Soya Bean Milk Is Also Asked By Universities.

First: raw material We should choose the best non transgenic soybean (soya bean). It can be doped with a small amount of black soybeans, making dark soya bean milk with a darker color. It is not very fond of seeds rich in starch, such as mung beans and grains. The presence of starch causes a little sticky taste in soya bean milk, and the smell of soy milk is also obscured.

Second: soaking soybeans also has skills. Soybeans are thoroughly soaked in order to produce a smooth soybean milk and reduce the rate of slagging. Generally, it should be soaked for more than 10 hours. When the temperature is high, it should be put in the fridge or changed several times to avoid fungus breeding. Sometimes, I forget to soak soybeans on the night before, so I can use hot water to soak, so that the soaking time is shortened. On several occasions, the soya beans had not been beaten into soya bean milk for a long time. After several days of water exchange, they sprout bean sprouts.

Third: now, family use Soybean Milk The machine is very good. Full automatic computer control is basically stupid. The noise is not very big. Put the beans in it, press a few buttons, wait less than 20 minutes, filter it, soya bean milk can be drunk. The soybean milk machine is heated by stirring and crushing, so the heating time is longer. It can destroy the natural poisonous saponin and plant coagulin naturally, and do not have to worry about the poisoning of soybean milk.

Fourth: soybeans contain almost no starch and sucrose, so soymilk has no sweetness except sugar. In the early days, every time I added a cube sugar, though not much, but accumulated over time, a big pot of cube sugar was gone. Later it was replaced with honey, and the quality of nectar produced in Dalian was better. Honey is natural sugar, mainly fructose, with high sweetness and less consumption. In order to reduce the damage to the active substances in honey, do not add sugar immediately after the soybean milk is ready.

Fifth: used to drink soy milk, but like to drink. milk 。 In order to exchange each other's needs, sometimes cooked soya bean milk and hot milk mix to eat. This way of mixing is often opposed by some people who are keen on "food restriction". In fact, this method is not only harmless, but also improves nutritional value due to protein complementation. However, we still have more time to drink separately than we like to smell.

Sixth: the remaining soya bean milk can make rice. Because only one person usually drinks soya bean milk. Once I have enough soya bean milk, I can drink 2 (two days' breakfast). Later, he learned a trick to make rice with surplus soya bean milk (instead of water). It not only adds quality protein to rice, but also makes two of those who do not drink soya bean milk for breakfast, and tastes good.

Seventh: soya bean milk can maximize the retention of water-soluble ingredients in raw materials, such as stachyose, raffinose, soybean isoflavones, soyabean saponin, lecithin and so on. However, because soya bean milk has to filter bean dregs, a lot of dietary fiber has been lost. If you want to increase dietary fiber intake, you must eat bean dregs. In the past, my mother's cooking was fried bean dregs, and the taste was rough. Later, inspired by "soya bean milk rice", simply make rice with bean dregs. The taste is not bad. The drawback is that its shape does not match rice grain. It is a bit ugly. It is often protested by my son.

Eighth: according to the recommendation of the Chinese Nutrition Society, "the dietary guidelines for Chinese residents 2007", 30~50 grams of soybeans (dry weight) should be eaten every day. Drinking more than 300 milliliters of soy milk every morning is roughly half the recommended amount. As a result, it is often necessary to eat tofu, tofu and other soybean products to ensure calcium intake (especially considering the low intake of dairy products).

It is known that protein is made up of amino acids. The human body needs more than 20 kinds of amino acids to form all the proteins we need. There are 8 kinds of amino acids that people cannot synthesize themselves. They must be taken from food. All foods that contain all 8 amino acids are very good foods. The protein in this food is called complete protein, and the protein in soybean milk belongs to complete protein. Other eggs that we normally eat, milk and all kinds of meat proteins are also complete proteins. The protein of soya bean milk is one of the few complete proteins in plant foods.

Compared with animal protein, the protein in plant food has a great advantage, that is, less sulfur amino acid. Sulfur-containing amino acids are one of the most important causes of the acid constitution. You should have read a lot about the acid constitution, which can induce many diseases. Therefore, plant protein, also a complete protein, is very obvious for modern people's health care. It not only complements human body protein, but also prevents many diseases, such as many cancers and cardiovascular diseases. The national food and Drug Administration recommends that daily consumption of 25 grams of soy protein can effectively prevent cardiovascular diseases. Therefore, soybean milk protein is very good for modern people's health food.

In addition, if the amino acid in soya bean milk matches the amino acid in rice, it will make the ratio of amino acid more perfect, so it is a very good choice to drink rice milk at ordinary times.