Introduction to soymilk products
According to the definition of GB/T 30885-2014, soymilk products include two kinds such as soymilk and soymilk beverage.
There are various soymilk products in the market with different flavors, tastes and stability, as well as different production processes.
Soymilk is a basic material for soymilk products,
And its quality and taste will directly affect the quality of soymilk products
The beany flavor is a typical flavor of soymilk, but different people have different preference levels for it.The bean scent is the flavor consumers expect,while bitterness and astringency are those consumers don't expect. The phenomena of fat floating and protein precipitation are common stability problems that occur during the production of soymilk products.
To produce satisfactory and reliable soymilk products for consumers,
Our suggestion is to master the processes and use appropriate equipment.
In order to cover the bitterness,astringency and other unpleasant odors of soymilk products,improve the product stability and prolong the product shelf life,thickeners,emulsifiers,stabilizers,antioxidants,flavoring essences,etc.are added.But excessive addition of food additives also brings certian panic to consumers and cause the probiem of product similority in the market.
To solve this bottleneck and difficulties encountered by the product, there have been soymilk products with zero addition of food additives, good stability and long shelf life in recent years. This is mainly achieved through adopying advanced production processes and equipment.
Dali group, which has created many brilliant achievements in China's food industry with classic foods such as "Daliyuan", "Heqizheng", "yudiandian", "kebik", "Lehu" and "priority milk", has recently invested billions of yuan to join hands with Beijing kangdeli Intelligent Technology Co., Ltd. to build more than ten world's first fully automatic unattended high-end soybean milk production lines. The production line has been successively sent to Dali group's factories in Fujian and Chengdu, and has entered the stage of installation and commissioning. It is expected to provide real natural non additive, safe and healthy, mellow, nutritious and delicious high-end soybean milk products for Chinese people around the Spring Festival.
The "2016 Sixth China International Soybean Food Processing Technology and Equipment Exhibition and the First China Soybean Food Festival", sponsored by the Soybean Products Professional Committee of China Food Industry Association, were held in Shanghai Everbright Exhibition Center from April 14 to April 16, 2016.
On January 8, 2016, the participants of China soybean food industry university research project docking Cooperation Conference visited our company for guidance, successively visited our company's bean product equipment exhibition hall, bean product exhibition hall, production workshop, bean product technology laboratory, and gave a high evaluation to our company's products and corporate culture.
On June 10, Beijing Kangdeli Mechanical Equipment Manufacturing Co., Ltd. applied for the invention patent of "A bean skin grafting device and method and skin grafting air drying device and method", which obtained the invention patent certificate issued by the State Intellectual Property Office of the People's Republic of China, and recently obtained the patent certificate.
From December 10 to December 12, 2014, we participated in the Guangzhou hotel supplies exhibition. The exhibition area of Beijing kangdeli company attracted numerous exhibitors, "perfect combination of advanced equipment and traditional technology - high quality" "High production rate" won high praise for the theme, met the needs of customers, consolidated the existing customer cooperation relationship, and also explored potential customers who showed strong intention to cooperate, laying the foundation for market development.
On June 20, the first council of the second session of the Soybean Industry Technology Innovation Strategic Alliance was held in Harbin National Soybean Engineering Technology Research Center. The meeting summarized the role played by the soybean industry alliance in serving the national soybean industry development, providing decision-making consultation for relevant national departments, and carrying out industry university research cooperation in the past five years, and put forward requirements for the next step.