How to beat soybean milk, delicate and without residue

The key to making soybean milk with no residue is to fully soak the beans, reasonably control the grinding time and temperature, use filtering tools and adjust the proportion of soybean water.

1. Fully soak the beans

Dry beans can easily produce rough particles when polished directly. Soybeans or black beans should be soaked in water for 6-8 hours in advance, and in summer, it can be shortened to 4 hours and refrigerated to prevent spoilage. After soaking, the beans swell and soften, and the cell wall structure relaxes, which is beneficial for the wall breaking machine to fully crush the cell tissue. If fresh edamame is used, it does not need to be soaked, but the polishing time needs to be extended.

2. Control polishing parameters

It is recommended to select the soybean milk mode or set 3-5 minutes for continuous polishing, and keep the speed above 20000 rpm. Segmented grinding effect is better: first grind at high speed for 1 minute, pause and stir the bean paste before continuing the grinding. Raw soybean milk needs to be heated to above 95 ℃ for 5 minutes to eliminate the beany smell, but it is better for the fineness to complete the main crushing process before heating.

3. Fine filtration treatment

Nylon filters with 80 mesh or more can intercept most of the soybean residue, and the use of secondary filtration method has significant effects. After the first filtration, let it stand for 3 minutes, and pour out the upper layer of soybean milk after the fine residue settles. If you pursue ultimate smoothness, you can wrap the soybean residue in gauze and squeeze out the residual pulp. Commercial grade centrifugal separation technology can extract smaller particles, which can be replaced by fine screening nets at home.

4. Adjust the raw material ratio.

The ratio of beans to water is 1:10 to 1:12, which is more suitable. Excessive beans can lead to high concentration and increase the slag sensation. Adding 5% glutinous rice or oats can improve smoothness, as their β - glucan has a thickening effect. Partially peeled soybeans can reduce fiber content, but may lose some dietary fiber nutrients. It is recommended to polish with warm water in winter to promote protein dissolution.

5. Equipment maintenance upgrade

Passivation blades will reduce crushing efficiency and require regular inspection and replacement. The residual old slag on the cup body of the wall breaking machine can easily affect the taste. After each use, it should be thoroughly cleaned with baking soda solution. For those who have high taste requirements, commercial ultrafine grinding machines can be used, whose ceramic grinding discs are easier to achieve micrometer level crushing than metal blades. Older models can try reducing the amount of single processing to improve the effect.

When making delicate soybean milk, attention should be paid to the freshness of food materials and storage conditions. Moldy beans will produce toxins. The filtered bean dregs are rich in dietary fiber, which can be mixed with flour to make pancakes or added to Rice-meat dumplings to increase nutrition. Before drinking, adjust the sugar content according to the constitution. It is recommended for diabetes patients to use sugar substitutes. The refrigerated soybean milk should be drunk within 24 hours, and stirred during reheating to prevent precipitation and caking. Long term consumption is recommended to be paired with nuts or grains to ensure nutritional balance.