Soymilk originated in China and is a traditional nutritional product in China. It enjoys the reputation of "plant milk". Soymilk is rich in nutrients, and it is recognized by the International Health Organization and Nutrition Association as one of the world's seven major nutritional drinks for its high protein, high nutrition, and low fat content.
As a daily drink, milk is rich in vitamins and minerals, unsaturated fatty acids, lecithin, almost zero cholesterol, soyasaponins, isoflavones, soy oligosaccharides, etc. have significant special health care functions, can prevent Alzheimer's disease Symptoms such as anemia, asthma, etc., are also completely safe for diabetics and obese people. Changyin soymilk can supplement vegetable protein, enhance human immunity, maintain normal nutritional balance, fully regulate endocrine system, reduce blood pressure, blood lipids, reduce cardiovascular burden, increase heart vitality, protect cardiovascular, and supplement liver and kidney. Cancer and other effects, so scientists say milk is "cardiovascular health care fluid."
As we all know, freshly baked soy milk has a smell of beans and a bitter taste and it is difficult to enter the throat. In the production process, there are many germs that attack and reduce its nutritional value. In order to ensure that the high nutrition of soybean milk is not impaired, soy milk additives are mostly used to inhibit and kill germs and maintain the original flavor of soybean milk.
A large-scale food company in Shanghai worked closely with internationally renowned food companies to jointly develop an internationally advanced plant protein soymilk production. During the study, it was found that adding potassium cinnamate to soymilk is a good choice. It can be called “soybean milkâ€. Ideal companion." Potassium cinnamate effectively kills pathogenic bacteria and anti-nutritional factors, improves the stability of cellulose, is used for fresh-keeping and anti-corrosion of soybean milk, has no toxic and side effects, ensures the safety of soybean milk consumption, improves food hygiene standards, and maximizes its natural nutritional ingredients, 100% authentic and lubricated fresh taste; and can effectively passivate enzyme factors and emulsify lipoprotein balls to remove odor and bitter taste.
In addition, potassium cinnamate uses natural plants as raw materials to develop a high-efficiency, safe, and antibacterial compound food preservative that is scientifically formulated to overcome the narrow antibacterial spectrum of single preservatives currently in use, and the antibacterial effect is relatively poor. Insufficient, overall performance is significantly better than a single preservative. The producer can reduce or no longer add other modifiers, greatly reducing production costs. Effective ingredients can effectively inhibit the growth of bacteria, promote metabolism, safety, non-toxic, with antiseptic, preservation, enhance the taste and flavor, extend the shelf life and other functions.
As a daily drink, milk is rich in vitamins and minerals, unsaturated fatty acids, lecithin, almost zero cholesterol, soyasaponins, isoflavones, soy oligosaccharides, etc. have significant special health care functions, can prevent Alzheimer's disease Symptoms such as anemia, asthma, etc., are also completely safe for diabetics and obese people. Changyin soymilk can supplement vegetable protein, enhance human immunity, maintain normal nutritional balance, fully regulate endocrine system, reduce blood pressure, blood lipids, reduce cardiovascular burden, increase heart vitality, protect cardiovascular, and supplement liver and kidney. Cancer and other effects, so scientists say milk is "cardiovascular health care fluid."
As we all know, freshly baked soy milk has a smell of beans and a bitter taste and it is difficult to enter the throat. In the production process, there are many germs that attack and reduce its nutritional value. In order to ensure that the high nutrition of soybean milk is not impaired, soy milk additives are mostly used to inhibit and kill germs and maintain the original flavor of soybean milk.
A large-scale food company in Shanghai worked closely with internationally renowned food companies to jointly develop an internationally advanced plant protein soymilk production. During the study, it was found that adding potassium cinnamate to soymilk is a good choice. It can be called “soybean milkâ€. Ideal companion." Potassium cinnamate effectively kills pathogenic bacteria and anti-nutritional factors, improves the stability of cellulose, is used for fresh-keeping and anti-corrosion of soybean milk, has no toxic and side effects, ensures the safety of soybean milk consumption, improves food hygiene standards, and maximizes its natural nutritional ingredients, 100% authentic and lubricated fresh taste; and can effectively passivate enzyme factors and emulsify lipoprotein balls to remove odor and bitter taste.
In addition, potassium cinnamate uses natural plants as raw materials to develop a high-efficiency, safe, and antibacterial compound food preservative that is scientifically formulated to overcome the narrow antibacterial spectrum of single preservatives currently in use, and the antibacterial effect is relatively poor. Insufficient, overall performance is significantly better than a single preservative. The producer can reduce or no longer add other modifiers, greatly reducing production costs. Effective ingredients can effectively inhibit the growth of bacteria, promote metabolism, safety, non-toxic, with antiseptic, preservation, enhance the taste and flavor, extend the shelf life and other functions.
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