Small scale soy milk production and processing equipment can produce 4000 bottles of fully automatic soy milk beverage production line equipment

Description :

　　One Overview of Soy Milk:

　　Soy milk is made from soybeans as raw material, which fully utilizes plant protein resources, applies plant protein, increases protein potency and biological value, contains various vitamins and minerals, and has high nutritional value. The taste is rich and mellow, smooth but not greasy, and it is beneficial to drink regularly. It is a healthy and nutritious soy milk beverage.

　　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. Soy milk is also known as a "brain boosting" food by Western nutritionists because the soybean phospholipids contained in soy milk can activate brain cells and improve memory and attention in the elderly.

　　II Classification of common soy milk beverages in the market:

　　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.

　　III Traditional fully automated soy milk production line production process:

　　1. Remove impurities from soybeans. The moldy and rotten beans, as well as impurities such as stones, in soybeans must be removed to ensure that the beans put into production are pure, fresh, thin skinned, large and plump, clean and free of impurities. Large scale production should have impurity removal equipment, namely impurity removal machines, which remove impurities from soybeans through mechanical screening, and then use lifting machinery or raw material conveyors to transport soybeans to the next process. Soy milk made from peeled soybeans has better color and flavor than soy milk made without peeling. If using the process of soaking and grinding soybeans after peeling, it is required that the moisture content of soybeans be less than 12% to ensure a peeling rate of over 90%. When the moisture content of soybeans exceeds 12%, they should be placed in a drying machine at 105-110 ℃ for drying treatment, and then peeled after cooling. Soybean dehulling can be achieved by using a gear mill to adjust the spacing so that most soybeans can be divided into two pieces and the soybean cotyledons will be crushed to a degree. After dehulling, the soybean skin will be blown out using a blower device based on the difference in gravity between the bean paste and the soybean skin. The soybean skin accounts for about 13% of the weight of soybeans.

　　2. Soak. Soaking soybeans can soften cellular tissues, facilitating the extraction of active ingredients. The soaking water should be three times the weight of soybean raw materials. The soaking time depends on the water temperature. When the water temperature is below 10 ℃, the soaking time should be controlled between 10-12 hours; When the water temperature is between 10-25 ℃, the soaking time is generally 6-10 hours; Heating the soaking water can also be used to shorten the soaking time, but the water temperature should not exceed 60 ℃. An appropriate amount of NaHCO3 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 add trypsin inhibitor to passivate and improve soy milk flavor.

　　3. Hot blanching and rinsing. Use wastewater or steam for blanching to inactivate lipoxygenase and reduce bean odor. The temperature should be controlled at 95-100 ℃ for about 2-3 minutes to ensure protein invariance and improve extraction efficiency.

　　4. Hot grinding extraction and separation. Hot water above 80 ℃ is used, in which 0.25% NaHCO3 is added, and the amount of water is 8-10 times of the dry weight of soybean. Use a separating mill to grind the slurry and soybean residue separately.

　　5. Heat treatment and deodorization. After passing through the high-temperature sterilization deodorizer, soybean milk can be instantly sterilized at 100~110 ℃ to kill pathogenic bacteria and putrefactive bacteria, destroy undesirable factors, inactivate lipoxygenase, urease and other components, and achieve the effect of removing the fishy smell of soybean milk.

　　6. High pressure homogenization. Homogenize the material at 80 ℃ and a pressure of 15-23 MPa to ensure a delicate taste of soy milk and improve product stability.

　　7. Packaging. Boil soybean milk at 80~100 ℃, bottle and cap it, sterilize it at 121 ℃ for 30 minutes, and then cool it to be finished product.

　　4 Liquid milk production line, plant protein beverage soy milk production line workshop requirements:

　　The cleaning and disinfection of equipment in dairy factories must be carried out in two different stages of operation, and cannot be carried out simultaneously, otherwise the expected results of washing and disinfection will not be achieved. During the two processes of washing and disinfection, washing is more important, and thorough washing is much better than directly disinfecting suburban fruits without washing. Therefore, washing is the top priority and should not be done hastily. Used equipment and pipelines must be cleaned immediately before disinfection and sterilization can be carried out.

　　2. After using the equipment and pipelines, they should be immediately rinsed with cold or warm water. If the milk attached to the equipment and pipelines is not washed off immediately and left to dry, the protein will denature and form a strong gel like film with salts. It is difficult to wash again, and too hot water should be used with salts to prevent protein hardening. Generally, the water temperature should be kept between 380C and 600C.

　　When using detergent solution for washing, the temperature must be maintained at 600C~720C. The detergent solution has the following three functions.

　　A. Physical function: It can activate the residual fat, protein, salts, and other components in milk to produce milk and anti coagulation effects.

　　B. Chemical reaction: It can cause saponification and hydrolysis of fats, producing fatty acids and glycerol, and degrading proteins.

　　C. Mechanical action: It can flush away decomposed or loose milk scale and its decomposition products.

　　4. All metals, including stainless steel, are susceptible to corrosion by chloric acid and alkali, especially when using soft water with a low pH value.

　　5. After washing, utensils, containers, equipment, etc. can be dried by treating them with a disinfectant solution. When appliances and equipment are not in use, it is important to maintain a sufficiently dry state, as bacteria are not easily able to grow and reproduce without moisture. It is necessary to disinfect them again before use, even if they have been washed and sterilized the night before. This is a good and effective method.

　　Five Production process of Kexin's new soy milk beverage:

　　1. Adopting a semi wet process, using a dry method (or slightly adding water) 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. It has high raw material utilization, no wastewater treatment, and does not require 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.

　　3. Enzyme inactivation can be instantly carried out using high-pressure steam, followed by immediate water addition and crushing to produce soy milk without any fishy odor.

