Why is the soy milk made at home difficult to drink and astringent, but the breakfast shop is so smo

Soy milk is a common breakfast drink, different from milk, it is very national, has the characteristics of easy digestion and easy absorption, suitable for all ages, has the reputation of "plant milk", the nutrition of soybean milk is not low, rich in plant protein and vitamins, moisturizing and dry, can be our body, escort, recently there is a doubt, why the soy milk played at home, the taste is astringent, and the breakfast shop, but the drink is so smooth? Do you know why?

The process of making soybean milk, to go through soaking, grinding, filtration, boiling, etc., a series of steps, the earliest originated in the Western Han Dynasty before 1900, and gradually evolved into a popular drink, now many rural areas, there are still some ancient objects, such as grinding plates, stone stones or something, this is the earliest process of making soybean milk, now it is definitely not used, a soybean milk machine can be easily done, drink the soy milk of the breakfast shop to know, 300 yuan to buy the soybean milk machine, how difficult to drink.

An astringent taste, and a smell of raw beans, is not at all as good as the introduction in the manual, for this question, I consulted some people, and they replied like this, let's see if it makes sense?

The soybean milk in the breakfast shop is liquid, relatively smooth, the soybean milk that is ground at home is called paste, dry and astringent, with a raw taste, semi-solid substance, in fact, making soy milk is an art, not a small machine can do it, a few hundred yuan of soybean milk machine can not achieve the ideal effect at all, in addition to the machine, there are many processes are also different, there are two common differences.

1. Soak soybeans.

Choose ingredients, don't mention it, grind soy milk to drink, soybeans will not be too bad, focus on soaking, soaking water is for better pulping, but also remove part of the beany smell and astringency, this taste must find a way to remove, the way of the breakfast shop, repeatedly heated and cooked, or baked mature, the family practice is simpler, just soak in cold water and finish, the difference is here.

2. The machine is different.

Family-type soymilk machine is generally three or five hundred, this kind of machine can only be regarded as entry-level, small capacity and small power, the speed can not achieve the desired effect, the soymilk machine in the breakfast shop, you need to hold down when operating, because the horsepower is large, the speed is too fast, they are also called commercial wall breakers, family-style soymilk machines, can never achieve that effect.

3. Filtration. Fine filtration, generally 3 times, the family operation is troublesome, generally filtered once, the daughter-in-law is a discount to buy a soybean milk machine, the original price is more than 600 yuan, as a result of drinking a few soy milk, very disappointed, it is simply a bowl of paste, drinking down the throat hurts, there is always a smell of beans, or a well-known brand, there is a feeling of being deceived.

In addition to choosing a high-end soymilk machine, you must also make sufficient preparations, remove the beany smell of soybeans, you can cook soybeans, or bake mature, and put the soybean milk into the pot and boil it repeatedly, in fact, many soymilk machines also have a boiling function, but they are all "chicken ribs" function, that is, "false boiling", which cannot achieve the boiling effect at all.

When making soy milk at breakfast shop, the beans are soaked in the evening in advance and then beaten, without the outer layer of soybeans, the soy milk is not astringent, very smooth. There are also breakfast shops where the soy milk is washed with soy milk powder, so it will taste better than at home.

The soy milk made at home is generally mixed with okara, so the taste is relatively good, and there is no added sugar, so the taste is average, and the soy milk in those soy milk shops is filtered layer by layer, or some are prepared with soy milk powder, there will be a huge difference in taste.

First of all, when soaking soybeans, it must not be as mature as the breakfast shop, and if the soybeans are not soaked in place, there will be bean flavor and astringency, and the machine used in the breakfast shop is definitely more advanced than the machine used at home.

Soybeans need to be soaked in water in advance. The soaked soybeans are then dried in water, and then blanched in a pot to remove impurities and bitterness. The soy milk squeezed out in this way will taste better.

Make your own soy milk, you add soybeans, water, what else is added, nothing, original, what does he want from the soy milk you buy, the difference, what is the difference, you can't make the taste at home, the store can go and reconcile the taste. I'll share with you a method, after the soy milk is beaten, there are about 1 5 in the bucket of sugar.

In fact, in order to make soy milk delicious, the merchants who sell soy milk basically do the same. But how do we put sugar at home? A spoonful or two?

