Soybean Grinding With The Use Of Colloid Mills

More details - https://globecore.com. We present to your attention soybean grinding technology and equipment CLM.

These days, soy milk is becoming increasingly popular not only in East Asia, where it is consumed as a source of vegetable protein and a key ingredient in tofu, but also in Western countries, where it is gaining popularity due to its high nutritional value and health benefits.

In addition to the main macronutrients, soy milk is also rich in biologically active compounds. These constituents impart soy milk with plenty of health benefits, including the ability to lower blood cholesterol levels and reduce the risk of cardiovascular diseases. It is consumed by people looking for an alternative to regular milk in view of lactose intolerance or allergies.

In order to produce soy milk, soybeans are first soaked and then ground in water until a thick suspension is obtained. Further removal of insoluble residues (okara), homogenization and boiling treatment of the suspension results in ready-to-drink soy milk.

The main problem with conventional methods of soybean grinding in burrstone mills and crushers is incomplete grinding of beans, which affects the product texture uniformity. In addition, conventional techniques have a low performance, which prevents scaling up the production process.

Based on this, GlobeCore has developed a soybean grinding technology for soy milk production with the use of CLM colloid mills. The colloid mills operate on the principle of high-speed grinding: pre-soaked and blanched soybeans are fed into the mill along with water, where their structure is disintegrated by shear forces that occur when running the product through a narrow gap between the movable rotor and the fixed stator. Special grooves are placed on the rotor and stator surfaces for improved grinding efficiency. This results in enhanced homogenization and ultrafine soybean grinding, which considerably improves the product texture. This makes tofu, for example, more elastic and homogeneous, which allows producing homogeneous milk with no sediment, but with proteins, fats, and carbohydrates optimally distributed throughout the product.

The advantages of GlobeCore colloid mills include:

important components made of stainless steel, which prevents occurrence of corrosion and ingress of extraneous impurities into the final product;
simple design, which makes it easy to flush and disinfect the mills;
availability of a special cooling system that prevents overheating of the processed product and preserves all of its health benefits;
wide capacity range — GlobeCore colloid mills are manufactured with a capacity ranging from several tens of liters per hour (laboratory models) to several thousands of liters per hour (industrial models for small and large food-manufacturing facilities);
easy integration into the existing process lines for manufacturing of food products.

For more information:
https://globecore.com
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