If you want the soybean milk powder not to agglomerate after brewing, don't use hot water when brewing soybean milk. First pour warm water into the cup, and then put the soybean milk powder in and stir evenly. Don't pour too much water for the first time. After pouring the soybean milk powder in, continue to add an appropriate amount of warm water, so that all the soybean milk powder can be brewed. Why does soybean milk powder agglomerate? In addition to using soybeans for grinding, soybean milk is generally brewed and drunk in supermarkets. However, when brewing soybean milk powder, many people will find that soybean milk agglomerates, which greatly affects the taste and looks unsightly.
If you want soybean milk powder not to agglomerate when flushing, you'd better not use hot water. We can now add an appropriate amount of warm water into the cup, then pour the soybean milk powder in it and stir it evenly with a spoon. The water poured for the first time can't be too much. After pouring the soybean milk powder in, add an appropriate amount of warm water, so as to better brew the soybean milk powder.
In addition, we can also take it to the microwave oven for heating before brewing soybean milk powder, so that some blocky substances in soybean milk powder can be removed, and there will be no caking during brewing.