Soymilk can be stored for more than 6 hours.

Generally speaking, freshly squeezed soybean milk should not be stored at room temperature for more than 6 hours, because after 6 hours of storage of soybean milk, the bacteria will increase 36 times, if it is the best in the summer within 2 hours to drink, and in the fall and winter at room temperature, the most storage 4 to 6 hours.

The commercially available packaged soybean milk, due to large-scale production, in order to ensure food safety, the use of professional machinery and equipment, integrated production processes, production from ultra-high temperature sterilization, to fill the mechanism will be strictly controlled, so the unopened refrigerated preservation of the longest up to about two weeks. In addition, commercially available soymilk should be consumed as soon as possible after opening, not clearly labeled soymilk or soymilk found to have the phenomenon of quality change should not be consumed.

The way to save your soybean milk:

1. The most important thing is to reduce the bacteria on the storage containers, and to dry the containers, so that there is no water dripping on them.

2, fresh or frozen soybean milk must be put in the refrigerator to save, avoid high temperature sunshine, stored in the shade.

3, homemade soymilk must be cooked to boiling, if the stove fire to cook, the first roll is a false boil, need to wait another 20-30 minutes to be considered complete, commercially available many convenient intelligent cooking machine, such as the Uhan cooking robot as long as a key to press, can be free of filtration on the boil, and soymilk without filtering residue, can be supplemented with soybean residue in more dietary fiber and calcium.

4, cooking thoroughly cooled, and then put in the refrigerator to save, pay attention to cooling the resulting water vapor will coalesce on the inside of the lid, and then dripped into the cooking, which is to accelerate the food acidic bad reason.