The fourth-generation boiling device from Zhonghe boasts high technological content, numerous highlights, and enhanced intelligence!

The fourth-generation cooking pulp machine from Zhonghe boasts high technological content, numerous highlights, and enhanced intelligence

Boiling soybean paste is one of the most important processes in the production of soy products, and it is a key control point for quality and safety during the production process. Any slight mistake in boiling soybean paste can seriously affect product quality and yield, and even lead to food safety issues. Therefore, enterprises attach great importance to the boiling process. The technical team of Zhejiang Zhonghe Machinery Co., Ltd. has been committed to the research and development of soybean paste boilers, striving to solve the pain points of the boiling process. They have developed generation after generation of soybean paste boilers. The newly developed "fourth-generation intelligent micro-pressure boiling system" this year has higher technological content. It has recently undergone mass production testing at Shanghai Hankang Bean Food Co., Ltd. After multiple adjustments and optimizations, all indicators have met the requirements of Hankang Company, and it has been officially put into production. On April 9th, Secretary-General Zhang, a senior engineer in mechanical design of the Shanghai Bean Products Industry Association, visited the production site for research and gave full affirmation.

1. Adopt PLC to control the boiling of pulp, ensuring standardized and thorough boiling.  

   The fourth-generation soybean milk boiling device from Zhonghe consists of four tanks connected in parallel, each with a capacity of 900 liters (the capacity and number of tanks can be selected according to production volume). It can actually boil 300kg of soybean milk, requiring a steam pressure of 2kgf/cm2. It takes 9 minutes for one tank to complete the entire boiling process, and the four tanks can boil approximately 8000kg of soybean milk per hour. The entire production process, from raw milk intake, boiling, to milk output, as well as post-production cleaning, is fully controlled by a PLC program, eliminating the need for manual operation and the use of defoaming agents. The boiling temperature exceeds the boiling point, reaching 105℃, and the "three rises and three falls" boiling method is implemented under micro-pressure control, ensuring standardization of boiling temperature and heat retention time. This ensures that the soybean milk is boiled to perfection without overcooking, avoiding browning that affects product color and wastes steam. This is also the main technical breakthrough and highlight of Zhonghe's fourth-generation intelligent micro-pressure soybean milk boiling device.

Secondly, the product tastes better and its shelf life is extended.  

   Using the Zhonghe fourth-generation soybean milk boiling device for boiling, the soybean milk aroma is more mellow, the product taste is more delicate, and it has more elasticity, with an extended shelf life. The soybean milk is boiled through high temperature, which, on one hand, fully denatures it, completely opening the protein molecular structure, making the subsequent point-boiling coagulation effect better, and simultaneously removing substances such as soybean odor. Especially, high-temperature boiling can remove trypsin inhibitors that cannot be removed by normal pressure boiling. On the other hand, the tiny soybean fibers mixed in the soybean milk expand in volume after being fully heated, facilitating subsequent filtration processes, removing residues, and making the soybean milk purer. When the soybean milk temperature reaches 105℃, it is more conducive to killing high-temperature heat-resistant bacteria and bacterial spores. According to the shelf life test conducted by Shanghai Hankang Company, under the same conditions, the product shelf life is relatively extended compared to normal pressure boiling, and the spoiled taste after deterioration is milder.

Third, fully consider cleaning and hygiene, ensuring convenience and no dead spaces.  

   The inner liner of the tank adopts a spherical shaped head, with a smooth surface that is hygienic and free of dead spaces. It adopts a CIP one-button cleaning method, which can automatically complete the cleaning operation according to the program with just one press, ensuring that the entire soybean milk boiling system is cleaned thoroughly without leaving any dirt. The soybean milk boiler and the cooked soybean milk screen can be placed on the same plane, relying on internal pressure to automatically send the boiled soybean milk to the cooked soybean milk screen, which not only eliminates the need for a pump but also reduces pollution sources.  

Fourth, the tank structure is more robust, ensuring safe production.

   The tank body consists of four parts: the inner liner, honeycomb support, thermal insulation layer, and outer shell. The inner liner is made of 2.5mm thick 304 stainless steel and reinforced with honeycomb support to ensure no deformation, no sealing failure, and no leakage under certain positive or negative pressure conditions. The solenoid valve is sourced from the renowned Japanese brand SMC and equipped with a safety explosion-proof system. Once the pressure exceeds the limit, the safety device will automatically activate to ensure production safety.

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