How much water should be put into a jin of soybeans mixed with soybean milk

One kilogram of soybean is usually added with 8-10 times of water, that is, 4000-5000ml of water, to beat soybean milk. The specific proportion can be adjusted according to the taste preference. The preference for thick soybean milk can be reduced to 6-7 times of water, and the preference for thin taste can be increased to 12 times of water.

The ratio of soybean to water directly affects the concentration and nutrient release of soybean milk. The traditional craftsmanship suggests a ratio of 1:8 to balance protein dissolution and taste. The high-quality protein and lecithin in soybeans are more easily absorbed by the human body after sufficient grinding. Fully soaked soybeans can reduce water loss during grinding. It is recommended to refrigerate and soak for more than 8 hours in advance, and change the water midway in summer to avoid fermentation. When using the wall breaking machine, the water volume can be reduced by 10% due to the high crushing efficiency, while the standard proportion of ordinary soybean milk machine needs to be maintained to ensure full boiling.

In special circumstances, flexible adjustment of water volume is required. When using aged soybeans, due to a decrease in water absorption, it is recommended to increase the water content by 5% to avoid sticking the bottom; When adding red dates, oats and other auxiliary materials, an additional 200-300 milliliters of water are required. For diabetes patients, the amount of water can be appropriately increased to 1:12 to slow down the absorption rate of sugar. The production of bean curd jelly served with sauce requires a thicker 1:5 ratio, while iced soybean milk can enhance the taste perception of concentration due to low temperature, so it is recommended to use a 1:9 ratio.

It is recommended to use non genetically modified soybeans when making soybean milk. After soaking, scrub and remove the bean skin to reduce the astringency. The freshly ground soybean milk needs to be thoroughly boiled for more than 8 minutes to destroy the trypsin inhibitor. It can improve the utilization rate of protein when eaten with whole grains. People with gastrointestinal sensitivity can filter soybean residue before drinking, store it in refrigeration for no more than 24 hours, and reheat it to boiling before drinking. Regularly changing bean varieties such as black beans, chickpeas, etc. can provide more comprehensive plant nutrients.