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 […]
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 […]
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. […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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