Introducing our premium Soybean Milk and Bean Curd Machine, a versatile appliance designed to effortlessly create delicious soy-based beverages and tofu at home. Crafted with precision and innovation, this machine is a must-have for those seeking convenience and quality in their culinary endeavors. Elevate your kitchen experience with our Soybean Milk and Bean Curd Machine, where simplicity meets sophistication.
Here's a comprehensive Soybean Milk and Bean Curd Machine Overview tailored for commercial/industrial applications:
Product: Commercial Soybean Milk & Tofu (Bean Curd) Production System
Primary Function: To automate end-to-end processing of soybeans into fresh soy milk and tofu (silken, firm, pressed, etc.) for plant-based beverage facilities, tofu factories, or large-scale kitchens.
Core Components & Integrated Workflow
Soybean Preparation Unit
Automatic Washer/Soaker: Cleans and hydrates soybeans (4–8 hrs soaking, reduced to 30–60 mins with heated tanks).
Dehuller (Optional): Removes hulls for smoother milk/texture.
Grinding & Milk Extraction
Wet Grinder: Pulverizes soaked beans with water (1:5–1:8 bean-to-water ratio).
Separation System: Filters pulp (okara) via vibrating sieve or centrifugal separator.
Output: Raw soy milk (8–12% solids).
Cooking & Flavoring
Steam-Jacketed Kettle: Pasteurizes milk at 100–110°C (212–230°F) for 15–20 mins.
Flavor Injectors: Adds sweeteners, stabilizers, or fortifications.
Tofu Production Module
Coagulation Vat: Mixes cooked milk with coagulants (gypsum, nigari, or GDL).
Curding & Pressing: Forms curds via vibration/sedimentation; presses into blocks (adjustable pressure for texture).
Molding/Cutting: Shapes tofu into trays or blocks.
Automated Cleaning (CIP)
Key Technical Features
Capacity Range:
Compact Batch Units: 50–200 L milk/hour (for cafes/small factories).
Industrial Lines: 500–5,000 L milk/hour (with tofu yield of 300–3,000 kg/day).
Materials: Food-grade stainless steel (AISI 304/316), silicone seals.
Control System: PLC touchscreen for recipe presets (coagulant ratios, temps, times).
Energy: Steam/electric heating (15–50 kW depending on scale).
Output Specifications
| Product | Yield from 1 kg Soybeans | Texture Control |
|---|
| Soy Milk | 8–10 L | Viscosity: 1.5–5.0 cP |
| Silken Tofu | 5–6 kg | Gel strength: 300–600 g/cm² |
| Firm Tofu | 3–4 kg | Moisture: 75–85% |
| Okara (Pulp) | 0.8–1.0 kg (byproduct) | Fiber content: 55–65% |
Target Applications
Tofu Factories: High-volume production of retail-packed tofu.
Plant-Based Dairy Facilities: Soy milk for beverages, yogurt, ice cream.
Restaurant Chains: In-house tofu/silk milk production.
Institutional Kitchens: Schools, hospitals requiring allergen-controlled proteins.
Advantages vs. Manual Processing
✅ Efficiency: Processes 100 kg soybeans in 2–4 hours (vs. 12+ hours manually).
✅ Consistency: Precise temperature/coagulation control for uniform product quality.
✅ Yield Optimization: Extracts >90% soy milk vs. 70–80% manual methods.
✅ Labor Savings: Reduces staffing needs by 60–80%.
✅ Hygiene: Closed-system design minimizes contamination.
Critical Considerations
⚠️ Coagulant Precision:
⚠️ Water Usage:
⚠️ Maintenance:
Daily: CIP cycle; inspect grinders/filters.
Weekly: Replace wear parts (sieves, seals).
Annually: Calibrate sensors/coagulant injectors.
Technical Specs (Industrial Model Example)
