Fresh soybeans and fried soy milk are not poisonous.

Soybean Milk is a traditional drink of the Chinese Han people. The earliest soybean milk was made by Liu An, King of Huainan in the Western Han Dynasty. Soybeans are soaked in water, then ground, filtered and boiled. Soy milk is very nutritious and easy to digest and absorb. Different from Western milk, soy milk is a food with Chinese national characteristics and is widely popular in Chinese areas.

Soak the soybeans in water for about 3 to 8 hours. The soybeans will take on an ellipsoidal shape after soaking. Then grind the soybeans or crush them with a grinder, and then separate the bean dregs with gauze to obtain raw Soy milk. Add water to the raw soy milk and boil for 5 to 10 minutes before serving. Raw soy milk must be boiled completely to destroy the soya saponins that can trigger allergies. The by-product okara obtained from pressing soy milk is also edible.

Do you need to soak the beans before making soy milk

Since the launch of a soy milk machine that does not soak the beans, people have begun to be confused about one thing: to make good soy milk, Do I need to soak the beans in advance? Is the quality of soy milk made with soaked beans and without soaked beans the same? Which one will be better?

1． First, not soaking the beans may sound convenient, but it actually 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 10%, 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.

Maybe people don’t mind if there is more soy milk but less. However, compared with soaked beans and unsoaked beans, the content of anti-nutritional factors in the soy milk produced will be significantly different. It seems that the Chinese traditionally soak the beans overnight before grinding the soy milk, which is quite scientific and helps the body to make full use of the nutrients in the soy milk.

So, how should beans be soaked, how long should they be soaked, and at what temperature?

1． Soaking the beans for 12 hours at room temperature of 20-25°C will allow the soybeans to fully absorb water. Extending the soaking time will not achieve better results.

2． However, when the temperature is high in summer, soaking at room temperature for 12 hours may cause bacterial overgrowth and worsen the flavor of soy milk.

Therefore, it is recommended to soak the beans in the refrigerator. Soaking beans in a 4°C refrigerator for 12 hours is approximately equivalent to soaking for 8 hours at room temperature. If you find it troublesome to operate for 18 hours, you can soak the beans in the refrigerator for 24 hours, which will give you the best results and is easy to operate.