11 Important Equipment Used in Soymilk Production

Soymilk Production is highly scientific and technical procedure that involves detailed biochemical and microbial procedure and quality control checkpoints that require some very sophisticated machinery and equipment. There are several machines and equipment used in industrial soymilk production and we shall examine 11 of the most important machines used in a soymilk production factory.

Here is a list of 11 of the most important machines and equipment used in industrial soymilk production and processing.

1. Automated Soymilk Production Line: The automated soymilk production line is designed wash the packing bottles or cans, fill in the product, cap the bottles or cans and then transfer the capped bottles into another section in the production process via conveyor belts. There are several types of automated production lines which depends largely on the capacity of products to be handled at a particular time. This machine is quite expensive and requires a considerable level of expertise to run and maintain.

automated soymilk production line

2. Centrifuge: A centrifuge is a machine that swirls at great speed to separate the molecules of a liquid into layers based on the molecular weight and sizes of the components that make up the liquid. A centrifuge used in soymilk production is essential for accurate gravity determination, mixing and curd separation.

soymilk centrifuge1

3. Homogenizer: A homogenizer is a machine that mixes up all the ingredients and additives in liquid. For soymilk, a homogenizer is necessary to ensure that fat globules are broken down to form a uniform emulsion and maintain the required gravity, taste and viscosity of the milk.

   soymilk homogenizer2

4. Ozone generator

5. UV light

6. Bulk wrapper

7. Shrink tunnel

8. Reverse Osmosis Machine

9. Soymilk storage tanks

10. Pasteurizer

11. Pet Blowing machines

Soymilk Production Process

Soybeans are soaked, ground into a slurry and mixed with water to make soymilk. The slurry is then heated, which deactivates lipoxygenase (which causes the beany flavour) and volatilizes off-flavour compounds that would otherwise be trapped in the slurry.

Homogenization reduces the size of protein particles and narrows their distribution, making the soymilk smoother. It also increases the shelf life of soymilk.

How is Soymilk Produced Industrially

Soybean milk is a type of non-dairy beverage that is made by combining soybeans with water. It can be found in grocery stores, and comes in a variety of flavors, including vanilla and chocolate. Some varieties are also organic and gluten-free. In addition to being delicious, soymilk has a number of health benefits. It is an excellent source of protein, calcium, potassium, magnesium, and vitamin B6. It is also low in fat and cholesterol, making it an excellent choice for people who are looking to reduce their intake of animal products.

The soymilk market is growing at a fast pace, due to the increasing popularity of plant-based alternatives to dairy milk. This trend is expected to continue, as soymilk is a healthy and delicious beverage that can be enjoyed by people of all ages. It is also a good source of fiber, which helps to improve digestive health and prevent heart disease.

Traditionally, soymilk is made by soaking soybeans overnight and grinding them with water added during the grinding process to produce a soymilk slurry. This slurry is then boiled for 1-30 minutes, which improves its nutritional value and flavor by inactivating trypsin inhibitors and volatizing the off-flavor compounds formed by lipoxygenases during the grinding process. It is then filtered to separate the undispersible fiber residue, known as okara, from the soymilk.

It is then mixed with salt, sugar, and other flavorings to create a variety of soymilk products. These can be sweetened or unsweetened, and some are available in organic, non-GMO, and gluten-free varieties. Some varieties are also marketed as nut milks, and may contain ingredients such as almonds, coconut, and oats.

The flavorings in soymilk are primarily used to mask the nutty taste of the beans. These products are popular in North America, as they are easy to find in supermarkets and can be purchased year-round. In addition, they are relatively inexpensive and have many health benefits. However, the availability of other non-dairy beverages in the market is a restraint to the growth of this sector. For this reason, manufacturers are focused on researching and developing new ways to enhance the flavor of soymilk.

Equipments Used In Soymilk Production

The production of soymilk involves a series of procedures. First, soybeans are soaked to allow the proteins and other components to be fully hydrated. The okara (insoluble soybean pulp) is separated from the soymilk using filtration or centrifugation. The soy milk is then mixed with other ingredients such as sugar, salt, nutrition fortifiers, flavors, and spices. It is then bottled in either aseptic Tetra brik packs or retort standing pouches and can be distributed and sold without the need for refrigeration.

The soy milk must be thoroughly sterilized to ensure it is safe for consumption. This is done by passing it through a heat-sterilizing system at 145°C. After this, it is cooled and then packed into bottles or other containers for distribution. The retort packaging allows the soy milk to remain shelf-stable for up to half a year without the need for refrigeration.

