What's wrong with the residue of soybean milk

The residue of beating soybean milk is mainly related to the insufficient soaking time of beans, insufficient grinding, incomplete filtration and other factors. Soybean dregs are a normal phenomenon in the production of soybean milk, and reasonable treatment can improve the taste and nutrition utilization rate.

1. Insufficient soaking of beans

Insufficient soaking of dried soybeans can lead to incomplete softening of cell walls, making it difficult to completely break during grinding. It is recommended to soak soybeans for at least 8 hours in advance and refrigerate them in summer to prevent spoilage. The beans that fully absorb water can reduce the residue of crude fiber and make soybean milk more delicate.

2. Grinding equipment limitation

When the power of household soybean milk machine is insufficient or the blade is passivated, the bean cells cannot be completely crushed. High speed wall breaking machines can be chosen to replace traditional equipment, and the grinding time can be extended to more than 3 minutes. Commercial grade equipment can achieve micrometer level crushing, significantly reducing residue rate.

3. Filtering process defects

Single layer gauze filtration is prone to missing small particles, and using nylon filters with 80 mesh or more can intercept more soybean residue. When filtering, it is recommended to pour in small amounts and use a stirring rod to assist in squeezing. Industrial production will use centrifugal separation technology to thoroughly remove insoluble substances.

4. Imbalance of bean water ratio

Insufficient water volume can lead to high grinding concentration, increasing the probability of residue accumulation. A 1:3 ratio of bean water is more suitable for mixing, and an appropriate amount of warm water can be added during secondary grinding. Some brands of soybean milk machine preset programs have optimized this parameter.

5. Differences in Bean Varieties

Northeast soybeans have higher cellulose content than southern varieties, and miscellaneous beans such as black beans and green beans are also more prone to produce waste. Skinned soybeans or special raw materials for soybean milk can improve this problem, but some dietary fiber and minerals will be lost.

Bean dregs are rich in dietary fiber and calcium, which can be used to make bean dregs cakes, Mantou and other foods to avoid waste. For those with weak digestive function, it is recommended to reduce crude fiber intake through multiple filters. When a large amount of particle precipitation continues to occur, it is necessary to check the sealing of the equipment to prevent bearing wear debris from entering. Gently stirring before drinking can make the distribution of nutrients more even, but it is not advisable to shake excessively to avoid oxidation.