Before the soymilk is beaten with the soymilk machine, it is heated by microwave. Dry heat treatment refers to baking soybeans at a temperature above 80℃. Due to the poor enzyme inactivation effect of dry heat, the deodorization effect of short-term heating on beans is not obvious, while long-term heating will lead to excessive water evaporation, and protein in soybeans will lose its nutritional value and some processing characteristics due to serious water loss.

2. Wet heat method

Soybeans are heated mainly by steaming or boiling. Soybean treated at 95℃ for 25 minutes, or at 100℃ for 20 minutes, and at 1 10℃ for 10 minutes can inactivate lipoxygenase.

3. Thermal grinding method

Using hot water above 80℃ instead of cold water in soybean grinding can not only inactivate the activity of lipoxygenase, but also reduce the mixing of oxygen, thus greatly reducing the production of beany flavor components.

Extended data:

Beating soybean milk skills:

1, select soybeans.

2. Soybeans soaked in advance are more delicious than those that have not been soaked.

3. After the soybeans are soaked, they should be boiled or steamed in water.

4, when soaking beans, you can remove the bean skin to make it smoother.

5. The longer the soybean milk is beaten, the more delicate the soybean milk is.

6. You can add rice or fat-rich nuts to make it taste smoother.

7. Immature soybean milk is harmful to human body, so soybean milk must be whipped before cooking.

8. If you want to make soybean milk smoother, you can filter soybean milk to remove bean dregs, but you will lose some nutrients.

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