Can soybean milk cook after 10 minutes

Soybean milk can usually be cooked after boiling for 10 minutes, but it needs to be ensured that it is heated continuously for enough time after boiling. Raw soybean milk contains harmful substances such as saponins, which can be fully heated to eliminate toxicity.

There will be a lot of foam on the surface of soybean milk after it is boiled. At this time, it should be adjusted to medium low heat and continue heating for 5-10 minutes. Continuous boiling can effectively destroy trypsin inhibitors and plant lectins in soybeans, which may cause discomfort such as nausea and diarrhea. During the heating process, proper mixing is required to prevent the bottom from being pasted and foam from overflowing.

The use of incompletely cooked soybean milk has health risks. Some household soybean milk machines have heating function, but the insufficient power may lead to the center temperature not reaching the standard. It is recommended to observe the state after boiling with open fire, and it is safer when the foam dissipates, the beany smell is weakened, and the milk white color is uniform. For people with weak digestive function, the heating time can be appropriately extended to 15 minutes.

It is recommended to drink soybean milk with cereal food to improve protein absorption and avoid drinking on an empty stomach. Self made soybean milk should be prepared and drunk on the spot, stored at room temperature for no more than 4 hours, and should be reboiled when refrigerated. People with special constitutions such as gout patients need to control their intake, and children should dilute and ensure thorough cooking when drinking.