Dragon King Foods is the largest manufacturer of soy milk powder products in China. Our company boasts over 100 million in fixed assets, a 100,000-acre Non-GMO soybean planting base, and world-class testing equipment. We are certified by China Green Food Development Center, BCS OKO-GARANTIE GMBH, and USDA, allowing us to use the trademark of "Green Food," "Certified Organic COFCC," and "Organic Food" in both Europe and the US.
Our soy milk is produced using a unique 31-step process to effectively extract protein from soybeans while ensuring safety and health from the seed to the dining table.
Our soy yogurt is made by grinding soybeans into soy milk and adding appropriate amounts of cow's milk. We then add thermophilic streptococcus and Bulgarian lactic acid bacteria and ferment it at an appropriate temperature. The result is a delicious and nutritious product that is comparable to sour milk in terms of acidity, texture, and flavor, but is also easily digestible.
Our soy yogurt is made from soy milk and added yogurt bacteria, including Bulgarian strains and thermophilic streptococcus. Sometimes, sweeteners such as sugar, glucose, or sugar substitutes are also added.
Soybean processing: remove impurities, wash, soak, and grind soybeans. Add hot water to the soybean mixture and boil it, then soak it in cold water for about 10 hours to remove the bean's raw taste. Add boiling water to the mixture in a ratio of 1:12 to make soy milk while separating and removing the soybean residue.
Homogenization: homogenize the soy milk at a temperature of about 80℃ under a pressure of 25MPa to make the texture smooth and even.
Ingredients: Add 20% fresh cow's milk to the soy milk to enhance the flavor of the soy yogurt. This also satisfies the special nutritional requirements for lactic acid bacteria growth. Add 7% sucrose to achieve the appropriate sugar-acid ratio, and add 0.5% glucose to improve acid production.
Sterilization: Keep the material at 80℃ for 30 minutes to sterilize it.
Cooling, inoculation, and pre-fermentation: When the material cools down to 43℃, add a mixture of thermophilic streptococcus and Bulgarian lactic acid bacteria at a ratio of 1:1, and inoculate the material with 4% of the culture. Then, bottle the mixture and let it ferment at 43℃ for 4-5 hours.
Post-fermentation: After the pre-fermentation is complete, let the material ferment for another 10 hours at 4℃. Once the quality has been verified, it is ready for consumption.
Dragon King Foods takes pride in offering soy yogurt that is perfect for vegetarians, and the yogurt bacteria used are typically not grown on dairy-based products. We understand that there may be concerns about bacteria growth, and therefore, we include certification labels on our packaging, which are visible and transparent to our customers.
Our soy yogurt meets the following sensory standards:
Light natural color
Smooth and delicate texture
Uniformly coagulated without whey separation
At Dragon King Foods, we are committed to providing our customers with the best quality soy yogurt. Our manufacturing process and quality control are of the highest standards, ensuring that our soy yogurt is nutritious