Traditional Chinese Processing of refreshing beverages using soy: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Processing of refreshing beverages using soy: Recipe, Ingredient Ratios & Step-by-Step Method. 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 4679 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Processing of refreshing beverages using soy wheyWhen extracting soy protein, a large amount of soy whey (i.e., the supernatant liquid after protein precipitation) is also produced, which contains in addition to a small amount of organic nitrogen compounds such as low molecular protein, albumin, and peptides, as well as a large amount of water-soluble substances such as low molecular phosphorus water compounds and salts, with a BOD value of tens of thousands.Each 100g of soy whey contains: …

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