How much water should be added to 100g of yellow beans in the wall breaking machine

When using the wall breaking machine to make soybean milk, it is recommended to mix 100g soybeans with 1000ml to 1200ml water. The ratio of soybean to water mainly affects the consistency, taste and nutrient absorption efficiency of soybean milk, which needs to be adjusted according to personal preferences, wall breaker power and subsequent heating needs.

The ratio of soybean to water is between 1:10 and 1:12, which can balance the smoothness and nutrient concentration of soybean milk. Soybeans are rich in high-quality protein and dietary fiber, and after fully absorbing water, they are more easily broken by a blender, releasing active ingredients such as plant protein and isoflavones. If you prefer a rich taste, you can reduce the amount of water to 800 milliliters; If dilution or pairing with other ingredients is required, the water volume can be increased to 1500 milliliters. The high-speed mixing of the wall breaking machine will generate heat, and increasing the water volume appropriately can avoid sticking the bottom or excessive viscosity.

In special circumstances, the proportion needs to be adjusted. If soybeans are not soaked in advance, 200 milliliters of water should be added to compensate for insufficient water absorption; When making high calcium soybean milk, reduce the amount of water to 900ml and add sesame or nuts. It is recommended to use a 1:12 ratio for elderly people or those with weak digestive function to reduce gastrointestinal burden. When using the heating function of a partial wall breaking machine, water evaporates quickly, and the initial water volume can increase by about 10%. Soybeans need to be soaked for at least 6 hours in advance to soften thoroughly, making them easier to break and reducing anti nutritional factors. After production, a small amount of rock sugar or red dates can be added for seasoning according to taste, but sugar intake should be controlled. Soybean milk needs to be thoroughly boiled to eliminate saponins and other substances. The unfinished soybean milk should be refrigerated and drunk within 24 hours to avoid deterioration. Patients with gastrointestinal sensitivity can dilute it appropriately for the first time and gradually adapt.