The company invested in the construction of Shulan Factory in 2009. The project covers an area of ??97,280 square meters and a construction area of ??25,576 square meters, including a production plant of 14,149 square meters, a boiler room of 1,478 square meters, an office building of 2,649 square meters, and a warehouse. 7300 square meters. Purchase two production lines with a daily output of 30 tons, and the total production capacity can reach 60 tons per day.
Each product has gone through 16 refining processes, including peeling, fishy removal, residue removal, and sterilization. Only the essence of soybeans, accounting for 43%, is selected, making the protein and unsaturated fatty acids in the product easier to be absorbed by the body. .
Key production process description:
Peeling and sprout removal: peeling off the bean skin and bean sprouts, removing the part with the highest "purine" content, and also removing the astringent taste in the bean sprouts, so that Makes the soy milk taste more fragrant.
Grinding inactivation: Using physical methods to inactivate lipoxygenase and remove the fishy smell and astringency in soy flour.
Centrifugal dregs removal: The bean dregs are removed and only 43% of the soybean essence is retained, ensuring a smoother taste of the soy milk and making the soy milk powder more refined.
Sterilization: UHT ultra-high temperature instant sterilization technology is used to retain flavor substances to the greatest extent and present a 100% aroma. This method will not destroy the nutrients of soy milk.
Spray drying: Using imported equipment, the soybean powder is fine and easy to dissolve. This process is very similar to the milk powder production process.