Introduction Maintaining strict personal hygiene standards for production operators is essential in tofu and soy food manufacturing. Proper hygiene practices help ensure food safety, product quality, and equipment protection, while also complying with international food safety regulations such as HACCP and GMP.The following hygiene requirements apply to all personnel working in soy product processing facilities. 1. Personal Cleanliness Production operators must maintain good personal hygiene at all times. This includes: Good personal hygiene reduces the risk of contamination and helps maintain a sanitary production environment. 2. Workwear and Protective Clothing Before entering the production workshop, operators must wear clean and complete protective clothing, including: Workwear must completely cover personal clothing. […]
The quality of soy products largely depends on the quality of the raw soybeans. Generally, any soybeans that are free from mold or heat damage, regardless of whether they are new or old, can be used to make soy products. New soybeans, with their bright color, plump grains, and absence of insect infestation or rodent damage, are considered the best. Compared to older soybeans, products made from new soybeans have higher productivity, a finer texture, stronger elasticity, and a better taste. Soybeans stored for too long will produce tofu with a coarse texture, poor elasticity, poor water retention, and a darker color. However, freshly harvested soybeans are not suitable for […]
Although there are many types of beans, most bean products on the market have a protein composition ratio that meets human needs, making them an ideal source of complementary protein from grains. Secondly, soybeans contain 15%–20% fat and over 50% linoleic acid, making them beneficial for preventing coronary heart disease, hypertension, and atherosclerosis. Soybeans are made from soybeans because they contain 30%–40% protein, which is high-quality protein. After further processing, bean products not only become more delicious and appetizing, but the processing also removes many unhealthy components, such as protease inhibitors, phytohemagglutinins, and phytic acid. Furthermore, the nutrients they contain undergo significant changes. For example, when processed into tofu, the […]
On April 2, 2019, the 9th China (Changsha) International Soybean Food Processing Technology and Equipment Exhibition officially opened at the Changsha International Convention and Exhibition Center in Hunan, China. The exhibition covered a total area of over 15,000 square meters and attracted more than 5,000 industry professionals from China and abroad, including soy food manufacturers, research institute experts, industry media representatives, and visitors. As a major annual gathering for the soy food industry, the event provided a valuable platform for technical exchange, product showcasing, and industry collaboration, highlighting the latest developments and innovations in soybean food processing technology. At this exhibition, Hongjin Machinery presented a range of its core soy […]
On April 15th, the 2021 China International Soybean Food Processing Technology and Equipment Exhibition (SPEE2021) grandly opened at the Kunshan Huaqiao International Expo Center in China. More than 6,000 participants from across the country, including soybean product industry professionals, researchers from scientific research institutions, distributors, agents, investors, and media representatives, gathered in Huaqiao to witness the successful opening of this annual grand event for the soybean product industry! After fifteen years of continuous development, the China International Soybean Food Processing Technology and Equipment Exhibition (SPEE) has grown into the largest and most influential professional exhibition in the global soy food industry, covering the entire soybean food value chain. At this […]
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 […]
