Soaked soybeans and black beans are more suitable for making soybean milk;
The outer layer of soybean is crude fiber that can't be digested and absorbed by human body, which hinders the absorption and utilization of soybean protein by human body, and it is difficult to wash it without adequate soaking;
Soaking soybean before making soybean milk can soften its outer layer, and then crushing, filtering and fully heating can relatively improve the digestion and absorption rate of soybean nutrition;
Soybean naturally contains trace aflatoxin (the source of beany smell), which can be greatly reduced by full soaking and repeated boiling.
Therefore, the soybean milk made of dried beans is not as good as the soybean milk made of soaked beans in terms of concentration, nutrient absorption rate, taste and fragrance. It is best to soak beans before making soybean milk, which can not only improve the squeezing effect and pulp yield, but also be hygienic and healthy.