Soybeans contain a large amount of insoluble protein, crude fiber, and oligosaccharides, resulting in a viscous pulp after grinding, making filtration difficult and yielding a low yield. Endogenous lipoxidases in soybeans contribute to a beany and bitter taste; bloating oligosaccharides are difficult to digest, easily causing bloating and affecting product experience; soybean globulins are prone to heat aggregation, leading to sedimentation and stratification during storage, and a short product shelf life.
Synergistic hydrolysis by a multi-enzyme system significantly improves the nutrient dissolution rate of soybeans, increasing pulp yield by 10% to 20%, reducing nutrient residue in soybean residue, and effectively saving raw material costs. After complete degradation of crude fiber, the soymilk has a delicate and smooth texture, free of roughness. The protease also weakens the original beany and bitter taste, highlighting the pure soybean aroma. The reduction of large molecules enhances the homogeneity and stability of the soymilk, making it less prone to sedimentation and stratification during high-temperature sterilization and long-term storage, thus reducing the scrap rate of the finished product. Small molecule peptides and oligosaccharides are more easily digested and absorbed by the human body, making them suitable for meal replacements and beverage formulations for all ages.
