Traditional Chinese Lactic acid soy milk drink: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Lactic acid soy milk drink. 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 4271 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Lactic acid soy milk drinkSoybean plant protein is used to replace skimmed milk powder to produce lactic acid fermented drinks. The flavor, taste and appearance are almost the same as ordinary milk lactic acid drinks. This soybean drink has the inherent characteristics of lactic acid drinks. It has a soft sour taste, is good for digestion, regulates the gastrointestinal tract, and resists the growth of putrefactive bacteria in the body. This new beverage not only has high nutritional value, but is also low in value and contains no cholesterol. It is of great benefit to improving the nutritional structure of the human body. The process of lactic acid soy milk mainly uses the acid production, aroma generation, deodorization and other functions of lactic acid bacteria to degrade and ferment the protein of the strictly processed soy milk, so that the final product does not layer, does not settle, has a delicate taste, and does not have the fishy or bitter taste of soybeans. …
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