Can soybeans be made without soaking in a soymilk machine?

Soybeans can't be made without soaking in a soymilk machine? Because it's too hard, the soymilk machine can't beat it.

Material. 300 grams of soybeans, 3000 grams of water

Method. 1.Pick and remove the defective soybeans and keep the whole soybeans.

Rinse the selected soybeans with water to remove sand and dust. Soak the washed soybeans in water for about 8 hours and set aside (note that the amount of water must cover the soybeans). After soaking, discard the water and rinse the soybeans again.

2.Remove the soybeans from Method 4 and put them in a juicer. Add 1500 ml of water to the juicer, press the switch, and whip until pureed.

3.Take a gauze bag and put it in soy milk. The okara is filtered out through a gauze bag and the soy milk without impurities is squeezed out. At this time, the finished product in the gauze bag is okara.

4.Take a deep pot, add the remaining 1500 yuan of water to a boil, and then pour in the soy milk. Boil the soy milk from Method 9 over high heat until it bubbles. Turn to low heat and cook for about 10 minutes, until the flavor of the beans overflows, then turn off the heat.

5.Strain the boiled soybean milk with a strainer to remove the residue, which is the original soy milk.

Now the soymilk machines on the market have the function of making soy milk from dry beans, and there are fewer and fewer soymilk machines that can't make soy milk from dry beans. The machine heats up first, and soaks the beans at a certain temperature for a short time, so that the dry beans are all the same, and this function is not high-tech.

It can be done, that is, the life of the machine should be shorter.

Soybeans are not soaked and cannot be beaten with soy milk.

After the soybeans are soaked in advance, it will be easier for the nutrients in the beans to be fully integrated into the finished soybean milk during the grinding process, which can improve the yield of soybean milk. Because the beans will soften accordingly after soaking, it is conducive to better polishing of the soymilk machine, and the final soybean milk will be very delicate and smooth, with a good taste. Soaking the beans in advance will also help the soymilk machine work more smoothly.

Precautions for beating soy milk

1. When beating soybean milk, be sure to put soybeans into hot water and cook them for about 10 minutes before beating them into a pulp, because after boiling soybeans for 10 minutes, not only can the soybeans become soft, but also remove the beany smell in the soybeans, so that the soybean milk is more fragrant and stronger.

2. After the soy milk is boiled, put the rock sugar into the soy milk and continue to cook for 2 minutes, so that the sweetness and fragrance of the rock sugar can be completely combined with the soy milk, so that the soy milk will be sweeter to drink.

3. Generally, 2 taels of soybeans correspond to 1000ml of water, and the soybean milk made by this ratio is not only very fragrant, but also has the best taste.

The above content refers to Encyclopedia - Soy Milk.

Soybeans can be beaten with soy milk without soaking.

Soybeans can be beaten without soaking, but the soybean milk is beaten, and the soybean milk made from the beans without soaking has a delicate and smooth taste.

It should be noted that the soy milk must be boiled at high temperatures, because the ingredients contained in raw soy milk can cause stomach upset, excessive consumption, and cause symptoms of food poisoning.

Benefits of drinking soy milk:

1. Vitamin B2 contained in soy milk helps maintain the health of ** and hair, and vitamin E promotes metabolism.

2. The glycans in soybean milk make the surface of the intestinal wall smooth and the bowel movement smooth.

3. Soy milk contains soybean protein and soybean lecithin, which can reduce and excrete cholesterol, so it can make the blood clear and maintain a good metabolic state.

4. The selenium, vitamin E and C contained in soybean milk have great antioxidant function, which can make the cells of the human body "rejuvenate", especially the brain cells.

Soybeans are not soaked and directly beaten with soy milk is not poisonous.

However, if the dried soybeans are not soaked and the soybean milk is directly beaten, the soybean milk is more dregs and the taste is not delicate, which is far less delicious than soaking the beans and beating the soy milk, and it is necessary to pay attention to the full boiling of the soybean milk made by the dried soybeans, otherwise there are some harmful substances contained in the soy milk.

Soybeans are soaked for more than 12 hours, the slurry texture is more delicate, and the nutrients are easier to absorb. The water used to soak soybeans is not recommended for soy milk. On the one hand, soaking soybean water for a long time will breed more bacteria and other microorganisms; On the other hand, the water quality of the soaked beans is not good enough, if it is directly used to beat soy milk, the taste of soy milk is not good, it is recommended to replace it with pure water or clean drinking water to beat soy milk, and the soy milk juice will be more mellow, sweet and delicious.

