A list of the contents of this article:

What kind of soybean milk is good soybean milk and how to distinguish it?

1. Look at the color of soybean milk. Good soy milk is evenly milky white or light yellow, while spoiled soy milk appears white. Look at the state of soy milk. High-quality soybean milk is delicate, without lumps, and rarely precipitates. Deteriorated soybean milk will be stratified and will precipitate a lot. Smell soy milk. High-quality soybean milk does not have any other peculiar smell, and the deteriorated soybean milk has a slightly charred or fishy smell.

2, look at the color, excellent soybean milk is uniform milky white or light yellow, shiny. Secondary soybean milk is white and slightly glossy. Inferior soybean milk is grayish white and has no luster. Look at the state, high-quality soybean milk is a uniform suspension slurry, the texture of the slurry is fine, no caking, a little precipitation. Secondary soybean milk has a large amount of precipitation and impurities. The inferior soybean milk appeared delamination phenomenon, agglomeration and a lot of precipitation.

3. The authentic soybean milk is light yellow. Authentic soybean milk should be light yellow, similar to the color of rice milk. If the color of soybean milk is too dark or too light, it is due to the addition of pigment or other ingredients. At the same time, if soymilk contains too much sediment or suspended matter, it is also due to improper handling in the production process or the addition of too many additives, which should be consumed with caution.

How to distinguish between soybean milk and soybean milk essence?

1. Color identification. Soybean milk is made from ground soybeans, with the color of soybeans themselves, generally milky white or light yellow, glossy. If the color is pale, you should be careful whether chemicals are added. Status identification. High-quality soybean milk is a uniform suspension slurry with fine texture and no caking. The appearance of delamination and suspension is not necessarily fake soybean milk, but at least it will be formed after a long time. Odor identification.

2. First of all, the color of soybean milk is gray, and then soybean milk has a unique taste of beans. The taste of soybean milk is a bit like milk, and it is pungent. The most important thing is soy milk. If you shake it, there will be a bubble, and the foam will disappear very slowly.

3. The working process is different, such as soy milk crystal, peeling, passivation, grinding and sterilization, vacuum concentration, batching, loading, drying, broken packaging and so on. Soybean milk is made from soybeans soaked in water, ground, filtered and boiled. Additives are different from soy milk crystals, such as sugar, malt, vitamins and spices. Soybean milk does not contain preservatives, can add rice, jujube, sesame and other materials.

4. Soy milk essence is not concentrated soybean milk powder, it has nothing to do with soybeans, the main ingredients are essence, thickener, sugar or sweetener. The aroma of soy milk essence comes from the essence-mostly vanillin. Although vanillin is an edible essence, if it exceeds the standard, it may also have symptoms of headache, nausea and vomiting, which will damage your health for a long time.

What is the difference between dry beans and wet beans, and how to distinguish them?

1, the method of operation is different: dried beans do not need to be soaked in advance, just pour them into the soymilk machine and hit them. Wet beans just need to be soaked in advance and soaked in order to beat them. The time of grinding soybean milk is different: dry beans grind soybean milk a little longer, so the soybean milk it grinds has a stronger flavor. Because the wet beans are soft before, the time to grind the soybean milk will be shorter, but the taste is not as pure as the dried beans.

2. The nutrient content of soybean milk made from wet beans is higher than that from dry beans, and the contents of tannin and phytic acid in soybean milk produced by wet beans are lower than those in dry soybean milk, while tannin and phytic acid can reduce the absorption and utilization of protein. Therefore, the absorption rate of nutrients in wet soybean milk is higher.

3. When making soybean milk, wet beans and dry beans have their own characteristics, and the applicable scenarios are also different. Wet beans are soaked in water in advance to whiten the surface of the beans after fermentation. Compared with dried beans, wet beans are easier to beat into delicate soybean milk and taste more delicate and smooth. However, the preservation time of wet beans is relatively short, if the soaking time is too long, the beans are easy to mildew and are not suitable for long-term storage.

4. As the name implies, dried beans are beaten directly without soaking. The disadvantage is: the loss of the head of the soymilk machine is larger, and the service life of the knife head is shorter, and the beating time is slightly longer than that of wet beans. Advantages: soybean milk tastes more fragrant and stronger, and soybean milk filtered out less dregs, more nutritious and more comprehensive.

5, Hello:-- ★ so-called dry beans, wet beans, refers to the soybeans put into the soymilk machine: dry beans, that is, dry soybeans directly into the soymilk machine, add water to make soybean milk; wet beans, is soaked soybeans in advance, add water to make soybean milk. -- ★ dry beans and wet beans can be used to make soy milk. But often use dried beans to make soy milk, easy to make the knife blunt, not sharp. Therefore, unless time is tight, it is best to use wet beans to make soy milk.

6. High nutritional value: soy milk tannin and phytic acid are high in wet beans, which contribute to the body's absorption of protein. In addition, amino acids and other nutrients in wet beans are also more easily released. Save time and electricity: as the beans have been soaked, the beating process is reduced, more time-saving, but also in line with the concept of low-carbon environmental protection.