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