Features

Features blending without filtering, timed operation, and automatic cleaning, plus boil-over prevention. Suitable for rice cereal, traditional-style soy milk, fruit and vegetable juice, and soy milk. Touch controls; room-temperature self-cleaning.

Applies to: Traditional-style cooking, smooth and rich, 1.4 L

In 300 mL of soy milk, the protein is approximately equivalent to that in 58 g of pork, the vitamins to those in 3/4 of an apple, and the dietary fiber to that in 310 g of celery. These figures are calculated using one cup of 300 mL soy milk made with 20 g of soybeans.

The Chinese Nutrition Society states that soybeans and soy products are suitable for all population groups. People allergic to soy protein or requiring special dietary control should consume them under the guidance of a doctor or nutritionist. The image also mentions adults, pregnant women, children and adolescents, older adults, and people seeking to reduce body fat.

Product features: Made using a traditional three-grinding, three-cooking process; the inner pot has an upgraded titanium-containing 0-coating. Capacity: 1.4 L; suitable for cold and hot drinks. It has 11 functions for preparing a variety of ingredients, as well as pasteurization and one-touch self-cleaning. The stated sterilization rate is 99.9%, and operating noise is 51 dB.

Biocompatible and suitable for mothers, babies, and people with sensitive skin.

Stable and pure; surgical implant metal certified to ISO 5832.

Strong corrosion resistance; commonly used in dental crown treatment.

In the comparison shown, the stainless steel with a titanium-free coating is shown with no rust within 144 hours, while ordinary stainless steel is shown with rust within 72 hours. The stated 24-times corrosion-resistance figure is based on an internal salt-spray test at a 10% concentration for 144 hours. The cited comparison standard, GB/T 29601-2013, specifies a 5% neutral salt-spray concentration and a 6-hour test. The image also attributes related data to the Joyoung Testing Center and Beice testing and certification.

Golden soy milk: rich in flavor and nutritious!

A strong beany smell can be unpleasant; a coarse texture can be difficult to swallow; and watery soy milk has little nutrition.

Six natural ingredients from fresh extraction: silk, hyaluronic acid, “口感,” “滋味,” “依有,” and off-white. (Some terms are unclear and are retained as in the source.)

Diagram labels: little beany odor; slightly thin texture; relatively light taste; yellowish color; 45 μm coarse particle size; soluble protein contains only 1.4 g; off-white; fine 117 μm. Nutritional soluble protein content is up to 2.53 g/100 g.

The comparison was made using the Joyoung A11 model. Soy milk was prepared using a dry-soybean-to-water ratio of 1:13. The data are from the Joyoung Testing Center. The star ratings are based on relevant indicator classifications in the “Joyoung Soy Milk Quality Evaluation Internal Control Standard.”

Process innovation: third-generation soy milk. Low-temperature slow grinding makes the soy milk rich and smooth; three-stage boiling deactivates enzymes and enhances aroma; three-stage grinding breaks down the beans to release nutrients.

The diagram compares 1.0 Cornell soy-milk-making technology, 2.0 fine-grinding technology for rich, fragrant soy milk, and 3.0 traditional-style soy milk technology using three grinding and three boiling stages. The 3.0 process includes: first-stage slow grinding to release protein; even heating so the beans absorb water, swell, and soften; second-stage fine grinding to extract nutrients; slow, careful simmering to release aroma; third-stage fine grinding for a smooth mouthfeel; and high-speed emulsification and shearing for a fragrant, nourishing result.

Slow-ground at a low temperature of 75°C for a fresher, richer taste with less beany odor. Low-temperature, oxygen-avoiding slow grinding effectively reduces beany odor.

Boils vigorously without overflowing, and prolonged cooking makes the flavor richer. The built-in anti-overflow electrode precisely senses the water level.

Three core features deliver a micron-level texture: a six-blade 3D cutter, with a 43% increase in crushing efficiency; four anti-swirl ribs for thorough mixing; and a high-speed motor running at 33,000 r/min.

