Some time ago, I have been paying attention to the Soymilk Gate incident, and I hope that the information I know can help you. In fact, there is no question of which is better or worse, that is, the process is different. One is a manual workshop, and the other is industrial production. The advantage of soybean milk powder of Yonghe soybean milk lies in its control of raw materials to production and processing, ensuring nutritional value, taste, hygiene and safety. And soybean milk powder is more convenient to carry! It is also a good choice for most people who don't have time to make freshly ground soybean milk. As for freshly ground soybean milk, there is nothing to say. It's an old craft, fresh and delicious. But to be fair, the real stone mill soybean milk is almost invisible now. To say the real freshly ground soybean milk, the taste is really first-class. But it's just inconvenient Inconvenient. This is some material I saw on the news. Please cut some for your reference. At present, the "ground" soybean milk made on the spot is generally made with soybean milk machine. Beans are ground with a blade, so it is difficult to grind them very finely. Many protein soybeans are insoluble. Careful observation shows that the "ground" soybean milk produces a lot of bean dregs, and the taste is very weak, because the ingredients of beans are not fully utilized. Instead of traditional soybean milk, beans are ground with a small stone mill, and the beans are ground very finely, and the dissolution rate of soybean protein is high. Soymilk in the factory is ground by automatic ceramic mill, stainless steel mill or stone mill according to the principle of this ancient pulping process. After rough grinding and fine grinding, the nutrients of soybean can be fully dissolved and the taste will be more intense. Another key difference is that the soybean milk produced by the factory is homogeneous, while the "ground" soybean milk produced by restaurants and retail outlets has no such venue and equipment and is not homogeneous. In soybean milk factory, homogenization is the key process to improve the taste and stability of soybean milk. Homogenization means that soybean milk is suddenly released from the gap of the homogenizer valve after passing through the homogenizer. Under the joint action of shear force, impact force and cavitation effect, oil droplets and particles in soybean milk are micronized to form a uniform dispersion, which promotes liquid-liquid emulsification and solid-liquid dispersion, thus improving the stability of soybean milk. In this way, the homogenized soybean milk tastes even, delicate and soft, and will not be layered and precipitated after being stored for a certain period of time. In terms of controlling the beany smell, the soybean milk produced by the factory will undergo high-temperature enzyme inactivation and degassing treatment, so its soybean milk is not easy to stink and tastes more mellow. From the safety point of view, the full cooking and sterilization process of industrialized soybean milk ensures that it is safer than the existing "ground" soybean milk.