On April 14, 2023, the China International Soybean Food Processing Technology and Equipment Exhibition and Soybean & Plant Protein Food Processing Technology and Equipment Exhibition (SPEE 2023) officially opened at the Hefei Binhu International Convention and Exhibition Center in Hefei, China. As one of the most influential annual events in the soy food industry, SPEE 2023 brought together soy food manufacturers, food processing equipment suppliers, research institutes, distributors, and industry media from both China and overseas. Industry professionals gathered in Hefei to exchange insights, explore technological innovations, and showcase the latest advancements in soybean and plant protein food processing. The exhibition provided an important platform for technical exchange, industry collaboration, […]
The calcium content of soy milk is comparable to that of cow’s milk. In addition to the calcium naturally found in soybeans, most commercially available soy milk is calcium-fortified, providing approximately 300–400 mg of calcium per 250 ml (8 oz) serving, which equals about 30–40% of the recommended daily calcium intake. It is also commonly fortified with vitamin D, vitamin A, and vitamin B12, making it a nutritionally balanced beverage. Soy milk is naturally cholesterol-free and contains very low levels of saturated fat, making it a heart-friendly alternative to dairy milk. Scientific studies have shown that the absorption of calcium from calcium-fortified soy milk is comparable to that of calcium […]
Under the theme “Respecting Market Demand, Stimulating Industrial Innovation, Enhancing the Quality of the Soy Products Industry Chain, and Promoting Sustainable Soy Consumption,” the 2024 China International Soybean Food Processing Technology and Equipment Exhibition (SPEE 2024) was successfully held from April 18 to April 20 at the Huaqiao International Expo Center in Kunshan, Jiangsu, China. Guided by the mission of “providing safe, delicious, nutritious, and convenient soy-based foods for people worldwide,” this annual event brought together professionals from across the entire soybean and plant protein industry chain. Participants included soybean and soy food manufacturers, food processing equipment suppliers, research institutes, distributors, and industry media from both China and overseas. As […]
On April 12, 2025, the 2025 China International Soybean Food Processing Technology and Equipment Exhibition & Soybean and Plant Protein Food Processing Technology and Equipment Exhibition (SPEE2025) grandly opened at the Binhu International Convention and Exhibition Center in Hefei, Anhui Province. Domestic and international soybean and soy product manufacturers and related industry practitioners, researchers from scientific research institutions, distributors, and media representatives gathered in Hefei, Anhui, China, to witness and share this annual grand event for the soybean and soy product industry. From April 12 to April 14, 2025, Hongjin Machinery participated in a three-day soybean processing equipment exhibition, where we proudly presented a range of newly developed and upgraded […]
Traditional soy milk production processes generally include soybean selection, soaking, washing, grinding, pulp and residue separation, and boiling. Among these, how to use the soy milk cooking machine to boil the soy milk is an indispensable and important step in soy product production. The main purpose of boiling soybean milk is to heat it, causing appropriate thermal denaturation of the proteins. This exposes hydrophobic groups such as sulfhydryl groups, disulfide bonds, and hydrophobic amino acid side chains within the protein molecules. Increased hydrophobicity on the soybean protein surface intensifies protein molecule aggregation, creating the necessary conditions for the next coagulation step. In addition, the boiling process also serves the following […]
The core of eating soy products is to obtain high-quality plant protein, unsaturated fatty acids, soy isoflavones and other nutrients, which can not only efficiently supplement nutrition, but also protect the heart, bones, control metabolism, and slow down menopausal discomfortHere are the specific benefits and rationale: 1.Core nutritional advantages 2.Key health benefits 1.Protect cardiovascular: soy protein, isoflavones, and lecithin work synergistically to reduce total cholesterol, low-density lipoprotein, and reduce the risk of atherosclerosis; Studies have shown that consuming 26.7 grams of tofu per day can reduce the risk of cardiovascular disease by 18%, and the risk of cardiovascular disease in people with high soy intake can be reduced by 13%. […]
Tofu is easy to break, has little water, and tastes residue, and the root cause is “excessive dehydration” and poor protein network structure.In short, there are several main reasons: 1.Dispensing is too old (the main reason):Excessive use of coagulants (such as gypsum and brine), or too fast and too high a temperature, can cause soy milk to oversolidify instantly. The protein network formed in this way is very thick and hard, squeezing out too much water, and the tofu made will be dry, crushed, and slaggy. 2.Pressing too heavy/too long:When the tofu is formed, the weight of the pressing is too large, or the pressing time is too long, forcibly […]
The root cause of low yield of tofu per pound of beans is that the protein and water in the beans are not maximally retained in the final tofu. To put it simply, there are four main reasons: I.Use old beans or bad beans: Old beans that have been stored for too long or bad beans that are moldy and spoiled will have a low pulp yield and a decrease in protein content, so naturally you can’t make much tofu. II.Grinding and filtration link: insufficient extraction III.Boiling and dispensing: process errors IV.Pressing and molding link: too much water loss Pressing too heavy/too long: too much pressure or too long time […]
CraftsmanshipTender tofu: Generally uses glucono-delta-lactone（GDL) as a coagulant. After adding the coagulant, the soy milk coagulates and forms a shape. It does not require pressing after forming and has strong water retention, resulting in a higher yield than firm tofu. Firm tofu: Uses gypsum, brine, or sour whey as a coagulant. The soy milk is mixed with the coagulant and coagulates into tofu pudding. After forming, it needs to be pressed to further drain the water. Appearance textureTender tofu: white in color, very tender and soft in texture, smooth surface, high water content, close to the state of tofu pudding, easy to break with a light touch. Firm tofu: The […]
- 1
- 2
