Soybeans were purchased from retail markets in Wenzhou, China. Care was taken to ensure that good quality and mould-free soybeans were selected. Whole soybeans were first washed and soaked overnight in 5 g l-1 sodium bicarbonate at 30 °C, and then blanched in boiling water for 30 min. The blanched soybeans were dehulled and blended with 10 times the weight of distilled water for 3 min in a blender. The resultant slurry was then filtered through double-layered cheesecloth to yield soymilk. Soymilk was dispensed into containers and autoclaved for 15 min at 115 °C.