Can I drink when the bottom of the soybean milk pot is covered with paste

It is not recommended to continue drinking if the bottom of the soybean milk pot is covered with paste. Slight burnt bottom may produce a bitter taste but does not affect health, while severe burnt bottom may generate harmful substances.

The slight gelatinization of the bottom of the pan when cooking soybean milk is usually due to the carbonization of soybean protein caused by local high temperature. At this time, soybean milk may have a darker color or a slightly burnt taste, but no clear harmful substances are produced. If the gelatinization range is small and the heat is turned off in a timely manner, the un gelatinized part of the upper layer can be filtered and consumed, but the taste will be affected. Attention should be paid to the possibility of the gelatinized part adhering to the bottom of the pot, which may irritate the gastrointestinal mucosa when consumed directly.

When a large area of soybean milk is burnt, smokes or has a pungent odor, it indicates that the gelatinization temperature is too high or the time is too long, which may produce acrylamide and other potential carcinogens. These substances have shown neurotoxicity in animal experiments and pose health risks when ingested in the long term. The burnt layer may dissolve some harmful ingredients after contacting with soybean milk, especially for children, pregnant women or people with weak digestive function. It is recommended to discard the whole pot of soybean milk directly and clean the container thoroughly to avoid the residual coking matter affecting the next use.

For daily cooking of soybean milk, it is recommended to use a thick bottom pan and stir it in a low heat throughout the whole process to effectively prevent the bottom from sticking. If it is found that the pan is slightly sticky, immediately leave the fire and transfer the remaining soybean milk to avoid heating continuously and aggravating the burnt paste. Before drinking, observe whether the color is uniform and whether there is any odor, and at the same time, pair it with fresh vegetables and fruits to help metabolize possible trace amounts of burnt substances. Regularly checking heating equipment to avoid temperature control failure, and selecting beans that are fully soaked can also reduce the probability of gelatinization.