What is the difference between soy milk, soy juice and soy milk? Can they replace milk?

As one of the traditional Chinese drinks, soy milk has a long history and profound cultural heritage. Soy milk is not only nutritious, but also helps digestion and enhances physical strength, so it occupies an important position in Chinese food culture.

Soy milk has a delicate and smooth taste. Its taste is acceptable to most people, with a strong bean flavor. Depending on the seasoning, there are salty soy milk and sweet soy milk. The color of soy milk is determined by the color of soybeans. There are white and black soy milk, and the texture is thinner. Soy milk is made from a single raw material and is classified as a food. It has a very short shelf life, generally not exceeding 24 hours.

Soy milk is a new type of solid beverage that combines the nutrients of soybeans and milk. It has the characteristics of delicate taste, rich aroma and rich nutrition. Soy milk is made from high-quality soybeans and is a healthy and nutritious soy milk drink. Soy milk has the effects of strengthening the body, treating constipation and losing weight. Soy milk has a high content of soy protein, which is a high-quality protein and contains essential amino acids for the human body. The content of lysine is higher than that of grains, which is the most reasonable and closest to the human body's needs among plant foods. In addition, the fat in soy milk is mainly plant fat, with a high content of unsaturated fatty acids, and contains linoleic acid, a fatty acid required by the human body, and low cholesterol, which can prevent arteriosclerosis. Soy milk is a beverage processed by ultra-fine grinding technology, without bean dregs, and the content of dietary fiber is higher than that of similar beverages. Soy milk contains soy oligosaccharides, which have a value-added effect on probiotics such as bifidobacteria in the intestines and have a laxative effect.

Douzhi is a traditional snack unique to old Beijing, and almost all Beijingers have drunk it. The raw material is mung beans, which are made through a series of processes such as blanching beans, grinding beans, starch separation, and fermentation. Douzhi has been fermented, and its color is gray-green, and it is obviously slurry. After standing, a slight "stratification" of clear water on the top and turbid water on the bottom appears. The taste is very special, sweet and sour with a slight odor, a little bitter. If you are not used to it, you will taste a swill taste, so many people have different opinions about it. Douzhi is rich in vitamin C, crude fiber and sugar substances, and has the effects of clearing away heat and detoxification, strengthening the spleen and appetizing, and removing dryness. Douzhi has low calories, which can protect the gastrointestinal mucosa, reduce gastric acid secretion, and promote the excretion of toxins in the intestines. So if you like to drink it, you can try to drink more.

Soy milk, soy milk and soy juice are all soy products. However, soy milk is added with milk during the production process, so it has a slight advantage in nutrition compared to soy milk and soy juice. Milk has a high calcium content, and soy milk is rich in potassium and magnesium. Milk is rich in vitamin A and B vitamins, and soy milk contains more vitamin E and vitamin K. Soy milk is rich in soy isoflavones, which can reduce calcium loss in menopausal women; milk contains lactose and vitamin D that promote calcium absorption. So soy milk is a good choice. It does not lose its fragrant taste, but also contains the good quality of milk. It is an organic combination of the two.

Milk contains lactose, and soy milk contains oligosaccharides. Lactose can promote the absorption of minerals such as calcium, iron, and zinc, but lactose intolerance can easily cause bloating, abdominal pain, and diarrhea. Soy milk contains oligosaccharides, which can regulate beneficial intestinal flora and promote beneficial factors for intestinal function, but excessive consumption can easily cause bloating or flatulence. Soy milk is low in calcium, phosphorus, and lactose, and cannot replace milk to feed infants. Patients with diseases such as typhoid fever, acute pancreatitis, gout, and phenylketonuria should limit their consumption of soy milk.