Introduction to Soy Products

• Definition and Raw Materials: Soy products are foods primarily made from beans such as soybeans, adzuki beans, mung beans, peas, and broad beans, processed into various forms. Most soy products are derived from tofu, which is produced by coagulating soy milk, and its subsequent processed varieties.

• Origin and Development: China is the homeland of soybeans and the earliest country to research and produce soy products. Tofu originated during the Han Dynasty with Prince Liu An of Huainan. Legend has it that he accidentally used gypsum to curdle soy milk during alchemical experiments, leading to the chemical reaction that created tofu. Subsequently, tofu-making techniques spread throughout China, with continuous improvements by laborers across regions, forming China's rich tofu culture.

• Classification: Soy products are mainly divided into soybean-based foods and other bean-based products made from miscellaneous beans. Soybean foods include soybean flour, tofu, tofu shreds, soy milk, soy milk powder, tofu skin, dried tofu, bean curd sticks, vegetarian chicken, vegetarian ham, fermented soybean products, soy protein powder, and its derivatives. Fermented soy products like tempeh, fermented tofu, douchi, and sour soy milk also fall under the category of soy products.

• Nutritional Value: Beans are rich in protein, with an amino acid composition similar to animal protein, making them a high-quality protein source. They are also abundant in plant oils, particularly unsaturated fatty acids, and contain significant amounts of B vitamins and inorganic salts such as calcium, phosphorus, and iron. Soy products are highly nutritious and easier to digest and absorb compared to dry beans. For example, tofu contains eight essential amino acids for the human body, as well as unsaturated fatty acids and lecithin, which are lacking in animal-based foods.

Detailed Introduction

• Working Principle: The basic principle of a soybean colloid mill involves the high-speed relative motion between the stationary and rotating teeth. Soybeans and other materials are subjected to a downward spiral impact force due to their own weight or external pressure. As they pass through the gap between the stationary and rotating teeth, they experience intense shearing, friction, and high-frequency vibrations, effectively emulsifying, dispersing, homogenizing, and pulverizing the soybeans to achieve fine grinding.

• Features and Advantages: The GM2000 series soybean colloid mill operates at high speeds, such as the SGN high-shear colloid mill, which can reach up to 14,000 rpm with a linear speed of 44 m/s. It can refine soybeans to 200 mesh, ensuring uniform fineness and high production efficiency. Additionally, some soybean colloid mills are made from food-grade stainless steel, such as 304 stainless steel, and are equipped with three-blade rotors that grind soybeans into a smooth and uniform paste. They also feature cooling systems to preserve the original flavor of the ingredients.

• Structural Design: Typically, these mills have three grinding zones: primary for coarse grinding, secondary for fine grinding, and tertiary for ultra-fine grinding, ensuring optimal soybean processing. The mill head is designed according to fluid dynamics principles, featuring a precise and efficient structure.

Food Grinder Soybean Colloid Mill Application Scope

Food Industry: Peanut butter, sesame paste, food fillings, fruit tea, ice cream, cream, jam, fruit juice, soybeans, soybean paste, red bean paste, peanut milk, protein milk, soy milk, dairy products, flavors, various beverages, emulsified chicken bone paste, emulsified pork skin, and other animal skins such as chicken frame bones, fish blocks, and animal offal.