The bean dregs of self squeezed soybean milk are mainly related to the insufficient grinding, incomplete filtration and insufficient soaking time of beans. When soybean milk machine is used to make soybean milk, soybean dregs are mainly caused by incomplete crushing of beans, low mesh of filter screen, insufficient softening of beans, high concentration of soybean milk, uneven heating temperature, etc.
1. The beans are not completely crushed
The blade power of household soybean milk machine is usually small, and it is difficult to completely crush the beans to micron sized particles. Traditional stone grinding can achieve a finer level, while modern household equipment is limited by motor speed and blade design, and some cell walls are not completely destroyed, resulting in visible residue of cellulose. Choosing a soybean milk machine with wall breaking function or extending the grinding time can improve this situation.
2. The mesh number of filter screen is too low
The mesh number of standard soybean milk filter screen is 80-120 mesh, and the household filter screen is often lower than this standard. The mesh is too large to retain small particles, so it is recommended to use double-layer gauze or special soybean milk filter bag for secondary filtration. Centrifugal separation technology is used in the production of commercial soybean milk, which can effectively remove solid substances with particle size of more than 15 microns.
3. Insufficient softening of beans
Soybeans need to be soaked for 8-12 hours to allow the cells to fully absorb water and expand, which can be extended to 24 hours in winter. Beans that have not been fully soaked have high hardness, incomplete cell wall rupture during grinding, and reduced protein extraction rate. The inspection standard is that the beans can be easily pinched without a hard core, and the appearance of small bubbles in the soaking water indicates sufficient water absorption.
4. The concentration of soybean milk is too high
When the ratio of water to soybeans is lower than 10:1, it is easy to have slag feeling. It is recommended to control it between 10:1 and 15:1. Excessive concentration can lead to an increase in suspended solids and affect the dissolution efficiency of proteins. Commercial production will add defoamers and stabilizers to improve the taste, while home production can achieve a smoother texture by adjusting the proportions.
5. Uneven heating temperature
Traditional boiling methods can easily cause local overheating, leading to protein denaturation and precipitation, forming flocculent residue. The three-dimensional heating technology of the modern soybean milk machine can maintain the constant temperature of 85-95 ℃ for 20 minutes, which can make the lipoxygenase inactivate and avoid excessive aggregation of protein. For machines without heating function, it is recommended to heat them separately and stir continuously.
To improve the taste of household soybean milk, the following methods can be tried: freeze the soaked beans in advance to destroy the cell structure, use a wall breaking machine for secondary grinding, filter and let the fine particles settle for 30 minutes before taking the upper clear liquid. Bean dregs are rich in dietary fiber and calcium, and can be added to flour to make bean dregs cakes or used as plant fertilizers. Be aware that soybean residue is prone to spoilage. It is recommended to store it refrigerated for no more than 24 hours and thoroughly heat and sterilize it before consumption. Long term consumption of high residue soybean milk may affect nutrition absorption. Children and people with weak digestive function are advised to choose commercially aseptic soybean milk.
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