When conducting a sensory evaluation of soy milk color, take a sample of soy milk and place it in a color comparison tube. Observe it against a white background using scattered light.
High-quality soy milk—Uniform and consistent milky white or light yellow in color, with a lustrous sheen.
Substandard soy milk—White in color, with a slight sheen.
Inferior soy milk—Grayish-white in color, without any sheen.
2、Organoleptic State Identification
When conducting a sensory evaluation of soy milk's texture, take a well-mixed sample of soy milk and let it stand in a color comparison tube for 1-2 hours before observing.
High-quality soy milk—A uniform suspension with a fine texture, no lumps, and slight sediment.
Substandard soy milk—Contains a large amount of sediment and impurities.
Inferior soy milk—The liquid shows signs of stratification, contains lumps, and has a large amount of sediment.
3、Odor Identification
When conducting a sensory evaluation of soy milk odor, take a sample and place it in a narrow-necked container to smell directly. If necessary, heat it before smelling its odor.
High-quality soy milk—Possesses the natural aroma of soy milk, with no other off-odors.
Substandard soy milk—The natural aroma of soy milk is faint, with a slight scorched or beany odor.
Inferior soy milk—Has a strong scorched, rancid, beany, or other unpleasant odor.
4、Taste Identification
When conducting a sensory evaluation of soy milk taste, taste the sample directly.
High-quality soy milk—Possesses the natural taste of soy milk, which is pleasant and pure with no off-flavors; the texture is smooth and refreshing.
Substandard soy milk—The natural taste of soy milk is bland, with a slight off-flavor.
Inferior soy milk—Has a sour (sour whey), bitter, or other unpleasant taste; it has a rough texture that causes a scratchy sensation in the throat when consumed.