Why is soybean milk so hard to drink

Soybean milk is usually hard to drink due to the heavy beany flavor, rough taste, insufficient sweetness and other factors. The main reasons include improper handling of bean odor, differences in grinding techniques, insufficient sugar addition, poor temperature control, and personal taste preferences.

1. Improper treatment of soybean odor

Raw soybeans contain lipoxygenase, which can easily produce a soybean odor during the grinding process. If the traditional production is not thoroughly boiled or soaked before peeling, the fishy substances are difficult to decompose. Some people are more sensitive to the bean odor, which can amplify discomfort.

II. Grinding process difference

Insufficient power of household soybean milk machine may lead to obvious graininess, while industrial superfine grinding can make the taste smoother. Incomplete filtration of soybean residue can also cause a grainy sensation, affecting the overall drinking experience.

III. Insufficient sugar addition

The sugar content of pure soybean milk is very low, and there will be obvious astringency when no auxiliary materials are added. Market soybean milk is often blended by adding sucrose, sugar substitutes or red dates and other ingredients. Self made soybean milk tends to be weak if the seasoning is ignored.

IV. Poor temperature control

soybean milk is prone to false boiling at 60-80 ℃, and the incomplete destruction of saponins will lead to bitterness. Continuous boiling for more than 10 minutes is necessary to eliminate harmful substances, but excessive heating may also produce a burnt smell.

Fifth, Personal Taste Preference

Some people are sensitive to bitterness due to genetic differences and are more likely to detect tannic acid in soybeans. Lactose intolerant people may also have rejection psychology when switching to soybean milk after getting used to the sweet taste of milk.

To improve the taste of soybean milk, try the following methods: use fresh soybeans and soak them in cold storage for 12 hours, turn to low heat after boiling, and maintain for 15 minutes; Add a small amount of glutinous rice or oats to increase smoothness; Add natural sweeteners such as honey and osmanthus syrup according to preference. Those who are particularly sensitive to the beany smell can choose soybean milk powder after deodorization, or try black beans, chickpeas and other substitutes. Pay attention to controlling the drinking temperature between 50-60 ℃ to highlight the flavor, and the bean like smell will be reduced after refrigeration. For those with weak gastrointestinal function, it is recommended to drink small amounts multiple times to avoid eating on an empty stomach and reduce the possibility of bloating.