Traditional Chinese Soy drink: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Soy drink. 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 7949 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
soy drinkPreparation method It is best to winnow the soybeans before crushing and grinding to remove foreign matter and broken beans. Soybeans are quickly ground into fine powder with a particle size of 10 to 600 microns, generally 100 to 400 microns. Soybeans can be ground with the husks in, and the grinding speed should be fast to avoid excessive mechanical heat. This mechanical heat will cause the soybean powder particles to agglomerate, which will directly affect the suspension of the soybean particles in water and affect the quality of the product. The continuous grinding time should not exceed 2 minutes, preferably not more than 1 minute. If the particle size of the ground powder is too large, it can be ground again according to the above method after cooling. Grinding should be done in a dry state. This deactivates the lipoxygenase enzyme in soybeans. This prevents undesirable oxidation and avoids the development of a beany odor. Conventional grinding equipment such as nut grinders, hammer mills, powder mills, etc. can be used. The ground powder can be further sieved to remove undesirably large particles.Then add the soy flour to hot water at a temperature of 50 …
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