How to make and drink soy milk scientifically?

The correct way to make homemade soy milk is as follows:Soybeans can be soaked in cold water overnight before going to bed, and they can be made in the morning.

Wash the soybeans with water several times, pour out the water, take half of it and put it in the juicer, then pour the water into the big plum, and press the button to squeeze the juice.

Pour the squeezed soybean juice into a gauze-lined sieve, filter out the okara, and squeeze out the water by hand when it is almost self-draining.

This is filtered out of the bean dregs, which is generally thrown away, in order not to waste, you can roll it off, wait until it is all filtered once, you can add some water and squeeze it again, and then filter it again, no waste at all. **Put in the pot, add rock sugar, turn to low heat after the water boils.

It is very convenient to use a soymilk machine for ten minutes to make fresh and fragrant cooked soymilk. For friends who are weak and malnourished, regular drinking is very good for the body. However, if the production method is not correct, the taste of soy milk is not good, and even let it be cooked quietly, drinking such soy milk is harmful to the body.

So, what problems should be paid attention to when making soy milk?

1. Add beans in an appropriate amount.

Some friends try to add as much beans as possible in order to make more soy milk. As everyone knows, this is often counterproductive, not only the quality of the soybean milk is poor, there is a lot of slag, and the noise in the pulping process is very large, which will also shorten the service life of the machine. The correct way is to have a moderate amount of beans, no more, no less, generally add to the upper and lower bean lines of the net cover, and at the same time the amount of water in the measuring cup is appropriate, only in this way can we "boil" out of good quality soybean milk.

It should be reminded that if there is too much water in the measuring cup, there may be a situation where the soy milk cannot be cooked.

2. Soak beans is particular.

Before making soy milk, it is best to soak the beans for a while. In large bean families, soybeans are soaked for a short period of time, just an hour in the summer. Legumes such as black beans, red beans, and green beans have hard skins and need to be soaked for 10-12 hours or even longer.

When using these beans to make soy milk, you may wish to use the "dry bean" method to increase the number and time of beating. In addition, simply using red adzuki beans and green adzuki beans to make soy milk often occurs in the paste, so the amount of beans used in red adzuki beans or green adzuki beans should be reduced and mixed with soybeans to make soy milk.

3. Don't worry about replacing the blade.

The soymilk maker uses a stainless steel blade with high hardness, and it should have no problem using it for several years. However, if used incorrectly, Bitan limb residue such as often made with black beans.

Soybean milk, blade blades will also appear jagged and other wear phenomena, affecting the effect of making soy milk. Buying a new soymilk machine, I don't think it's cost-effective. In fact, home appliance stores all provide blade replacement services, and users in need can make an appointment with the dealer.

Of course, replacing the blade generally costs 30-50 yuan. $

The following is the recipe and method of using a wall breaker for low-temperature baked five-grain soybean milk clinker.

Recipe:

Classic plain: soybeans, oatmeal, corn flakes, glutinous rice.

Red dates and wolfberries: red dates, wolfberries, soybeans, oatmeal, corn flakes, glutinous rice.

Black sesame walnuts: walnut kernels, black sesame seeds, soybeans, oatmeal, corn flakes, glutinous rice.

Method:

Take 1 bag of 60g of soy milk ingredients and pour it into a broken wall food processor;

Add 700-800ml of boiling water (90-100), turn on the power switch, time it to 180 seconds, and then start the switch;

When the machine is finished, pour it into a cup and serve.

The more nutritious methods and tips for making soy milk are as follows:

1. What is the optimal ratio of beans and water when making soy milk?

Answer: According to the requirements of the dietary guidelines, each person should consume 30-50 grams of beans per day, in addition to the amount of tofu eaten every day, 10-20 grams of beans for soy milk can be used, and 400 ml of water should be used if 20 grams of beans are used.

2. Can mung beans, soybeans, red beans, and black beans be used to make soy milk?

Answer: Soybeans and black beans with a certain amount of fat are soy milk, while mung beans and red beans are bean paste. The taste is not the same.

3. Is it okay to beat vegetables and fruits with soy milk?

A: Not all vegetables and fruits can be added to soy milk. Soybean milk is precipitated by acid, and some acidic vegetables and fruits such as tomatoes are not suitable for adding to soy milk.

4. Does beating dried beans affect absorption?

A: The reason why the beans should be soaked is mainly based on two considerations. One is the taste, the protein will be more uniform after absorbing water, and the taste will be delicate.

Second, antinutrients such as tannins and phytic acid in beans will hinder the absorption of minerals, and soaking can dissolve these antinutrients. So for the average person, the beans should be soaked as much as possible.

5. How long is the appropriate time to soak beans?

A: Soak for about 8 hours. Depending on the season, it takes 6-9 hours in summer, 8-2 hours in spring and autumn, and 11-16 hours in winter.

6. There are a lot of bubbles bubbled, are they already broken?

Answer: The bubbles or white foam appear because of the saponins contained in the beans, which are an active ingredient that will dissolve when exposed to water, and if you don't smell the odor, you can still make soy milk. It is best to put the beans in the refrigerator in summer.

7. Can you still make soy milk after the beans have sprouts?

8. What is the appropriate water temperature for soaking beans?

Answer: Soaking in water with the same temperature as room temperature is more conducive to the softening of beans, and the water temperature is too high, which is easy to destroy the active substances of the bean skin; If you soak it directly in cold water, the time will be extended.

9. Does soak beans produce carcinogens aflatoxin?

A: Aflatoxins are produced when seed foods are damp and can only be produced when there is a certain amount of moisture and sufficient oxygen. If food is soaked in water, there is not enough oxygen, and it is difficult for them to reproduce.

Therefore, it is impossible for aflatoxins to grow in soaked beans. When buying soybeans, pay attention to how dry the soybeans are, and avoid letting them get damp during storage.

Handmade ,,, is so delicious