When making soy milk, you need soybeans. There are soy milk makers on the market that do not soak soybeans, and some people are curious about all the soybeans can make soy milk to drink. So what soybeans can be used for soy milk, and whether it is better to make soy milk with dry or wet soybeans. Now let's understand it together, what soybeans can be used when making soy milk, and whether it is better to make soy milk with dry beans or wet beans. What kind of soybeans can be used when making soy milk, butterhead oil can put a few almonds in any proportion of butterhead oil and water. This will come out of the soybean milk will be more rich and fresh.

Peanut soy milk, soy milk. Water fused together, peanut flavor is strong, coupled with milk, soy milk is more smooth. Black soybean milk: peanuts, black beans, sesame seeds fused together, not only to improve human hair, added sesame seeds more flavorful. Honey soy milk: black sesame, soybeans, water fused together, taste rich in sesame aroma, but also to preserve the original nutrition of honey beans. Mixed soybean oil: black beans, soybeans, mung beans, peas, peanuts, the proportion of randomly matched out of the flavor is a little strange, but the nutritional value is very high.

Mung bean oil, mung bean water in any proportion. If you can add the right amount of lily, so that the production of soybean milk is suitable for summer drinking, clear heat and dry. Make soybean milk is good for dry beans or wet beans. The stage is not soaking soybeans is relatively simple, but in fact the time required to make soy milk from such soybeans will be longer. Soaking the soybeans for 1 ~ 2 minutes the night before allows the soaked soybeans to make soymilk faster, completely saving time in the morning rush. In terms of attendance, soaked soybeans have a relatively 10% higher attendance rate than non-foamed soybeans, which are usually soaked for about 12 hours the night before in dry beans.

Over time, attendance gets better. And this soybean is ground by machine to produce a more delicate taste and better preservation of nutrients. In terms of nutrients, soybeans are rich in nutrients and soaked soybeans preserve this better. This kind of soy milk helps the body to better absorb the original nutrition of soybeans, and dry beans become weaker. Dry soybeans can not digest the nutrients, lack of taste, but for some people more suitable, soaked soybean nutrients can not only preserve, the taste is also more delicate, but for individual people can not drink. Many soybeans can be weeded with a soy milk machine, and of course other soybean varieties have different soy milk nutrition.