Soybeans used for producing solidified soy milk should be of good quality, mature and intact, with high protein content, high extraction rate, and free of residual pesticides and antibiotics; Raw soybeans that are moldy, spoiled, or have a long storage period shall not be used for production.

The semi wet process is adopted, which uses dry (or slightly added with water) method to kill enzymes and wet pulverization, combining the advantages of both wet and dry methods, thus changing the ancient soybean soaking and pulping processing technology that has been continued in China for many years. The raw material utilization rate is high, there is no wastewater treatment, and there is no need for excessive production equipment. During the process of processing soybeans into milk, drying and peeling are first carried out to reduce the residual rate of soil bacteria and prevent contamination of soy milk. At the same time, bitterness and astringency are reduced, thereby improving the flavor of soy milk. Enzyme inactivation can be achieved instantly using high-pressure steam, followed by immediate addition of water for grinding, resulting in the production of soy milk without any fishy odor. By combining coarse crushing with ultrafine grinding, the extraction rate of protein and the recovery rate of solids are improved. The soy milk base material is sterilized by high-temperature instantaneous sterilization method to kill bacteria and heat-resistant bacteria, and then subjected to continuous vacuum flash evaporation to remove volatile odors. The steam in the sterilization solution is condensed and removed to reduce the temperature of soy milk to 65-80 ℃ and reduce protein denaturation.

Soybean milk is raw milk, which can be eaten after being grinded, filtered, boiled and sweetened; After the soy milk is ground, it needs to be finely ground (using a colloid mill) and added with various auxiliary materials, additives, vitamins, trace elements, vegetable oil, sugar, milk powder, etc. (saccharin, pigments, preservatives are not allowed). Making soy milk more nutritious and delicious is truly unforgettable. The plant protein and fat globule particles of soybean milk are large, and the human body can only absorb a low rate; The production mechanism of soy milk utilizes soy protein. The content of calcium in soybean milk is low, the content of vitamin A and vitamin C is very low, the content of vitamin B1, B2 and vitamin D is almost zero, the content of sulfur-containing amino acids in protein is low, and methionine is lacking; When producing soy milk, it is necessary to enhance the nutritional content by adding sufficient amounts of vitamins, trace elements, and amino acids. Soybean milk has a rough taste, with bean flavor and beany smell. It has simple nutrition and nutrients only come from soybeans; But soy milk is different. It has a soft taste, delicate structure, a bean aroma, and no bean smell. It is nutritious, rich, scientific, and reasonable. Soybean milk is a kind of natural vegetable protein health drink that people like to drink. It can be added with various fruit juices to make a variety of fruit flavored soybean milk, which has become an essential nutritional breakfast for most people, while soybean milk has a single variety. This does not make people happy. soybean milk belongs to the food series, with a shelf life of only 24 hours; Soy milk belongs to the beverage series and has a shelf life of over six months. In the future, soy milk will become the love clock of most people. Even if they can't finish drinking it, they are not afraid of wasting it. Just refrigerate it. Soy milk has higher nutritional value than milk, and it also contains various anti-cancer substances such as phospholipids, nucleic acids, and isoflavones that milk does not have. It also does not contain harmful cholesterol, galactose, saturated fatty acids, etc. in milk. Therefore, in some regions abroad, the sales of soy milk far exceed that of milk.

Avoid using eggs to make soy milk because eggs with soy milk, the mucous protein in the egg is easy to combine with the trypsin in soy milk "close", producing a substance that can not be absorbed at all; When the organic acids in brown sugar combine with the proteins in soy milk, a denatured precipitate will be produced, which can decompose and destroy the nutrients in brown sugar and soy milk. Adding sugar to soy milk does not produce these chemical reactions; The soluble saponins contained in soy milk can dissolve the scale in the hot water bottle. If soy milk is placed in the hot water bottle for a long time without drinking, the "soy milk scale solution" produced after the dissolution of soy milk will be harmful to health. The appropriate amount of soy milk for children to drink every day is 2 cups (preferably 1 cup in the morning and evening). The trypsin inhibitor contained in fresh soy milk must be boiled for 3-5 minutes to decompose, otherwise, drinking uncooked soy milk will cause nausea, vomiting and diarrhea and other symptoms, and some can cause abdominal distension, abdominal fullness and other discomfort, and even lead to malnutrition;

Soybean milk powder is a powdered instant instant drink made from soybean after processing. It is safe to eat, healthy, nutritious and convenient with fresh soybean milk, but its nutritional value is slightly different. Soybean milk powder refers to a powder instant instant drink made of soybean as the main raw material, which is healthy, nutritious and convenient. The more well-known brands of soybean milk powder are Sun Moon Star soybean milk powder, Yonghe soybean milk powder, Wei-wei soybean milk powder and so on. Generally, it melts immediately. Can be served hot in winter, summer can be brewed and cooled, refrigerated. Suitable for all ages. It is better to use warm water to brew. Soybean milk powder and fresh soybean milk are safe to eat, but excessive soybean milk defoamer is harmful.