Which is safer, Yonghe soy milk powder or freshly ground soy milk?

It's still safe to make your own soy milk. I don't know what is in the soy milk powder, and the freshly ground soybean milk is not hygienic, and some black-hearted merchants add additives to the soybean material when you can't see it. The soymilk you make yourself is hygienic, there are no additives, you can match the soy material according to your own taste and hobbies, and the household soymilk machine is very convenient, and it is better to make your own soymilk.

The nutritional value and taste of freshly ground soybean milk are certainly not as good as the soybean milk powder made by the factory, from the aspect of controlling the beany smell, the soybean milk produced by the factory will have high temperature enzyme inactivation, degassing and other treatments, so the soybean milk is not easy to have peculiar smell, and the taste is more mellow. From the perspective of safety, the full boiling and sterilization processes of industrialized soybean milk ensure that it is safer than freshly ground soybean milk.

Sure Yonghe soybean milk powder, some freshly ground soybean milk is very unhygienic, and some bad merchants may put some bad beans and add flavors as shoddy, but the raw materials of Yonghe soybean milk powder are selected from genetically modified soybeans in Northeast Africa, with more than 30 years of production technology, which ensures the safety of soybean milk. So Yonghe soy milk powder is safer!

It's freshly ground, but it depends on the health of the place. The finished soy milk powder doesn't know exactly what's inside, so it's not as safe as freshly ground, and it's not very strong.

Freshly ground soybean milk is safer, it depends on the sanitary conditions of the processing site, and the general on-site should be better than the already done one.

I think the process of soy milk powder is good, it will be hulling, enzyme inhibition and the like, and I will not feel bloated after drinking it, but I will be very flatulent when I drink freshly ground food.

Freshly ground to drink a little better, as for safety, look at your own operation building.

Freshly ground well. Freshly ground soy milk is of course good, rich in nutrients and balanced in concentration. Freshly ground soy milk tastes better.

It must be that freshly ground soy milk will taste better, because the texture of freshly ground soy milk is really good, and the taste of soy milk is much stronger than other soy milk.

Freshly ground is better, because freshly ground soybean milk is relatively fresh and rich in calcium, which is better for the body.

Freshly ground is delicious and fresh enough.

That's because the brewing method is incorrect, which leads to Chongyong and soy milk powder always having guess to accompany the lumps. Try not to use boiling water for brewing, as high temperature will destroy the nutrients in the soybean flour and make the flour more likely to clump.

Brewing Yonghe soybean milk powder with boiling water, will destroy the nutritional activity of protein, to use warm boiled water, stir in one direction, and drink directly after brewing. In this way, there will be no lumps, and the stirring should be slow.

The original Yonghe soybean milk powder is 100% free of any additives, and because of the low water content, microorganisms cannot multiply, so the shelf life is relatively long.

The raw materials of Yonghe soybean milk powder come from non-GMO soybeans in Northeast China, and the taste and food safety of the raw beans are ensured through processes such as high-temperature instant sterilization.

Yonghe soybean milk has two production bases in China: Harbin Yanshou and Jilin Shulan. In the production process, 16 refining processes are adopted, drying peeling and budding (low purine), fine grinding, slag discharge, deodorization, enzyme inactivation, and there will be no flatulence problem after drinking, and finally three-effect concentration and spray drying, which is different from the traditional process, only 43% of the soybean essence is selected.

Solid powder, dry processing, no additives are required to extend the shelf life, just control the moisture to the following, microorganisms can not multiply, you can extend the shelf life.

There is no need for additives, and the powdered ones only need to be dehydrated and dried to control the moisture to achieve the effect of extending the shelf life. Food additives are also very expensive.

Yonghe soybean milk powder is indeed made from soybeans into soy milk, and then concentrated and dried.

Therefore, in terms of production principle, soybeans are indeed made into soybean milk, and finally dried, it can also be said that Yonghe soybean milk powder is really made of soybean milk. However, because Yonghe soybean milk powder is an instant drink made from processing, it is far from keeping up with soy milk in terms of nutrient residue, because soybean milk is made directly from soybeans, and all the nutrients are in soy milk.

The soymilk powder is made into soymilk powder after a series of various processes such as peeling, sterilization, compression, drying, etc., and various additives are also added, so the nutrients are eliminated a lot, but the basic role is the same as that of soymilk, so the role of Yonghe soymilk powder and soymilk is the same, but the nutritional value will decrease a lot.

The production process of Yonghe soybean milk powder:

First of all, the selected beans are peeled and sprouted, the beans are peeled and sprouted, and the astringency in the bean sprouts such as jujube is also removed, which makes the taste of the soy milk more fragrant. The second is grinding and deactivation, which is to remove the fishy smell and astringency in soybean flour through physical methods.

Centrifugal slag removal is to remove the soybean dregs, and only 43% of the soybean essence is retained, which ensures that the soybean milk tastes smoother and fragrant, and also makes the soybean milk powder more fine. The most important thing is sterilization, which adopts UHT ultra-high temperature instantaneous sterilization technology to retain the flavor substances to the greatest extent, presenting 100 fragrant in half.

This method does not destroy the nutrients of soy milk. The last thing to do is spray drying, the use of imported equipment, so that the soybean flour is more delicate, and the brewing is more soluble, which is very similar to the milk powder production process. Yonghe soybean milk is made into soybean milk powder after a series of various processes such as peeling, sterilization, compression, and drying, but the basic function is the same as that of soy milk.