Soymilk and soybean milk of course there is a difference, soybean milk is also called soybean milk, often, there are a lot of people can not distinguish between soybean milk and soybean milk, in layman's terms, if the soybean is compared to petroleum, then soybean milk is crude oil, soybean milk is aviation gasoline. Soymilk is on the basis of soybean milk, through the complex refining, only to produce, so soybean milk and soybean milk is a different product, and soybean milk is not a lot of people misunderstanding in the soybean milk + milk.

From the production method, soymilk is the original pulp, after grinding, filtering, cooking with sugar can be consumed, like home soymilk machine and Family Mart's freshly ground soymilk and so on belong to this category; soymilk grinding pulp also needs to be refined (with colloidal mill), and add a variety of auxiliary materials, additives, vitamins, trace elements, vegetable oils, granulated sugar, milk powder, etc. (not allowed to add saccharin, coloring, preservatives);

From the shelf life length, soy milk belongs to the beverage series, while soy milk belongs to the food series, which means that, from the perspective of the shelf life of the former than the latter longer, soy milk shelf life of up to half a year or more, while the shelf life of soy milk is generally only about 24 hours at room temperature

From the human body to absorb the degree of soymilk plant proteins and fat globules particles larger The human body can only absorb about 40 ~ 50%; soy milk production mechanism is the use of soy protein functional properties and phospholipids strong emulsification, so soy milk needs to be homogenized emulsification (with high-pressure homogenizer) or ultrasonic treatment so that the protein, oil, phospholipids and a variety of excipients and other forms of solid polymorphic conjugates, to get a very fine and homogeneous solid dispersions and liquid emulsions in the formation of water to uniformly dispersed emulsion system, has a milk-like consistency. This is because, soybeans in the grinding process, soybean fat oxidase under the skin, in the presence of air and water under the conditions of the role of fats and oils to generate ketones, aldehydes, alcohols and other substances to produce a soya smell, but also due to the oxidation of soybean lecithin is produced when the lactones, furans, alcohols, aldehydes, etc., but also appear a variety of bad smell; in the production process of soya bean milk, there is a de-odorization, deodorization and other processes, and the production of soya bean milk, without this process, so there will be differences; in addition, soya bean milk can be used as breakfast, if the hot milk is cold, there will be a great deal of cold and no. Thus, there will be differences; in addition, there are many anti-nutritional factors in soybeans, such as trypsin inhibitors, urease, oligosaccharides, estrogen, cyanide compounds, etc. These anti-nutritional factors have toxic side effects. These antinutritional factors have toxic side effects and can cause metabolic disorders and inhibit human production and development after consumption. In the production of soy milk, the use of high-temperature autoclaving or instantaneous ultra-high-temperature sterilization at the same time, you can eliminate the toxic side effects of anti-nutritional factors; the production of soymilk without this process;

From the taste, soymilk due to the processing of the reasons, the taste will be relatively rough, so many people in the throat after drinking soymilk, there will be a feeling of sandy particulate matter; soymilk products through the coarse grinding, grinding and homogenization of the two times The taste will be delicate, and as a beverage, soy milk can add a variety of fruit juices, made of a variety of fruit-flavored soy milk, varieties are also more diverse.