Soak soybeans, beat soy milk, soak for 3 days and 2 nights, the beans have not changed, but they hav

Do you mean soybeans (the name may vary from place to place) Soaking soybeans generally takes one night, that is, about 8 or 9 hours, and you can make soy milk the next day, and the soybeans at this time can be pinched, and the raw ones can't be pinched.

If you soak it for three days, no matter what kind of beans have a sour taste, it is normal, and the sour beans can be scooped with water, and if the sour taste disappears or becomes light, it can still be used to make soy milk.

Soaking soybeans for too long can produce a sour taste, which may be due to the fact that the beans have been soaked in water for too long, causing bacteria to grow, resulting in a sour taste. In addition, if the water used to soak the beans is not replaced in time, it may also lead to a sour taste.

In order to ensure the quality and taste of soy milk, it is recommended to control the time when soaking the beans and change the water in time. If a sour taste has already appeared, it is recommended not to consume it to avoid effects on your health.

I often soak like this, some soybeans are not of good quality, no matter how you soak them, you can't soak them. It's small and hard. It's much better to buy new beans, and I think the dead beans that are not properly preserved for aging may be, and I use the can't be soaked in all poured pots as fertilizer, and they won't rot or teeth for a long time.

Keep an eye on it.

Soybeans can be soaked in cold water for 6 hours to make soybean milk, some soybeans have some small soybeans, we call dead beans, is not soaked, with a beater can only be broken into slag, and not out of the oar, it is recommended to pick out after soaking. Or replace the soybeans.

Under normal circumstances, soy milk turns sour for two reasons:

First: Soy milk contains water, and after a long time, carbon dioxide will become carbonic acid, and the taste is of course sour.

Second: Milk and soy milk have been left for a long time, and some harmful bacteria are mixed in it, making the milk and soy milk sour, spoiled and spoiled, and can no longer be eaten.

Then, the time for soybean milk to turn sour from normal is related to the temperature, the time to become sour when the temperature is high is broken, and the time to become sour when the temperature is low is long. It is recommended that especially when the temperature is high, after the soy milk is made, you should taste the taste every once in a while, whether it becomes sour, and once it becomes sour, you can no longer drink it.

There are ways to prevent soy milk from becoming sour.

First: ensure that the utensils and containers for making soy milk are clean, and the operation room is clean and hygienic.

Second: If you need to store soy milk for a long time, you should put it in the refrigeration equipment and refrigerate.

Third: Use a better freshly ground soymilk machine.

Bacteria multiply, there is bacterial excrement, bacteria digest the protein of beans, produce a medium acid, and this acid and ca produce a reaction, so that the protein structure changes, into a bean curd-like, there are a lot of bacteria and putrefaction products in it, is spoiled.

If you leave it for a long time, it will ferment, so it will become sour.