What's the difference between the bagged brewed soymilk of Yonghe Soymilk and the freshly ground soymilk at home?

The difference between the two is mainly in the production process, and its aspects are almost the same. Not long ago, Yonghe Soymilk introduced a series of new Yonghe light soy milk powder boxes. The new product combines the traditional grinding and stone refining principles and updates the modern technology. It is the product and typical representative of original soybean milk in the new market economy.

Yonghe soybean milk original mill series has two flavors, sweet mango and glutinous rice, and is packaged in brand-new packaging boxes, which can meet the purchasing needs of consumers in the current market. Generally, the mentioned raw ground soybean milk is compared with the traditional fresh ground soybean milk. So, what's the difference between Xinyuan Yonghe soybean milk powder series and freshly ground soybean milk?

As far as product manufacturing technology is concerned, freshly ground soybean milk is the continuation of traditional production mode. In the production process, peeling, frosting and local slagging will not occur, and the enzyme for removing soybean meal will not be killed. Yonghe original soybean milk mill series went through 16 complex processes in the production process, from soybean selection, drying and peeling, enzyme inactivation and removal to rough grinding and sterilization dislocation, each process was very fine. In the process of peeling, some soybeans can be destroyed, heat-resistant bacteria attached to the epidermis can be reduced, and the taste of beans can be reduced and improved, which is unparalleled.

In the grinding process, modern processing equipment is used, and after a long period of high-temperature sterilization, the ingredients that are not conducive to human health are isolated, providing consumers with a healthy and pleasant eating experience.