A few days ago, there were a lot of amateur experiments on the Internet, where the packaged soy milk was placed on the market for a long time to see which one broke faster, the more strange, and the more thorough. Even comparing the soy milk in the breakfast shop, I doubt that the packaged soy milk that is not bad for 13 days in the refrigerator must have added a lot of preservatives. Whether the logic of "easy to rancidity = fresh and good soy milk without preservatives" is true or not, the new season of Discovery made in Taiwan is a big decryption. For the first time, it is the first time to go deep into the packaging soymilk factory, and explore the "unscientific" production of packaging soymilk without rancidity for 13 days. principle.
Beverages with high protein and moisture, such as soy milk and milk, are very susceptible to environmental influences, causing bacteria to grow and lead to rancidity. Therefore, in order to avoid the rancidity of soy milk, the process of colonization numerical control tube and temperature control will be the key. In the Discovery program, it can be found that there are several number list key points of colony CNC tubes and temperature control in the production process of packaging soymilk. Key point 1: Controlling the colony count of the fully enclosed filling pipeline The first is the fully enclosed filling pipeline. Generally, after cooking the soymilk in bulk at home or in the breakfast shop, the soymilk is usually placed in a coo