Beverage, Dairy & Sauce
Dairy Processing Line
Dairies, cooperatives and investors starting or expanding fresh milk, yogurt or long-life milk production.
Sized to raw milk received per day and finished product filled per hour
07 · Beverage, Dairy & Sauce — Production line
Soy Milk and Tofu Processing Line
Soaks and grinds soybeans, separates and cooks the soy milk, then sends it to drink filling or to coagulation and pressing for tofu.
- Rating
- Sized to dry soybean input (kg/h) and the finished product it turns into
- Versions
- Soy milk line · Firm (pressed) tofu line · Silken (GDL) tofu line
- Best for
- Soy food workshops scaling up, plant-based drink brands and tofu factories supplying retail or food service
- One front end for drinks and tofu
- Okara separated and collected
- Firm and silken tofu options
- Planned for cleaning and cold storage
Short answer: A soy milk and tofu line soaks and grinds soybeans, separates the pulp, cooks the soy milk and then either fills it as a drink or coagulates and presses it into tofu. The main design choices are your bean to water ratio, the coagulant and setting method, and how products are kept cold after production.
How it works
A typical line includes:
- Bean cleaning and soaking in tanks, with soaking time adjusted for water temperature.
- Grinding soaked beans with water into a slurry.
- Separation of soy milk from okara (pulp) with a centrifugal or screw separator.
- Cooking the soy milk to the set temperature and time, with defoaming.
- Split by product:
- Soy drinks: standardising, sweetening or flavouring, heat treatment and filling.
- Firm tofu: mixing with coagulant, curd breaking, filling moulds and pressing.
- Silken tofu: cooling, mixing with coagulant, filling and sealing boxes, then setting in a heating tunnel.
- Cutting, cooling and packing, followed by cold storage.
Which configuration fits
| Form | Suits | Watch out for |
|---|---|---|
| Soy milk | Plant-based drinks for retail | Heat treatment route sets shelf life |
| Firm tofu | Restaurants, markets, retail blocks | Pressing time and labour on manual moulds |
| Silken tofu | Boxed retail tofu | Sealing and setting control |
Many plants start with a shared front end and one tofu type, then add a soy drink or a second tofu style using the same grinding, separation and cooking equipment. Size the front end for that future output if the space allows.
What we need from you to quote
- Products and pack formats
- Dry soybean input per hour or per day
- Bean to water ratio or target soy milk concentration
- Coagulant: nigari, gypsum, GDL or a mix
- How okara will be handled
- Steam or electric heating, water quality, power and drainage
- Cold storage and distribution plan
Where it sits in a line
A food steam generator usually supplies heat for cooking. Soy drinks go through a food homogenizer and pasteurizer to a liquid filling machine. Tofu can be packed on a tray sealer or vacuum packaging machine, and the whole line is cleaned with a CIP cleaning system.
Common configurations
- Option A
Soy milk line
grinding, separation, cooking, standardising and filling for soy drinks, chilled or heat treated for longer shelf life.
- Option B
Firm tofu line
cooked soy milk is coagulated, the curd is broken and pressed in moulds, then cut and cooled.
- Option C
Silken tofu line
cooled soy milk is mixed with coagulant (often GDL), filled into boxes, sealed and set by heating.
What we confirm before quoting
Our engineers check these points with you, so the quotation fits your site rather than a catalogue default.
- 01Bean to water ratio and target soy milk concentration
- 02Separation of okara (pulp) and its use or disposal
- 03Coagulant and setting method
- 04Yield expected per kg of dry beans
- 05Cold chain for storage and distribution
Frequently asked questions
What affects tofu yield per kg of beans?
Bean variety and protein content, soaking, grinding fineness, separation efficiency, soy milk concentration, the coagulant and pressing. We base our design on your beans and product, and confirm yield during commissioning rather than promise a figure.
Can the same line make both soy milk and tofu?
Yes, the front end is shared. Soaking, grinding, separation and cooking are the same; the line splits after cooking to drink filling or to coagulation and pressing.
What do we do with the okara?
Okara is a wet by-product in large volume. Plants sell it as animal feed, use it in food products or dry it. Plan its collection and storage, since it spoils quickly.
Get a quote for the Soy Milk and Tofu Processing Line
Tell us your raw material, finished product and target output. Our engineers reply with a matched configuration and quotation.
What to send with your inquiry
- 1Raw material and its condition
- 2Finished product and packaging
- 3Target output — raw input or finished product
- 4Site photos, power supply, utilities
Email sales@hnfoda.com
Related products
Beverage, Dairy & Sauce →Beverage, Dairy & Sauce
Juice and Beverage Processing Line
Fruit processors, beverage start-ups and contract packers making juices, nectars or blended drinks.
Sized to finished beverage filled per hour, with fruit input calculated from your yield
Beverage, Dairy & Sauce
Sauce Processing Line
Food companies, brand owners and contract packers producing chilli, tomato or compound seasoning sauces.
Sized to finished sauce filled per hour or per batch (kg)
Beverage, Dairy & Sauce
Pasteurizer
Dairies, juice and beverage plants and sauce makers that need controlled, recorded heat treatment.
Sized to product flow (L/h) for continuous units, or batch volume for tank and in-pack units
