How to make soy milk powder without lumps? What is the shelf life of soy milk powder?

From the nutritional value point of view, soy milk powder contains essential amino acids for the human body, among which the content of lysine is higher than that of grains, which is the most reasonable ratio among plant foods and closest to what the human body needs. Many people use hot water directly when making soy milk, which will form lumps when stirred directly. How to make soy milk powder not lumps? Do you also want to know?

Contents of this article

1. How to make soy milk powder without lumps

2. What is the shelf life of soy milk powder?

3. What is the difference between soy milk and soy milk powder?

How to make soy milk powder without lumps

1. Brew with warm water: Many people use hot water to make soy milk, and then pour it to the appropriate level and stir it continuously. However, it is found that the soy milk made in this way will still have lumps, and it is still difficult to dissolve those small lumps after stirring. If you want to avoid lumps, do not use hot water at the beginning of brewing. Hot water will cause the oil in the soy milk to clump, and the powder inside will not be easy to be washed away. When brewing soy milk, you can add warm water first, just enough to cover the soy milk powder.

2. Keep stirring: After adding warm water, keep stirring the soy milk powder, stirring clockwise or counterclockwise until the soy milk powder is dissolved in the water. The soy milk powder will not clump easily when rinsed with warm water, just let it dissolve slowly.

3. Then add hot water: Stir until the soy milk has no lumps and is almost dissolved. You can add hot water at this time. Choose how much water to add based on the amount of soy milk powder you want to make. Stir it slightly and the soy milk powder without lumps will be ready. As long as you don’t fill it with hot water when you start making it, it will be very convenient to follow these steps. Then you can slowly enjoy the soy milk without lumps!

How long is the shelf life of soy milk powder

The shelf life of soy milk powder is 12 months. If it is within the shelf life and is well preserved, it can be eaten. However, if it is past the shelf life, or it is within the shelf life but not well preserved, do not eat it for health reasons to avoid affecting the stomach.

From the nutritional value point of view, soybean protein content is as high as 40%, which is high-quality protein and contains essential amino acids for the human body. The lysine content is higher than that of grains, which is the most reasonable and closest to the human body's needs among plant foods. In addition, milk has a high methionine content, which can supplement the methionine content in soybean protein. The complementarity of animal and plant proteins makes the ratio of amino acids more reasonable and more conducive to human digestion and absorption.

What is the difference between soy milk and soy milk powder?

The differences between soy milk and soy milk powder are: different ingredients and different calories.

Soy milk is a drink made directly from soaked beans, not a mixture. Soy milk powder is a mixed product, mixed in a ratio of 1 to 2. The calories contained in soy milk powder are higher than those contained in soy milk.

Soy milk: also known as soy milk and soy milk, is a traditional drink of the Han Chinese. The earliest soy milk was made by Liu An, King of Huainan in the Western Han Dynasty.

Soy milk powder: It is a new type of solid beverage that combines the nutritional components of soybeans and milk. It has the characteristics of delicate taste, strong aroma, rich nutrition and easy to carry.