Do you need to soak soybeans first to make soy milk, and can you make soy milk directly with the wat

Do you use raw or cooked soybeans for soy milk? No wonder it doesn't taste good, it's finally clear.

The chef teaches you the tricks of making soy milk.

To make soy milk, you need to soak the soybeans one night in advance, and you only need to overflow the soybeans with tap water.

1. Soaking at room temperature of 20-25 for 12 hours can allow soybeans to fully absorb water, and extending the soak time will not get better results.

2. However, when the temperature is high in summer, soaking at room temperature for 12 hours may bring the problem of bacterial overgrowth, which will make the flavor of soy milk worse.

Therefore, it is recommended to soak the beans in the refrigerator. 4 Soaking beans in the refrigerator for 12 hours is about the same as soaking at room temperature for 8 hours, if you think 18 hours is troublesome to operate, you can put the beans in the refrigerator and soak them for 24 hours, which can get the best effect and is very convenient to operate.

Efficacy and function of soy milk:

1.Cerebrovascular health care solution.

Drinking more fresh soy milk can prevent the occurrence of Alzheimer's disease. Drinking soy milk can maintain normal nutritional balance, comprehensively regulate the endocrine system, reduce blood pressure and blood lipids, reduce cardiovascular burden, increase heart vitality, optimize blood circulation, protect cardiovascular system, and have the effects of tonifying the liver and kidneys and enhancing immunity, so some scientists call soybean milk "cardiovascular health solution".

2.Lowers blood sugar.

Recently, some foreign scholars have confirmed that soy drinks have the effect of lowering blood sugar, and soy milk is an extremely valuable food for diabetics, because diabetics can help control blood sugar when they consume soybean foods rich in water-soluble fiber.

3.Beauty. Modern nutrition research believes that fresh soybean milk contains soy protein, isoflavones, lecithin and other substances in addition to phytoestrogens, which also has a certain preventive effect on some cancers such as breast cancer and uterine cancer, and is a natural estrogen supplement.

At the same time, soy milk also contains a phytoestrogen called daidzeside, which is not found in milk, which regulates the function of the female endocrine system. Drinking 300 500 ml of fresh soy milk every day can significantly improve women's mentality and physical fitness, delay aging to achieve beauty effects, and reduce the occurrence of facial pimples and acne in adolescent women, so that the skin is white and moisturized.

4.Fight cancer.

The protein, selenium, and molybdenum in soybean milk have strong anti-cancer and anti-cancer abilities, especially for stomach cancer, intestinal cancer, and breast cancer. According to the survey, people who do not drink soy milk have a 50% higher probability of developing cancer than those who drink soy milk regularly.

5.Prevent stroke.

The magnesium and calcium contained in soybean milk can significantly reduce cerebral blood lipids and improve cerebral blood flow, thereby effectively preventing cerebral infarction and cerebral hemorrhage. The lecithin contained in soy milk can also reduce brain cell death and improve brain function.

The water used to dig the beans in the yellow pants cannot be directly beaten with soy milk. After the beans are soaked, phytic acid, tannins in the epidermis.

Oxalic acid, anthocyanins.

Flavonoids, etc., will dissolve, and they all have a more or less astringent taste. At the same time, these ingredients are also "anti-nutrients", which can hinder the absorption of elements such as calcium, iron, and zinc. Therefore, removing the soaking water can not only make the soy milk taste better, but also more nutritious. <

The water used to soak soybeans cannot be directly beaten with soy milk. After the beans are soaked, phytic acid, tannins, oxalic acid, anthocyanins, flavonoids, etc. in the epidermis will be dissolved, and they all have a more or less astringent taste. At the same time, these ingredients are also "anti-nutritional ingredients", which will hinder the absorption and deficiency of calcium, iron, zinc and other elements.

Therefore, removing the soaking water can not only make the soy milk taste better, but also more nutritious.

Summary. Hello dear <>

It's an honor to help you with your questions<>

Cooked soybeans need to be soaked in soy milk for the following reasons: first, the soybean milk made from soaked beans has a higher pulp yield and does not hurt the machine cutter head; the second is the soaked soybeans out of soy milk, the taste is more delicate and there is no slag; The third is soaked soybean soy milk, which contains less than half of the tannin and phytic acid content than the unsoaked soybean<>

Do cooked soybeans need to be soaked in soy milk?

