Traditional Chinese Whole grain soy milk: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Whole grain soy milk. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2745 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
whole grain soy milkUsually when processing soy milk, the tofu residue is removed, and then it is deodorized by enzyme treatment, steam blowing and microbial treatment. This traditional production method cannot completely remove the bean flavor and bitterness, and the taste is not ideal. This production method does not need to remove the tofu residue, that is, the whole soybeans are processed into soy milk, so it is called whole soy milk. This method has no beany or bitter taste and is very popular among eaters.Preparation method 1. Acid soaking: First, put raw soybeans into an acidic solution heated to above 80°C and heat for 20 to 40 minutes to inhibit the activity of lipoxygenase in the soybeans until it loses activity. The acidic liquid is an organic acid or an inorganic acid. When the pH value is 3 to 6, the enzyme activity can be fully inhibited.2. …
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