The difference between soy milk and cow s milk, the difference between soy milk and soy milk

The total energy and total protein content in soy milk and milk are almost equal, and the defect of milk is that its fat content is higher, and two-thirds of it is saturated fatty acids, and the cholesterol content is also high; The saturated fatty acid content in soy milk only accounts for one-third of the total fat content, and it does not contain cholesterol. In addition, the lactose contained in milk can cause indigestion, while soy milk does not contain lactose. The defect of soy milk lies in the fact that vitamin B2, vitamin D and trace element calcium are significantly insufficient compared with cow's milk.

Soybean milk is the most traditional beverage in China, rich in nutrition, compared with milk: 1. Amino acids The content of soy milk is about the same as that of milk, and the protein of soybean milk is high-quality protein; 2. Vitamins The content of vitamin A and vitamin B1 in soybean milk is higher than that of milk; 3. Minerals The content of potassium, iron and sodium in soybean milk is significantly higher than that of milk; 4. The content of calcium and phosphorus in soybean milk is lower than that of milk; 5. Sugar The sugar content in soy milk is lower than that of milk; 6. Cholesterol Soy milk does not contain cholesterol, while milk contains cholesterol; 7. Lactose Soy milk does not contain lactose, and milk contains lactose. Edible characteristics of soy milk:

1. Soy milk is suitable for obese children; 2. Soy milk is suitable for people with lactose intolerance; 3. Soy milk can enhance children's immunity. Soy milk and milk are both nutritious and suitable for long-term consumption, and the two cannot be substituted for each other, and the specific choice will vary from person to person.

One is plant protein and the other is animal protein. In addition, the absorption of trace elements is more beneficial to milk, and soy milk contains phytoestrogens, which is very good for women.

When it comes to what to drink for breakfast, I believe that most people will choose milk and soy milk, and when you wake up groggy and have a dry throat in the morning, you will immediately be refreshed and your appetite will be refreshed. Which is better, milk or soy milk? Let's take a look!

The differences between soy milk and milk are mainly manifested in:

1. Milk has a better calcium supplementation effect.

From the perspective of calcium supplementation, the proportion of calcium and phosphorus in milk is more appropriate, and Xiaozhou also contains lactose, amino acids and other factors that promote calcium absorption, which is the main source of high-quality calcium in the diet.

2. The protein of the two is almost the same.

In terms of protein content, milk and soy milk contain high-quality protein, which is easy to be absorbed and utilized by the human body. There is little difference in protein content and absorption rate between the two, and both contain 9 essential amino acids.

3. Drinking soy milk is good for cardiovascular disease.

The fat in milk is mainly triglycerides, and it also contains a small amount of cholesterol, while the fat in the bean trace is mainly unsaturated fatty acids.

The difference between soy milk and soy milk is that the production process is different, the form is different, the ingredients are different, the shelf life is different, and the advantages and disadvantages are different.

1. The production process is different.

Soybean milk is a milky liquid product with good extraction properties of soybeans after grinding. Soy milk is made by soaking soybeans in water, grinding, filtering, and boiling.

2. Different forms.

Soy milk is a milky white liquid that is ground and then mixed with water, and people can drink it directly after boiling it. Mushu soybean milk is made by grinding soybeans, extracting water-soluble components and filtering out water-insoluble impurities. There are liquid soy milk in boxes, bottles, and instant soy milk powder in the market.

3. The ingredients are different.

Soy milk is made up of vegetable protein, saponins, oligosaccharides, and soy lecithin. The nutrients of soy milk include vegetable protein and phospholipids, as well as vitamins B1 and B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium.

4. The shelf life is different.

Soy milk: Soy milk can be stored for up to 4-6 hours at room temperature. Soy milk: The shelf life of liquid soybean milk sold on the market is half a year, and the shelf life of soybean milk powder is usually one year.

5. The advantages and disadvantages are different.

Soy milk: There is no homogeneous soybean milk, the plant protein and fat globules are larger, and the absorption rate of the human body is only about 50%.

Soybean milk: It needs to be homogeneously emulsified or ultrasonic to form a firm multi-faceted association of proteins, oils, phospholipids and various excipients, so as to obtain ultra-fine and uniform solid dispersions and liquid emulsions, and form a uniform emulsion dispersion system in water. It has a milky consistency, and the energy absorption rate of the human body is about 75%.

1. Soy milk is fresher.

Compared with soybean milk, soybean milk is generally freshly made, relatively fresh, and a lot of soybean milk is brewed with soybean milk powder, soybean milk is a primary soybean product made by cleaning, soaking, grinding and other processes, the taste will be rougher, and soybean milk is a drink made of preferred soybeans and milk as raw materials, containing some added substances to increase the shelf life, so soy milk is fresher.

Nutritionally, the nutrition of soy milk is more abundant, because the nutrients of soy milk are mainly from soybeans, and the basic nutrients of soybean milk contain more vitamins and mineral elements in addition to soybeans and milk, with higher nutritional value, and after seasoning, the taste is more mellow, so from these aspects, the nutrition of soy milk is better.

