The t and p grinding methods for soy milk are as follows:

1. First of all, not soaking the beans sounds convenient, but in fact it takes longer. It only takes a minute or two to soak the beans the night before, but you can quickly make soy milk after soaking. If you don't soak the beans, the process after starting the soymilk maker will be much longer, and a period of heating is required to promote the water absorption and softening of the beans. time, it actually consumes more electricity and time. Therefore, from the perspective of low-carbon and environmental protection, or from the perspective of saving time by drinking soy milk in the morning, soaking beans is obviously more beneficial.

2. Secondly, soaking beans can increase the pulp extraction rate. Compared with not soaking the beans, after soaking the beans for 12 hours, the yield of soy milk can be increased by 1%, while the yield of bean dregs has decreased. Within 12 hours, the longer the soaking time, the higher the pulp output rate. In other words, soaking beans can help break up the tissue and allow the soy milk to be beaten more finely, so that the nutrients in it can be better released. In terms of taste, soy milk made from soaked beans naturally tastes better.