What is the difference between raw ground soybean milk and dry and wet soybean milk?

The difference between raw and ground soybean milk and dry and wet soybean milk lies in different operation methods and different nutrition. Dry beans are directly polished, and some nutrients will be lost in the pulping process, while wet beans will remain in the beans after soaking and softening, so as to better preserve the nutrients.

Correlation comparison of soybean milk

There are essential differences between freshly ground soybean milk and traditional soybean milk. It is naturally better in nutrition and taste. Traditional soybean milk can increase the yield of soybean milk. Compared with freshly ground soybean milk, the soybean milk yield can be increased by more than 10% after soaking beans 12 hours, and the longer the soaking time in 12 hours, the higher the soybean milk yield.

In other words, soaking beans is beneficial to tissue fragmentation, which can grind protein and fat in soybean milk more finely and release nutrients better.

The content of anti-nutritional factors in cooked soybeans before pulping and soaked soybeans after pulping will also be significantly different. Soak soybeans for 12 hours before pulping, and the tannin content is only half of the former. Even if soaked for 4 hours, the tannin content will be greatly reduced, because tannin will be partially dissolved in the water soaked in beans.