Hello dear <>

It's an honor to help you with your questions<>

Cooked soybeans need to be soaked in soy milk for the following reasons: first, the soybean milk made from soaked beans has a higher pulp yield and does not hurt the machine cutter head; the second is the soaked soybeans out of soy milk, the taste is more delicate and there is no slag; The third is soaked soybean soy milk, which contains less than half of the tannin and phytic acid content than the unsoaked soybean<>

When making soy milk <> cooked soybeans, soak the cooked soybeans in clean water overnight, wash them, put them in a food processor, add water and sugar, and beat them into soy milk. The sugar used to make soy milk can be added according to the taste. After the soy milk is cooked, you need to drink it as soon as possible to avoid the growth of bacteria.

The soy milk that cannot be drunk can be sealed with a lid and stored in the refrigerator, but the storage time should not be too long, so as not to spoil the soy milk<>

<> my organization's answer<>

I hope mine can help you.

I wish you a happy and happy life and all the best.

Soybeans used to beat soy milk generally need to be soaked overnight, at room temperature for 12 hours, it should be noted that soybeans with soy milk are not soaked for as long as possible, if the time is too long, it will breed some bacteria, so soak soybeans in soy milk for about 12 hours!

Soymilk soybeans should be soaked for a day and a night, and the beans will be soaked in 24 hours, and then you can beat soymilk, so that soymilk is good, fast and blade-saving.

Soy milk is a favorite drink for many people in the morning, and breakfast soy milk with fritters is definitely the choice of most people. Especially after the soymilk machine or wall breaker is generally available at home, drinking soy milk is a convenient and fast thing, and you can make delicious soy milk at home without going out. Moreover, the soy milk made by yourself is visible, nutritious, cleaner and more hygienic, and it is much more reassuring than buying it outside.

Another advantage of making soy milk at home is that you can play whatever flavor you like, unlike the single one sold outside, and you can beat it every day without repeating it, which is too happy. So some friends have questions when making soy milk, should the beans used for soy milk be soaked and then put in to beat, or should they be washed and put in directly? If you want to soak it before beating, how long should you soak it?

Does the soy milk that comes out of this taste the same?

I used to use dried beans directly in the soymilk machine to make soy milk, but after many experiments, I found that I used the wrong method, and the soy milk after soaking the beans would taste better and richer. Do you want to soak beans before beating soy milk? How long is the right time to soak it?

The difference is so big.

【Walnut red date soy milk】

Ingredients required: 10 red dates, appropriate amount of walnut kernels, 50g of soybeans, appropriate amount of rock sugar.

Procedure. Step 1.

First, wash the soybeans and soak them in water.

Step two. In the morning, you will find that the beans have grown a lot after soaking in water, so pour out the water and set aside the soybeans. Then remove the date pits and cut them into small pieces.

Put soybeans, red dates, walnuts and an appropriate amount of rock sugar into the soymilk maker, add an appropriate amount of water, and start beating the soy milk. When the time is up, you can pour it out and drink it.

In the morning, take advantage of the time to buy a little breakfast or make it yourself, and then eat it with soy milk, this feeling is really great, and it is very comfortable to eat a hearty breakfast in the morning, so that you are particularly energetic in the morning. If there are children at home, you should make a drink for the children.

Tips: 1. You need to soak beans before beating soy milk. The quality of soybean milk made by using soaked beans is higher than that of non-soaked, because the beans greatly improve the pulping rate through soaking; Moreover, using soaked beans to make soy milk, the nutrients in the beans are more easily absorbed by the human body; The soaked beans are more likely to be broken by the soymilk machine or wall breaker, making the soymilk more delicate.

2. Soak the beans for about 12 hours. We generally drink soy milk in the morning, so it is recommended to soak the beans in water at night and put them directly in the soymilk machine in the morning, which is very convenient.

3. Clean the soymilk machine or wall breaker immediately after beating the soymilk, if it solidifies on the cup wall for a long time, it will be difficult to clean.

Soak soybeans for 8-12 hours to make soy milk.

Generally speaking, soybeans with soy milk are best soaked for more than 8 hours, generally at room temperature 20-25, soybeans can be soaked in cold water, can be soaked for 12 hours, so that soybeans can fully absorb water. If in the summer, when the temperature is high, if you soak for 12 hours, it may cause bacteria to overgrow, causing the soybeans to become obsessive, so it is best to soak the soaked soybeans in the refrigerator for 12 hours in the hotter summer.

Long-term soaking can make Huangyan grilled beans fully absorb water, but also to avoid damaging the nutrients of soybeans, so that the soybean milk will taste very delicate and smooth, very delicious.

Cultural Origins of Soy Milk:

Soybean milk originated in China and is said to have been invented by Liu An, the king of Huainan in the Western Han Dynasty more than 1,900 years ago. When Liu An was alchemy on Bagong Mountain in Huainan, he occasionally put gypsum into soybean milk, which was chemically transformed into tofu, and tofu came out from then on, which is recorded in many classics.

