Plant Protein Milk Production Solution

Plant protein milk is very popular in the world includes Peanut milk, Almond milk, Walnut milk, Oat milk etc.

Suitable for walnut, almond nuts processing to produce walnut sauce (milk), almond, walnut beverage products. This production line is mainly composed of shelling machine, roasting machine, peeling machine, superfine grinding, homogenizer, degasser, sterilization machine, autoclave, etc. This production line is mainly composed of cleaning machine, elevator, UV sterilizer, destoner, pulper, degasser, homogenizer, sterilization machine, filling machine equipment, etc.

The soymilk production process line is composed of the following phases: reception of soya beans, dehulling, rehydration, grinding, solubilization, separation, clarification, inhibition, standardization/formulation, homogenization, cooling and storage, sterilization and aseptic filling section. Soymilk can also be kept for further processing in order to obtain, for example, flavored soymilk, soy drinks, beverages etc. The separation phase allows to obtain a by product called “Okara” and generally used as animal food.

Soya Milk Processing Line Benefit

a)      Opportunity to realize products with customized recipes. 

b)      Opportunity to produce more than one product with the same processing line. 

c)      Very short holding times at pasteurizing temperature. 

d)      Accurate dosing of mixing and additional aromas. 

e)      High quality of the final product keeping an elevated nutritional value. 

f)       Wide customization of the final product. 

g)      Extended shelf life of the product. 

h)      Maximum yield, minimum production waste. 

i)       Highest energy savings thanks to the most advanced technologies. 

j)       Complete line supervision system through monitoring of every process phase. 

k)      Recording, visualization and printing of all daily production data.

l)       Product higher quality with respect to traditional soy extracts. 

m)    Accurate bean cleaning during soaking, removal of all coloring substances released by soy during the rehydration phase. 

n)      Very fine grinding, dimensional reduction of particles. 

o)      Complete extraction of soluble components such as proteins, fats and carbohydrates.

p)      Full inactivation of the oxidization process due to lipoxygenase, no unpleasant taste.  

q)      No product browning during the enzyme inactivation phase. 

r)       Non beany taste.

Plant Protein plant technical parameters