There are differences between soy milk made from freshly ground soybeans and that made from soy bean milk powder. Soy milk made from powder is more convenient to drink, has a better taste, and contains more nutrients. Freshly ground soy milk, on the other hand, has a fresher taste and a richer soybean flavor, making it a more reassuring choice to drink. Did you know the differences between soy bean milk powder and freshly ground soy milk? Let's take a closer look together.
Soy bean milk powder is made by first soaking the soybeans. The soaked soybeans are then peeled and softened before being ground into a slurry. After sterilization, concentration, and drying, organic soy milk powder is produced. The production process for freshly ground soy milk is relatively simple: the soaked soybeans are ground and then filtered, and the filtered soy milk is cooked for a period of time before consumption.
Soy bean milk powder such as unsweetened soy milk powder can be consumed anytime and anywhere by simply pouring hot water over it and adding sugar to taste. It is very convenient to drink. Freshly ground soy milk, on the other hand, is more complex to produce and requires equipment such as a juice extractor. The soybeans must be soaked overnight before use.
Soy milk made from powdered soybeans has a delicate taste because of its fine production process. The liquid produced through this process is free of impurities, making it similar in texture to dairy products such as milk, although the taste is somewhat mild. Freshly ground soy milk, on the other hand, has a rougher texture because it contains many unfiltered soybean particles. It is somewhat thick and sticky but has a strong soybean flavor.
Soy bean milk powder is made by soaking, peeling, grinding, sterilizing, concentrating, and drying soybeans. The liquid produced from it has a delicate taste, although it is somewhat mild. Freshly ground soy milk, on the other hand, is made by grinding, filtering, and cooking soaked soybeans. It has a rougher texture, is somewhat thick, has a strong soybean flavor, and is more nutritious.
At Dragon King, we use the most advanced production processes and equipment and offer our customers high-quality soy milk powder bulk. Our shelling process removes fiber from the soy milk, which makes it easier to digest and improves the taste. The high-temperature enzyme inactivation process removes the oxidase in soybeans, reducing the fishy taste and improving the aroma. The high-temperature sterilization process enables soy milk to last longer and reduces the likelihood of spoilage.