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    Home > Food News > Food Articles > Homemade soy milk "fake boiling" or poisoning

    Homemade soy milk "fake boiling" or poisoning

    • Last Update: 2021-02-02
    • Source: Internet
    • Author: User
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    Is soy milk safe or not? Will there be a lot of water? Yesterday, Zhang Yihua, president of the Shanghai Soybean Products Industry Association, pointed out that for large-scale soybean products manufacturers producing soy milk, the relevant regulatory authorities and trade associations will closely monitor the protein concentration of soy milk. More and more citizens homemade soy milk, experts warned that the concentration of soy milk is relatively high, slightly heated will appear like boiling water boiling effect. If the soy milk is not really cooked, and mistakenly drink


    "
    soy milk, it is likely to cause food poisoning.limited protein content of soy milk the fight between milk and soy milk has never stopped. As
    time
    the "
    melamine
    " storm, soy milk became a breakfast star.
    "
    I buy soy milk in the supermarket every morning.
    "
    , who lives in Yangpu District, was allergic to milk, so soy milk became his breakfast staple. Reporters in the supermarket refrigerated counters to see, a variety of brands of bagged soy milk has become the first choice of many white-collar.In the view of nutrition experts, soy milk and milk are rich in protein, but soy milk contains isoflavones and the human body needs
    8
    amino acids, high digestion and absorption rate, and the biggest characteristic of milk is rich in calcium, which is not found in beans, relatively low digestion and absorption rate. Many members of the public, especially children, are affected by the

    Lactose Insuperableand drink milk that is not absorbed or even tummy tucked, soy milk has become a good substitute.soy milk be mixed with water? This is a matter of concern to many members of the public. In this regard, the relevant regulatory authorities and industry associations in Shanghai will closely monitor the protein concentration of soy milk. According to the national standards of soy milk products, pure soy milk should be soybeans and water as raw materials after pulp sterilization and other processes processed into liquid products. And flavored soy milk, is in soy milk added flavor substances of liquid products, such as red dates, black rice and so on. The
    protein content

    100 grams of pure soy milk per minute shall not be less than
    2.0%
    , and the flavored soy milk shall not be less than
    1.8%.soybean raw material grinding ishow a good bag of soy milk

    "
    "
    made? Soybean milk basic production process has soybean selection, immersion, cleaning, grinding, separation, cooking pulp, distribution, homogeneity, sterilization, cooling, filling, packing, inspection.
    "
    soy milk food and other food, in order to ensure safety, the need from the source of production to the final product of the entire quality supervision system, first of all, soybean raw materials should avoid pollution, production process to meet the standards, soy milk products in the transport to achieve the whole process of cold chain treatment.with soy products, soy milk for decades, the old wizard Zhang Jianqiu told reporters that the current Xuyang, Qingmei, Yi apricot, Hankang, Fusheng, Wanquan and other soybean products production enterprises every day in the production of soy milk. And a good bag of soy milk, the most critical is soybean raw materials. In order to steadily improve product quality, ensure the safety of soy products, strengthen the source management of raw materials, some enterprises directly with the Northeast, Henan, Anhui and other places of soybean growers signed a direct supply contract, omitting transit links, to achieve a full range of monitoring and management from farmland to the table.soy milk is good nutrition, grinding is the key. Imagine a grain of soybeans being crushed into
    1000
    or
    10,
    pieces, which releases more nutrients and is more adequate? The answer, of course, is the finer the better. Zhang Jianqiu more praise drinking line out of soy milk,
    "
    grinding soybeans is particularly critical, soy products enterprises produce soy milk with homogeneity machine high-pressure crushing, equivalent to
    200
    kg per square centimeter of pressure grinding soybeans, so that the grain is very fine, easier to digest and absorb. After slag removal treatment, coarse proteins and coarse fibers that cannot be absorbed by the human body will be separated, and ultra-high temperature instantaneous sterilization can remove enzymes and anti-nutrition factors and other harmful substances in soybeans.
    "Fresh soy milk has a shelf life of only two or three days. In this regard, soybean products manufacturers improved the production process, after
    115
    degrees Celsius sterilization cooled to
    10
    degrees Celsius, and then packaged into a cold storage.Heating soy milk heating bottle is not desirable home-made soy milk at home has become a fashion, soy milk and a variety of drinking methods, summer in soy milk to add some green beans can be detoxifying heat, heat and humidity;experts especially remind the public to drink soy milk must be fully cooked. If the soy milk is not really cooked, and mistakenly drink

    "false boiling
    "
    soy milk, it is likely to cause food poisoning. Soybean milk concentration is relatively high, a little heating will appear boiling water-like effect. When the temperature
    around
    80 degrees Celsius, soy milk produces a lot of foam floating on the liquid surface, making people think it's boiled. If consumed at this time, trypsin inhibitors in raw soy milk enter the body. Trypsin inhibitors can be completely destroyed by high temperatures, but if not heated thoroughly, food poisoning can be caused. Soy milk poisoning incubation period is very short, generally
    30
    minutes to
    1
    hours, mainly manifested in nausea, vomiting, bloating, diarrhea, can be accompanied by abdominal pain, dizziness, fatigue and other symptoms. If the symptoms are very light, can self-heal without treatment, the symptoms of serious people or children should be timely to the hospital treatment.in order
    to
    "fake
    "
    soy milk poisoning, soy milk should be thoroughly boiled and then drink. After seeing the soy milk boil, continue to heat and cook for
    8
    minutes. Cooking soy milk should not use too much fire to avoid a large amount of foam soon. Heat with medium heat until foam starts to appear, reduce the firepower appropriately and continue to heat until the foam disappears, then turn to medium heat until the soy milk boils again. If the soy milk is more or thicker, when heating must be constantly stirred, so that it is heated evenly, to prevent burning.As the weather cools down, some parents may heat up soy milk and put it in a warm bottle to take their children to school and drink it during breaks or lunch breaks, which professionals say is not desirable. Because soy milk contains soluble saponin can dissolve scale in the hot water bottle, so if the soy milk in the hot water bottle for a long time do not drink, soy milk dissolved after the production of
    "
    soy milk scale solution
    "
    will harm health.why
    sugar
    should notas
    sweetener for soy milk?: Because red sugar contains acetic acid, lactic acid and other organic acids, they will be combined with protein and calcium in soy milk to produce calcium acetate, calcium lactate, they not only reduce the nutritional content of soy milk, but also affect the body's absorption of soy milk nutrition.why
    soy milk not flushed into eggs to drink?: Because egg whites bind to antitrypsin in soy milk, they produce a substance that is not absorbed by the body, thereby losing its nutritional value.how
    identify poor quality soy milk?: When choosing, the public should pay attention to the identification of color, organizational status, smell, taste and so on. High-quality soy milk presents a uniform milky white or pale yellow mixed suspension-type slurry, shiny, delicate texture, no lumps, bean aroma, no other odor, has an inherent taste, pure taste and smooth. Poor quality soy milk is grayish-white, dull, there will be layering phenomenon, lumps, there is a lot of precipitation, there is a strong burning and sour taste, bitter taste and other bad smell and taste.
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