Soy milk powder lumps are usually caused by moisture, but it is not excluded that deterioration has occurred. If the soy milk powder is mildly damp, the lumps will disperse when gently knocked, and there is no odor, no shelf life, in this case generally does not affect normal drinking. If the hard lump is caused by deterioration, usually not easy to knock loose, or accompanied by odor, this may be due to poor sealing, etc., resulting in soy milk powder in contact with the air is oxidized, moisture, contaminated with bacteria or mold, etc., should not continue to eat. If the shelf life of soy milk powder, no lumps before brewing, lumps in the brewing, may be due to the formation of the brewing air is not discharged in a timely manner, basically does not affect normal drinking. When brewing soy milk powder, you can first use a small amount of water to stir soy milk powder into a paste, and then add the right amount of water to dilute it, you can avoid the phenomenon of clumping during brewing. In addition, the usual preservation of soy milk powder should be sealed and placed in a cool, dry and well-ventilated place for storage, and it is recommended to consume as soon as possible after opening, to avoid placing too long to cause changes in properties. In addition, it is advisable to choose individually packaged soy milk powder for easy drinking and storage, if available. However, soy milk powder that has passed its shelf life is not suitable for brewing and drinking, regardless of whether clumping occurs.