Method of beating soybean milk with soybean milk machine

The main methods for soybean milk machine to beat soybean milk are soaking beans, controlling the proportion of soybean water, selecting function mode, filtering soybean dregs, and cleaning the machine in time.

1. Soaking beans

Dry soybeans should be soaked for 6-8 hours in advance to fully expand, and can be refrigerated in summer to prevent spoilage. Soaking can soften the cell wall, reduce the abrasion of the blade of the soybean milk machine, and increase the pulp yield by about 30%. If fresh edamame or sprouted soybeans are used, the soaking time can be shortened to 2 hours. Please note that black beans, chickpeas, and other miscellaneous beans should be soaked for at least 10 hours.

2. Control the ratio of bean water

1200 ml of water for every 100 grams of dried beans is the golden ratio, and the consistency is close to the market box of soybean milk. The broken wall model can reduce the amount of water to 1000 ml to make mellow soybean milk. It is recommended to dilute it to 1500 ml for the elderly and children. Grains soybean milk needs an additional 10% of water, because the coarse grains are more absorbent. For first-time use, it is recommended to strictly measure with a measuring cup.

3. Select the function mode

The basic soybean milk machine can choose the dry or wet bean mode, and the new wall breaking machine can choose the grain milk or thick milk mode. To make black soybean milk, two grinding procedures need to be started. When adding ingredients such as red dates and medlar, the health preserving paste mode should be used. Some models have the reservation function, but a long soak may lead to the rancidity of soybean milk. It is recommended to make it ready to drink.

4. Filtering soybean residue

Non wall breaking models need to be filtered twice with an 80 mesh filter to remove coarse particles that affect the taste. The filter residue can be mixed with flour to make soybean cake or used as plant fertilizer. Although broken soybean milk does not need to be filtered, it will form bean skin on the surface after refrigeration, and needs to be stirred before drinking. For gastrointestinal sensitive individuals, it is recommended to filter and boil over low heat for 5 minutes to decompose bloating factors.

5. Clean the machine in a timely manner.

Immediately wipe the heated chassis with a soft cloth after pulp preparation to prevent carbonization of soybean residue. The blade assembly can be disassembled for flushing, but the motor part is strictly prohibited from being immersed in water. Clean with white vinegar once a week to remove scale, and regularly air dry the silicone sealing ring to prevent mold growth. When not in use for a long time, keep the inner container dry to avoid the growth of Aspergillus flavus.

It is recommended to use non transgenic soybeans in the current season for soybean milk production, and the phytic acid content of sprouted soybeans is lower. In winter, a little ginger can be added to drive away cold, and patients with diabetes should avoid adding sugar and seasoning. Fresh soybean milk shall be stored at room temperature for no more than 4 hours, and shall be drunk within 24 hours after refrigerated storage. The continuous use of the soybean milk machine should be separated by 30 minutes to dissipate heat. Drinking with nuts can improve the protein absorption rate. If there is a phenomenon of layering and clumping, it indicates that it has spoiled and should be immediately stopped from consumption.