Although dried soybean milk hurts the blade, since it has the function of dried beans, this problem should be considered.
Round 1: Health First
Whether the polished soybean milk is healthy and safe to drink is the primary standard for consumers to buy soybean milk machine. So which of the two grinding methods, wet bean pulping and dry bean pulping, has higher health added value? The test results of Huazhong Agricultural University show that:
In the same environment, the content of vitamin E in soybean milk ground with dry beans is 6.661mg100g, while the content of vitamin E in soybean milk ground with soaked wet beans is only 2.897 mg/ 100g. The amino acid score of dry soybean milk is 84, and that of wet soybean milk is only 68, which is far from the same. The total bacterial count of dry soybean milk is 17.667, while the total bacterial count of wet soybean milk is as high as 34.000, almost twice that of dry soybean milk ...
That is to say, the nutrition of soybean milk polished by dry beans is not reduced, but the bacterial content is far lower than that of wet soybean milk. I believe everyone can see at a glance who has a higher health index.
In addition, the reporter consulted nutrition experts and learned that the water soaked in beans contains nutrients of beans, which is prone to corruption. If the temperature and time of soaking beans are not properly controlled, it will not only easily lead to microbial infection and nutritional corruption, but also produce carcinogenic aflatoxin in serious cases, which is very harmful to human health. Therefore, nutritionists suggest that soaking beans should not exceed 6 hours in summer and 8 hours in winter. In fact, this "degree" is very difficult for ordinary consumers to grasp.
The second round: nutrition PK
At present, there is no conclusion as to which is better grinding quality and less nutrient loss, dry bean pulping or wet bean pulping, and consumers are unable to agree.
In this regard, nutrition experts told reporters: in theory, the water-soluble substances in the soaked soybeans will be lost. The reason is: Although soaking beans can make soybean grains fully absorb water, limited expansion will destroy the original organizational structure of soybean and make its organizational structure slack, which is conducive to grinding and extracting water-soluble protein, but soybean contains unique crude fiber, isoflavones, phospholipids, saponins and so on except protein, which will be damaged and lost due to soaking expansion.
However, the process of soaking beans is omitted in the pulping of dried beans, and the nutrient loss caused by soaking is also avoided, and the operation is easier and simpler. Then, can dry soybean pulping fully grind soybeans to extract nutrients? Take Midea's third-generation "Netless, Dried Bean" Soymilk Machine as an example. Its internal structure adopts the world-leading "Netless Vortex Power Technology" and adopts an intelligent alcoholization trilogy composed of nutrition emulsification, nutrition release and nutrition sublimation. The combination of grinding and boiling for many times can achieve ultra-fine grinding effect, so that beans can be fully polished; Repeated boiling and intelligent alcoholization can also catalyze the nutrition of beans to the greatest extent.
Moreover, after the dried beans are washed with warm water, the nutrition of the beans can be fully activated, and the epidermal fibers (crude fibers) in the beans are completely retained to help digestion and promote the full absorption of nutrients.
Round 3: Time cost
Busy urban life makes the pace of modern people's life faster and faster, and commodities tend to use humanized design to impress consumers. If commodities can "save time for consumers", it will undoubtedly greatly increase the purchasing chips, and so will soymilk machines.
Wet bean pulping requires consumers to start preparing eight hours in advance, choose beans, drain water, control the temperature, and pay close attention to the time frequently ... Often, in order to drink a cup of soybean milk in the morning, they need to start preparing the work the night before. However, dry bean pulping has broken through the long-standing limitation that soaking beans and cleaning are too complicated, greatly shortening the original 8 hours of soaking beans, beating beans and cleaning to about 23 minutes, which not only saves the long time spent soaking beans, but also avoids the troubles caused by disassembling and cleaning the net cover. Obviously, for people who live in the fast-paced urban life in modern times, the technology of "no net, dry beans" is undoubtedly equivalent to a liberation movement in the kitchen industry.