How to manufacture Other Plant-Based Milk - Non-Milk Processing
Different milk / vegan alternatives to milk are plant extracts and their extracts from water. There are many different types of milk made from nuts, seeds, grains, and vegetables. Although the final product is used by consumers in the same way, the processes of milk production based on different crops vary depending on the raw materials used. This application report will manage the following smart processes:
Nut Milk
Pure Milk
Milk Seeds
Coconut milk
Grain Milk
The process
Peanut Milk:
Peanut milk is usually made from almonds, cashews, hazelnuts, or macadamia nuts. These drinks can be made from whole grains, groundnuts, or powdered peanuts (or flour). When the attachment is used, it should be smooth to ensure that the mouth sounds properly in the final product. Peeled nuts can be roasted to enhance the flavor, or they can be cooked to a blend. The final product is usually filtered through a fine filter to remove any large particles. (Note: Cashews and macadamia nuts are the only nuts or seeds that can be used to make milk without filtration). Stabilizers and stabilizing agents such as locust gum, gellan gum, acacia gum, and carrageenan can be used to improve oral hygiene and extend shelf life. Mineral or vitamin powders may be added to the fortified product.
Legume Milk:
Soya milk is the most popular legume-based milk. Pea milk is the latest in the market and is based on yellow field peas. Soy milk can be made from whole soybeans (soaked in water and ground) or powdered (whole soy flour, soy protein isolate, soy protein concentrate, or dried soy powder). Stabilizers and stabilizing agents such as locust gum, gellan gum, acacia gum, and carrageenan can be used to improve oral hygiene and extend shelf life. Mineral or vitamin powders may be added to the fortified product.
Seed milk:
Non-dairy alternatives to milk may also be based on seeds, in general, sunflower seeds or hemp seeds. All seeds are immersed in water before digesting water. The final product is usually filtered through a fine filter to remove any large particles. Stabilizers and stabilizing agents such as locust gum, gellan gum, acacia gum, and carrageenan can be used to improve oral hygiene and extend shelf life. Mineral or vitamin powders may be added to the fortified product.
Coconut milk:
Pure coconut milk is often sold in tins and used in cooking, while coconut milk drinks are often processed and sold in inboxes. Coconut milk is extracted from the skin of removed coconut skin. Meat is mechanically ground, mixed with water, and pressed into milk, which is then filtered to remove impurities. Although coconut milk contains natural emulsifiers, the product tends to split while keeping the fat-rich cream floating on top. Additional solvents such as guar gum may be added to prevent this. In areas where fresh coconut is rarely available, condensed coconut milk can be made from concentrated or powdered coconut milk, or coconut water (clear liquid found inside the coconut shell). Coconut milk drinks can include other ingredients such as rice or soy. They usually contain compounds such as pectin or locust gum and are often fortified with vitamins and minerals, to complement the nutritional profile of cow's milk.
Grain Milk:
The most common cereal milk is oat and rice milk. Barley, spelling, and buckwheat are also used to make other plant-based alternatives to milk.
Oat milk
Oat milk is produced by immersion and mixing oats with water. Oil can be added to improve oral hygiene and improve the quality of healthy food. The final product is usually filtered through a fine filter to remove any large particles. Stabilizers and stabilizing agents such as locust gum, gellan gum, acacia gum, and carrageenan can be used to improve oral hygiene and extend shelf life. Mineral or vitamin powders may be added to the fortified product.
Rice Milk
Industrially, rice milk is usually made by mixing rice syrup with water and then thickening it with rice flour and starch.
The problem
Peanut Milk:
When produced by adhesive, solids can remain in storage, making it difficult to transfer the full quantity to buckets / IBCs. Unripe items may be damaged as a result.
When whole-grain production, more pieces of machinery are often needed to grind, disperse and reduce the size of the nut particles in the final product.
Particle size cannot be reduced sufficiently and a large amount of raw material may be filtered, resulting in high levels of waste.
Oil separation may occur in the final product in the event of insufficient mixing.
Grinding machines may not be suitable for firming and tightening (if used).
Grinding machines are often unclean and may be difficult to clean.
Legume Milk:
Soy flour and protein powders/isolate may have a larger particle size than is acceptable in the final product. A simple disintegration of immature powder may not be enough.
Materials used to disperse flour and proteins may not be suitable for added ingredients as thickening agents.
Oil separation may occur in the final product in the event of insufficient mixing.
Seed milk:
Particle size cannot be reduced sufficiently and large amounts of raw material may be filtered, resulting in high levels of waste.
