, stainless steel tank and other single equipment.

4. Technological characteristics of soy milk production line

1, add 3 times the weight of the soybean water bubble, soaking time can be determined by water, water temperature below 10C, bubble 10-12h(hour): water temperature 10-25℃, a section is 6-10h bubble.

In addition to the above methods, soaking water heating can also be used to shorten the soaking time, but the water temperature can not exceed 60C soaking water can add an appropriate amount of sodium bicarbonate, which can shorten soaking and can better remove the pigment in soy milk, increase the milk whiteness, improve the homogenization effect, but also help to remove oligosaccharides accelerate protein inhibition factor passivation, improve soy milk flavor.

2. Use hot water above 80 degrees Celsius, add 0.25% sodium hydrogen acid, and the water is 8-10 times the dry weight of soybeans. The grout is grinded by a separation grout mill to separate the slurry from the soybean residue

3, soy milk by high temperature sterilization and deodorization machine, using 100~110℃ of the original killing can kill pathogenic bacteria and rot bacteria, destroy bad factors, passivation fat oxidase and urease and other components, to remove the odor of soy milk