Why does freshly ground soy milk taste scummy but Yonghe soy milk does not?

The manufacturing process of Yonghe soy milk.

1.Soybean prototype.

2.Soak for 5-6 hours later.

3.Grate with a blender.

4.Stir and cook over medium heat.

5.Filter the finished product with okara.

One of the essentials of boiling soy milk.

After the soaked soybeans are ground in the juicer, they can be boiled in the pot. If the ground soybeans are not filtered first and cooked together with the bean dregs, the bean dregs will easily sink at the bottom of the pot and burn, making the soymilk burnt and smelly, so it is more troublesome to keep stirring when cooking, but the boiled soymilk is very delicious.

And their own freshly ground soy milk. Magazines and okara are in the soymilk machine. The filtration won't be too good. So there will be a sense of scum.

My family grinds words. It will be filtered once or twice. Then let him settle. Pour the top again and drink. The bean dregs at the bottom are basically not drunk.!

Because Yonghe soybean milk powder will be completely deslag when it is made, but freshly ground soymilk is only partially removed by filtration, so there will be residue residue when drinking freshly ground soymilk.

Because Yonghe soybean milk has a process step of removing slag when making it, you don't feel slag when you drink it.

。Yonghe's soybean milk has been processed, and the okara has been precipitated and disposed of.

Maybe someone's filtration system is better than ours at home...

If you have freshly ground it at home, you can filter it twice and it will be much better.

He's filtered, and it's made from genetically modified soybeans!

Because it was made with soy milk powder.

Soy milk is a traditional Chinese drink that is usually made from soybeans that go through multiple steps such as soaking, grinding, and filtering okara. If the soy milk you make turns into okara and water after boiling, it may be due to the following reasons:

1.Food problems: If the quality of soybeans is not good, or if they are stored for too long, the protein and fat in them may decompose, resulting in a decrease in the quality of the soy milk produced.

In addition, not enough time to soak soybeans or insufficient water temperature may also cause soybeans to fail to absorb enough water and expand, and produce too much okara after grinding.

2.Production problems: If the soybeans are not fully soaked and ground during the production process, or the steps of filtering the okara are not in place, the quality of the soy milk will deteriorate.

In addition, if the heat is too large or too long in the process of boiling soy milk, it may also cause too much okara to be boiled in soy milk.

In order to make soy milk with a smooth taste and good quality, you can try the following steps:

1.Choose high-quality yellow beans: Choose soybeans with full grains and uniform color, and avoid old soybeans or soybeans that have been stored for too long.

2.Soak thoroughly: Soak the soybeans in clean water to allow them to absorb enough water to expand. It usually takes a few hours to a day, depending on the temperature and humidity of the soybeans.

3.Grinding: Grind the soaked soybeans into soybean milk juice with a soymilk machine or stone mill. Take care to grind the soybeans as finely as possible to avoid excessive okara.

4.Filter the okara: Strain the soybean milk juice from the ground cultivation stove several times to remove excess okara. It can be filtered with tools such as gauze or a strainer.

5.Boiling soy milk: Pour the filtered soy milk into the pot and simmer over low heat, stirring constantly, to prevent the bottom from burning. After boiling, continue to cook for about 5 minutes to cook the soy milk.

The above are some basic production steps, and the soy milk made by following these steps should have a smoother texture.

Summary. 1.The solution to the aging of the motor:

Change the motor or buy a new soymilk machine2Blade passivation workaround: Check the installation of the new blade 3

The solution caused by different bean varieties: check the quality of the beans bought4If there is a problem with the ratio of beans to water, if there is no problem with the machine, it may be that the ratio of beans to water is not suitableSolution:

Check the ratio of water to beans before use, and the more scientific ratio is 1:15

1.The solution to the aging of the motor: replace the motor or buy a new soymilk machine 2

Blade passivation workaround: Check the installation of the new blade 3Different varieties of beans cause the solution to the state of the solution:

Check the quality of the beans you bought4If there is a problem with the ratio of beans to water, it may be that the ratio of beans to water is not suitableSolution: Check the ratio of water to beans before use, and the more scientific ratio is 1:

155 The operation method is wrong, for example, Wang Bang Oak soaked the beans with water before beating soy milk, but now it is not soaked Solution: Check whether your use method is correct 6Abnormal voltage solution:

Avoid using high-power electrical appliances at the same time, and find a professional to deal with the voltage problem at home before using 7The solution to the problem that the water temperature is much higher than before: the water temperature is too high, which is equivalent to soaking beans, and choose the right water temperature.

After boiling, the soybean milk turned into bean dregs and water for a few reasons: 1Protein coagulation in soy milk:

Soy milk contains a lot of protein, and when it reaches a certain temperature, the protein will solidify into a solid and form okara. 2.Cook for too long:

If it is boiled for too long, the proteins, carbohydrates, etc. in the soy milk will decompose to form okara and water. 3.Improper ratio of soy milk:

If the proportion of beans in soy milk is too high, it will lead to too much okara. 4.Cook at too high a temperature

If the boiling temperature is too high, the proteins, carbohydrates, etc. in the soy milk will decompose, forming okara and water.

The problem of the pulp machine motor, the speed of the motor does not reach the rated speed, this problem is generally caused by the motor moisture. Soak the soybeans in water for about 3 to 8 hours, the soybeans are ellipsoidal after soaking, then the soybeans are ground or crushed with a pulverizer, and then the okara is separated with gauze to obtain raw soybean milk.

Bring the raw soy milk to a boil with water for 5 to 10 minutes and serve. Raw soy milk must be boiled completely to destroy the soybean saponin, which can trigger allergies. The by-product of squeezing soy milk is also edible.

Soy milk and eggs can be eaten together, and the so-called "mutual restraint" is completely unreasonable. Just note that in addition to trypsin inhibitors, soybeans also contain anti-nutritional factors such as phytoerythrocyte lectins and lipoxidase.

Regardless of whether it is paired with eggs or not, soy milk needs to be fully cooked and cooked thoroughly, otherwise it will affect the digestion and absorption of some proteins, and in severe cases, it may cause poisoning, nausea, vomiting, abdominal pain, bloating and diarrhea and other gastrointestinal symptoms. At present, the commercially available soybean milk and the self-made soybean milk of the qualified family automatic soybean milk machine have been fully heated and can be drunk with confidence.

Isn't it oka dregs, it looks the same as bean curd? This means that the soy milk has been rancid, it may be a problem with your pot or something rancid, put it together and cook it.