In-line BRIX or refractometer tofu and soy milk

Tofu contains many necessary nutrients for humans, while soy milk is a liquid produced when soybeans are boiled and crushed. The protein in soy milk is said to be nutritious and of high quality.

To produce tofu, soybeans are soaked in water for a while and then, while adding more water, the beans are ground to make a paste (Namago). This paste is then boiled and strained, separating it into soy milk and “okara”, or tofu. Bittern (a coagulant) is added to the soy milk. After baking or frying, fried tofu is created.

Concentration measurement of Namago (bean paste) with in-line BRIX

Namago (bean paste) can vary in concentration depending on the amount of moisture the soybeans contain and how much water is absorbed during the soaking process. The concentration is adjusted by adding water depending on its hardness. During the soaking and soaking of the bean paste, a BRIX or concentration measurement is performed immediately. 

Soy milk can be divided into unadapted, prepared soy milk and soy milk beverages depending on the amount of soy remaining as solid. This makes monitoring the soy concentration one of the important factors.

In-line BRIX measurement during mixing process of tofu and soy milk

The mixing ratio feedback system of the in-line BRIX or refractometer measures the mixing ratio in real time and responds by changing the flow volume.

In-line BRIX or refractometer during bottling

A final check of the product before bottling is carried out to ensure it is within specifications. Controlling the switch between different fluids can help reduce fluid loss.

When switching to a new fluid on the production line, it can be checked whether the concentration has changed or not.

Tip: Cleaning solution concentration check

The in-line BRIX meter can also be used to monitor the correct concentration level of caustic soda or peracetic acid used to disinfect the piping system.

For more information, please contact us with the specialists from Inventech.