Following the off-site ajisen ramen is finger bone soup stewing, KFC has also been strongly with commercial soybean milk maker intellectual "alcohol soya-bean milk" is actually to use soya-bean milk powder, KFC responded that not advertise is ground.According to the ratio of soybean milk powder to water, the cost per cup of soy milk is about 0.7 yuan, while the price of KFC is 5.5 yuan per cup of hot soy milk and 6.5 yuan per cup of chilled soybean milk.Low cost but seek excessive profits, even harmful to the health of consumers.Now that everyone is showing their health again, let's teach you how to recognize fresh ground soy milk.

Identify commercial soybean milk machine fresh ground soy milk, teach you to "see before taste" discernable eyes:

The first step: see first, current grind soyabean slurry is milky white or flaxen commonly, still can inspect the sediment that holds the bottom of the soyabean slurry appliance, from small soyabean grain, can identify its true and false.

Step 2: after taste, the original ground soya-bean milk tastes mellow and the sweet smell of beans in the mouth is not only heavy, almost no bean smell, and soybeans soya-bean milk is thick, the slurry water yellow and satiny, adhesive.

The third step: recognition, if buy packaging good commercial packaging now soya-bean grinding, must realize the QS logo, otherwise it is impossible to qualified (because without any processing of soya-bean grinding, it is impossible to store more than 2 hours).

So, soya-bean grinding now, first of all, pay attention to is the fresh, instant mill (grinding) on the spot, nutrition (slurry separation), natural (without chemical additives) is really the biggest characteristic of ground soya-bean milk!