What's wrong with making soybean milk dregs

The majority of soybean milk dregs are usually related to insufficient soaking time, insufficient grinding, incomplete filtration and other factors. The main reasons include insufficient water absorption of beans, insufficient power of the grinder, low mesh size of the filter screen, imbalanced bean water ratio, and improper operating procedures.

1. Insufficient water absorption of beans

Directly beating dried beans can lead to an increase in residue. Soybeans contain a large amount of dietary fiber and protein, and sufficient soaking can soften the cell wall, usually requiring 8-12 hours of cold water soaking. In summer, it can be shortened to 6 hours, and in winter, it is recommended to extend it to more than 12 hours. After soaking, the volume of the beans expands to about twice their original volume, and it is best to pinch them lightly with your fingers to break them.

2. The power of the grinder is insufficient

When the motor power of the household soybean milk machine is lower than 800W, it is difficult to completely break the bean cell structure. It is recommended to choose models above 1200W for commercial wall breaking machines. Insufficient grinding time can also affect the effect. It is recommended to grind at high speed for at least 3 minutes and observe that the slurry is uniform, milky white, and free of particles.

3. The mesh size of the filter is too low.

Ordinary gauze has poor filtration effect, and it is recommended to use stainless steel filters with a mesh size of 80 or more. The secondary filtration method is used during filtration: after the initial filtration, let it stand for 5 minutes, and pour the upper slurry into the fine mesh filter for secondary filtration. The squeezing force of soybean residue should be controlled at 3-5 kilograms. Excessive squeezing will squeeze out coarse fibers and increase the texture of the residue.

4. Imbalance of bean water ratio

It is recommended to mix 800-1000 milliliters of water per 100 grams of dry beans. Too little water can lead to an increase in the amount of thick residue in the slurry, while too much can result in a bland flavor. Using a measuring cup for precise proportioning and prioritizing warm water for pulping can help dissolve proteins. Adding a small amount of glutinous rice or oats can improve the taste, with the proportion controlled within 5% of the dry bean weight.

5. Improper operating procedure

The correct operating sequence is: soaking → rinsing → pre cooking → grinding → filtering. The pre cooking process is often overlooked, boiling the soaked beans for 3 minutes can destroy the anti nutritional factors. Removing soybean skin before grinding can reduce the amount of residue, but it may result in the loss of some dietary fiber. Maintain a 45 degree tilt angle during filtration, and use a stirring rod to guide the flow of the slurry.

To improve the taste of soybean milk, all links need to be systematically adjusted. Choose the new beans that were fully soaked in the same year, use high-power equipment for fine grinding, and pair them with suitable filters for multi-stage filtration. After being beaten, soybean residue can be used to make soybean residue cake or fertilizer, avoiding nutrient waste. gastrointestinal hypersensitive people are advised to choose dregs free soybean milk, and children and elderly can appropriately retain a small amount of soybean dregs to increase dietary fiber intake. If there is a continuous abnormal amount of slag, it is necessary to check the wear of the equipment blades and replace the grinding parts if necessary.