1. The water temperature is too low. If the temperature when brewing soy milk powder is too low, the soy milk will not be fully dissolved into the water, and stratification will occur. In this case, the soy milk is generally drinkable, and you need to stir it thoroughly or add some hot water to let the soy milk powder Dissolve it fully, and then you can drink it if there is no separation.
2. Deterioration due to moisture. If the soy milk powder is disassembled and left at room temperature for too long, it will become damp and deteriorate. At this time, the soy milk powder may have agglomerated, and will separate into layers when it is washed out. It will also be difficult to dissolve when stirred. This is because the protein has changed. It is not advisable to drink it anymore. Sometimes the brewed soy milk will stratify if left for a long time. This is also a sign of deterioration. Drink the brewed soy milk as soon as possible.
3. Expired and spoiled. I bought a large package of soy milk and forgot to drink it. I left it for a long time and then mixed it up and the layers appeared. At this time, you should take a closer look at the shelf life on the package. It is very likely that it has expired. If the expired soy milk has not deteriorated, it is You can drink it, but if it has deteriorated and stratified, you should not drink it anymore. You can smell the soy milk to see if it has any peculiar smell. You may also have bought low-quality soy milk powder, which is easy to deteriorate. Do not drink this kind of soy milk.
Extended information:
The nutritional value of soy milk:
Plant protein: The soy protein in soy milk is high-quality plant protein, which can provide protein that the human body cannot synthesize by itself. 9 amino acids that must be absorbed from the diet. Soy protein can also increase the burning rate of fat, promote the excretion of excess cholesterol, and keep the cholesterol content in the blood at a low level, thereby softening blood vessels, stabilizing blood pressure, and preventing obesity.
Saponin: It has a powerful antioxidant effect, can inhibit the formation of spots, promote fat metabolism and prevent fat accumulation.
Linoleic acid and linolenic acid: The linoleic acid in soy milk can reduce the cholesterol and neutral fat content in the blood, while the linolenic acid can improve learning ability, fight allergies, and make the blood cleaner. .
Oligosaccharides: It can directly reach the intestines, promote the reproduction of intestinal lactobacilli and other bacteria, improve intestinal metabolism, prevent constipation, and can also help prevent food poisoning and colorectal cancer.
Soy lecithin: Lecithin is very important for the normal activity of cells. It can promote metabolism, prevent cell aging, keep the body young, and prevent spots and dullness.
People's Daily Online - Soy milk has great nutritional value, but there are taboos when consuming it!
1. environment: spread 1 layer of lotus pond mud on the bottom of sterilized water tank and plant aquatic