Oil separation may occur in the final product in the event of insufficient mixing.
Grinding machines may not be suitable for firming and tightening (if used).
Grinding machines are often unclean and may be difficult to clean.
If the thickening agents are not completely dispersed, agglomerates may be filtered leading to further damage to the raw material.
Coconut milk:
Powdered coconut may have a larger particle size than is acceptable in the final product. A simple disintegration of immature powder may not be enough.
If particle size can be reduced to acceptable levels, the raw material may be filtered, resulting in higher levels of damage.
Materials used to disperse powders may not be suitable for adding additional ingredients as thickening agents.
Simple agitators may not be able to produce stable emulsions.
If the thickening agents are not completely dispersed, agglomerates may be filtered leading to further damage to the raw material.
Grain Milk:
Oat milk
Oats should be milled as much as possible to reduce the amount of waste produced (this residue can be used as animal feed).
Materials used for grinding may not be suitable for creating emulsions.
Grinders may not be able to dissolve gums and gums.
Grinding machines are often unclean and may be difficult to clean.
Rice Milk
The stable emulsion is not easily synthesized using conventional agitators.
In some cases, the solution should be stirred longer to ensure that the gums are completely hydrated.
Solution
The Wahal Engineer mixer can be used throughout the entire process of producing non-dairy milk to solve the problems described above.
Stage 1
High-speed rotation of the rotor blades inside the precision mixing head using strong suction, drawing liquid and solids at the top from the bottom of the vessel to the center of the work surface.
Stage 2
Centrifugal force then drives objects into the work area around the head when they are under the action of grinding in a clear mechanized area between the ends of the rotor blades and the inner wall of the stator.
Stage 3
This is followed by a strong hydraulic shear as the material is forced, at high speed, through holes in the stator and distributed to the main body of the mixture. The extruded objects are shown radially at high speeds to the sides of the mixing vessel. At the same time, new substances are constantly being extracted from the operating head that maintains the mixing cycle.
Benefits
The flexible working heads ensure that a complete distribution of all ingredients, including solids and solvents, is possible with Wahal Engineer compounds, reduced waste. The Wahal Engineer In-Line mixer can operate at high speeds to achieve the particle size reduction limit.
Ultramix is also good for dispersing hardening agents such as gums and thickeners.
With the option of flexible working heads, the future of the Wahal Engineer mixer proves the production process.
Unripe ingredients can be replaced by a combination of different plant-based ingredients. Dairy / non-dairy formulas can also be easily produced with a Wahal Engineer mixer.
Solutions range from high-speed Wahal Engineer LPM (Powder Induction Mixer) Liquid Powder Mixer to high shear Batch and In-Line connectors. The size of the batch, the raw material, the type of final product, and the composition determine which machine is most suitable.
High Shear Batch Mixers
Suitable for mixing powder/liquid including flour, starch, gums, and thickening
It is also used to mix liquids of various viscosities eg, syrups pastes, and concentrates in water.
It is suitable for scattering nuts, seeds, and other solids (depending on the size of the original particles) and can be used in conjunction with the In-Line mixer.
Wahal Engineer Duplex (Illustrated) can be used to disperse large nuts, seeds, and other solids, and, in general, in combination with the In-Line mixer.
Wahal Engineer Powder Liquid Mixer
Powder Liquid Mixer is suitable for mixing liquids of various viscosity
Dispersion of gums and thickeners
It is suitable for solid repositioning of attachments when provided by IBCs due to the small diameter of the binding head
Top High Shear In-Line Mixers
Suitable for large collections
Suitable for mixing powders and pastes, can also be used with an agitator on large thighs
Used in conjunction with Batch Mixers, Duplex Disintegrators, and Bottom Entry mixtures where nuts, seeds, or oats are used; The In-tank batch mixer provides a reduction in the size of the original particles and the In-Line mixer continues to refine the product to get the perfect texture you want.
Liquid Powder Mixer | Powder Induction Mixer
Designed for bulk powder dispersion
It is suitable for the production of flour-based products and other powders
Wahal Engineer Pilot Disintegrator Plant
Combining Bottom Entry disintegrator and In-Line mixer/homogenizer
Suitable for the production process in which nuts, seeds, or oats are prepared. The Bottom Entry mixer provides a reduction in initial particle size, dispersion, or mixing, and the In-Line mixer continues to refine the product to get the perfect texture you want.
It can be customized to suit the needs of each process
