Where are the beans more suitable for making soybean milk?

At present, there are mainly four soybean producing countries in the world, namely the United States, Brazil, Argentina and China. Judging from the production situation of these countries in recent years, the United States is currently the largest soybean producer in the world. Its output accounts for more than half of the world's total soybean output, Brazil is the second largest soybean producer, while Argentina and China rank third and fourth in the world. If you eat soybeans, China has the longest history. Tofu and soybean milk are the characteristics of China. Mapo Tofu, invented by Wang Zhihe, is the favorite of China people.

In China, there are two major soybean producing areas in South China, mainly Huanghuai Plain, represented by Anhui Taihe Soybean. Northeast soybean is mainly produced in Heilongjiang, accounting for about 50-60% of soybean planting in China. Which of these China soybeans is more suitable for eating? Let's analyze it.

This can be seen from the relationship between oil content and protein content in soybean: 1, the accumulation of protein in soybean seeds. The content of protein in soybean seeds is very rich. After 10-30 days, the amino acid increased the fastest, and then decreased rapidly to accelerate the transformation to protein. In the later stage, the growth of protein accounted for more than half of the protein content of mature seeds.

2. The accumulation of oil in soybean seeds is in the early stage of soybean seed development. Free fatty acids are formed first, saturated fatty acids are formed earlier, and unsaturated fatty acids are formed later. With the maturity of seeds, these fatty acids gradually combine with glycerol, and the oil content in soybean seeds reaches submicron drop by drop, surrounded by a film containing protein, fat, phospholipids and nucleic acid.

3. The sum of oil content and protein content of soybean seeds is 60%, and they are negatively correlated in the process of formation. Their formation requires ready-made photosynthesis. The grain favorable for the formation of protein has high protein content and low oil content. On the other hand, the grain which is beneficial to the formation of oil content has high oil content and low protein content. The oil in soybean seeds is formed by glycerol and fatty acids under the action of lipase, and it needs enough water to form glycerol and fatty acids.

The oil content and protein content of soybean vary greatly in different areas, which is related to the geographical conditions of planting areas, such as sunshine, temperature, topography, precipitation, soil quality, latitude and so on. Generally speaking, natural conditions, such as moderate soil moisture, sunny weather, sufficient sunshine, and air temperature around 2 1-23 degrees, are favorable for the formation and accumulation of oil, but the protein content is low. On the contrary, dry soil, hot, muggy, cloudy and humid conditions are conducive to the formation and accumulation of protein, but the oil content is not high.

Northeast soybean is mainly used to make oil. Soybean varieties have low protein content and high oil content, which are not suitable for making bean products. In southern China, especially in Tai Huang, Anhui, this kind of soybean is mainly edible. The oil content of soybean varieties is lower than that of protein, and the pulp yield is high. It is an ideal raw material for making bean products, extracting soybean protein and brewing soybean food. If you make soybean milk at home, you must choose soybean. Choose soybean milk made from Anhui Taihe soybean. There will be less bean dregs and high protein content. It will be delicious.