What happens to vegetables is that there are many things in froth food that will froth. For example, some saponins (also known as saponins, saponins) are very good at foaming. The so-called saponins, that is to say, they are some glycosides, but a little like soap, they can foam in water.
There are some saponins in the seeds of grains and legumes. For example, soyasaponins are very famous in soybeans. When soybean milk is boiled, when it is boiled soybean milk, it will find that a large amount of bubbles appear on the surface, largely to the contribution of saponins. In the processing of bean products, even adding "food additives" such as defoamer, otherwise, too much foam will cause great trouble. For example, oats and buckwheat also contain a small amount of saponins, which is one of the sources of health ingredients.
Many fruits and vegetables also contain saponins, such as saponins in jujube, and the jujube will be frothing when cooked. The content of saponins in each variety is different, some of them have more foaming, some of them will be less. For example, there are saponins in the white juice of the lettuce and lettuce stem, so when you wash the lettuce with water, you will see many bubbles, not because of pesticides. The foam of steamed meat that can not be preserved.
When making meat, the foam is slightly more complex, and the main component of its foaming is protein. The fat and other ingredients in meat will also appear in the foam. In addition, many blood vessels in the meat and some residual blood will also run into the soup, which often produces offensive smell and appearance.
Therefore, the foam produced in the early stage of cooking is mainly derived from the residual blood in the meat, and it is best to skim off with some impurities. If the white foam is produced later, it is mainly the protein in the meat, which can be retained.
Soybean milk foam
Soybean milk is mainly produced by soya saponin. It has no problem in itself, but its existence will make soybean milk full of bubbles when it is not heated to boiling, and what makes it appear to be boiling.
At this time, soybean milk contains anti nutrients such as protease inhibitors, which will affect the absorption of protein. Uncooked soybean milk can cause gastrointestinal reactions such as vomiting. So, you can add some oil to remove bubbles or to burn up small bubbles to disappear. Soybean milk is heated to a real boil. The bubble left after the real boiling is actually edible, but if it feels bad, it can be discarded.
Raw soybean milk contains saponin, which expands when heated and becomes foam on the surface. If excessive intake, it may cause some irritation to gastrointestinal mucosa. But this froth is precious! It can reduce the cholesterol in the blood, and has the effect of reducing blood pressure and blood fat. Therefore, it is not necessary to leave the people with high blood pressure and blood fat. Foam congee or boiled noodles that can be preserved.
Both rice and flour contain some proteins. During cooking, some of them will dissolve in water to act as surfactants. In addition, some starch in rice and flour will also dissolve in water, increasing the viscosity of water.
The high viscosity soup helps to stabilize the foam, that is, the higher the viscosity of the soup, the more likely it is. This kind of noodle soup and rice soup taste strong, especially fragrant, and these bubbles are harmless to health and can be eaten safely.
Bubble of tea
The substances that produce froth when brewing tea are called tea saponin, which is a kind of saponins. According to the current scientific research, it may have antibacterial effect and inhibit the absorption of fat. In fact, many plants contain saponins, as well as yams. For some people with special physique, direct contact with hands may cause allergy and itchy skin. Do not remove this foam when you drink tea. However, tea saponins in tea are too few, far from the amount needed to produce antibacterial and other health effects.
Coffee foam
There are many foams in coffee, and fine coffee granules can also produce bubbles. The cappuccino bubble is produced by milk. Whether it is coffee itself or milk foam, no harm to health, you can enjoy it.
Foam for squeezing fruit and vegetable juice
Vegetable & fruit contain many vitamins and other nutrients. When the fruit juice is squeezed, the foam is just like the foam in coffee. If it is mixed vegetable & fruit juice, it will produce rich foam. They are also nutrients in fruit and vegetable juice. They do not affect health, so they can be eaten and should be savored carefully.
Do you know how to deal with the bubbles in cooking food?