Is it better to use a wall breaking machine with dry beans or wet beans

The effect of using wet beans in a blender is usually better than that of dry beans. Wet beans need to be soaked in advance, while dry beans can be directly processed. The choice depends on the characteristics of the ingredients and the time cost. After soaking, the cell structure of wet beans becomes soft, and water infiltration makes the bean material more easily broken by the wall breaking machine blade, releasing more abundant plant protein and dietary fiber. Soaking wet beans for 8-12 hours can reduce machine wear, reduce working noise, and make soybean milk with delicate taste and light beany smell. However, it should be noted that soaking for more than 24 hours in summer may breed bacteria. It is recommended to refrigerate or change the water for treatment. For hard beans such as red beans and mung beans, wet beans can significantly improve the pulp yield and avoid excessive residue affecting the drinking experience.

Dry beans can be directly processed to save preparation time and are suitable for quick beverage making needs. The high-speed design of modern wall breaking machines can break and dry the cell walls of legumes, but some starch substances may affect their dissolution rate due to high-temperature gelatinization. Dry bean pulping requires an increase in water content and an extension of working time, and the finished product may have a slight graininess. The loss of vitamin B group is slightly higher than that of wet bean processing. People with weak spleen and stomach may experience flatulence when drinking dried bean soybean milk. It is recommended to heat and boil after filtering to improve digestion and absorption rate.

Regardless of whether wet or dry beans are selected, it is recommended to control the single processing volume not to exceed 70% of the capacity of the wall breaking machine, and clean the blade group in a timely manner after processing to avoid residue hardening. With nuts or oats, the nutritional value of the drink can be improved. Patients with diabetes should reduce the added sugar, and people with gastrointestinal tract sensitivity can appropriately extend the boiling time to promote the decomposition of bean protein.