1. Soybean selecting: To remove the any impurities, such as stones, dirt, or debris from the soybeans.

2. Soaking and Grinding:  soybean to be soaked in water, in order to extract the soy milk. Easily, the beans are ground into a slurry by milling.
3. Separation: The grinded soybean need to go through the separation to separate the soy milk from the soybean pulp. The collected soy milk is ready for further processing.
4. Cooking: The soy milk is cooked in the tank for enzyme inactivation ensure the product is safe for consumption.
5.  Flavoring and Mixing: This step can add flavors, sugar, calcium or vitamins into soy milk, to enhance the taste and nutritional of the soy milk.
6. Homogenization: Homogenizer is a necessary equipment to create a smoother taste. 
7. Sterilization:  according to required shelf life, the soy milk can go through the UHT System for long shelf life, or go through pasteurizer processing for fresh soy milk.
8. Packaging: The final product can be filled in cartons, bottles, or pouches. This can be done according to specify requirement.

• 1. High Production Capacity: A single line can process thousands of liters of soy milk per hour, meeting the demands of large markets

• 2. Continuous Operation: The process is automated and continuous, from grinding to packaging, minimizing downtime and maximizing output.
• 3. Economies of Scale: High-volume production significantly reduces the cost per unit of soy milk, making the business more profitable and competitive.
• 4. Standardization: The automated process ensures every batch has the same taste, color, texture, and nutritional content. This is crucial for building a trusted brand.
• 5. Improved Taste and Texture: Advanced technologies like fine grinding, de-slugging centrifuges, and ultra-high temperature (UHT) processing effectively remove the "beany" flavor and create a smoother, more palatable texture that consumers prefer.
• 6. Nutrient Retention:  Precise control over temperature and time during cooking and pasteurization/sterilization helps preserve heat-sensitive nutrients while ensuring food safety.
• 7. Closed System: The lines are designed as closed systems, minimizing the risk of contamination from air, dust, and human contact.
• 8. Automated Sterilization: Integrated Clean-in-Place (CIP) systems automatically clean and sterilize the pipes and tanks, ensuring the highest levels of hygiene and preventing bacterial growth.

Plain Soy Milk: (Sweetened, unsweetened, fortified)

Flavored Soy Milk: (Chocolate, vanilla, strawberry)