What is soy milk and what is the difference?

Soy milk and soy milk are quite similar. The main ingredient is soybeans, but the production processes are different. Soy milk definitely cannot be called soybeans. So what is the difference between the two?

1. Soy milk is the original juice and pulp. After grinding, filtering, boiling and adding sugar, it can be eaten. After grinding, soy milk needs to be finely ground (using colloid grinding) and added with various auxiliary materials, additives, vitamins, trace elements, vegetable oil, sugar, milk powder, etc. (saccharin, pigments, and preservatives are not allowed).

2. The plant protein and fat globules in soy milk are relatively large, and the human body can only absorb them at a low rate; the production mechanism of soy milk utilizes the functional characteristics of soy protein and the strong emulsification of phospholipids, so soy milk needs to be homogenized and emulsified (using a high-pressure homogenizer) or ultrasonically treated to form a firm multi-component complex of protein, oil, phospholipids and various auxiliary materials, and obtain extremely fine and uniform solid dispersions and liquid emulsions, forming a uniform milky dispersion system in water. It has a milky consistency, and the human body can absorb about 75%.

3. During the soybean grinding process, the lipoxygenase under the soybean skin reacts with oil in the presence of air and water to produce ketones, aldehydes, alcohols and other substances, which produce bean smell. In addition, since the lecithin in soybeans is oxidized to produce lipids, furans, alcohols, aldehydes, etc., a variety of unpleasant odors also appear. In the process of soy milk production, there are steps such as deodorization and deodorization, but there is no such step in the production of soy milk.

4. There are many anti-nutritional factors in soybeans, such as trypsin inhibitor, urease, oligosaccharides, estrogen, cyanide compounds, etc. These anti-nutritional factors have toxic side effects. After consumption, they will cause metabolic disorders and inhibit human growth and development. When producing soy milk, high temperature and high pressure sterilization or instant ultra-high temperature sterilization can eliminate the toxic side effects of anti-nutritional factors; there is no such process when producing soy milk.

5. The saponins in soy milk promote the excretion of iodine. Long-term consumption will cause excessive iodine excretion in the body, resulting in a shortage of raw materials for thyroid synthesis and thyroid dysfunction. Therefore, long-term consumption of soy milk will have adverse consequences. Adding an appropriate amount of potassium iodide during the soy milk production process can prevent hyperthyroidism.

6. The calcium content in soy milk is relatively low, the content of vitamin A and vitamin C is very low, the content of vitamin B1, B2 and vitamin D is almost zero, the sulfur-containing amino acids in the protein are relatively low, and methionine is lacking; when producing soy milk, the nutritional ingredients must be strengthened and sufficient vitamins, trace elements and amino acids must be added.

7. Any variety of soybeans can be used as raw materials for producing soy milk; when producing soy milk, varieties with high protein content and low linolenic acid content must be selected, because linolenic acid can be oxidized by lipohydrogenase during the soy milk production process to produce an unpleasant odor, affecting the flavor and quality of the soy milk.

8. Soy milk has a rough texture, has a bean flavor and a bean smell, and has a single nutritional value, with nutrients coming only from soybeans. On the other hand, soy milk has a soft texture, a fine texture, a bean flavor, and no bean smell. It is nutritionally comprehensive, rich, scientific, and reasonable.

9. Soy milk is a natural plant protein health drink. Various fruit juices can be added to make various fruit-flavored soy milks with a wide variety of varieties; while soy milk has a single variety.

10. Soy milk belongs to the food series and has a shelf life of only 24 hours; soy milk belongs to the beverage series and has a shelf life of more than half a year. The nutritional value of soy milk is higher than that of milk. Soy milk also contains phospholipids, nucleic acids, isoflavones and other anti-cancer substances that are not found in milk, and does not contain cholesterol, galactose, saturated fatty acids, etc. that are harmful to the human body in milk.