What is the common soy milk powder in the domestic soy products market?
The rise of soybean milk powder in the early 1980s in China, this instant drink made of soybean as raw material is still enduring because of its delicious taste and portability until today, one hundred years later, various flavors of soybean milk powder emerge in the market of soybean products. Today, Shanghai Wangxin will say the classification of soy milk powder for you.
According to our country's "GB/T 18738-2002" standard and the national standard of instant soybean powder "GB/T18738-2006" standard, soybean milk powder is mainly divided into the following three categories:
One is to remove slag instant soy milk powder, soybean protein content ≧16%. It is made of soybean by peeling, grinding, slag, adding sugar and other auxiliary materials, then sterilization and enzyme, concentration, spray drying.
One is non - slag soybean milk powder, soybean protein content ≧15%. This kind of soybean milk powder is ultrafine powder, skip grinding, slag removal and other processes.
One is high protein instant soybean powder, protein content ≧22%. As a new type of instant soybean powder, without adding any chemical additives, soybean protein has high nutritional value, which is very suitable for students who are in the growth period.
Do not know after reading this article we have a deeper understanding of soy milk powder, usually the most frequently eaten soy milk powder is what kind of it? Different populations have different preferences for soy milk powder. It is gratifying for Wangxin, as the largest soy product manufacturer in China, to see the launch of various new products of domestic soy products.
Shanghai Wang Xin as a professional soybean products machinery manufacturer is willing to explain more soybean products knowledge, bring more soybean products culture.
