How to make soy milk without bitterness, and how to make pure soy milk so that it does not solidify

Hello, you can add some white sugar to try.

Summary. Fresh pure soy milk can be put directly into a thermos cup or thermos bucket, and it will not be so easy to solidify.

Fresh pure soy milk can be put directly into a thermos cup or thermos bucket, and it will not be so easy to solidify.

As for how to cook soy milk will not coagulate, you can try the following methods once: first, control the concentration of soy milk, add more water a little second, ensure low temperature preservation, and try to put it in the refrigerator after boiling the soybean milk, so that it is not easy to solidify The coagulation of soybean milk is mainly in two aspects, one is deterioration, and the other is that the ion content in the water in some areas is too high, resulting in protein coagulation, this is a normal phenomenon, you can drink it with cold boiled water, the main difference is to smell the taste, If it is spoiled, it will have a rancid and sour taste. Jujube Brigade.

If the taste of soy milk is astringent, you can add some sugar or an appropriate amount of oatmeal, or you can add some honey.

Causes of astringency:

1. When the beans are boiled, due to the lack of liquid cavity base or the boiling time is too long, the beans have a burnt taste, which leads to the bitter taste of freshly ground soybean milk;

2. The soybean milk has been stored for too long and has deteriorated;

3. There are too many impurities in the purchased raw beans or the beans themselves have serious quality problems;

4. In the process of producing freshly ground soybean milk, cyclamate, saccharin, protein powder and other things are added.

The materials that need to be prepared for non-sticky soybean milk are: an appropriate amount of soybeans, 500 ml of water, an appropriate amount of black beans, and 50g of peanut ridges. The specific steps are as follows:

1. Beat the soy milk first and put the soaked beans into the blender.

2. Squeeze into soy milk.

3. Because the soybean milk is too resistant to loss and more residue, filter it twice with a strainer, and there is almost no soybean dregs in the soy milk at this time, and it is easy to paste the bottom when there is too much okara when cooking.

4. Put it in a milk pot and boil until it boils.

5. Then add sugar, turn to low heat and stir with chopsticks and cook for 1 minute, then serve.

6. Finish, put it in a bowl and drink.

Ingredients: 80 grams of soybeans, 200 grams of rice, appropriate amount of rock sugar.

Excipients: appropriate amount of water.

Steps: 1. Select the soybean grains that are full and free of damage, soak them in water overnight, and then gently scrub them with your hands to clean up the soaked and swollen skin as much as possible.

2. In the morning of the next day, we can put the soaked soybeans and rice into the soymilk machine together.

3. Add enough water to add celery, the ratio of water and soybeans is controlled at about 10:1, if you want to be thicker, add a little less water, put rock sugar into it, and then press the switch to beat the soybeans into raw soybean milk for later use.

4. Turn on the soybean milk button function, and the soybean and rice rulers will be beaten into pulp at the same time.

5. The soybean milk beaten out in this way increases the glutinous and smooth taste of the rice, plus the sweetness of rock sugar, the sweet, rich, delicious and nutritious soybean milk is ready!