1, in order to shorten the beating time, the soybean milk store will be heated to become cooked after beating soybean milk. The problem is that the process of cooking, the beans have lost some of the nutrients, and then into the soybean milk machine and then heated again, the nutrients were again "hit", the protein and fat will be denatured. Therefore, the streets of the soybean milk taste rough, drink lumps and lumps, not so smooth.

2, and the use of low-temperature baking technology to deal with, you can save most of the nutrients of the beans, and in the process of baking chemical reactions, resulting in aroma, and therefore playing the soybean milk flavor. However, because traditional soybean milk machines have heating programs, the roasted beans will still undergo a second heating, and then lose some of the nutrients, including protein, minerals, and trace elements.

Expanded Information

Using cooked or roasted beans as ingredients is not the most nutritious way to make soy milk. Here are a few tips to reduce the nutrients lost from soybeans before beating them for soymilk.

1, frozen processing method: soaked beans into the refrigerator freezer, frozen overnight, the next day to play soybean milk. Freezing can make changes in the organization of soybeans, effectively reducing the fishy taste of beans, and can increase the in vitro digestibility of protein.

2, germination treatment method: after the germination of soybean seeds, its chemical composition has changed, such as vitamin C, isoflavones significantly higher, so the use of freshly sprouted beans to beat soybean milk, nutrient content is richer.