In addition to sterilization, soymilk must also be screened for foreign matter such as stones and metal fragments. It is also analyzed for chemical and physical properties such as color, density, pH, and temperature. This is done to ensure that the finished soy milk meets quality standards.

Historically, many problems in the production of soymilk were caused by the disintegration of protein from the beans. This was because of the enzyme lipoxygenase that caused the formation of off-flavor volatiles. The equipment of the present invention eliminates these problems by completely avoiding any heating of seeds until after the disintegration process.

Soybeans are soaked, ground into a slurry, heated to inactivate the lipoxygenase, and then separated into soymilk and okara. The okara is then passed through a dearomatization unit to remove undesirable odorous substances and flavoring matter. This is also achieved through a heat treatment at temperatures well below the denaturation temperature of the soy proteins. This prevents damage to the proteins and yields a much higher-quality soy milk. The new equipment can be used to make soymilk in a continuous operation by combining the grinding and separation units in a single machine. This enables the plant to be more productive and efficient.

Health and Nutritional Benefits of Soymilk

Soymilk is a popular plant-based beverage that can be consumed as a substitute for cow’s milk. It is made by soaking soybeans, grinding them and boiling the mixture. This liquid is then strained, leaving behind a thick, white substance that has many health and nutritional benefits. It is also lactose-free, making it a good alternative for people with dairy allergies or intolerances. It is available in many flavors, including chocolate and vanilla. It can be fortified with vitamins and minerals.

The quality of the soybeans used in soymilk is very important. The best beans are those with a clear, white hylem on the body of the bean, which means they have a high moisture content. They are then grinded into a slurry. The slurry is heated for 1-30 minutes to improve flavor by inactivating trypsin inhibitors and volatilizing off-flavor compounds. This process is a key factor in the production of soymilk that has an acceptable taste to consumers.

Commercial soymilk is often fortified with vitamins and minerals to increase its nutrient value. It may also be added with sugar and other flavors to enhance its palatability. This is especially true of soymilk intended for use in food preparation. The resulting product is then spray-dried or roller-dried into a powder that can be added to beverages, confections and meat fillers.

Besides vitamins and minerals, soymilk is rich in isoflavones, phytochemicals that are similar to estrogen and have several health benefits. Isoflavones can help prevent postmenopausal symptoms, such as hot flashes and mood swings. They can also help decrease bone loss and increase calcium absorption.

Soybean isoflavones are also thought to reduce the risk of heart disease, cancer and diabetes. They can also decrease cholesterol levels and lower blood pressure. Nevertheless, the isoflavones in soymilk should not be used as an estrogen replacement, as they have been linked to increased risk of breast cancer and other diseases.


Several factors drive the demand for soymilk, which is a popular alternative to dairy milk. It is a source of plant protein and is free from cholesterol and lactose, making it ideal for people who are allergic to dairy. It also provides several other health benefits, including heart and gut health and isoflavones, which can help prevent cancer. It is also a good source of vitamin D and iron.

The soymilk market is growing rapidly due to the increasing popularity of plant-based foods and health-conscious consumers. It is especially popular in China, where customers prefer to drink nutrient-dense and plant-based beverages. The market is expected to grow further in the coming years owing to the growing trend of eating plant-based diets in countries across the globe.

As a result, the soymilk industry has developed advanced production methods to reduce the nutty flavor of soybeans. It has also been fortified with calcium, vitamins, and minerals to make it more appealing to consumers. Its popularity is increasing because of its numerous health and nutritional benefits, including antihypertensive, antidiabetic, anticancer, and hypocholesterolaemic properties.

Soy milk is available in many forms, including whole, skim, reduced-fat, and lactose-free varieties. It can also be found as an ingredient in a variety of food products, including breakfast cereals and soups. It is also used to make smoothies, ice cream, and other desserts.

The global soy milk market is divided into various segments based on application and end user. The beverage segment accounted for the majority of the market share in 2022. The cheese and desserts segment is also a major contributor to the soy milk market. It is widely used as a substitute for paneer and cottage cheese in India, Japan, and China. It is also used as a replacement for milk in oatmeal. The market players in the soy milk market are focusing on partnerships with celebrity chefs to promote their product and increase sales.

The soy milk market is expanding in Europe, with the demand for plant-based drinks rising significantly. This trend is driven by environmental concerns and the growing preference for healthy alternatives to traditional dairy products. In addition, the European market is benefiting from government-imposed health and fitness regulations.