Since the market has launched a soybean milk machine that can not soak beans, people began to puzzle for one thing: To make a good soy milk, do beans need to be soaked in advance? Soybean milk is made from soy bean and non-soup beans. Is it the same quality? Which one will be better?
First of all, it doesn't sound like it's convenient to soak beans. It actually takes longer. Bubble bean only takes a minute or two the night before, but you can quickly soy milk after soaking; if you do not soak beans, start the process after the soybean milk machine will have to extend a lot, bring a period of warming to promote the water softening of the beans The time is actually more time-consuming and electricity-consuming. Therefore, from the perspective of low-carbon environmental protection, or from the point of view of saving time from drinking soymilk in the morning, it is obviously more advantageous to soak beans.
Secondly, soaking beans can increase the pulping rate. Compared with the non-foamed ones, after soaking the beans for 12 hours, the yield of soybean milk can be increased by 10%, and the output of bean dregs is reduced. Within 12 hours, the longer the foaming time, the higher the pulping rate. In Other words, soaking beans is beneficial to the breaking of the tissue, allowing the soymilk to be made finer and the nutrients contained therein to be better released. From the taste, naturally, the soymilk made from soaked beans has a better taste.
Soymilk is more of a point, and maybe everyone doesn't mind. However, compared with soy bean and non-soaked beans, the content of anti-nutritional factors in soymilk produced will also be significantly different.
For example, compared with soymilk that is not soaked in beans, soaked in soymilk after soaking for 12 hours, the tannin content is only one half of the former. Even if bubbled for 4 hours, it will greatly reduce the tannin content. This is because the tannins are partially dissolved in the water that soaks beans. It was found that the longer the bubble, the more tannin dissolved in the water. Similarly, compared with soymilk, which was not soaked in beans, soya bean soaked for 12 hours and then beaten, the phytic acid content was reduced by 47% and the saponin content was reduced by 29%.
Tannin and phytic acid will make people feel the astringency. Acacia is a little bit soapy, so soaking the beans and soaking the milk will significantly improve the taste of the soy milk.
However, people may be more concerned about trypsin inhibitors, which are related to the protein digestibility of soymilk. Our measurements showed that the level of trypsin inhibitor in soya bean milk is approximately 11 mg/100 ml, which is equivalent to the level of various cooked soybean milk products sold in the market; the content of non-soaked soybean milk is 23 mg/100 ml, which is commercially available. Two times the soymilk product. That is to say, after the beans are soaked for 12 hours and then pulped, the level of trypsin inhibitor in the soymilk drops by as much as 54%.
It seems that the Chinese traditionally have to soak beans for a night and then grind milk, which is quite scientific. It is good for the body to make full use of the nutrients in milk. Tannin and phytic acid will reduce the absorption of minerals in soybeans, especially iron and zinc; and tannins, phytic acid, saponins and protease inhibitors will reduce the absorption and utilization of proteins. Especially for people who are not very good for body digestion and absorption, and those who are prone to indigestion, bloating or bloating and diarrhea, the soymilk that is soaked in beans is more conducive to nutrient absorption.
So, how should the beans soak and how long? We conducted experiments at different temperatures and different times and found that within 12 hours, the effect became better and better with time. Soaking for 12 hours at room temperature at 20-25°C will allow the soybeans to fully absorb water, and prolonging the bean brewing time will not achieve better results. However, when the temperature is high in the summer, soaking at room temperature for 12 hours may bring about the problem of over-proliferation of bacteria, which may deteriorate the flavor of soymilk. Therefore, it is recommended to soak beans in the refrigerator. The 12-hour soaking at 4°C in the fridge for about 12 hours corresponds to the effect of soaking at room temperature for 8 hours. If it is too cumbersome to operate in 18 hours, the bean can be soaked in the refrigerator for 24 hours to obtain the best results and the operation is very convenient.
However, all things have disadvantages, it will be beneficial. Dry bean pulping is not conducive to the digestion and absorption of nutrients, and the taste is not very good. However, for those who have anorexia, excessive protein and fat intake, and high blood pressure and blood pressure, it is a good thing.
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