Soy milk is an iron-rich, high-protein milky liquid made from pressing cooked and ground soybeans. Creamy white soy milk appears like the milk of cows but is distinct from its dairy counterpart in many ways. Aside from containing high amount of protein and iron, it is also cholesterol free, low sodium and low fat. It is lower in calcium however, and should be fortified with calcium before they can be consumed by growing children.
The soy bean is often low acid food and is great host for harmful bacteria breeding. The process of manufacturing soy milk is aseptic, which means that the soy milk needs to be sealed off from air at one point in its production.
The first step is making soy milk is steaming and splitting the soybeans in half. This is to loosen the hull on the bean. Then the soybeans are cooked to weaken a specific enzyme that makes them inedible to people. The cooking occurs in Enzyme Invalidator where soybeans that were de-hulled are to be cooked in high pressure, high temperature and water that generate very hot live steam to counteract the enzyme. The cooked soybeans are then fall into the first mill with water added in it and the bean pieces are ground roughly during the first milling.
In the first ground, the soybeans may appear to be coarse and to make it finer, fine grinder is used to pulverize the bean pellets into tiny particles. Manufacturers will then use large centrifuge to extract small bits of soybean that are not capable of being dissolved and can’t be incorporated in the finished product. The particles are separated from the soy milk using the centrifuge. The rubber roller squeezes the soy milk suspension against the drum surface within the centrifuge and this forces the liquid in the drum while the fibers stay outside of the drum. Then the drum is scraped of the fibers.
The following steps are blending the raw milk with flavorings, vitamins and sugar. Until the end of the manufacturing process, the jun is to be sealed in the equipment to keep air, germs and enveloped bacteria out that can develop in low acid soy milk. It is sterilized with pressure and hot temperatures in a vacuum for a short while.
After the sterilization process, the hot milk will then be sent to the homogenizer to break down fat particles in prevent it from separating from the mixture. Then the milk is piped into the cooling tank before it is sent to the sealed tanks and preparing it for packaging.