If you put it more, you will probably be counted down by your mother, or you won't be able to do it yourself. It's better to drink soy milk at home, and you can rest assured that you can drink soy milk, as you said, it is not as good as the outside stalls, they may have added some flavors or those flavor-enhancing industrial flavors, because the stalls do not need to be supervised, I hope mine will help you.

Often abundant, contains soy soft phospholipids.

Vegetable protein, vitamin B1

b2 and calcium, magnesium and iron elements.

It is especially suitable for the elderly, children and various groups of people to eat, and now the household wall breaker.

It has been more popular, wash the soybeans and soak them the night before, and wait for the next morning to hit the soybean milk, and now most of the use is the wall breaker or the soybean milk machine, such a machine is a high-speed grinder, the beans are broken out of the juice, the soybean milk sold outside is grinding, the image is a little bit of it, just like smashing garlic, the taste of smashing in the garlic mortar is rushed, cut with a knife, no matter how chopped. <>

It doesn't taste good as smashing, and the same goes for soy milk. I soak soybeans, black beans, and peanuts together at night, and put them in the soymilk machine in the morning to add water according to my preference. There is always a smell of soybean flour rushed out of the outside is a commercial medium and large machine, the principle of this machine is to grind the beans out of the grinding disc principle, characterized by high yield, the beans are more delicate, this process can fully grind the natural taste of the beans, the natural taste is more delicate and viscous, so the taste is also good.

There are many reasons why the soy milk made at home will be bitter, such as the beans are spoiled, the time for soaking is only soaked, and the cooking time is not enough to cause the taste of the soy milk to be bad.

I think it may be a problem with the soybeans, if the quality of the soybeans is not good or the soybeans themselves have gone bad, the soy milk will still have a bitter taste. Secondly, the water used to soak soybeans does not need to be put into soy milk, which can easily lead to a bitter taste of soy milk.

The main reason is that you put too much soy milk and this bean, and then put less water, in this case, if it takes a long time, you will find that this bean becomes particularly bitter and has no taste.

It may be because there is no sugar, so it feels very bitter, and the taste is also very unpleasant, because there is no sugar.

The main reason is that no sugar is added to the soy milk, and some sugar is added appropriately, and the taste of the soy milk will be sweet.

Is it that your soybeans are too long, the soy milk I make myself will not be bitter, you beat it a little finer, then filter it, and add some white sugar, the taste is very good.

Because the soy milk made at home is plain, and the soy milk outside is added with some saccharin.

It may be because you put a little too much soy milk, so it will look particularly bitter.

The soy milk I made at home was a little bitter, but the breakfast shop tasted so smooth, mainly becauseThe soybeans in the breakfast shop are soaked for a long time, and the soy milk in the breakfast shop is filtered, etcIn fact, it is not difficult to make soy milk that is delicious and smooth, and you can master the method.

We also often drink soy milk, soy milk is made by beating soybeans into a pulp and filtering them, we all know that soybeans are rich in isoflavones.

Protein, vitamins and a variety of trace elements.

Rich in nutrients Drinking soy milk regularly, eating tofu, soy products, etc., has many benefits for the body.

As long as you go to the breakfast shop to eat, you will have a cup of soy milk, sweet and smooth, and occasionally you will make soy milk at home, but you always feel that it is not sold well and smooth, This is why, let's talk about it in detail.

1. Why does the soy milk in the breakfast shop taste so smooth?

1. The breakfast shop soaks the soymilk beans for a long time, and they soak the soybeans in advance, and they will also remove the outer layer of skin, so the soy milk will not have astringency, and it will be smooth to drink.

2. The soy milk sold in the breakfast shop is filtered, and the filtered soy milk will be smoother to drink, and the soy milk sold in the breakfast shop will cook the soybeans and then beat them into soy milk, so that there will be no bitter and astringent taste, and it will taste smooth.

3. In order to have a good business and retain customers, the breakfast shop will choose high-quality and fresh soybeans, I have a relative who sells breakfast, and he told me that they will choose soybeans with full grains, smooth surface and sprouts, and the soybean milk produced in this way has no astringency.

2. Why is the soy milk I make at home a little astringent?

1. The beans are soaked for a long time, like we make soy milk at home, the time to soak soybeans is definitely not as long as the breakfast shop, and the outer layer of foreskin will not be removed, so it will be a little astringent.

