Soymilk production traditionally involves soaking soybeans, grinding them with water, and then boiling the resulting slurry.
Here's a breakdown of the process:
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Soaking: Soybeans are soaked in water overnight to soften them. This helps in the grinding process and extracts soluble components.
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Grinding: The soaked soybeans are then ground with water. This process creates a slurry containing the soybean solids and water. Alternatively, soy flakes, grits, or flour can be used directly.
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Boiling: The slurry is then boiled and stirred for a period ranging from 1 to 30 minutes, depending on the desired temperature. This step is crucial for:
- Inactivating enzymes that can cause off-flavors.
- Improving the digestibility of the soy protein.
- Developing the characteristic soymilk flavor.
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Filtration (Optional): After boiling, the slurry might be filtered to remove any remaining solid particles, resulting in a smoother soymilk. This step isn't always necessary, depending on the desired final texture.
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Flavoring and Fortification (Optional): Many commercial soymilks are flavored with sweeteners, vanilla, or chocolate. They are also often fortified with vitamins (like Vitamin D and B12) and minerals (like calcium) to enhance their nutritional profile.
