After the liquid milk was also found melamine, everyone talked about the milk color change, and the soybean milk stalls in the streets began to 'run fire'. Many people simply buy soymilk machines and make them at home. But how to make soymilk? How to make soymilk safely? We should also pay attention to many matters in making soymilk. The small edition will teach us how to make soymilk safely.
Time for soaking beans
Before making soy milk, we should pick out the bad beans and insect bitten beans, clean the beans and soak them fully. The soaking time of beans is generally 6-16 hours, and the summer time is 6-10 hours. The soaking time of beans is short and the yield of milk is not high; if the soaking time is too long, the beans will turn sour. The optimum temperature for the first boiling of soymilk to touch the anti overflow electrode is 98 ℃. If it is lower than 98 ℃, it may not be cooked well, and it will not produce the viscosity and strong flavor of good soymilk.
The boiling time should be suitable
In order to make high quality soymilk, it is necessary to boil the soymilk for 4-5 minutes on the basis of the first boiling temperature of 98 ℃. Many people see bubbles rising up in the heat and mistaken that they are already boiling. In fact, this is the phenomenon of the rising of the organic matter of soybean milk by the expansion of heat and the formation of bubbles. It is not boiling, but is not ripe.
In addition, the proportion of water quantity and bean quantity should be appropriate: when the water quantity is fixed, a reasonable bean quantity should be maintained. If the amount of beans is small, it cannot reach a certain concentration; if the amount of beans is too much, it will affect the degree of comminution, and the part not comminuted will be wasted, and the concentration cannot be increased.
It's best to drink pure soymilk
Some people like to beat eggs in soy milk, which is more nutritious, but experts think this method is unscientific, because the mucus protein in eggs is easy to combine with trypsin in soy milk, producing a substance that can not be absorbed by the human body, greatly reducing the absorption of nutrition by the human body. It is also believed that adding brown sugar to soy milk tastes sweet, but in fact, the organic acids in brown sugar and protein in soy milk can produce denatured precipitates, which greatly damages the nutritional components. Therefore, the experts remind the readers: it is better to drink pure soymilk, not to drink too much, nor to drink it on an empty stomach. It is more beneficial to health if you can match some coarse grains and snacks at breakfast.