Soy milk is favored by many people due to its rich nutritional content. Especially in China, many people’s breakfast is soy milk and it is a perfect match with fried dough sticks. Everyone knows that Taoists use soybeans to soak them first, then grind, filter, boil, etc.

It is made through a process, and now with the advent of the soymilk machine, some people directly use the soymilk machine to make soy milk without soaking the beans. This method saves time, but should you soak the beans before making the soy milk?

Will the nutritional content be different?

Soy milk is a traditional Chinese delicacy. It was invented by Liu An, the king of Huainan, as early as the Western Han Dynasty. The nutritional value of soy milk is very high, which also changed the way of eating soybeans.

When soy milk was first invented, it was made by soaking soybeans in water, grinding them, filtering them, and boiling them.

After multiple steps, the nutritional value of soy milk is also very easy to absorb.

Nowadays, technology has become very mature. Various soymilk machines have come out. Drinking soymilk does not require such troublesome steps. There are even soymilk machines that can make soymilk directly without soaking the beans.

Because the method of soaking beans before making soy milk has been passed down for thousands of years, there is still a heated discussion on the Internet about whether to make soy milk or not.

But the advice given here is that even if there is a soymilk machine that can make soy milk without soaking the beans in advance, the beans should be soaked before making the soy milk.

Because soaking beans in advance before making soy milk can increase the pulp yield.

Soaking beans in advance before making soy milk can increase the pulp extraction rate. After soaking the beans for twelve hours, the pulp extraction rate can increase by 10%, and the output of bean dregs will also decrease.

Soaking beans helps to destroy the internal tissue of the beans and allows the soy milk to be beaten more finely, so that the beans taste better.

Soaking beans in advance can save time. Some people may think that soaking beans in advance would make the process of making soy milk longer, but you don’t know that machines that can make soy milk without soaking beans are generally better than machines that require soaking beans to make soy milk.

Soy milk takes a long time, because soy milk machines that do not need to soak the beans must first heat the beans to soften them, which actually consumes more electricity and time.

If you want to drink soy milk, you can soak the beans the night before, which is more convenient.

We have all heard that soaking beans in advance can reduce the trypsin inhibitor trypsin in soy milk. The soy milk we make contains trypsin, but if the soy milk is made without soaking the beans in advance, the trypsin content will be very high.

The level of trypsin determines the digestion and absorption rate of protein, which can be said to indirectly determine the nutritional value of this cup of soy milk.

The trypsin content in soy milk made from beans soaked for 12 hours is 11 mg per 100 ml, and the trypsin content in soy milk made from beans that have not been soaked is 23 mg per 100 ml.

It can be clearly seen that the trypsin content in the soy milk made from unsoaked beans is twice that of the soy milk made from soaked beans! We have all heard of trypsin, and the soy milk we make will contain trypsin.

Protease, but if you make soy milk without soaking the beans in advance, the trypsin content will be very high.

The level of trypsin determines the digestion and absorption rate of protein, which can be said to indirectly determine the nutritional value of this cup of soy milk.

The trypsin content in soy milk made from beans soaked for 12 hours is 11 mg per 100 ml, and the trypsin content in soy milk made from beans that have not been soaked is 23 mg per 100 ml.

It can be clearly seen that the trypsin content in soy milk made from unsoaked beans is twice that of the soy milk made from soaked beans! Soy milk was invented as early as 1,900 years ago.

It has been passed down for a long time that the beans need to be soaked for twelve hours before making soy milk. The method passed down by the ancients also has scientific principles, which will help the body fully absorb the nutrients in the soy milk.

You can drink fresh soy milk all year round. Drink soy milk in spring to nourish yin and moisturize dryness. Drink soy milk in summer to reduce heat and prevent heatstroke. Drink soy milk in winter to repel cold and warm your stomach. Soy milk has many benefits, but don’t be fooled by the market rumors that you don’t need to soak the beans.

The machine that makes soy milk is confusing. It is best to soak the beans before making soy milk.