Tips for making soy milk:

1. You must choose high-quality soybeans for soybean milk, soybeans must be soaked in advance, soak the soybeans thoroughly, and you can also remove the skin of soybeans, so that the soybean milk is mellow and delicious, and the taste is delicate and smooth.

2. There are too many ingredients that can be matched with soy milk, such as peanuts, walnuts, rice, red beans, mung beans, red dates, wolfberries, etc., which are very good, and can be matched according to your own preferences, so that the soybean milk is more nutritious and has a better taste.

3. After the soy milk is beaten, filter it with a strainer, so that the soy milk will taste smoother, and you can add rock sugar or white sugar to taste according to your taste.

The method of making soy milk is very simple, nutritious and delicious, when playing soy milk, you can play with peanuts, walnuts, millet, rice, red dates and other ingredients, according to your own preferences, so that the soybean milk tastes better, more nutritious, you want the soy milk to drink more smoothly, you can filter the beaten soy milk, the children like to drink, they play soy milk at home, much better than selling, drink it at ease.

OK.

When beating soy milk, if the soybeans are not soaked, then the time for beating the soybean milk will be longer, and the damage to the soybean beating machine is also greater, so it is recommended to soak the soybeans for a period of time when beating the soy milk, so that the taste will be better. Soak soybeans at room temperature for 20 to 25 hours for 12 hours before making soy milk, and the pulping rate will be greatly improved.

It is best to wash the beans to make soy milk, which is more hygienic, but it is not recommended to soak the beans for a long time, because if the nutrients in the soybeans are cleaned and soaked, if they are really beaten into soy milk, the nutrients will go to the water in which the beans are soaked.

Introduction: 1. Use warm water for soybean milk. When making soy milk, warm water should be used when soaking soybeans, about 40-50 degrees is the best, but it must be boiled and cooled, otherwise it is easy to cause stomach discomfort after eating.

Moreover, the temperature of the water used to make soy milk is very important, because if the water temperature is too low, the flavor of the soy milk is not strong; If the water temperature is too high, the nutrients of the beans will be lost.

2. If you want to eat sweet, use white sugar.

Generally speaking, if you make soy milk, you will say that you use white sugar, but you must not buy young sugar or powdered sugar, which is not only more expensive, but also not as sweet as white sugar.

Soybeans can be beaten with soy milk without soaking, but it is not recommended to do soybeans, because the texture of soybeans is relatively hard, and it will take a little longer to beat soy milk without soaking. Soybeans are softened by water absorption, so that the soybean milk will taste better.

Soybean, also known as soybean, is an annual herb of the genus Soybeans in the legume family, with a height of 30-90 cm. The stems are stout, erect, densely covered with long brown bristles.

Soybean is one of the important food crops in China, with a history of cultivation for 5,000 years, known as soybean in ancient times, and is the main production area in Northeast China, which is a crop rich in plant protein.

Soybeans contain trypsin inhibitors, urease, hemagglutinins, etc., all of which are heat-resistant toxic substances.

You need to soak the beans before beating the soy milk. The quality of soy milk made with soaked beans is higher than that without soaking, because the beans greatly improve the pulp yield through soaking.

The effect of using hot water when beating soy milk is better, mainly because the soymilk machine has a heating function in the process of beating soy milk, and it needs to heat the water to a certain temperature before it starts working. If you use hot water at the beginning, you can shorten the heating time of the soymilk machine, so that the soymilk machine can start working faster.

Although you can use hot water, remember not to use hot water at too high a temperature, if the hot water temperature is too high, it is easy to destroy the nutrients in the soy milk, and the soy milk made is naturally not so delicious and healthy.

Tips for making soy milk in the soymilk machine:

1. You need to soak the beans before beating soy milk. The quality of soy milk made with soaked beans is higher than that without soaking, because the beans greatly improve the pulp yield through soaking. Moreover, using soaked beans to make soy milk, the nutrients in the beans are more easily absorbed by the human body; The soaked beans are more likely to be broken by the soymilk machine or wall breaker, making the soymilk more delicate.

2. Soak the beans for about 12 hours. We generally drink soy milk in the morning, so it is recommended to soak the beans in water at night and put them directly in the soymilk machine in the morning, which is very convenient.

