In the production process, soybean-based soybean milk completely depends on the careful grinding of soybeans and water and the aseptic filling process. Sterilize at ultra-high temperature above 120℃ for 2-8 seconds, then discharge, quickly cool to room temperature, and finally transport to aseptic filling machine. Without preservatives or refrigeration, it can maintain its color, texture, natural taste and nutritional value, and can be drunk anytime and anywhere. Immature soybean milk contains substances harmful to human body, such as trypsin inhibitor, which may reduce human body's ability to digest protein, and even lead to health risks such as dizziness, diarrhea and nausea after drinking. By controlling the pressure and temperature, the innovative technology of micro-pressure cooking of soybean effectively avoids the risk of harmful substances losing their activity when soybean milk is cooked thoroughly in a closed cooking tank. Moreover, in this process, the soybean milk is heated more evenly, and the phenomenon of foam overflow is also improved very well, so naturally there is no need for defoaming agent.