More and more old man likes to drink soya-bean milk, also like in the home homemade fresh soymilk, felt both health and convenient, but the expert warns people: soya-bean milk made at home cooking soya-bean milk must proper methods.
Soybean contains rich proteins, but also contains trypsin statin, this kind of statin inhibit trypsin for protein function, make soybean protein can be decomposed into human available amino acids.
Want to make full use of soybean protein, it must through fully soaking, grinding fine, filtration, heating process method, to eliminate trypsin statin adverse impact. Born soya-bean milk contain a kind of call saponins substance, saponins if not ripe into the gastrointestinal tract, can stimulate human body of gastrointestinal mucous membrane, make the person appear some toxic reaction, abdominal pain, nausea, vomiting, diarrhea, anorexia, fatigue, etc.
When heated to 80 born soya-bean milk ℃ ~ 90 ℃ of time, will be a massive white foam, many people make the mistake of thinking now soya-bean milk have cooked, but in fact it is a "false boiling" phenomenon, when temperature cannot destroy soya-bean milk of saponins substances. The correct method should be cooked soya-bean milk, appeared in "false boiling" phenomenon resumed after heating 3 ~ 5 minutes, make foam disappear completely.
Some people to be on the safe side, will soya-bean milk boil several times repeatedly, so although go besides soya-bean milk the harmful material, but also caused a nutrient loss, therefore, boiled soya-bean milk to properly, good control of the heating time.
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