Pre-treatment- All edible soyabean products are derived from clean sound beans. Beans when received contain about 11% - 14% moisture and varying quantities of impurities.
The first step is the passing of the beans through an aspirator and sieve cleaner which separates the incoming material into cleaned beans and trash.
The cleaned beans are reduced to approximately 10% moisture content. The beans then passes through a cracking process, where fluted rolls reduce the whole bean into fragments 1/6 to 1/8 of the orginal bean size.
The bean fragments are then graded on sieve into two sizes, each stream passing through aspirators where the hull are separated from the meal. Husks adhering to the meal of the soyabean particle, can be further graded in compartment separators.
The hulls rejected by the compartment separator are after toasted, ground and or animal feed.
The cleaned cracked meat now passess to a conditioning cooker from where the beans
emerge at a temperature of approximately 1700F with a moisture content of 10%. This renders them in the best condition for flaking
The flaking operation takes place between rollers and the flakes emerge at a thickness of0.010 – 0.12 inc. This flaking serves both to break down oil cells within the bean and to make available grater surface area for the action of the solvent on the bean in the solvent
extraction.
Extraction and Meal Desolventizing:
The soaking of the oil bearing material in solvent and the evaporation of the miscella to recover the oil and
solvent.
. Miscella Evaporation and Refining: The evaporation of solvent from the miscella leaving the extractor.
Vent Recovery:
The recovery of the solvent through treatment in water cooled vent condenser and the washing of the oil in absorption unit.
A.Process for oil extraction involves:
Soyabean
Weighing, cleaning, De-stoning,
ferus material removal
Storage
Course grinding
Toasting
Expelling
Cake Oil
Cooling Setting Filtration
Milling Degumming Storage Sludge
Low fat soyaflour Sludge Packaging
- Process Technology for Soya Milk Production
Soyabean is a good source of protein useful as both food and medication. Due to economic difficulties in Nigeria imported animal milk has become very costly. Thus soay milk with a high level of protein content of over 40% has been found to be the most economic substitute with very high market potential.
The raw materials required for the production of soya milk are good quality edible soyabeans, water, sugar, salt, flavouring agents, stabilizing agents, colouring agent and packaging materials.
Production Process
Selected soyabeans are washed and soaked in water for about 36 hours. The soaked beans is rewashed, resoaked and pulverized into slurry.The skins of the beans and any other part, not sufficiently pulverized are separated from the slurry pumped into a pressurized chamber and is steam heated to enhance flavour.The more finely ground, thoroug hly pulverized bean pulp is then separated from milk by a filtration press. This pulp and the residue removed from the pulverized slurry can be sold as a protein rich animal feed. This will increase the efficiency and profitability of the plant. Sugar and a number of other ingredients are mixed into the thoroughly filtered juice before it is pumped into an ultra-high temperature (UHT) pasturizer. This process, sanitizes the milk and in so doing, further enhances flavour.After cooling, the milk is pumped into holding tanks and subsequently into a filling machine. There are numerous sizes and varieties of containers available for the bottling and packaging of soyabean milk. The package milk is then conveyed into a refrigerared.
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