Why shouldn t you just put the beans in the soy milk?

Because if you put it in directly, there will be bean skin inside, which is very bad.

It may be because there are some impurities, so you can't put the beans directly in and beat them.

Because the beans that have not been soaked have not been soaked have very little water, they are not easy to open.

I think I should be able to put the beans in and beat them, otherwise what should I do?

When it comes to soy milk, everyone has been drinking it since they were young or now. In our daily life, we often drink soy milk in the form of breakfast, simple soy milk fritters, steamed buns, and a bowl of noodles, these are the simple breakfasts of Changsha people. In the morning, my mother cooked a cup of warm soy milk and took it to work, which was indeed a very happy thing.

But most of the soy milk now is machine-grinded, unlike in the past we all eat our own hand-grinding, when beating soy milk, it is a big mistake to add soybeans directly, add this step, the taste of soy milk is more delicate.

Since the launch of the soymilk machine on the market that can not soak beans, people have begun to be confused about one thing: to make good soy milk, should the beans be soaked in advance? Is the quality of soy milk made from soaked beans and non-soaked beans the same? Which one is better?

First of all, it may sound convenient not to soak the beans, but it actually takes longer. It only takes a minute or two to soak the beans the night before, but after soaking, you can quickly make soy milk; If you don't soak the beans, the procedure after starting the soymilk machine will be much longer, and there will be a period of heating to promote the beans to absorb water and soften, which is actually more time-consuming and time-consuming. Therefore, from the perspective of low-carbon environmental protection, or from the perspective of drinking soy milk in the morning to save time, it is obviously more beneficial to soak beans.

Secondly, soaking beans can improve the pulp yield. Compared with non-foaming, the yield of soybean milk can be increased by 10%, while the yield of okara has decreased. Within 12 hours, the longer the soaking time, the higher the pulp yield.

In other words, soaking beans is conducive to tissue breakdown, which can make the soy milk thinner and release the nutrients in it better. In terms of taste, it is natural that the soy milk made from soaked beans has a better taste。Soy milk is a little more out and less out of it, maybe you don't mind.

However, compared with soaked beans and non-soaked beans, there will be obvious differences in the content of anti-nutritional factors in the soy milk made.

For example, compared with soy milk made without soaking beans, the tannin content of soak beans for 12 hours and then beating soy milk is only half of the formerEven if it is soaked for 4 hours, it will greatly reduce the tannin content, tannins and phytic acid will make people feel astringent, and saponins are somewhat soapy, so after soaking beans and then beating soy milk, the taste of soy milk will be significantly improved. However, people may be more concerned about trypsin inhibitors, which are related to the protein digestion and absorption rate of soy milk. After soaking the beans for 12 hours before pulping, the trypsin inhibitor level in the soy milk will drop a lot.

It seems that the traditional Chinese have to soak the beans overnight and then grind the soy milk, which is quite scientific.

All the beans can be put together to make soy milk.

1. Soy milk is not suitable for everyone.

Soybean milk is cold and rich in purines, which will produce gas under the action of enzymes. Therefore, it is best not to drink soy milk for people with physical deficiency and cold, bloating, diarrhea, spleen and stomach deficiency, indigestion, poor kidney function, and belching. People who are taking antibiotics such as erythromycin are not easy to drink soy milk, and the two will have antagonistic chemical reactions.

Drink soy milk and take the medicine at least 1 hour apart.

2. Soy milk must be fully boiled.

When boiling soy milk, when heated to 80, we will see that there will be a lot of foam, and more and more, some people think that this is cooked, in fact, this is just a "false boiling" phenomenon, and there is no real boiling, at this time we should switch to low heat and continue to cook until the foam gradually disappears, at this time the saponin and antitrypsin in the soy milk have been destroyed, but other nutrients will not be lost, then drinking is the safest, healthiest.

3. Soy milk with eggs is unscientific.

Soy milk contains a trypsin-inhibiting substance, which will reduce trypsin activity in the human body and affect protein absorption.

4. White sugar should be used for adding sugar to soybean milk, and brown sugar should not be used.

The organic acids in brown sugar will combine with the protease in soy milk to form a precipitate, which is not conducive to human absorption.

