Do you use boiled water or cold water to make soybean milk with wall breaking machine

It is recommended to use cold water when making soybean milk with wall breaking machine. Cold water can avoid premature denaturation of protein and retain more nutrition. Boiling water may worsen the bean odor or cause damage to the machine due to overheating.

When making soybean milk with cold water, the protein and starch in soybeans can be fully dissolved, and the taste is more delicate. The heat generated by the high-speed rotation of the wall breaker is enough to heat soybean milk to boiling, and the cold water will not affect the final temperature. After soaking in cold water, soybean cell walls are more easily broken, releasing more plant protein and dietary fiber. Cold water operation causes less wear on the machine blades and extends the service life of the equipment. Directly beating with boiling water can cause the surface protein to quickly solidify, forming clumps that affect the taste. High temperature environments may damage heat sensitive nutrients such as vitamin B in soybeans. Some wall breaking machine materials may release trace amounts of harmful substances at high temperatures, and cold water can reduce this risk. But boiling water can shorten the production time and is suitable for urgent use. It is important to control the water temperature to not exceed 60 degrees Celsius.

It is recommended to soak soybean milk in cold water for 6-8 hours before making it. It is easier to break it after fully absorbing water. After completion, boil for at least 5 minutes to eliminate anti nutritional factors such as saponins. It can be paired with ingredients such as walnuts and oats to increase nutrient density, but the amount of water needs to be adjusted accordingly to avoid being too thick. Regularly clean the gap between the blade of the wall breaking machine to prevent the growth of bacteria caused by soybean residue residue. People with weak gastrointestinal function can filter out soybean residue before drinking to reduce the possibility of bloating.