Japanese Soya Milk: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese Japanese Soya Milk. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1367 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Japanese soy milkSoy milk is called soy milk in Japan, and making it into sour soy milk is very popular among consumers. However, since the main component of soy milk is soy protein, separation or precipitation will usually occur when the pH value drops below 5 after adding fruit juice. To solve this problem, carboxycellulose was used in the past to prevent decomposition or precipitation, but because it is a chemically synthesized substance, consumers did not like it.If natural substances, such as pectin, are added to soy milk products, they can have a stabilizing effect, and there will be no separation or precipitation even if the pH value drops to 5 …
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Lei Cheng
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