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soybeans powder grinding machine guangzhou

the function of lifting vacuum homogenizer in soybean production - news of trading - news - guangzhou yeto machine co,ltd

the function of lifting vacuum homogenizer in soybean production - news of trading - news - guangzhou yeto machine co,ltd

The Function of Lifting Vacuum Homogenizer in Soybean ProductionSoybean and its soy products not only have a high nutritional value, and have a special health function, instant ginger bean milk powder production technology is essential to use the Lifting Vacuum Homogenizer, can choose a small Lifting Vacuum Homogenizer, such as GJB300-100, GJB500-60, GJB1500-25, etc., will be boiled juice after the ginger milk into the vacuum homogenizer for the second homogenization, until the Lifting Vacuum Homogenizer homogeneous Of the slurry over the 160 mesh sieve to prevent the fat ball floating or precipitation, which can improve the stability of the protein, increase the finished product gloss and improve the taste. The temperature of the slurry of the Lifting Vacuum Homogenizer is 70-80 C and the homogeneous pressure is 70 MPa. After the treatment of such products with natural, instant, ginger fragrance, high nutrition, the characteristics of new tastes. First, the process 1, ginger juice preparation: fresh ginger cleaning slicing juice filter ginger juice 2, the preparation of soy milk: soy picking impurity soaking peeling rinse hot grinding milk 3, ginger bean milk powder production process: soy milk, sugar, vegetable oil and other deployment boiled pulp homogeneous pre-cooling drying packaging finished Second, the operation points 1, ginger juice preparation: the choice of fresh hypertrophy, high juice rate, fragrant, low starch content of ginger, rinse with water to remove sludge and fibrous roots, the ginger cut into 2-3 mm thick ginger into the juicer In the juice, the four layers of gauze that was ginger juice. Fresh ginger juice repeated 3-4 times. 2, ginger bean milk powder preparation picking beans in addition to impurities. Production of soy milk should be selected high protein content, large grain thin, neat and full, skin color yellow, no moth, no mildew of fresh soybeans as raw materials, by screening or water selection, remove dust impurities to ensure the quality of soy milk and higher The pulp rate. soaked peeling. Soybean skin is not easy to break and homogeneous, non-peeling will affect the solubility of soy milk powder, color and taste, so with 0.3% sodium bicarbonate solution at room temperature soak soy beans 3-4 hours (soaking the amount of soybean water 3-4 times ), Combined with artificial rubbing and screen scoop, in addition to dried bean curd. Soak the degree of finger light pinch Douban that is broken as well. hot. Will peel the soybean quickly into the 80-85 water hot 20-30 seconds to remove part of the bean flavor. grinding. Mix the boiled soybeans and water with the bean water by 1: 8 (g / g) with a juice stirrer, and then rinse the boiled pulp to the colloid mill until the ground 40 standard quasi-sample sieve. deployment. According to peanut oil 12%, sugar 8% ratio deployment. White sugar application of 80 hot water dissolved after filtration added. boiled pulp. Will be the initial deployment of good soy milk to boil for 2 minutes to ripen the soya milk, and further to the fishy and preliminary sterilization. After boiling by 1:50 volume ratio by adding ginger, until the protease passivation and then have been added with warm water dissolved milk powder. Milk powder dosage of 25%. homogeneous. Boiled juice after the ginger milk into the vacuum homogenizer for the second homogenization, until the homogenization of the slurry after the 160 mesh sieve to prevent the fat ball floating or precipitation, thereby enhancing the stability of the protein, Finished gloss and improved taste. The temperature of the slurry of the Lifting Vacuum Homogenizer is 70-80 C and the homogeneous pressure is 70 MPa. pre-cooling dry. The homogenized ginger milk was injected into the special flask of freeze-drying machine and placed in 21% pre-cooled brine with indirect contact pre-cooling. When the temperature of the dryer was indicated at -35 C, the vacuum gauge indicated to 20 Pa The pre-cooled flask is connected to the bottom of the vacuum rubber valve and the bottle is connected to the drying chamber. At this point, the water within the food material began to sublimation, until the ginger bean milk powder moisture content of up to 3% so far.

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