Can raw soybean milk be steamed for 20 minutes

Steamed raw soybean milk for 20 minutes can usually be fully cooked, but it needs to ensure continuous boiling. If soybean milk is not completely boiled, harmful substances such as saponins may remain, leading to gastrointestinal discomfort.

soybean milk contains natural anti nutritional factors such as saponins and trypsin inhibitors, which can be destroyed under high temperature. If a regular steamer is used for home cooking, boiling water for 20 minutes can effectively decompose harmful substances. During the steaming process, the state of soybean milk should be observed. When there is even foam and no beany smell, it indicates that it is ripe. The sealing of the steamer affects its thermal efficiency. It is recommended to choose a container with good sealing to avoid heat loss.

Under special circumstances, if the concentration of soybean milk is too high or the amount of single cooking is too large, the steaming time may need to be extended. When using microwave ovens or water-resistant heating methods, complete sterilization may not be achieved in 20 minutes due to different heat conduction methods. Some people are sensitive to the ingredients in immature soybean milk, and may have nausea and vomiting after drinking. In such cases, the steaming time should be extended to more than 25 minutes.

When making soybean milk, it is recommended to soak soybeans 6-8 hours in advance to reduce the content of anti nutritional factors. After steaming and boiling, a second boiling can be carried out to ensure safety. The formation of soybean skin on the surface after cooling is a normal phenomenon of protein coagulation. Children and those with weak digestive function should ensure that they drink fully boiled soybean milk and avoid eating soy products that have not been subjected to high temperature treatment. If you experience discomfort such as dizziness and abdominal pain after drinking, seek medical attention promptly.