Soy Milk Recipe

Soy milk nutrition led to the loss of the opportunity it? – Home Soymilk, small appliances – househo

Article by jekky

< BR> With theSmall appliancesAdvances in technology, manyFoodProduction methods are changed. Electric pressure cooker cook porridge, cake pans bake cakes electricity, hot pot withCookerTo heat, milk with a homeSoymilkProduction. However, people still frequently hesitant to do so out of food, can be as safe as traditional practices, What?<BR> Students can not eat soy milk<BR> Is well known that pressure cooker is not only convenient and safe, but also save more helpful antioxidant health component. Soymilk do so? I heard a lot of soy milk contains anti-nutrients, raw milk poisoning may even people. But the soybean milk can be consumed immediately after the fight, it seems that saved the boiling process of milk which can fully remove anti-nutrients it?<BR> Answer this question, we must start from the question: Health and soybean milk which in the end there are elements that are not conducive to health?<BR> Students can not eat milk, mainly two kinds of material are at play: First, lectins, it is a glycoprotein, eating too much may give rise to nausea, vomiting, indigestion or even poisoning; second, trypsin inhibitor, is a protein, it would seriously hamper the body’s digestion and absorption of protein, causing indigestion, severe swelling of the pancreas may occur. These two substances are not removed, can not drink milk. Sufficient heat can destroy the two substances, usually recommended for food safety, health soy milk to boil about 8 minutes.<BR> In addition, soy milk and some substances prevent the absorption of nutrients such as phytic acid, saponins and tannins, which make beans with a touch of astringency. However, they are not the cause of the poisoning, and in many food products are present. These substances are more stable to heat, will not completely remove the boiling, but the content will have a certain decline. However, for most healthy people, cooked in soy milk contain small amounts of these substances cause for concern, because they have certain health effects. For example, phytic acid and tannin with a strong anti-oxidation, saponins have anti-virus, reduce blood fat and blood cholesterol.To keep the loss of nutrition <BR> Soymilk<BR> Second area for concern is the consumer?? Household soybean milk soybean milk, which is anti-nutrient removal system with the traditional milk products are consistent?<BR> Traditional method of manufacturing soy milk is to beans soaked, then ground into a paste, then boil. Because the beans of which contain saponin, easy blistering, without the prior reach 100 have a “false boiling” phenomenon, if less than boiling, will affect the safety of milk.<BR> Soymilk’s strategy is completely different. It is not the first beating to boil, but a start to start heating, while Beans, while beating; repeated several times the process of beating, has been maintained at a higher temperature on. Why do people feel the high temperature Beans Soymilk it? This is because, in order to avoid overflow when boiling milk, soy milk opportunity to control the temperature and water level, so that the heating temperature is always maintained at above 90, 100 the following. Making the whole time up to 18 ~ 20 minutes, a few minutes with the traditional practice of boiling milk, compared Soymilk Although the heating temperature is lower, but longer and more uniform heating, allowing trypsin inhibitor and lectin Su fully inactivated.<BR> Tests showed that the average soybean trypsin inhibitor preservation rate of 13% of domestic milk mechanism of soybean milk, soybean milk by soy milk with a canteen, commercial refrigeration packaged soy milk, and Japanese businessSellOf milk, kept rates at a level. The level of other anti-nutrients are also very close. In other words, domestic soybean milk by heating soy milk to the market average level of drinking is safe.<BR> So, if the milk to heat about whether it would be better? Determined that this approach does make some anti-nutritional substances content continued to decline. If the household soybean milk to boiling water for 10 minutes, then one trypsin inhibitor activity and phytic acid content of about half will continue to decline, while the saponins and tannin content did not change significantly.

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