Watch out for food poisoning with homemade soymilk
Most people know the benefits of soy milk. So many people buy their own soy milk machine and make their own soy milk at home. In addition to the benefits of soymilk to people, there is also a reason that the things made by oneself are more reassuring. However, many people are prone to food poisoning due to improper operation, such as the common phenomenon of "false boiling" of soybean milk.
The "false boiling" of soybean milk is caused by a substance called saponin in soybean milk. When the temperature is about 80 ℃, this material will produce a lot of foam floating on the surface of soymilk, which makes people mistakenly think that it is boiling. But if you drink it at this time, it will make trypsin inhibitor in raw soymilk enter the body. Trypsin inhibitor can be completely destroyed by high temperature, but if it is not heated thoroughly, it will cause food poisoning. The incubation period of soy milk poisoning is very short, generally 30 minutes to 1 hour, and the main manifestations are nausea, vomiting, abdominal distention, diarrhea, and abdominal pain, dizziness, fatigue and other symptoms. If the symptoms are very mild, they can heal themselves without treatment. People or children with severe symptoms should go to the hospital in time.
Therefore, in order to avoid poisoning by eating "false boiling" soymilk by mistake, soymilk should be thoroughly boiled before drinking. After seeing the soymilk boiling, continue to heat it and boil it for another 8 minutes. Don't use too much fire to cook soymilk, to avoid a lot of foam soon. Heat with medium fire until the foam begins to appear. Reduce the fire power and continue to heat until the foam disappears. Then adjust the fire to medium fire until the soymilk boils again. If the soybean milk is more or thicker, it must be continuously stirred during heating to make it evenly heated to prevent burning.
Soy milk has many benefits, but we should also pay attention to some common mistakes. Don't backfire.
How should soy milk be cooked?
When the raw soymilk is heated to 80 ℃~90 ℃, a large amount of white foam will appear. Many people mistakenly think that the soymilk has been boiled at this time, but in fact this is a "false boiling" phenomenon, and the temperature at this time cannot damage the saponins in soymilk. The correct method for boiling soybean milk is to continue heating for 3-5 minutes after the phenomenon of "false boiling", so that the foam disappears completely.
To be on the safe side, some people boil the soymilk several times. Although the harmful substances in the soymilk are removed, the nutrients are also lost. Therefore, the soymilk should be cooked properly and the heating time should be controlled.