　　4. Adopting a combination of coarse crushing and ultrafine grinding to improve the extraction rate of protein and the recovery rate of solids.

　　5. Use high-temperature instantaneous sterilization method to kill bacteria and heat-resistant bacteria in soy milk base material, then continuously perform vacuum flash evaporation to remove volatile odors, and condense and remove the steam in the sterilization solution to reduce the temperature of soy milk to 65-80 ℃ and reduce protein denaturation.

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

　　VI Common equipment for soy milk production line:

　　The soy milk production line is generally composed of single equipment such as colloid mills, sandwich pots, ultra-high temperature instantaneous sterilizers, cold and hot cylinders, vacuum degassing tanks, stainless steel pumps, and stainless steel tanks.

　　7 Kexin Company can provide you with after-sales service:

　　1. Installation and commissioning of equipment: Experienced technicians and engineers are appointed according to different production equipment to be responsible for installation and commissioning, complete their work on schedule according to the contract requirements, and enter normal production after passing the acceptance inspection.

　　2. After sales service archiving: After the installation and commissioning of the production equipment purchased by customers, all relevant information will enter the special archive service management system, and the use and operation will be timely monitored by our company, with fast and timely service and regular follow-up procedures.

　　3. Service time commitment: Before the production equipment arrives at the customer's factory, please make an appointment with the after-sales service department for the arrival time of the debugging personnel. According to the requirements, they will arrive at the site on time. If there is an emergency situation that cannot be handled during the operation of the equipment, it will be directly reported to the after-sales service department. After working hours, please contact the contracting parties or marketing personnel, and arrive at the site within 12 hours after receiving the notification.

　　4. Technical training: In order to ensure that customer technical personnel can proficiently master the performance and operation maintenance procedures of the equipment, in addition to on-site training, we can provide customers with specialized technical training within our company. According to actual needs, we will invite customers to our beverage production experimental factory and sample factory for training.

　　5. Supply of spare parts: Adequate supply of spare parts throughout the year, quick handling of telephone mail order business at any time, on-site service for major repair parts plan, saving customers time and costs.

　　6. Regular tour service: Based on customer satisfaction survey results and different customer requirements, visit customers in stages and batches according to the plan, solve customer problems in production at any time, and continuously improve through summarization to achieve customer satisfaction. Customers are requested to fill out the Customer Satisfaction Survey Form and User Service Card carefully at that time.

　　7. Undertaking major, medium, and minor repairs of equipment: The company undertakes major, medium, and minor repairs, with repair parts supplied at a 10% discount from the factory price. Major repairs take 30 days, medium repairs take 15 days, and minor repairs take 3-7 days to complete.

　　8. Information Service: In order to facilitate customers to have a better understanding of the development of the beverage market and packaging equipment trends, our company will promptly inform you of the information and regularly mail our consulting magazines to customers.

　　9. Quality Commitment: Wenzhou Kexin Machinery Manufacturing Co., Ltd. guarantees that the equipment provided is brand new, advanced and reliable, meets the process requirements, and has a one-year warranty from the date of delivery (vulnerable parts are not covered by the warranty).

　　8 Projects that Wenzhou Kexin Light Industry Machinery Co., Ltd. can undertake:

　　1. Complete production line for hot filled beverages ranging from 2000 bottles to 36000 bottles per hour

　　2. Production line for 2000 bottles per hour -36000 bottles of mineral water and purified water

　　3. 2000 bottles per hour -36000 bottles of carbonated beverage production line

　　4. Production line for drinking water in 3-gallon and 5-gallon barrels, ranging from 100 to 1500 barrels per hour

　　5. 2000 cans per hour -36000 cans of canned beverage production line (plant protein beverage, tea beverage, functional health beverage, canned beer production line)

　　6. Production line for 2000-36000 bottles of dairy beverages per hour (milk production line, yogurt production line, fresh milk production line, pasteurized milk production line)

　　7. 2000 bottles per hour -36000 bottles carbonated beverage production line (glass bottle carbonated beverage production line, PET carbonated beverage production line, soda can carbonated beverage production line)

　　8. 2000 bottles per hour -36000 bottles of alcohol production line (beer production line (glass bottles, cans), Baijiu production line, rice wine production line, medicinal wine production line, wine production line, health wine production line, etc.)

　　9. Various water treatment equipment RO reverse osmosis UF ultrafiltration equipment

　　10. Various beverage equipment such as mixing tanks, hot and cold tanks, sandwich pots, fermentation tanks, mixing tanks, bottle filling and sealing machines, heat shrink packaging machines, labeling machines, sterilization pots, sterilization machines, etc.

　　11. Plate and tube UHT devices, CIP systems.

　　12. Turnkey project for the entire factory.

　　Wenzhou Kexin Light Industry Machinery Co., Ltd. is a design and manufacturing enterprise engaged in fluid equipment and accessories, with business scope covering beverage engineering, alcohol engineering, food engineering, dairy engineering, water treatment and other engineering fields. The main products include: beverage filling production line, purified water production equipment, barreled water filling production line, pop can filling production line, vegetable protein beverage production line, (containing gas) carbonated beverage production line, vitamin functional beverage production line, fruit juice beverage production equipment, red wine production line, Baijiu production line, etc. (fruit and vegetable drinks, Babao Congee, edible oil, condiments, bee products, cosmetics and other full sets of production line equipment) various beverage mechanical filling equipment, packaging equipment and supporting products to meet the needs of various types of customers. We also provide process design, plant construction guidance, machinery manufacturing, installation and commissioning, after-sales service, technical training, beverage technical formula, etc. One stop turnkey engineering services.

AfterSalesService :

• Small soy milk production and processing equipment