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.

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