In the process of boiling beans, beans have lost some nutrients, and then heated in the soymilk machine, the nutrients are "hit hard" again, and the protein and fat in them will be denatured. Therefore, the soybean milk on the street tastes rough, uneven and not so smooth.

However, the low-temperature baking technology can retain most of the nutrients of beans, and chemical reactions will occur during the baking process, resulting in a strong soybean milk flavor. However, because the traditional soymilk machine has a heating program, the baked beans will still be heated twice, and then some nutrients, including protein, minerals and trace elements, will be lost.

From this point of view, using cooked or roasted beans as raw materials is not the most nutritious way to make soybean milk.

Several tricks of beating soybean milk can reduce the loss of nutrients before beating soybean milk.

1, freezing treatment: put the soaked beans in the freezer, freeze them for one night, and beat the soybean milk the next day. Freezing can change the tissue structure of soybean, effectively reduce the fishy smell of beans and increase the digestibility of protein in vitro.

2. Germination treatment: After soybean seeds germinate, their chemical components change, such as vitamin C and isoflavones increase significantly. Therefore, freshly germinated beans with soy milk are more nutritious.

Refer to the above content: People's Daily Online-Raw Bean VS Cooked Bean? Which kind of soybean milk is more nutritious?