Generally speaking, when the temperature is kept at about 18℃ 18 hours, the bean jelly will precipitate by itself, so that the soybean milk in the basin or vessel forms a structure with white powder at the bottom, yellow powder in the middle and clear water at the top. The precipitation time of soybean powder in winter can be longer, so keep an eye on it at any time, and the precipitated white powder can be put away for later use; In summer, we should pay more attention not to let soybean milk precipitate for too long, and the white powder at the bottom will turn up, so pea jelly can't be without white powder.
Adding colloid to emulsify and homogenize. Starch is insoluble in water unless it is gelatinized when water is heated, which requires about 60℃, but this process is irreversible.
The aging of starch means that gelatinized starch will become opaque or even coagulate and precipitate after being placed at room temperature or below. Aging is the reverse process of gelatinization, and its essence is that in the gelatinization process, dissolved and swollen starch molecules are rearranged and combined to form substances similar to natural starch structure.