3. Processing method.

There is a clear difference between soybean milk and soy milk in terms of processing methods, although they are both foods made of soy ingredients, but soy milk is a milky white liquid obtained by grinding and extracting soybeans, which is very similar to milk, while soybean milk is a liquid obtained by soaking soybeans in water, grinding, cooking and filtering.

Drinking instructions

Soy milk is also very nutritious, rich in protein and a variety of mineral elements, and lactose-free, lactose intolerant people can not drink milk but can drink soy milk. Soy milk and soy milk are very nutritious, but infants and young children are not suitable for drinking, infants and young children are weak, in addition, soy milk and soy milk are not suitable for preservation, the sooner you drink the better.

Soy milk and soy milk are not suitable for teenagers in the development period, while soy milk is a healthy drink suitable for all kinds of people, not only the elderly and adults can drink the same as teenagers and children.

The differences between soy milk and soy milk are as follows:1. The production process is different, and the nutritional value is different: soybean milk is processed, and it needs to be squeezed, impacted, and depressurized to make the soybean milk more and more delicate, so that it is easier to be absorbed by our human body when brewing.

However, when soy milk is processed, these steps are not required.

2. The nutrients are different.

Soybean milk powder is rich in protein, carbohydrates, fat, dietary fiber, calcium, iron, and other nutrients. The main nutrients contained in soy milk are plant protein, calcium, iron and other nutrients.

3. The taste is different.

Soy milk is only light and sweet, while soy milk can also be salty. Soy milk is generally coarse, but soy milk is very delicate.

The difference between soy milk and soy milk is mainly reflected in the production method, nutrients, absorption, taste and shelf life. It is easier to distinguish in daily life.

1. Production method: Soybean milk is mainly made from soybean grinding, which is generally industrial production. Soybean milk is mainly made by soaking soybeans in water, grinding, filtering, and boiling;

2. Nutrients: The nutrients of soybean milk may include vegetable protein, saponins, oligosaccharides and soy lecithin, but there may be certain additives. Soybean milk contains almost no additives, and also contains vegetable protein and phospholipids, as well as certain vitamins B1, vitamin B2, iron and calcium and other minerals;

3. Degree of absorption: soybean milk is emulsified and easy to absorb, and soybean milk protein particles are larger, and the general absorption time may be longer than that of soybean milk, which is not easy to digest;

4. Taste: The taste of soybean milk is relatively delicate, the fragrance is relatively strong, and the soybean milk may contain bean dregs, and there will be a rustling particle feeling after drinking;

5. Shelf life: Soybean milk is generally the original juice, and the storage time of the original puree may be shortened, but the storage time of soybean milk will be extended through sterilization and disinfection and vacuum packaging.

1. The production process is different.

Soybean milk powder is processed by ultra-fine grinding process, and there is a very critical step in the processing process that is not available in soybean milk processing, called "homogenization", that is, the refinement of materials through extrusion, strong impact and loss of pressure expansion under the triple action, so as to achieve the purpose of mixing materials with each other. In the process of soybean milk processing, there are also deodorization and deodorization.

Soy milk is made by soaking soybeans in water, grinding, filtering, and boiling.

2. The nutrients are different.

Soybean milk powder contains calories, proteins, carbohydrates, fats, saturated fats, cholesterol, dietary fiber, calcium, iron, sodium, potassium and other nutrients, and has the effects of moistening the intestines and preventing rectal cancer, breast cancer, and prostate cancer.

The main nutrients of soybean milk are vegetable protein, calcium, phosphorus, iron, zinc and other minerals, which have the effect of preventing and treating diabetes and strengthening the body.

3. The shelf life is different.

Soy milk: Liquid soy milk (shelf life is generally within six months) and soy milk powder (shelf life is usually one year) are now available on the market.

Soy milk: At room temperature, soy milk can be stored for up to 4-6 hours, once it exceeds 6 hours, a large number of bacteria will multiply in the bottle, which is not suitable for the body after eating.

The above content refers to People's Daily Online - Soy milk is not soy milk plus milk selection"Non-GMO"Soy milk should be labeled.

The differences between soy milk and soy milk are as follows:

1. Soybean milk is the original juice puree, which can be eaten by adding sugar after grinding, filtering, and boiling, and soybean milk needs to be refined after grinding, and adding a variety of excipients, additives, vitamins, trace elements, vegetable oil, sugar, and milk powder;

2. The plant protein and fat globule particles of soybean milk are larger, and the absorption rate of the human body is low, and the production mechanism of soybean milk is to use the functional properties of soybean protein and the strong emulsification of phospholipids, and the absorption rate of the human body is higher;

3. In the process of soybean refining, the lipoxidase under the soybean cortex reacts with oil and oil in the presence of air and water to produce ketones, aldehydes, alcohols and other substances to produce beany smell.