Yonghe soybean milk powder is the real soybean milk. Yonghe soybean milk powder is really made of soybeans, and then concentrated and dried. Therefore, in the production principle, soybeans are indeed made into soybean milk, and finally dried, so it can be said that Yonghe soybean milk powder is really made of soybean milk.

Production technology of Yonghe soybean milk powder

Firstly, the selected beans are peeled and germinated, and the skin and bean sprouts of the beans are removed, and the astringency in the bean sprouts is also removed, so that the taste of soybean milk is more fragrant. Secondly, grinding inactivation, that is, physical methods are used to remove the fishy smell and astringency in soybean powder.

Centrifugal deslagging is to remove bean dregs, and only 43% of soybean essence is retained, which ensures that the taste of soybean milk is smoother and more fragrant, and also makes soybean milk powder more refined. The most important thing is sterilization. UHT ultra-high temperature instantaneous sterilization technology is adopted to retain flavor substances to the greatest extent and present the fragrance of 100.

This way will not destroy the nutrients of soybean milk. The last thing to do is spray drying, using imported equipment to make soybean powder more delicate and easier to dissolve in brewing. This process is very similar to the production process of milk powder. Yonghe soybean milk is made into soybean milk powder through a series of processes such as peeling, sterilization, compression and drying, but its basic function is the same as soybean milk.