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1. Soybean screening used fresh, large grain, thin skin, full, no wrinkles on the surface, high protein content of soybeans, using sieves to remove mixed mud, dust and other impurities. 2. The peeled and screened soybeans are peeled by a peeling machine, the peeling rate can be 80% to 90%, and the weight loss in the peeling is about 10%. Peeling can reduce the heat-resistant pathogens brought from the soil, improve the flavor of soymilk, and reduce foaming; at the same time, it can also reduce the heating time required for deenzyme activity, thus reducing protein denaturation and preventing browning. 3. Passivation and dehulled soybeans are fed into the passivator via a feeder. To passivate lipoxygenase activity. The passivator uses a heating steam pressure of 35-45 kilograms per centimeter and a sodium bicarbonate solution of PH8-9 is added to the soybeans. 4. Milling pasteurized and dehulled soybeans passivated into a refiner for coarse grinding. At the same time heating 90-l00 °C. Coarse ground soybean milk should have no bean sprouts. Then fine grinding, grinding and separation of the residue, the resulting milk pH value should be 6.5-7.0. The finely ground soybean milk is sent to a sterilization tank with a pump, heated to boiling by steam, held for 8 to 10 minutes, and then filtered through an 80-100 mesh screen. 5. Concentrate in vacuum. The filtered soybean milk is drawn into a vacuum concentrator. The steam valve is started to slowly heat up, and the vacuum degree is gradually increased. The material in the initial stage is prone to foaming overflow. The vacuum valve must be continuously opened to eliminate the material foam and prevent the material from overflowing. The degree of control is 82.6-98.6 kPa, and the temperature is controlled at 45-65°C. Concentration later to control the higher vacuum and temperature. 6. Ingredients, trays, and concentrated pulp are placed in dispensers, adding sugar, malt, vitamins, and spices. The stirrer was started to stir, and the temperature was kept below 78°C. After the sugar was completely dissolved and the materials were mixed, they were loaded into the oven quantitatively. After mixing, the solid milk content should be 60%-70%. 7. After drying the oven into the oven, open the vacuum valve to raise the vacuum to 93.3-98.6 kPa. At the same time, gently open the steam valve to control the lower temperature to prevent overflow. If overflow occurs, open the valve on the tank to release part of the vacuum. Overflow phenomena can disappear. During the drying process, the vacuum is controlled at 82.4-98.6 kPa and the temperature is controlled at 50-65°C. After the material is formed and dried, the steam valve is closed, the cooling water valve is opened, and cooling is performed for 10-16 minutes until the material is foamed. The entire drying process is completed and the product can be delivered out of the box. 8. The crushing package dried soybean milk crystals were broken with a crusher, and then sieved with 8-16 mesh screen to make the granules even. When broken, it should be kept at a constant temperature, relative humidity less than 50%, and the relative humidity should be less than 45% when it is packaged in food bags. The temperature requirement is 28°C in summer and 18°C ​​in winter.