1, color identification. Soybean milk is made from ground soybeans, with the color of the soybean itself, generally creamy white or yellowish, shiny. If the color is white, we must be vigilant about whether to add chemicals. 2, state identification. High-quality soybean milk is a uniform and consistent mixture of liquid-type slurry, slurry texture is fine, no lumps. Appearance of stratification, suspension state is not necessarily false soybean milk, but at least a long time to place the phenomenon will be formed. 3, odor identification. High-quality soybean milk has the inherent aroma of soybean milk, that is, the so-called "soy odor", without any other odor. Sour taste or non-soybean itself other bad smell of soybean milk to be careful to buy. 4, centrifuge identification. Soybean milk in the role of the centrifuge has obvious layering, divided into: oil layer, water layer, protein layer and crude fiber layer. "Dui" out of the soybean milk will not appear above the stratification.