Actually, every food has several details worth discussing. The more you know about a particular food, the more you feel it is full of knowledge. Similarly, a bowl of ordinary soy milk is full of details, knowledge, and the fun that comes with it. Here are a few容易被忽视的知识点 in soy milk.
First, try not to add mung beans, rice, etc.
The raw materials should be high-quality soybeans, but a small amount of black soybeans can be mixed to make a darker-colored soy milk; adding a few nuts like peanuts and walnuts can make the soy milk smoother in texture and slightly more fragrant in taste. Try to avoid adding starchy ingredients like mung beans, red beans, or rice, as the starch will make the soy milk slightly sticky and cover up the flavor.
Second, the ratio of soybeans to water is approximately 1:18-20.
Previous reports suggested that the ratio of beans to water should be around 1:3, but the soy milk made at this ratio has a protein content as high as 8.7%. Adding fat and carbohydrates, its thickness is comparable to tofu. According to the "China Food Composition Table," the protein content in soy milk is 1.8%, so the optimal weight ratio of soybeans to water is 1:18-20.
Third, soak for 10 hours in advance.
Soybeans need to be fully soaked to produce soy milk with a smooth texture and a low residue rate. Soybeans generally need to be soaked for over 10 hours at room temperature. When the temperature is high, they should be placed in the refrigerator or the water should be changed several times to prevent bacterial growth.
Fourth, adding honey is healthier.
Soybeans contain almost no starch or sucrose, so soy milk has no sweetness. However, adding sucrose is not good for blood sugar control. For those who like sweet soy milk, it's better to add honey. Honey is a natural sugar, mainly composed of fructose, is sweeter so less is needed, and is relatively healthier. To avoid destroying the active substances in honey, do not add it immediately after the soy milk is made. It's best to add it just before drinking when it has cooled slightly.
Fifth, drink it mixed with heated milk.
This mixed method is often opposed by some people who are keen on "food incompatibility," but this practice is not only harmless but also improves nutritional value due to protein complementarity. However, if you don't like mixed flavors, you can drink them separately.
Sixth, use leftover soy milk to cook rice.
Use leftover soy milk instead of water to cook rice. This not only adds high-quality protein to the rice but also tastes good, which is a multi-benefit solution.
Seventh, stir-fry the soy pulp.
Soy milk can retain the water-soluble beneficial components of the raw materials to the greatest extent, such as stachyose, soy isoflavones, and soy saponins. However, to increase your intake of dietary fiber, you need to eat the soy pulp. It can be stir-fried or made into soy pulp rice.
Eighth, eat it with other soy products.
According to the "Dietary Guidelines for Chinese Residents" by the Chinese Nutrition Society, one should eat 30-50 grams of soybeans (dry weight) per day. Drinking about 300 ml of soy milk daily only accounts for about half of the recommended amount. Therefore, it is recommended that while drinking soy milk, you should also frequently eat other soy products like tofu and soy skin.