Production Method Soymilk is processed by this method without the need for a bean soaking process. Therefore, the enzymes in soybeans act on soybean components only for a short period of time, so that changes in the soy component are kept to a minimum. The components produced by the action of the enzyme in a short period of time are maintained at a temperature of 90-92° C. for 30 minutes to stop the reaction completely, and the soybean components are completely leached in warm water to stabilize the quality of the product. Since the contact area of ​​the ultrafine pulverized soy flour with water is large, the soluble and dispersible components in the soy component contained in the soy flour are dissolved or dispersed in water, and then left at a temperature of 90 to 92C for 50 minutes. The unstable dispersion precipitates. The water-insoluble ingredients are removed by separation.
Example 1 After dehulling the selected soybean, pulverize it at a temperature of 40°C or less, take 60g of powder and add 600ml of water, stir it, slowly heat it in a pot, and when the temperature reaches 90°C, it will be at 90°C. The temperature was allowed to stand for 30 minutes and filtered to make soymilk.
Example 2 70 g of dehulled soybeans were pulverized and classified with a pulverizer to obtain 60 g of fine powder. After adding 400 ml of water and keeping it at a temperature of 40°C for 5 minutes, stir it well, then warm it up to 90°C and stir gently, and keep at a temperature of 90-92°C for 30 minutes, then use a centrifuge or a filter. The precipitate was removed to obtain soy milk.
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