What are many small black spots in soybean milk

The small black spots in soybean milk are usually the incompletely ground soybean skin or particles formed by protein coagulation during heating, which generally do not affect food safety. These small black spots may be caused by residual soybean dregs, uneven heating temperature, too high concentration of soybean milk, too long storage time, insufficient cleaning of processing equipment and other factors.

1. Soybean residue

If the filtration of soybean milk is not complete, the fine particles in the soybean residue may remain. Bean skin contains dietary fiber and plant protein, which may affect appearance but have high nutritional value. It is recommended to use a finer filter screen or a commercial soybean milk machine to reduce the residue. Before drinking, slightly stir it to make it evenly distributed.

2. Uneven heating temperature

Local high temperature during boiling can cause protein denaturation and clumping, forming dark flocculent substances. This often occurs in the process of heating by open fire. It is recommended to use a constant temperature soybean milk machine or stir while heating. The formed protein particles have a soft texture and can be consumed directly.

3. The concentration of soybean milk is too high

The solid matter in high concentration soybean milk is easier to accumulate and precipitate. Mixing soybeans in a 1:10 ratio can reduce the graininess, and soaking soybeans for more than 8 hours during homemade production can help fully soften them. This phenomenon often occurs in commercial production of concentrated soybean milk, which can be improved after dilution.

4. Long storage time

soybean milk stored for more than 24 hours will have protein stratification and dark sediment at the bottom. This is a natural sedimentation phenomenon of plant protein, which can be restored to a uniform state after reheating and stirring. However, it is recommended to drink it freshly to ensure taste.

5. The processing equipment is not clean enough

The old soybean dregs or scale left by the soybean milk machine may be mixed with the new milk. Thoroughly clean the blade and inner liner after each use, with a focus on removing sediment from the gaps in the filter screen. Regularly using citric acid to remove scale can prevent the formation of black spots caused by mineral deposition.

When drinking soybean milk daily, it is recommended to choose fresh and ground products and observe whether there is odor or abnormal floating objects. Self made soybean milk shall be fully soaked and thoroughly boiled, and shall be sealed and refrigerated for no more than two days during storage. If the black spot is accompanied by a sour taste or mucous like substance, it may be microbial contamination and should be immediately stopped from consumption. The reasonably prepared soybean milk is rich in high-quality protein and soybean isoflavones, which is beneficial to cardiovascular health. The daily intake should be controlled within 400ml.