D665 soy milk texture comparison: melted chocolate, 25 μm; soy milk, 117 μm; rice paste, 200 μm; white sugar, 450 μm; and rice porridge, 800 μm. Texture ranges from fine to coarse.

See the difference in soy milk. Compared with an ordinary soy milk maker, D665 soy milk has 301% more free amino acids and 112% more soluble protein, with 5 times the fineness.

Professional quality, a new level of nutrition. The graphic compares the nutrient release, digestion, and absorption rates of soy milk and regular soy milk. It shows increases of 56.6%, 28.6%, and 31.73%, respectively.

Source cited in the graphic: Zhejiang University, report titled “A Study of the Effects of Joyoung’s High-Speed Blending Technology on Nutrient Release and Digestion in Food.” The accompanying note says that the nutrient-release data refer to the release of soluble soy protein in soy milk; the digestion-rate data refer to the digestion of soluble soy protein in soy milk in a simulated older-adult digestion model; and the absorption-rate data refer to the digestion and absorption rate of total free amino acids in that model.

Capacity: 1.4 L.

Hot drinks: approximately 6 cups of thick soy milk, 600 mL–1200 mL.

Cold drinks: approximately 7 cups of pure fruit juice, 600 mL–1400 mL.

11 functions for a varied diet and balanced nutrition.

Operating steps: schedule, stir, and clean.

Uses pasteurization technology to help keep contents fresh overnight. Add ingredients in advance at 21:00; pasteurization is automatically detected and performed overnight. Ready to drink at 8:00.

Scheduled-mode preparation process: The chart uses time (hours) on the horizontal axis and temperature (°C) on the vertical axis. The labeled stages are waiting, pasteurization, waiting, cooking into porridge, and completion/keep warm.

Joyoung-developed pasteurization technology is stated to achieve a 99.9% bacteria-inhibition rate. It inactivates bacteria in food through lower-temperature heating while retaining food flavor and nutrients. Pasteurization reduces the number of microorganisms and the gases produced by their respiration, thereby reducing foam during soy milk preparation for a smoother mouthfeel.

Chart labels: bean protein (g/100 g); umami amino acids (mg/100 g).

One-piece construction with a titanium 0-coating stainless steel inner liner; no dead corners or seams.

65°C high-temperature cleaning dissolves grime, helping it come off easily.

Powerful blending washes the cup walls for quick cleaning.

Rich and fragrant soy milk

Six techniques for making soy milk

Multidimensional noise-reduction technology helps reduce noise.

• Spiral vented noise-reduction lid: helps reduce high-frequency airflow noise.
• Six-blade noise-reduction cutter: designed for quieter operation.
• Fully enclosed motor: helps contain operating noise.
• V-shaped curved airflow-guiding fan blade: helps reduce airflow turbulence noise.
• Double-layer thickened cup body: helps reduce noise from blending ingredients.
• Sound-dampening perforated air outlet: helps reduce airflow noise.
• Soft rubber foot pads: increase friction and help reduce body vibration.

Safety air vent: balances air pressure and blocks bacteria.

Non-slip silicone pad: provides stable support and resists wobbling.

Anti-scald handle: comfortable to hold and designed for a steady, heat-protected grip.

Package contents: main unit, power cord, brush, measuring cup, ingredient prompt card, and instruction manual.

Performance figures listed on the page: 117 micrometers and 5×; a 43% increase in crushing efficiency; an unloaded speed of 33,000 r/min (the no-load speed of the bare motor without the fan blade or shaft seal); a 99.9% sterilization rate; and a noise level of 51 dB.

The page states that the crushing-efficiency data are from the Joyoung Testing Center and may vary in actual use; the unloaded-speed data are from a third-party laboratory and may differ in everyday use; the sterilization rate is calculated from figures in third-party test report 2025SP00694R01; and the noise data are from the Joyoung Testing Center, report BG202503130068. The page also lists a Chinese invention patent for spill prevention, patent number CN201210047176.3.