Nowadays, more and more people like to make fresh soymilk in their homes. They think it's hygienic and convenient, but Li Changping, a nutritionist at Beijing Hospital, reminds people who like to make homemade soy milk at home: boiled soymilk must be properly handled.
Soybeans are rich in protein, but they also contain trypsin inhibitors, which inhibit the action of trypsin on proteins and prevent soybean proteins from being degraded by amino acids that are available to humans. In order to make full use of the protein in soybeans, it is necessary to eliminate the adverse effects of trypsin inhibitors by fully immersing, grinding, filtering, and heating. Raw soy milk also contains a substance called saponin. If the saponin is unripe into the gastrointestinal tract, it will stimulate the body's gastrointestinal mucosa, causing some poisoning reactions, nausea, abdominal pain, vomiting, diarrhea, anorexia, and fatigue.
So how should milk be cooked?
Experts said that when raw milk is heated to 80Â°C~90Â°C, a large amount of white foam will appear. Many people mistakenly believe that the milk has been cooked, but in fact it is a phenomenon of "false boiling". The temperature cannot destroy the saponin material in the soymilk. The correct method for boiling soybean milk should be to continue to heat for 3 to 5 minutes after the "false boiling" phenomenon occurs, so that the foam disappears completely.
Some people repeatedly cooked the soybean milk several times for the sake of safety. Although this removes the harmful substances in the soybean milk, it also causes the loss of nutrients. Therefore, the boiled soybean milk must be properly prepared to control the heating time.
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