Use cold water or hot water to grind soybean milk

Cold water or hot water can be used to grind soybean milk, but soaking beans in hot water can improve the milk yield and shorten the grinding time. The choice mainly depends on the device type, nutritional retention requirements, and taste preferences.

Soaking in hot water can soften soybean cell wall, release more protein and fat, and make soybean milk more fragrant and smooth. The traditional stone mill or wall breaking machine can reduce the production of foam by grinding with 60-80 ℃ warm water to avoid high temperature damaging heat sensitive nutrients such as soybean isoflavones. Most commercial soybean milk machines are equipped with heating function, and the whole process of soaking and boiling can be completed by using cold water directly. Some families prefer slow grinding in cold water to preserve more B vitamins, but the soaking time needs to be extended to more than 8 hours. For indigestion, soybean milk grinded with hot water is easier to absorb.

Cold water grinding is suitable for people who pursue the preservation of original flavor and comprehensive nutrition, but it should be noted that the bean smell may be more pronounced. Raw soybean milk contains anti nutritional factors and must be boiled for at least 10 minutes after cold water grinding to eliminate saponins and trypsin inhibitors. If dry beans that have not been soaked are directly ground with hot water, it may cause machine wear and an increase in slag yield. In the high temperature environment of summer, the operation time of cold water grinding needs to be controlled to prevent bacterial growth. Some new wall breaking machines are marked as prohibiting the use of high-temperature liquids and must strictly follow the instructions.

Regardless of whether grinding with hot or cold water, it is recommended to choose non genetically modified soybeans and wash them thoroughly. Changing the water every 4 hours during soaking can reduce bloating factors, and adding a little salt can help soften the beans. The freshly ground soybean milk must be refrigerated for no more than 24 hours, and heated again to boiling before drinking. Paired with whole grains or nuts can improve protein utilization, and it is recommended for people with gastrointestinal sensitivity to drink in small amounts multiple times. People with diabetes are advised to drink after filtering to reduce carbohydrate intake.