Soy milk production equipment–Diatomaceous earth filters and bag filters

Soy milk production equipment–Diatomaceous earth filters and bag filters

1, the use of semi-wet process, dry (or slightly water) enzyme inactivation and wet grinding,both wet and dry advantages, thus changing the country has continued for many years old soybean soaked pulp processing technology, high raw material utilization, no waste water treatment, and without excessive production equipment.

2, first drying and peeling during the processed into soybean milk , to reduce the residual rate of soil bacteria to prevent contamination of the milk, while reducing the bitterness, astringency, thereby improving soy flavor.
3, with high-pressure steam instantaneously enzyme inactivation, add water immediately crushed, produce no smell of soy milk.
4, using coarse grinding and ultrafine grinding phase, and to improve protein extraction rate and solids recovery.
5, the soy base by killing bacteria and bacteria resistant high temperature sterilization method, and then continuous vacuum flash out volatile foul odor, and the vapor condenses in the sterilizing solution is removed so that the temperature dropped to 65-80 ℃ reduce soy protein the degeneration.
6, the entire device production process in line with the requirements of food production, with material contact parts are made of stainless steel ICR18N19Ti.