Can dried soybeans be directly mixed with soybean milk

Dry soybeans can be directly beaten with soybean milk, but need to be soaked and softened in advance. Dried soybeans contain anti nutritional factors and indigestible components, and direct pulping may affect taste and nutrient release.

When dried soybeans are directly mixed with soybean milk, the soybean dregs will increase significantly and have rough texture, because the cell wall is not fully softened. Substances such as antitrypsin may not be fully decomposed, which may cause gastrointestinal discomfort. Although the high-speed wall breaking machine can crush dry beans, the high-temperature boiling process still requires sufficient time to inactivate harmful substances. After soaking, the yield of soybean milk is higher, protein and fat are released more fully, and soybean milk tastes more delicate and smooth. Traditional craftsmanship requires soaking for 8-12 hours, and refrigeration is necessary in summer to avoid spoilage.

Some new wall breaking machines promote the function of dry bean pulping, and their ultra high speed stirring and continuous heating can partially replace the soaking effect. This type of device decomposes some anti nutritional factors by extending the heating time, but the finished product may still have a slight astringency. For people with weak digestive function, skipping the soaking step completely may cause bloating. If using dried beans for direct production, it is recommended to extend the machine heating time to more than 20 minutes and filter out excess soybean residue to reduce irritation.

It is recommended to use soaking method preferentially when making soybean milk. Soak dry soybeans with clean water until their volume expands, and change the water every 4 hours in summer. After soaking, scrubbing and removing the tofu skin can further enhance the taste, and pairing with walnuts or oats can increase the flavor level. The intake of fresh soybean milk should be controlled for a single time when the gastrointestinal sensitive person drinks it, and the toxicity of saponins can be completely eliminated by continuous heating for 5 minutes after boiling. Daily storage of dried beans should be kept dry and ventilated to avoid mold growth and the production of aflatoxins.