Soymilk must be beaten with raw beans. This way, the soy milk will be free of soy odor and will be more nutritious.

Cooked beans are not as good as raw beans in terms of pulp rate and taste. When playing soybean milk usually need to soak the beans in advance for about 6 hours to 8 hours, grind the soybean milk and then boil it for consumption, but nowadays

Soybean milk is made by soaking soybeans in water and then grinding, filtering and boiling them, which is very rich in nutrients and easy to digest and assimilate, unlike milk in the West, soybean milk is a very Chinese national food, widely popular in Chinese areas.

The 3 key elements of soaking the beans: water, temperature, and time

Soaking the beans is a key step in determining whether the soy isoflavones in soymilk can be absorbed. Soy isoflavones in soybeans are mainly sugar-based structures, but the soybean itself has a glycosidase enzyme (β-glucosidase) can be removed from the soy isoflavones on the sugar base, once the sugar base is removed, you can greatly enhance the absorption rate of soy isoflavones.

Although soy itself contains glycosidic enzymes, the enzymes must be in a water environment to show activity, and each enzyme has a specific optimal activity of the temperature, and soy glycosidic enzymes will be in the 50 degrees Celsius to show the best enzyme activity.