5. Do not keep soy milk warm with a thermos.

The saponin in soy milk can dissolve the limescale in the thermos, which may be harmful to health if drunk. In addition, the warm and humid environment in the thermos is easy for bacteria to grow.

All beans can be beaten into soy milk, as long as there is no problem with the beans, they can be beaten into soy milk, here is limited to soybeans, if it is black beans or kidney beans and the like, it is not allowed, because they will not play the taste of soy milk, and it will not be good.

Although it is said that all beans can be made with soy milk, under normal circumstances, soy milk must have a clear flavor to be more delicious, so we generally use it. Dried beans or freshly ripe green beans, but you can choose some beans or peanuts according to your preference.

Theoretically speaking, all kinds of beans can be beaten together, but soy milk is not necessarily delicious when beaten together, so it is better not to put them together and beat them, and it is best to soak them before beating!

Not all beans can be made into soy milk, generally speaking, it is better to make soy milk with soybeans, and it is also a common practice to make soy milk with soybeans, and there is a kind of black beans that can also be made into soy milk, and the effect is also good.

Hello, soy milk is better to beat with wet beans to be more nutritious, you can mix a variety of beans together.

Suggestions: The soy milk made from wet beans is better, it is best to soak it, if it is all beans, of course, it is according to dry beans or wet beans, if it is mixed such as rice and millet, you can press grains.

Most beans can be made into soy milk, such as soybeans, mung beans, black beans, etc.

No. There are two main types of beans commonly seen, black beans, soybeans, peas, etc., which are mainly protein and fat components, and are suitable for making soy milk. Mung beans, cowpeas, red beans, etc. are mainly starch-based and are not suitable for soy milk.

Can all beans be beaten with soy milk? The best soy milk is soybeans, which are generally popular with soybean milk, black beans, mung beans, and several kinds of beans are beaten together, which is more nutritious and is also a good choice.

Not all beans can be beaten into soy milk, generally speaking, we use soybeans, black beans, etc. to make soy milk, and rarely use mung beans to make soy milk.

Both soybeans and black beans can be made into soy milk. However, red beans and mung beans are starchy and will form a paste when beaten.

Can all beans be beaten with soy milk? Soy milk is nutritious and delicious, easy to make, all kinds of beans can be made of soy milk In daily life, soybeans, protein, estrogen and other nutrients required by the human body have the highest and lowest low value, and people are used to using soybeans to make milk.

Not all beans can be made into soy milk, and it should be best to use soybeans to make soy milk.

Of course, as long as it is a bean, whether it is a red bean, a soybean or a black bean, you can make soy milk.

Well. Yes. The taste is different. It is better to use soybeans. Among the five colors. Yellow into the spleen is biased towards tonifying the spleen and stomach. Green beans should be biased. Clear the heat and clear the liver!

The best beans are still better to use soybeans to make soy milk, and secondly, it is also good to use various beans to make soy milk, which is very nutritious and a good choice.

Both.

Putting soy milk together is very nutritious.

FYI.

When beating soy milk, you need soybeans. There are soymilk machines on the market that do not soak soybeans, and some people are curious about whether all soybeans can be made into soy milk to drink. So what soybeans can be used for soy milk, and whether it is better to make soy milk with dry beans or wet beans.

Now let's understand together, what beans can be used when making soy milk, and whether it is better to make soy milk with dry beans or wet beans. What soybeans can be used when making soy milk, and a few almonds can be put in any ratio of yellow head oil and water. In this way, the soy milk will be richer and fresher.

Peanut soy milk, soy milk. The water blends together, the peanut flavor is rich, and with the addition of milk, the soy milk is smoother. Black soy milk:

Peanuts, black beans, and sesame seeds are blended together, which not only improves the hair quality of the human body, but also makes the added sesame seeds more fragrant. Honey soy milk: Black sesame seeds, soybeans, and water are fused together, which is rich in sesame aroma in taste, and can also preserve the original nutrition of honey beans.

Mixed soybean oil: The ratio of black beans, soybeans, mung beans, peas, and peanuts is a bit strange to mix casually, but the nutritional value is very high.

Mung bean oil, any proportion of mung bean water. If you can add an appropriate amount of lily, the soy milk made in this way is suitable for drinking in summer, clearing heat and drying. Is it better to make soy milk with dry beans or wet beans.

