Do soybeans need to be cooked to make soy milk?

Soy milk is a common drink in our daily life. The nutritional value of this drink is very high, and its main ingredient is soybean. With the advancement of technology, more and more people are using soy milk machines to make soy milk. Although soy milk machines can help us solve many problems, some people still have some questions when preparing ingredients, such as the rawness and cookedness of soybeans. So, do soybeans need to be cooked before making soy milk?

1. Soybeans can be cooked to make soy milk. The cooked soybeans will make the milk thicker and have a stronger taste, which is perfect for those who like strong flavors. Even if you add more cooked soybeans and less water, there will be no trouble of sticking to the pot or making it difficult to clean. There is no need to filter the dregs of cooked soy milk, so the taste is mellower, similar to the freshly ground soy milk sold in stores. You can also add oats, red beans, black beans, sesame seeds, and purple sweet potatoes to make soy milk with different flavors.

2. Of course, soybeans can be cooked and then beaten. After the beans are beaten, the nutrients are not lost too much, but the absorption efficiency will decrease. Generally speaking, soy milk should be blended before cooking, so that its nutritional value is higher. The plant protein in soybeans is unmatched by most plants and is beneficial to the human body. Proteins are irreversible; meaning that once soybeans are cooked, they can no longer be returned to their raw state. Unlike some things, after changing, they can return to their original state. For example, when water is heated, it is still water, there is no change. When it encounters heat, it will change its nature; when it encounters heat and matures, its properties will change.

3. If you cook the soybeans before making soy milk, the soy milk you make will not be as good as the one you made before, and the absorption rate will definitely decrease. The advantage of soaking the soy milk first is that the protein in the soybeans can be fully dissolved in water and released for absorption. After cooking, some fine particles will definitely be formed during pulping and cannot be dissolved in water for absorption.

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