3. Clean the soymilk machine or wall breaker immediately after beating the soymilk, if it solidifies on the cup wall for a long time, it will be difficult to clean.

First, the soaked beans are beaten into soy milk, which greatly improves the pulp yield. Some researchers have found that soaking beans can increase the pulping rate by 10% compared with unsoaked beans, which means that we can get more soy milk with the same quality of beans.

Second, soybeans are high-protein foods, high in calcium, rich in lysine and iron that is easily absorbed and utilized by the body. However, soybeans also contain some immune nutrients, such as phytic acid, tannins, protease inhibitors, etc., which can hinder the body's absorption of nutrients in soybeans. For example, when we make pure soy milk, we sometimes feel an astringency, a bit similar to the taste of soapy water, which is the taste of tannins.

After soaking for 12 hours, the tannin content is only 1 2 of dry beans, while the amount of trypsin inhibitor is reduced by half.

Therefore, it means that soaked beans are beaten into soy milk, and the nutrients are more easily absorbed by people.

Thirdly, the soaked beans and soy milk taste more fragrant and delicate, and the taste is better. After all, dry beans absorb enough water in advance, and the beans are softer and more conducive to breaking, so they are more delicate. And if you don't soak it, the astringency such as tannins is relatively high, and some people don't like it, so they add sugar to cover it up.

However, eating too much sugar affects your health and makes it easy to gain weight.

Before beating soy milk, soybeans must be soaked. Soybeans can only be beaten into soy milk when they are softened. If you don't soak the soybeans, the soy milk will not be good. The soaked beans must be cooked after the soy milk is beaten before drinking.

You can make soy milk soybeans without soaking, but after soaking, the taste of soy milk is better, and it is more convenient to beat, soaked soybeans only need one or two minutes to make soy milk, if you don't soak the beans, there will be an extra period of time to heat and promote the beans to absorb water and soften, which is more power-consuming and time-consuming.

Soaking beans can also improve the pulp yield, which is more conducive to tissue breakage, can make the soy milk thinner, and the nutrients in the beans can be better released. It should be noted that the soy milk is boiled at a high temperature, and some ingredients contained in raw soy milk can cause stomach upset, and if you eat too much, it can also cause food poisoning.

Soak the soybeans in water before beating the soy milk.

Soybeans are a high-protein food with high calcium content, and are rich in lysine and iron, which are easily absorbed and utilized by the body, but also contain a large amount of phytic acid, which affects calcium absorption. If you drink soy milk squeezed from dried soybeans, the calcium in it can't absorb much at all, which is very wasteful.

Soaking at room temperature at 20-25 for 12 hours can allow soybeans to fully absorb water, and extending the soaking time will not give better results.

The soybean milk made by soaking the soybeans after soaking tastes thicker and mellow, and it is obviously better than the soybean milk made by the soybeans that are not soaked, so it is best to soak the soybeans before making the soy milk.

Before beating soy milk, it is better not to soak soybeans, and now the soybean milk machine can beat soymilk without soaking, and the beans that have not been soaked taste better.

It is better to soak the soybeans before beating the soy milk, and then beat the soybean milk after soaking soft, so that the soybeans will be finer, and then there will not be too much slag, and it is best to soak them for 4 to 6 hours in advance.

Before beating soy milk, soybeans need to be soaked for an hour or two, so that it is easier to beat soy milk and has a better taste.

It is better to soak soybeans before beating soy milk, and some soymilk will be sweeter if you beat it this way, and there is no taste, and water is generally soaked first.

Of course, the soybeans are soaked, and it will be better in the future, because after the soybeans are soaked, he will be softer, and the soybean milk will be beaten for a long time, and it will not be effortless.

Of course, the soybeans are soaked, and then the soy milk is beaten, so the effect is better, the soy milk is also relatively broken, and the taste is also good.

When I come to you to make soy milk, is it better to soak the soybeans or not? I think that soybean milk is to soak the soybeans well, soak out the beans, so the soybean milk is very delicious, so that the syrup from the beans is delicious, and the pulp that is not soaked is delicious without soaking.

Is it better to soak soybeans before beating soy milk? It is best to soak the soybeans in soy milk, so that the taste of soy milk will be better.

Depending on what soymilk maker you use, some soymilk machines don't need to be soaked, and some need to be soaked. Does not affect the taste,