Why is your own soy milk not fragrant

You can add some milk to it, and the texture and taste will be enhanced.

Because everyone has this kind of problem, the wife is good, the money is good, and the mood is good.

Add onion sesame oil and stir-fry it and it's fragrant!

The possible reasons why freshly ground soy milk has no fragrance are mainly as follows:

1.In terms of ingredient list: The taste and aroma of freshly ground soy milk largely depend on the quality and freshness of the beans.

If the beans used are not fresh or if raw beans are not polished with cooked beans, then the aroma may be reduced. At the same time, if the added ingredients are not enough, such as rice or oats, this may also lead to insufficient taste and aroma of soy milk.

2.In terms of production steps: If the production steps are not in the correct order, or if enough water is not added during the working process of the soymilk machine, or the beans are not soaked thoroughly, it may lead to damage to the taste and aroma of the soymilk.

In addition, if the soy milk has not been finely ground and filtered enough, resulting in the residue of okara and bean film in the soy milk, it may also affect the aroma.

To enhance the flavor of freshly ground soy milk, you can try the following:

1.Choose fresh, high-quality soybeans and make sure to use cooked beans for grinding. At the same time, the ratio of soybeans and water can be appropriately adjusted to make the ratio of soybeans and water 1 to 1, which can better ensure the taste and aroma of soybean milk.

2.During the production process, follow the correct production steps, such as making sure to add enough water during the working process of the soymilk maker and soak the beans thoroughly in advance.

3.After grinding, proper filtration can be carried out to remove the okara and soybean film in the soy milk, which can improve the delicate taste and aroma of the soy milk.

4.Consider adding some seasonings such as sugar, honey, peanuts, walnuts, etc., which can enhance the taste and nutritional value of soy milk, while increasing the rich diversity of soy milk.

Because the freshly ground soybean milk does not grind the beans thoroughly, grinding the soybean milk and grinding the soybean milk, the ground will have the fragrance and flavor of the soy milk. Most of the soymilk machines now rely on blades to beat, not grinding, and they must not have heard the fragrance, which is very bland. You can recommend you to try the soy milk powder, which is more fragrant, such as Yonghe soybean milk, which is such as soy milk ground by modern technology, and it is only very fragrant when brewed.

What do you use to boil it? My family is boiled with freshly ground raw soy milk bought in the market. After boiling, cook slowly over low heat, Key Steps:

Stir with a spoon while cooking, sometimes scoop up the soy milk with a spoon, and then go back, this is "smashing" the soy milk, and if you don't smash it, it won't be fragrant! The length of time is in your own hands, that is, the longer the more fragrant! But soy milk is easy to paste, and it takes a lot of effort to boil!

However, the boiled soy milk will be very fragrant and delicious without sugar! ^

The soy milk made by the soymilk machine is not fragrant, which is caused by the incorrect way of operation. Soybean milk depends on soybeans to be fragrant, and soybeans must be soaked as much as possible. It is recommended to soak it the night before, so that if you soak it overnight, the soybeans will rise, and the taste will be very soft and glutinous, and the taste will be good.

It is recommended to use "wet beans" to beat soy milk, that is, soak the soybeans with water the night before, and then beat the soy milk the next morning, so that not only will it be faster, but also the taste of the soy milk will be more delicate, and the bean dregs will be less, and of course it will be smooth to drink.

Because I beat it more purely, I sell it more or less with water outside, and the beany smell is too strong, which may be because the ratio of beans to water is not good.

Of course it's different, I bought it with flavor and white sugar, who knows what else I put in, and what I hit is the real taste.

The reasons may be as follows:

1. Whether it is made of blistered soybeans, the taste of dry beans and wet beans is different. Wet beans have a less beany smell; The soy milk in the tofu workshop is made from wet beans.

2. Whether it is cooked, the uncooked beany smells big and is unpleasant. Cook thoroughly. The soy milk in the tofu workshop is cooked in a large pot and is more sufficient.

3. Concentration problem, if you add more water, it will be unpleasant. Stronger and better. Boiling soy milk in a large pot will evaporate the water and be thicker.

4. Whether to add flavor. Some of the soy milk on the outside will be flavored.

Add more water to the outside and make 100% of the juice yourself, and if you cook it for a while, it won't be so fishy.

You may have soaked the beans for too long. Like the current machine that can directly make soy milk, there is no beany smell when making soy milk

You don't have to soak it for that long, and you just need to filter it well.

Some of the soy milk bought outside is brewed, so it will be different from the one you make yourself.

Because there are a lot of saccharin sold on the market, the purity of the self-beaten is high.

To make soy milk, you can mix a variety of beans together to make soy milk Compare soybeans, black beans, and mung beans These three kinds of soy milk are beaten in a ratio of 2:1:1 The fragrance is stronger and the nutrition is more balanced.

You use a soymilk machine to beat it, right, and it has been filtered, a lot of the soy milk outside is ground out, and it is very fine, have you ever seen which grinding soymilk will have a lot of residue after grinding the soymilk? You're not doing it very finely.

I've been a soy milk chef before

The soybean milk that has just been ground is called "original pulp", the original pulp is mixed with boiling water in an appropriate proportion, and then boiled, boiled over low heat, and it is fragrant and sticky after boiling

I used to have a good time and a bad time, and I have to experience this

To make soy milk, you can mix a variety of beans together to make soy milk Compare soybeans, black beans, and mung beans These three kinds of soy milk are beaten in a ratio of 2:1:1 The fragrance is stronger and the nutrition is more balanced.