Soy milk powder is not a product of grinding beans into powder, but a powdered instant drink made of soybeans as the main raw material, which is a solid drink mainly made in protein. The nutritional components of soybean milk mainly come from soybeans. Generally, homemade freshly ground soybean milk only uses soybeans and water, and adds a small amount of sugar to taste. The content of soybean is high, and there are no redundant additives, which can effectively ensure the high-quality protein and plant components contained in soybean milk. But the soybean milk powder processed and packaged by modern technology is not so pure. From the point of view of nutrition, protein content is the most important index to compare soybean milk and soybean milk powder. According to the soy milk industry standard drafted by the bean products professional committee of China Food Industry Association, even if the product labeled as soy milk, its protein concentration should be greater than or equal to 2.0%.

If the concentration of protein concentrate is more than 3.8%, but the content of protein is less than 2.0%, it can't be called soybean milk, but can only be used as soybean milk beverage. This is the difference between soybean milk, soybean milk powder and soybean milk beverage. Soybean is a high-quality protein of plants, but why it is not as good as the protein nutritional value of fish eggs is related to the content of essential amino acids. Among the eight essential amino acids that make up human protein, methionine is low, which is also called the first restrictive amino acid of soybean, which limits the digestion and absorption of soybean in human body. Freshly ground soybean milk is original, and methionine can be artificially added to soybean milk powder to change this defect. Many people use hot water directly when making soybean milk, then pour it to a suitable level and stir it constantly. However, it is found that the soybean milk made by this method will still agglomerate, and those agglomerates are still difficult to dissolve after stirring.

If you want to avoid caking, don't use hot water first. Hot water will agglomerate the oil in soybean milk, and the powder inside is not easy to wash off. When making soybean milk, you can add warm water first, but you can't add soybean milk powder. After adding warm water, continue to stir the soybean milk powder clockwise or counterclockwise until the soybean milk powder is dissolved in water. Wash with warm water, soy milk powder is not easy to agglomerate, as long as it dissolves slowly. There is no national standard for soybean milk at present, but local standards distinguish between pure soybean milk and prepared soybean milk. For example, in 2006, Shenzhen Quality Supervision Bureau stipulated that soybean milk should be considered when the concentration of protein is above 2.5%, and soybean milk should be blended below this value. Diners said, protein below 2%, can only be regarded as soybean milk drinks. Many soybean milk powders are marked with various additives, which makes people confused. Fan Zhihong, an associate professor in the Department of Nutrition and Food Safety, College of Food Science, China Agricultural University, explained the functions and side effects of these additives.

CMC, a common additive in soybean milk powder, is a thickener, which can make the taste thicker and feel more like soybean milk. Some soybean milk powder also contains vegetable fat powder, also called creamer. Because it contains a lot of saturated fatty acids, long-term consumption is harmful to health. Soybean milk is rich in vegetable protein, phospholipids, vitamin B 1 and B2, nicotinic acid, iron, calcium and other minerals, especially calcium. Although it is not as high as tofu, it is richer than any other milk. Soybean milk is an ideal food to prevent and treat hyperlipidemia, hypertension and arteriosclerosis. Drinking fresh soybean milk can prevent Alzheimer's disease and asthma. Soy milk is more effective than milk in nursing anemia patients. Drinking hot soybean milk to supplement plant protein can enhance people's disease resistance, regulate the endocrine system of middle-aged and elderly women, relieve and improve menopausal symptoms, delay aging, reduce the occurrence of acne and acne on young women's faces, and make the skin white and moist.