Influencing factors of soybean pulping

The main component of soybean is soybean protein, which is water-soluble. How to extract more pulp can only be achieved by fully grinding soybeans and dissolving protein.

Soak soybean for 6- 10 hour before grinding soybean milk. If the soybean milk is not too thin, just grind the swollen soybean without adding too much water. Generally, the soybean milk after water milling is very fine and can be ground repeatedly, but compared with the power consumption cost and the soybean milk that can be obtained more, I think it is not cost-effective, and it can be ground for 2-3 times at most. The ground soybean milk needs to be filtered. Generally speaking, when soaking soybeans, don't add too much water at will. The last soybean milk is generally ok, and it is relatively thick.

Soybean milk is a traditional drink of Han nationality in China. The earliest soybean milk was made by Liu An, the king of Huainan in the Western Han Dynasty. Soak soybeans in water, grind, filter and boil. Soymilk is nutritious and easy to digest and absorb. Soymilk is a favorite drink of China people, and it is also a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and America.

Soybean milk is rich in plant protein and phospholipids, and also contains vitamin B 1. B2 and nicotinic acid. In addition, soybean milk also contains minerals such as iron and calcium, especially calcium, which is very suitable for all kinds of people, including the elderly, adults, teenagers and children.