The benefits of drinking soy milk are well-known, but it is quite common for those who sell soy milk to fill it secondarily. The trouble of making soy milk at home is also obvious to all: Although the machine for making soy milk is fully automatic, cleaning and finishing are always impossible "Automation". Furthermore, some people are restricted by conditions and cannot use soymilk to make soymilk. So - it''s not difficult to imagine - soy milk powder has a good selling point: instant, convenient, good taste! And it''s cheap (a large bag of only one or two yuan).

　　 But it’s slow! If you look at its ingredients list and understand its ingredients, you will be disappointed. The content of sucrose in many soy milk powders is ≥60%, and soybeans are originally free of sucrose (home-made soy milk does not contain sucrose, except for the addition), all sucrose more than half of the product weight is added! Not so much you Drinking soy milk powder is better than sucrose powder!

　　 Of course, some soy milk powder is so-called "sucrose-free", no sucrose, sounds good, but it is only sucrose-free, many of them are added In addition to "malt syrup" and other sucrose substitutes, it is said that sugar-free actually still has sugar. The benefits of adding sucrose or sugar substitutes are not only sweet and delicious, but also increase the volume (weight), "saving" the cost of raw materials.

　　 There are still some products that sound more thorough. It is "sugar-free soy milk powder", and the sugar list does not add sugar such as sucrose, malt syrup, reducing sugar, etc. The sweetness mainly comes from adding Artificial sweeteners (such as cyclamate, aspartame, etc.), let’s say that these artificial sweeteners are less healthy than sugar, and the problem is worse: artificial sweeteners are very sweet (yes (Several dozens or hundreds of times of sucrose), generally only need to add a little bit is enough to be sweet, so the volume (weight) of the product can not go up, the cost can not be reduced, so, you need to add some can increase the volume (weight) Cheap ingredients-usually starch, dextrin, or labeled "carbohydrates" in general. But in soybean (or home-made soybean milk) is almost free of starch, dextrin and the like.

　　 Conclusion: Among the soy milk powder products I have seen, there is no nutritional quality comparable to home-made soy milk. Do not use such soy milk powder to replace home-made soy milk. By the way, soy milk sold by many catering establishments (big brands are no exception) is actually made with soy milk powder! Don''t think that the soy milk in the cup must be squeezed by yourself.

　　 Off topic: Why is it difficult for soybeans to be processed into soybean milk powder with the same nutritional quality as home-made soybean milk? This is related to the composition of soybeans, except for protein (35%), fat (16%) and a small amount of water (10%), the rest (about 40%) are special types of carbohydrates such as dietary fiber, stachyose and raffinose, almost free of starch, sucrose and so on. Special types of carbohydrates (except stachyose and raffinose), such as dietary fiber, have poor solubility and are difficult to make into instant products. When you make soy milk at home, you get a lot of okara for the same reason.