2. I don't usually filter soy milk at home, like my family, I think it's a pity to filter it out, so I will drink it together, so it won't be smooth.

3. Like we make soy milk at home, we generally soak the soybeans and beat them directly, and we will not cook the soybeans and then beat them, because the soybeans have a little bitter taste, so the soybean milk is a little astringent.

3. Soy milk is delicious and smooth.

1. First of all, we must choose high-quality soybeans, soybeans must be soaked softly, at least for one night, it is best to remove the soybean skin, so that the soybean milk is more mellow, and it will be delicate and smooth to drink.

2. When beating soy milk, in addition to soybeans, we can also add a little peanuts, walnuts, rice, millet, red dates, etc., so that the soybean milk is not only more nutritious, but also tastes better.

3. If you want the soy milk to be delicious, after the soybeans are soaked, put the soaked soybeans in the pot and cook them, and then beat them into soy milk, there will be no astringency when you drink them, and the beaten soybean milk can be filtered, so that it will be smoother to drink.

The soy milk made at home generally does not need to add any additives, so the taste is a little astringent, and the soy milk in the breakfast shop is generally brewed with soybean milk powder, not soybeans directly.

Soak the soybeans overnight in advance.

Pit the dates. The jujube core is relatively hot and dry, so no matter how red jujube is used in soup cooking, the core must be removed.

Crush the walnuts and take the walnuts.

Add walnuts, soybeans, red dates and an appropriate amount of water to the blender, and stir according to the stirring function.

Sift the stirred soy milk and filter out the slag of the ingredients, so that the taste is better.

Pour the strained soy milk into a pot and bring to a boil until fully cooked.

Boiling soy milk will make more and more foam, it is best to use medium-low heat, after cooking, you can sieve again, you can remove a lot of foam.

Soy milk with fried steamed bun slices is very good.

The soy milk in the breakfast shop is basically made from fresh soybeans, that is, soybeans that can sprout. The soy milk made from such soybeans has no peculiar smell, and we basically use dried beans at home.

Because the commercial soymilk machine has a lot of power, there is also a layer of filter. The power of the household soymilk machine is small, and there are many small particles of raw materials in the soymilk that have not been broken.

Why is the soy milk at home a little astringent, and the breakfast shop tastes so smooth. My answer is: The soy milk in the breakfast shop will be very delicate if it is beaten with a soymilk machine, for two reasons, the first is that the commercial soymilk machine is powerful, and the second point is that there is a layer of filter in the commercial soymilk machine.

Household and commercial ones are just the opposite, so the soy milk made by the soymilk machine at home tastes a little astringent.

1.In fact, it is not very accurate to say that the soy milk made by the household soymilk machine has an astringent taste, and it should be a rough taste, because there are many small particles of raw materials that have not been broken. If you make soy milk every day at home, it is recommended that you buy a wall breaker, do not choose a soybean milk machine, and the current wall breaker can also be directly heated to make soy milk.

2.Why is it recommended to buy a wall breaker, first of all, the cutter head of the wall breaker is twice as large as the soymilk machine, and the direction of the cutter head is up and down two directions to whip, the soymilk machine is a very small spiral cutter head, and the bottom and edge of the machine cannot be reached when beating soymilk. The way of beating soybean milk from the bottom to the top of the wall breaker is to beat the soybean milk more evenly, and the soymilk machine cannot be whipped from the top to the bottom of the sediment.

3.If you don't have too much trouble making soy milk at home, you can filter the beaten soy milk and then cook it, so that the cooked soy milk is as delicate and smooth as the one sold outside. If the conditions permit, it is best to buy a better wall breaker, and when buying a wall breaker, you must buy a base and the measuring cup where the contact is made of metal.

The cheap ones are all plastic and rubber, and such ones are easy to break.

4.The soy milk in the breakfast shop is smooth because the machine automatically filters out all the soy milk residue. Moreover, the soy milk is made of bean dregs, and the first two times of soy milk will be used to make tofu brain, and the soybean milk will be mixed with water after beating the bean dregs left over from the tofu brain.

It is rare to use soy milk directly, so the cost of soy milk will increase, although the most profitable breakfast is soy milk and porridge. But increasing costs is also not a good thing.