Safety tips for homemade soy milk:
It must be boiled thoroughly to prevent "false boiling"
Drink it in time and store it smartly
Frequent cleaning to prevent pollution
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It must be boiled thoroughly to prevent "false boiling"
After boiling, continue to heat for 10 minutes
Soy milk should be cooked thoroughly because soybeans contain a certain amount of trypsin inhibitors, which can only be destroyed by sufficient heating, otherwise a small number of people may have allergies or rejection reactions after ingestion, causing diarrhea, abdominal pain and other symptoms.
To prevent "false boiling", it is because soy milk is rich in protein and saponins, etc., when heated to more than 80 °C, bubbles and other similar "boiling" phenomena will appear, it is recommended that after soybean milk boils, keep it for more than 10 minutes and then stop heating to ensure drinking safety.
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Drink it in time and store it smartly
Consume within 2 hours
Soy milk is rich in nutrients and is suitable for most people to drink, but it is also a "hotbed" for the growth and reproduction of microorganisms and even harmful bacteria. Experiments have shown that after 6 hours of homemade soybean milk is placed in the daily environment, the total number of colonies is more than 30 times that of the initial stage of production, which will cause rapid deterioration of soybean milk. Homemade soy milk is recommended to be drunk within 2 hours after the completion of production, and should not be used for more than 24 hours under the condition of capping and refrigeration.
Image source: Seeking Elements
Frequent cleaning to prevent pollution
Wash and dry the soymilk maker immediately after it is finished
After the soymilk machine is used, it is inevitable that there will be residues or residual soymilk, which is easy to breed microorganisms. Be sure to wash and dry immediately after use to prevent bacteria from growing.
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Homemade soy milk recipe
Bean selection and bean washing: It is recommended to choose fresh, full-grained soybeans and remove incomplete, blackened or moldy beans to ensure dietary safety and avoid affecting the taste and flavor of soy milk. When washing beans, use running water to rinse the surface of the beans with dust or impurities.
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Soak the beans: Soak the cleaned beans in clean, clean water. Add water to dry beans: water is not less than 1:5, the soaking time in winter is more than ten hours, and the hot weather in summer can be shortened to a few hours, and the beans can become soft. Special tips, during the soaking process, the water should be changed frequently to prevent peculiar smell and foaming, such as the beans should be discarded when they are not soaked properly and fermented and deteriorated.
Pulping: Put the soaked soybeans in the soymilk machine, add 9~10 times the amount of wet soybeans with water, and use the power set in the soymilk machine to grind for 2~3 minutes to get raw soymilk.
Filter residue: The raw soybean milk obtained from pulping is filtered and moved to the pot. The leftover okara can be used to make other foods such as okara pancakes.
Image source: Seeking Elements
Boiling pulp: Boiled soy milk is very easy to burn, so it needs to be heated over low heat and stirred constantly, and continue to heat for about 10 minutes after boiling until boiling. After the finished soy milk is placed at a suitable temperature, it can be drunk directly, and sugar or other condiments can be added according to your own taste.
Have you learned?
Make yourself a bowl of hot soy milk!
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