The protein content of freshly ground soybean milk is higher. At present, there is almost no soybean milk powder with protein content exceeding 16% in the market. Because the content of protein in soybean is as high as 36%, it can be said that the formula of soybean milk powder should be half soybean and half sugar. Therefore, the protein content of freshly ground soybean milk is more than half that of soybean milk powder, which is more nutritious.
Freshly ground soybean milk has higher nutritional value and better health than soybean milk powder. From the nutritional components of soybean, the nutritional quality of processed soybean milk powder is difficult to be the same as that of freshly ground soybean milk. Because, in addition to protein, fat and a small amount of water, about 40% of soybeans are special types of carbohydrates such as dietary fiber, stachyose and raffinose, and there is almost no starch and sucrose. However, the solubility of these special types of carbohydrates such as dietary fiber is very poor, and it is difficult to make instant products. ?
The freshly ground soybean milk tastes better than the extra soybean milk made of soybean milk powder, and some additives are often added to the brewed soybean milk, which will affect the original flavor and mellow feeling of soybean milk, so the freshly ground soybean milk tastes better.
Extended content: Soybean milk, a traditional drink of Han nationality in China, was made by Liu An, King of Huainan in the Western Han Dynasty. Soak soybeans in water, grind, filter and boil. Soymilk is nutritious and easy to digest and absorb. Different from western milk, soybean milk is a kind of food with national characteristics in China, which is very popular all over China.
Soybean milk-Baidu encyclopedia