Soy milk can be drunk and eaten, enzymatic digestion, low-temperature baking technology to expand new scenarios of eating

With the strengthening of consumers' health awareness and the upgrading of consumer diet structure, domestic soy milk and soy milk products and other plant-based foods have gradually become popular, and their consumption scenarios are also expanding. From "drinkable soy milk" to "edible soy milk", production and processing enterprises through low temperature insulation oxygen grinding technology and enzymatic digestion technology, as well as low temperature baking technology and other advanced processes and technologies, and constantly optimize the quality of soy milk products, enrich the category, and unremittingly promote the new scene of soy milk consumption to the public, bringing consumers a new collision of soy milk products.

In recent years, with the concept of healthy eating becoming more and more popular, the concept of "plant-based" is taking shape on a global scale. A series of new and old products with plants as the main nutritional raw materials such as "plant protein drinks", "plant milk" and "soy milk" have begun to sweep the food and beverage market, and the industry market size has risen, becoming a high-speed growth track. It is understood that last year, China's plant protein beverage market developed rapidly, and the sales growth rate far exceeded that of other beverage categories.

Soybean milk, which has the characteristics of high protein content and low fat content, has also entered the "year of take-off" as a market segment of plant protein beverages. Many enterprises have captured the broad market prospects of soy milk products, continued to lay out this field, and seized the market of soy milk products. It is reported that a certain enterprise launched the original pulp soy milk, using high-quality soybean raw materials, and through the low temperature insulation oxygen grinding process and enzymatic digestion technology, to prevent nutrients from being oxidized during the grinding process, improve its nutritional value, as far as possible to release the nutrients in soybeans.

Soy milk processing enterprises continue to optimize the quality through advanced technology and technology, enrich the soy milk product category, meet the consumer's intake demand for plant protein nutrition, but also open up the domestic plant-based category of the broad market, and promote the new scene of soy milk diet to the public. With the rapid development of new tea drinks, the continuous expansion of the market scale, coupled with the increase in consumer demand for healthy tea, the milk tea industry has also blown up the "soy milk" wind, bringing a new collision of tastes.

If tea companies want to remain competitive in the market, they must grasp the market demand trend and continue product innovation to attract young customer groups. Many tea companies are aware of the signs of soy milk consumption trends, and have launched soy milk series of tea drinks, such as "bean milk cover", "bean bean bobo tea", "white jade soy milk milk cover", etc., which are loved by young consumers. In fact, soy milk is not only "drinkable" but also "edible", which further broadens the new scene of soy milk consumption.

With the continuous progress of food processing and baking technology, the market has launched soy milk wafer cake, soy milk box, soy milk cake, soy milk wafer strip, soy milk cookies, etc., which greatly enriches the consumption scene of soy milk, and brings consumers low sugar, low fat, crisp and fragrant, instant melting in the mouth, lips and teeth to stay fragrant soy milk food. It is said that the soy milk wafer cake launched by a company swept through the wafer field with the characteristics of low calorie, crunchy and not sweet, and delicate taste.

Low-temperature baking, according to the introduction of the enterprise, different from the traditional processing of wafer cake, although the soy milk wafer cake also adopts baking, filling, slitting, testing, packaging and other processes, but the baking link changes the way of high-temperature baking, and adopts the advanced low-temperature baking process, baking under relatively low temperature conditions, avoiding the loss of the original flavor, maintaining the original taste, and the texture of the soy milk wafer cake is more delicate, mellow, crisp and delicious.

In the context of "sugar reduction, fat reduction" has become a new trend of dietary consumption, people pay more attention to healthy diet and sustainable lifestyle to reduce the burden of the environment, and plant-based foods including soy milk will become a new choice for consumers who are willing to taste early and pursue quality in the future, with broad market consumption potential. The relevant soy milk processing enterprises should keep up with the market consumption demand, continuously optimize the production process and technology, push the soy milk products into a new market dimension, explore new development models, and further develop new scenarios for the consumption of soy milk products.