What kind of pot is used to cook a lot of soybean milk

It is recommended to use stainless steel pan or thick bottom casserole for cooking large quantities of soybean milk. Stainless steel pots have uniform thermal conductivity and corrosion resistance, while thick bottomed sand pots can avoid sticking the bottom and retain the bean aroma. Both are suitable for long-term boiling. It is not recommended to use iron or aluminum pots as they may affect the taste and nutrition.

Stainless steel pot is a common choice for cooking soybean milk. Its material is stable and not easy to produce harmful substances. It is suitable for domestic or commercial mass production. When using, choose the bottom thickened style to avoid local overheating that may cause the pot to become burnt. Avoid using steel wire balls during cleaning to prevent scratching the surface. Thick bottom casserole has good heat preservation and can make soybean milk heated more evenly, which is especially suitable for traditional flavor production. It should be noted that the casserole should be soaked in advance to prevent cracking. After boiling, it should be adjusted to low heat and slowly boiled.

The iron pot may react with the ingredients in soybean milk under high temperature, resulting in dark color and astringency. Long term use of aluminum pot may precipitate aluminum ions, which may lead to health hazards and metal taste of soybean milk. These two pots may also accelerate the oxidative loss of vitamins in soybean milk. professional soybean milk machine or steam sandwich pot can be considered for commercial scenarios, which is more efficient but more costly.

When making a large amount of soybean milk, it is recommended to soak the soybeans 6-8 hours in advance to increase the yield of milk, continue to stir after boiling and keep boiling for more than 5 minutes to eliminate saponin toxins. Drinking fresh soybean milk should be completed within 4 hours, and the refrigerated storage should not exceed 24 hours. It can be used with whole grain Mantou or nuts to improve protein absorption rate. People with gastrointestinal sensitivity should control their single consumption.