Core Process of Soy Milk Production Line

The soy milk production line centers on soybean pretreatment, grinding, homogenization, sterilization and filling. Firstly, soybeans are screened, soaked and peeled to remove impurities and beany flavor. Then they are coarsely and finely ground into fine raw slurry. High-pressure homogenization is adopted to refine protein particles, improving smoothness and stability.
Subsequently, tubular high-temperature instantaneous sterilization or UHT sterilization is applied to kill microorganisms while retaining nutrition and flavor. Finally, filling and sealing are completed in an aseptic environment.
The process also includes deodorization, blending and degassing, ensuring no beany taste, stable shelf life and food safety compliance, suitable for large-scale continuous production.