Soy Milk Processing Plant & Machinery Solutions

Soybeans are cleaned of dust, stones and foreign matter, then de-hulled and the loose hulls blown clear. Taking the hulls off reduces the beany character carried through into the milk.

De-hulled beans are washed and soaked in water until they soften and swell. Softened beans break down more easily in the grinder and give a better yield of extract.

Soaked beans are ground together with hot water to form the slurry. Grinding hot checks the enzyme action responsible for the raw bean smell while the slurry is being made.

The slurry is separated into soy extract and okara, the insoluble bean residue. Okara is drawn off continuously for food or feed use.

The extract is cooked to break down the anti-nutritional factors present in raw soybeans. It is then deodorised under vacuum to strip out the remaining beany volatiles.

Sugar, flavour and stabilisers are blended in and the milk is homogenised and sterilised. It is then filled and sealed into pouches, bottles or cartons on an enclosed line.