It is better to make soybean for soybean milk, which is full of nutrition and rich in content. The content of protein is twice as high as that of pork and 2.5 times that of eggs. The content of protein is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, in which the ratio of amino acids is close to that needed by human body, so it is easy to be digested and absorbed.

1. First of all, it sounds convenient not to soak beans, but it actually takes longer. It only takes a minute or two to soak beans the night before, but after soaking, you can quickly make soybean milk; If you don't soak beans, the procedure after starting the soymilk machine will be extended a lot, which will take a period of time to heat up and promote the water absorption and softening of beans, which is actually more time-consuming. Therefore, from the perspective of low carbon and environmental protection, or from the perspective of saving time by drinking soy milk in the morning, it is obviously more beneficial to soak beans.

2. Secondly, soaking beans can improve the pulp yield. Compared with non-soaked beans, after soaking beans for 12 hours, the yield of soybean milk can be increased by 1%, while the yield of bean dregs is decreased. Within 12 hours, the longer the soaking time, the higher the pulp yield. In other words, soaking beans is beneficial to tissue fragmentation, which can make soybean milk more fine and release the nutrients better. In terms of taste, soybean milk made from soaked beans naturally tastes better.

Maybe everyone doesn't mind if you have more soy milk and less soy milk. However, compared with non-soaked beans, the content of anti-nutritional factors in soybean milk will also be significantly different. It seems that people in China have traditionally soaked beans overnight before grinding soybean milk, which is quite scientific and beneficial to the body to make full use of the nutrients in soybean milk.

so, how should the beans be soaked, how long and at what temperature?

1. Soaking at room temperature of 2-25℃ for 12 hours can make soybeans fully absorb water, and prolonging the soaking time will not get better results.

2. However, when the temperature is high in summer, soaking at room temperature for 12 hours may lead to the problem of bacterial overgrowth, which will make the flavor of soybean milk worse.

Therefore, it is suggested to soak beans in the refrigerator. Soaking beans in the refrigerator at 4℃ for 12 hours is equivalent to soaking beans at room temperature for 8 hours. If it is too troublesome to operate for 18 hours, you can soak beans in the refrigerator for 24 hours, which can get the best effect and is very convenient to operate.