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Features of products by adopting common soymilk technology
Soymilk technology |
Beany flavor |
Bean scent |
Taste |
Smoothness |
Fullness |
Stability |
Appropriate for |
Inactivate enzyme grind technology |
Very weak |
Obvious |
Good |
Good |
Delicate and full |
Good |
People who wish to improve the traditional beany flavor and bitterness |
Raw soya technology |
Strong |
Relatively obvious |
Average |
Average |
Slightly bad |
Average |
People who prefer to traditional soymilk flavor |
Cooked soya technology |
Weak |
Relatively obvious |
Good |
Good |
Delicate and full |
Good |
People who wish to improve the traditional beany flavor and bitterness |
Semi-dry process |
Very weak |
Unapparent |
Average |
Average |
Bad |
Average |
People who completely reject the traditional beany flavor and bitterness,especially Europeans and Americans |