The raw soybean milk needs to be continuously heated for 5-10 minutes after boiling before it is thoroughly boiled. Uncooked soybean milk contains harmful substances such as saponins, which may cause toxic reactions such as nausea and vomiting.

When soybean milk is heated to boiling point, a large amount of foam will emerge on the surface. At this time, it is necessary to turn the low fire to maintain a slight boiling state. Saponins will decompose at high temperatures, but it takes enough time to completely destroy them. Boiling continuously for 5 minutes can eliminate most saponins, and 10 minutes can ensure safety. When measuring with a thermometer, the center temperature should reach 100 ℃ and be maintained at that temperature. The boiling time of traditional stone soybean milk is recommended to be extended to 15 minutes due to its coarse particles.

In some special cases, the boiling time needs to be adjusted. The soybean milk made by the wall breaking machine has fine texture, and the saponin release is more sufficient. The boiling time can be shortened to 3-5 minutes. The compound soybean milk added with miscellaneous grains is easy to paste the bottom because of its high starch content, so it needs to be stirred and boiled for more than 8 minutes. When the refrigerated soybean milk is reheated, it should be re boiled for more than 3 minutes.

Drinking undercooked soybean milk may cause tongue numbness, stomach burning and other uncomfortable symptoms, and children and the elderly are more likely to have serious reactions. It is recommended to use thick bottomed cookware to prevent the pot from sticking, and do not add cold water during the boiling process. It is best to drink freshly ground soybean milk on the same day. Repeated heating will affect the nutritional value. Those with weak digestive function can choose commercially available sterilized packaging soybean milk, and the harmful ingredients have been completely inactivated by ultra high temperature treatment.
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