Traditional Chinese Manufacturing method of soy milk drink: Workshop Formula, Ratios & Method
In short: Small-Scale Chinese Beverage Production: Workshop Formula, Ratios & Method (Beverage). This entry documents a formula & ratios 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 4248 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Manufacturing method of soy milk drinkThe nutritional value of soybeans is very high. The nutritional value of soy milk drinks and animal milk are also the same, so they are very popular among people. But there is also a weakness, which is that if it is stored for a long time, a mushy precipitate will appear, that is, the protein will separate and settle. If various blending agents are added, the sedimentation phenomenon will be more serious.The soy milk drink introduced in this article has successfully overcome the above phenomenon. The process is simple and can be copied and promoted by relevant departments.The specific manufacturing process is as follows:Soybean milk is made by soaking full-fat soybeans or defatted soybeans in cold or hot water, grinding them, and removing the residue. Superheated steam or saturated water vapor is directly passed into the soy milk, or indirect heating methods such as plate type and tube type are used. If only indirect heating is used, the soy milk must be homogenized at 360- …
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Lei Cheng
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