Beijing Bean Juice has a strong sour smell that is hard for the average person to get used to.

It's the smell of fermented mung beans, with a sour odor, and those who don't love it say it's like swill, sour and smelly. Those who love it say: nothing else can have this flavor - a sour aroma!

Bean juice is made of mung bean vermicelli scraps, the day made of bean juice is sweet, the next day is sweet and sour, the third day has become sour.

Bean juice in the sour smell is mainly organic acids, sulfur compounds and furans and other substances, especially methyl mercaptan, methyl sulfide, furan, only a very low concentration can make people smell a particularly "exciting" flavor.

Features

Soybean juice is made from mung beans, through a series of processes such as blanching, grinding, starch separation, fermentation, and finally get starch. Soybean juice and pulp. Starch is used for other purposes, pulp is used to recycle the production of fermented raw materials, soybean juice is used for drinking and reproduction of hemp tofu, hemp tofu is the use of a cauldron to boil the soybean juice, and then after draining the water, frying with mutton oil!

The average person drinks soybean juice, regardless of whether it is hot or cold, natural drink so, and nowadays some of the store selling soybean juice to boil the soybean juice after the put there, cool before heating, some simply do not care about it, how can we drink the authentic soybean juice it? Drinking cold, into the mouth will have a slop taste; if you drink while hot, the taste is different, sweet with acid, acid in the astringent, unique taste; and then on the pickled vegetables, charcoal rings, baked goods and so on more flavor.