Soy Drinks and Tofu
Soy drinks are especially rich in protein, lactose-free and cholesterolfree and offer people, who eat in a health-conscious manner, a tasty alternative to other dairy products. Another fashionable product from soybeans is tofu – easily digested, low in calories, and free from cholesterol and lactose.
Decanters and separators from GEA Westfalia Separator take on a central role in the industrial production of soy drinks and tofu. They can be used to manufacture both products efficiently and to a consistently high quality.
Complete process line from GEA Westfalia Separator for producing soymilk and tofu
Soybeans are first cleaned, peeled, soaked and ground with hot water. A decanter separates the so-called okara (soybean residues) from the soymilk. A second extraction of the okara with hot water and Subsequent decanter clarification allows protein recovery to be improved significantly.
The okara, also called soycake, is rich in roughage, starch and protein, so the by-product okara has a variety of uses in foods, e.g. as a neutral-tasting component in dough for bakery goods.
Soymilk from the first decanter stage can be clarified subsequently in a clarifier before being fed for continued production of soymilk. After the enzymes have been inactivated and the product deodorized, mixed and homogenized, the soymilk is pasteurized or ultra-heat treated and packed. With the aid of a separator, it is also possible to produce a lowfat soymilk in which the oil has been separated.
Whether the soymilk is low in fat or not, in a further step it can be used to produce tofu which is as popular in the form of different products for frying or vegetarian burgers as it is as a spread or even as a dessert. Once the precipitated protein has been pressed out, the tofu press cake is available for packing or as a basic product for further processing.