It is relatively simple to not soak the soybeans at the stage, but in reality it takes a long time for this type of soybean to make soy milk. Soak the soybeans for 1 2 minutes the night before, so that the soaked soybeans can be beaten into soy milk faster, completely saving the time in the morning rush. In terms of attendance, soaked soybeans have a relatively 10% higher attendance rate than soybeans without foam, and dry beans are usually soaked for about 12 hours the night before.

Attendance will get better over time. The soybean milk that is machine-ground has a more delicate taste and better preservation of nutrients. In terms of nutrients, soybeans are rich in nutrients, and soaked soybeans can better preserve this component.

This soy milk helps the body better absorb the original nutrients of soybeans, and dry beans become weaker. Dried beans cannot digest nutrients and lack taste, but they are more suitable for some people, and the nutrients of soaked soybeans can not only be preserved, but also have a more delicate taste, but they cannot be drunk by individual people. Many soybeans can be weed with a soy milk machine, and of course other soybean varieties have different nutrients in soy milk.

The beans that need to be prepared are soybeans, black beans, red beans, mung beans, etc., and you also need to prepare millet, rice or barley, etc., which need to be decided according to personal taste.

The outer layer of soybeans is a layer of thick fiber that cannot be digested and absorbed by the human body, which hinders the absorption and utilization of soy protein by the human body, and it is difficult to wash it thoroughly if it is not fully soaked. Soaking soybeans before making soybean milk can soften the outer layer, and then after crushing, filtering and fully heating, the digestion and absorption rate of soybean nutrition can be relatively improved. Moreover, soybeans naturally contain trace amounts of aflatoxin (beany smell), and its content can be greatly reduced by fully soaking and repeated boiling.

Therefore, the soy milk made from dried beans is not as good as the soy milk made from soaked beans in terms of concentration, nutrient absorption rate, taste, and aroma. Therefore, it is best to soak the beans before making soy milk, which can not only improve the crushing effect and pulp yield, but also be hygienic and hygienic.

Black beans are better than soybeans. According to research, black beans have high protein, low calorie characteristics, black beans contain protein content equivalent to twice that of meat, 3 times that of eggs and 12 times that of milk, it can be seen that the protein content of black beans is very high, in addition, black beans also contain 18 kinds of amino acids, 19 kinds of oleic acid, it can be said that the nutrition is very rich, it can be said that the nutrition is very rich.

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Questions. [Awesome].

Soybeans, red beans, black beans, mung beans, flower beans, etc., there is no limit to this bean, you can choose according to your taste.

Soybeans, black beans, red beans, red beans, small red beans, mung beans, and soybeans and black beans can be used with other foods to make soy milk.

Most of the soy milk is made from soybeans, but in addition to yellow soybeans, such as black beans and red beans can be used to make soy milk, it is recommended that you can choose your favorite beans to beat soy milk according to your own taste preferences, and you can also add sesame seeds, peanuts, red dates and other ingredients to beat together, which can make the soy milk more nutritious.

Usually add beans and nuts when whipping soy milk to increase the flavor of soy milk. So about beating soy milk and adding rice, is it because this combination is more nutritious? Next, I will take you to **, why add rice to soy milk, and do you want to put rice together with soy milk.

You can add a variety of rice when making soy milk, such as millet, rice, brown rice, glutinous rice, etc., which can make the soy milk more fragrant and delicious.

Rice is a staple food often eaten in daily life, especially for Asians, three meals a day are inseparable from rice, rice is the basis of supplementing nutrients, high nutritional value, it contains starch, rice glutenin, dietary fiber, etc. Rice itself will not have any particularly heavy taste, adding rice to soy milk is not only rich in taste, but also highly nutritious, and can also improve the taste of soy milk, so when making soy milk, if rice is added, it can increase the smoothness of soybean milk, and the nutritional impact on the soy milk itself will not be great, and it will not cover up the original fragrance of soy milk.

How to make soybean milk and rice: 50 grams of rice, 50 grams of soybeans, 1200ml of water, soak for about 2 hours, then pour the soaked ingredients into the soymilk machine, add about 1200ml of water, and squeeze it directly.

The soybean milk made from soybeans and rice is delicious and nutritious, especially suitable for the elderly, pregnant women and teenagers.