1, the production method is different: soybean milk is the original juice, which can be eaten after grinding, filtering, boiling and adding sugar. After soybean milk is ground, it needs fine grinding (colloid mill), and a variety of auxiliary materials, additives, vitamins, trace elements, vegetable oil, sugar, milk powder and so on are added.

2. Different shelf life: Soybean milk belongs to beverage series and soybean milk belongs to food series, that is to say, from the perspective of shelf life, the former is longer than the latter, and the shelf life of soybean milk can reach more than half a year, while the shelf life of soybean milk at room temperature is generally only about 24 hours.

3. From the absorption degree of human body, the plant protein and fat globules of soybean milk are relatively large, and the human body can only absorb about 40-50%. The production mechanism of soybean milk is to make use of the functional characteristics of soybean protein and the strong emulsification of phospholipid, which has milky consistency and can be absorbed by human body about 95%.

Extended data:

Precautions:

Uncooked soybean milk contains toxic substances, which will lead to metabolic disorder and poisoning symptoms in protein. And when cooking soybean milk, be sure to open the lid, because only by opening the lid can the harmful substances in soybean milk evaporate with water vapor.

When organic acids in brown sugar combine with protein in soybean milk, it will produce denatured precipitation and destroy nutrients.

Drinking soybean milk alone has a strong nourishing effect, but there is a special substance called trypsin in soybean milk, which will cause the loss of nutrients and reduce the nutritional value of both.

Baidu encyclopedia-soybean milk

Baidu encyclopedia-soybean milk