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| After-sales Service: | Oversea Service |
| Warranty: | 12 Months |
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Process flow:
Soybean cleaning - - drying - - peeling - - quantitative feeding - - enzyme inactivation - - coarse grinding - - pulp and slag separation - - mixing - - high temperature sterilization - - vacuum deodorization - - vacuum concentration - - high pressure homogenization - - spray drying - - powder sieving - - packaging - - finished product.
Features:
1. Semi-wet process, dry method (or slightly add water) enzyme and wet grinding, both wet and dry advantages, thus changing the many years of China has continued the ancient soybean soaking pulp processing technology, high utilization of raw materials, no waste water treatment, and do not need too much production equipment.
2. The soybean is dried and peeled first in the process of processing into milk to reduce the residual rate of soil bacteria to prevent the contamination of soy milk, and reduce the bitterness and astringency, thus improving 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 use of coarse grinding and ultrafine grinding combined to improve the extraction rate of protein and solid recovery.
5. The soy milk base through the high temperature instantaneous sterilization method to kill bacteria and heat-resistant bacteria, and then continuously vacuum flash out volatile odor, and the sterilization liquid vapor condensation to remove the soy milk temperature to 65-80 ºC to reduce the denaturation of protein.
6. The whole equipment production process meets the requirements of food production, and the parts in contact with the material are made of stainless steel
| Raw material | Soybeans,almonds, walnuts,tigernuts,peanuts, coconuts ... |
| Product | Protein milk |
| Capacity | 500L/H 1000L/H 2000L/H 4000L/H 6000L/H |
| Material | SUS304 |
| Packaging | Plastic/glass bottle, tin cans,carton bricks etc. |
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