A soy milk processing line is a series of equipment and machinery used to produce soy milk from soybeans. The process typically involves several steps, including cleaning and soaking the soybeans, grinding and separating the pulp from the milk, heating and pasteurizing the milk, and packaging the final product.

Here is a breakdown of the main components of a soy milk processing line:

1. Soybean Cleaning: This step involves removing any impurities, such as stones, dirt, or debris, from the soybeans. This can be done using various cleaning equipment, such as a destoner, magnetic separator, and air cleaning machine.

2. Soaking and Grinding: The cleaned soybeans are soaked in water to soften them, making it easier to extract the milk. After soaking, the beans are ground into a slurry using a grinder or mill.

3. Separation: The ground soybean slurry is then passed through a separation device, such as a centrifuge or filter press, to separate the soy milk from the soybean pulp or solids. The separated milk is collected while the pulp is discarded or used for other purposes.

4. Heating and Pasteurization: The extracted soy milk is heated to a specific temperature to kill any harmful bacteria and ensure the milk is safe for consumption. This can be done using a heat exchanger or a pasteurization unit.

5. Flavoring and Fortification: Some manufacturers may choose to add flavors, sweeteners, or fortifying ingredients, such as calcium or vitamins, to enhance the taste and nutritional content of the soy milk. This step can involve mixing or blending equipment.

6. Homogenization: Homogenization is a process that breaks down fat droplets in the soy milk, creating a smoother and more consistent texture. This is typically achieved using a homogenizer.

7. Filtration and Sterilization: The soy milk may undergo further filtration to remove any remaining impurities or particles. Additionally, if the product is intended for long shelf life, it may be sterilized using methods such as ultra-high temperature (UHT) processing.

8. Packaging: The final step in the processing line involves packaging the soy milk into containers, such as cartons, bottles, or pouches. This can be done using filling and sealing machines.

Overall, a soy milk processing line combines various equipment and processes to efficiently produce high-quality soy milk. The specific design and configuration of the processing line may vary depending on the production capacity, desired product specifications, and automation level required by the manufacturer.

Raw materials and products of Soy Milk Production Line

1. Raw materials
The raw materials required for producing soy milk mainly include soybeans and other auxiliary raw materials. The following is a detailed list of raw materials:
•Soybeans: The main raw material, select high-quality, pest-free, and mildew-free soybeans, and make soy milk through soaking, grinding, filtering and other processes.
•Water: Used to soak soybeans and dilute soy milk, the water quality should be clean and pollution-free.
•Sugar: Such as sucrose and glucose syrup, used to increase the sweetness of soy milk and improve the taste.
•Stabilizer: Such as carrageenan and xanthan gum, used to improve the stability and taste of soy milk.
•Emulsifier: Such as lecithin and monoglyceride, used to improve the structure of soy milk and prevent stratification.
•Flavor: Such as vanilla flavor and coconut flavor, used to increase the flavor of soy milk.
•Color: Such as natural pigments (beetroot red, carotene), used to adjust the color of soy milk.
•Vitamins and minerals: Such as vitamin B12, calcium, iron, used to enhance the nutritional value of soy milk.
•Preservatives: Such as potassium sorbate, used to extend the shelf life of soy milk.
• Enzyme preparations: such as α-amylase, used to improve the taste and texture of soy milk.

2. Products
Soy milk production lines can produce many different types of soy milk products. Here are some common product types:
• Original soy milk: no sugar or other seasonings are added to retain the natural flavor of soy milk.
• Sweet soy milk: add an appropriate amount of sugar to increase sweetness, suitable for the taste of most consumers.
• Low-sugar soy milk: reduce the addition of sugar, suitable for people who need to control sugar intake.
• Sugar-free soy milk: use sugar substitutes (such as stevia, erythritol) instead of sucrose, suitable for diabetics or people on a low-sugar diet.
• Flavored soy milk: such as vanilla soy milk, coconut soy milk, chocolate soy milk, by adding different flavors and seasonings, provide a variety of flavor options.
• Fortified soy milk: add vitamins and minerals, such as vitamin B12, calcium, iron, to enhance the nutritional value of soy milk, suitable for nutritional supplements.
• Organic soy milk: use organic soybeans and organic ingredients, follow the standards of organic agriculture, and do not contain chemical pesticides and hormones.
•Ready-to-drink soy milk: pre-packaged ready-to-drink soy milk, which is convenient for consumers to drink directly and can be stored at room temperature or refrigerated.