How to prevent soybean milk from overflowing

The key to prevent soybean milk from overflowing is to control the heat and stir in time. There are five main methods: adjusting fire power, using anti overflow tools, controlling the amount of soybean milk, boiling in batches, and cooling.

I. Adjust the fire power

When boiling soybean milk, it is recommended to use a small fire to avoid rapid boiling in a large fire. Soybean milk contains a lot of protein and saponins, which is easy to produce foam and expand rapidly under high temperature. When soybean milk starts to bubble, immediately lower the fire power and keep it slightly boiling for about 5 minutes before it can be fully cooked. The induction cooker can be set to a power of 800 watts or less, and the gas stove maintains the flame not exceeding the edge of the pot bottom.

2. Use spill prevention tools

to select wide mouthed cookware with a depth exceeding 25 centimeters, leaving at least one-third of the space. It can be matched with a special anti overflow pot cover or placed wooden chopsticks across the pot mouth to inhibit the rise of foam by destroying the surface tension. The traditional method is to drop a few drops of edible oil on the side of the pot. The oil can reduce the foaming of soybean milk surfactant.

III. Control the amount of soybean milk

Each time soybean milk is boiled, it does not exceed two-thirds of the container capacity, and the expansion coefficient of raw soybean milk can reach 1.5 times. Use a measuring cup to accurately control the ratio of dry beans to water. It is recommended to mix 800 milliliters of water for every 100 grams of soybeans. If you use a soybean milk machine, you need to add raw materials in strict accordance with the scale line.

IV. Boil in batches

Turn off the fire and stand for 2 minutes after the first boiling, and reheat after the foam subsides. Repeating this process 2-3 times can fully denature the protein while avoiding overflow caused by continuous boiling. This method is particularly suitable for black beans or chickpea soybean milk with high protein content.

V. Cooling

When foam surges violently, immediately immerse the bottom of the pan into the cold water basin for rapid cooling. You can also slowly pour 50 ml of cold water along the edge of the pot to break the foam structure through a sudden drop in temperature. Be careful not to pour a large amount of cold water directly, otherwise it will cause protein coagulation and precipitation. In addition to the above methods, it is recommended to choose fresh soybeans and soak them for 8 hours in advance. Fully hydrated beans are easier to cook through. During the cooking process, maintain a supervised state and use a long handled spoon to slowly stir in the same direction to help distribute heat evenly. Clean the pots and tools in time after cooking, and the residual soybean milk film will reduce the subsequent anti overflow effect. If overflow often occurs, consider using a wall breaking machine to directly produce cooked soybean milk, or purchase an intelligent soybean milk machine with anti overflow function.