Cereals and legume seeds often contain some saponins. Soybean contains soybean saponin. When you beat and cook soybean milk, you will find many bubbles on the surface, which is largely due to saponin. In the processing of bean products, even food additives such as "defoamer" should be added, otherwise too much foam will bring a lot of trouble in the processing.
There is nothing wrong with these bubbles, but their existence will make soybean milk full of bubbles when it is not heated to boiling, causing the illusion of boiling. You can add a little oil to defoam, or heat it with low fire until the foam disappears, and heat the soybean milk until it really boils. The foam left after real boiling is actually edible, but if it feels bad, it can be discarded.
Extended data
Taboos for eating soybean milk
1 to avoid undercooking.
Soybean milk contains trypsin inhibitor, which can not reach the high temperature of 100 degrees Celsius. Drinking it will cause indigestion, nausea, vomiting, diarrhea and other symptoms.
2, avoid brown sugar
Adding brown sugar to soybean milk tastes sweet, but the combination of organic acid in brown sugar and protein in soybean milk will produce denatured precipitation, which will greatly destroy the nutrients.
3. Avoid installing hot water bottles
Soymilk contains substances that can remove scale from thermos bottles. When the temperature is suitable, the bacteria in the bottle will multiply, and the soybean milk will go rancid and deteriorate after 3 ~ 4 hours.
4, avoid soy milk to wash eggs
Mucin in eggs is easy to combine with trypsin in soybean milk, producing substances that are not absorbed by human body and weakening nutritional value.
5. Avoid drinking soy milk on an empty stomach.
Protein metropolis in soybean milk is converted into heat and consumed in human body, which can not fully play a nourishing role. Eating some starchy foods such as bread, cakes and steamed bread while drinking soybean milk can make protein in soybean milk more fully hydrolyzed with gastric juice under the action of starch, so that nutrients can be fully absorbed.
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