Freshly ground soybean milk was made by Liu An, the king of Huainan in the Western Han Dynasty more than 1,900 years ago, so it has a history of nearly 2,000 years. So how did you come up with the idea of making freshly ground soy milk? That is because of the roughness of the Chang for:

Legend has it that Liu An is a filial son, during his mother's illness, Liu An used soaked soybeans to grind soybean milk for his mother to drink every day, Liu's mother's illness was quickly cured, and soybean milk gradually became popular among the people. Freshly ground soybean milk is invented and made in China, and China has a very authoritative holding.

Soak soybeans for 3 hours to make soy milk. Put it in as follows:

Ingredients: 200g soybeans, appropriate amount of water.

1. First wash the prepared soybeans with water.

2. Then soak the cleaned soybeans in water for 3 hours.

3. Then put an appropriate amount of cold water and soybeans in the wall breaker.

4. Plug in the power supply of the wall breaker and start working automatically.

5. Pour out the soy milk after crushing, so that it is done.

Soybeans must be soaked in soy milk for a long time, so that soybeans can fully rise, destroy the cell wall, and the protein and other nutrients in the beans can be better absorbed and utilized by the human body, and then soak for more than 12 hours before beating soy milk, the texture of the slurry is more delicate, and the nutrients are easier to be absorbed. However, the temperature is high in summer and the soaking time is long, and the soybeans are easy to deteriorate, so it is recommended to put them in the refrigerator for refrigeration and soak to inhibit the growth of bacteria and other microorganisms.

Soybeans, commonly known as soybeans. It is an annual herb of the genus Dicotyledons, Fabaceae, and Soybean, with a height of 30-90 cm. The stems are stout, erect, densely covered with long brown bristles.

Leaves usually have 3 leaflets; The leaves are veined, pubescent with yellow; petioles 2-20 cm long; leaflets broadly ovate, papery; racemes short with few flowers, long with many flowers; peduncles usually have 5-8 sessile, tightly packed flowers; bracts lanceolate, coarsely hairy; bracts lanceolate, covered bristles; Calyx lanceolate, flowers purple, lilac or white, base with petal stalk, wing petals castin. pods hypertrophied, slightly curved, drooping, yellowish-green, densely covered with long-brownish-yellow hairs; The seeds are 2-5, oval, nearly spherical, and the seed coat is smooth, with a variety of pale green, yellow, brown and black. The flowering period is from June to July, and the fruiting period is from July to September.

The soybean milk will not have a particularly large soybean flavor after soaking, and this is mainly because the beans are soaked overnight, the content of tannins and phytic acid will be greatly reduced, thereby reducing some of the soybean flavor, we buy fresh soybeans from the market and buy them home and immediately put them in clean water to rinse them, and then cut out the beans that are not of good quality, and then soak some good beans in clean water for a night and wait until the stars in the morning of the second day. We will wash the soaked soybeans twice, then put them in the soymilk machine and add an appropriate amount of water to make the soymilk directly.

After the soybean milk is beaten, we filter it through the filter screen, we can not throw away the bean dregs, we can also add the bean dregs when steaming the steamed buns, so that the steamed coarse grain steamed bread will taste more delicious, and it is very beneficial, we are healthy, when we make soy milk, in addition to adding soybeans, we can also add some red dates, walnuts, black sesame, peanuts, etc., so that the nutrition of soy milk will be more

Now there are soymilk machines, just read the instructions and type.

Some soymilk makers need to soak the beans first, and some don't.

The first soymilk machine in my house needs to be soaked, the second one does not need to be soaked, the soaking time depends on the temperature, and the temperature can be low in winter if the bubble rises, maybe it takes 3-4 hours, and it may only take an hour in summer.

It is best to soak for 2-3 days.

1. Generally, it takes more than 6-7 hours to soak the soybeans thoroughly, and the time will be longer in winter. If you squeeze soy milk without soaking soybeans thoroughly, the calcium in it cannot be completely absorbed, which is very wasteful.

2. Soybeans are high-protein foods, high in calcium, and rich in lysine and iron that are easily absorbed and utilized by the human body, but also contain a large amount of phytic acid that affects calcium absorption. If soybeans are soaked in water for 2-3 days, the phytic acid in them is basically soaked, and squeezing soybean milk with such soybeans not only has a high pulp yield, but also does not affect the body's absorption of calcium.

Soybeans that can be soaked in small sprouts in 3 days, phytic acid is decomposed during the germination process, and the bean sprouts also add a lot of vitamin C, and then squeeze soybean milk will be rich in nutrition.