Introduction: More and more people are making soy milk at home. But what kind of soybeans makes for the best-tasting soy milk? Experts suggest that soaking the soybeans for three days before squeezing yields the best results.
Nowadays, more and more people enjoy making soy milk at home. Most people soak the soybeans overnight and use a soy milk maker to make soy milk the next morning; some, for convenience, don't even soak the soybeans and make soy milk directly from dry beans. In this regard, Professor Xun Xiaolin, a senior nutritionist at the General Hospital of the Beijing Military Command and director of nutrition at the Meizhao Health Examination Center, recommends soaking the soybeans for three days before making soy milk.
The reason for soaking them for three days is based on solid reasoning. Soybeans are a high-protein food, high in calcium, and rich in lysine and iron that is easily absorbed and utilized by the body. However, they also contain a large amount of phytic acid, which interferes with calcium absorption.
If you drink soy milk made from dry soybeans, very little of the calcium can be absorbed, which is a great waste.
Of course, during the soaking process, the water should be changed once in the morning and once in the evening to prevent the beans from spoiling.
Professor Xun Xiaolin explains that experiments have found that when soybeans soaked in clean water for three days are tested, the phytic acid inside is almost completely leached out. Using such soybeans to make soy milk not only results in a higher yield but also does not affect the body's absorption of calcium.
As the temperature gradually rises now, it's best to let them sprout a little. During the sprouting process, the phytic acid is broken down, and the sprouted beans also contain much more vitamin C. When you use them to make soy milk at this point, the nutritional value is, of course, even greater.