What is the ratio of soybean milk beans to water

When making soybean milk, the ratio of beans to water is usually 1:10 to 1:15, and the specific ratio can be adjusted according to the taste needs.

When making soybean milk, the ratio of beans to water directly affects the consistency and flavor of the finished product. If you prefer a rich taste, you can choose a 1:10 ratio, which is 100 grams of dried soybeans paired with 1000 milliliters of water. The soybean milk made with this ratio has a thick texture and strong bean flavor, which is suitable for drinking directly or making tofu pudding. It should be noted that dried beans should be soaked for 8-12 hours in advance to fully absorb water and expand, making them easier to polish and refine. When using a wall breaking machine for polishing, water can be added in stages. First, add a small amount of water to make a paste, and then gradually add the remaining water to improve smoothness. If you pursue a refreshing taste or need to pair it with other ingredients, it is recommended to use a 1:15 ratio. The diluted soybean milk has lower calories and is more suitable for people who control their weight or as a breakfast drink. When using the soybean milk machine, pay attention to the water mark to avoid overflow. Some models come with a dry bean pulping function, but the soaked beans have a higher pulp yield. The filtration process can affect the final concentration, while retaining soybean residue can increase dietary fiber content, but may affect taste consistency. In summer, the proportion can be appropriately reduced to prevent spoilage, and in winter, the concentration can be adjusted to increase satiety.

It is recommended to adjust the ratio according to personal taste and digestive ability, starting with a medium ratio of 1:12 for the first attempt. Using non genetically modified soybeans and boiling them thoroughly can reduce the risk of bloating. Whole grain food can improve protein utilization. Lactose intolerant can choose soybean milk instead of milk, but gout patients need to control their daily intake of no more than 300 ml. It is better to drink the freshly made soybean milk within 2 hours, and it needs to be boiled again for cold storage.