Soybean Milk(dou jiang )

Soybean milk method:

Raw materials for making soybean milk:

Soybeans.

Soybean milk production steps:

1. Wet method: 250g soybean, add 2000ml water, soak for 8 hours, grind with stone mill or soybean milk machine, about 1500ml soybean milk can be obtained. Add 1g of salt, 2G of calcium lactate, 20g of starch and 60g of sucrose into every 1000ml and boil for 20 minutes.

2. Drying method: wash the soybeans and dry them in the air, stir fry them with hot sand until they are slightly brown, grind them into powder with a grinder, sift them through a fine sieve (the diameter of the sieve is 0.5mm), add 1 g salt, 3 g calcium lactate, 20 g starch and 40 g Sugar to each 100 g soybeans powder, and add 1000 ml water when using.

Soybean Milk

Soybean milk is a traditional drink of the Han nationality in China. The earliest soybean milk was made by Liu An, king of Huainan in the Western Han Dynasty. The soybean is made by grinding, filtering and boiling after bubbling. Soybean milk is rich in nutrition and easy to digest. Different from Western milk, soybean milk is a food with Chinese national characteristics, which is widely popular in Chinese areas.

Food introduction

Soybean milk is a favorite drink of Chinese people and a nutritious food for all ages. It enjoys the reputation of "plant milk" in Europe and America. Soybean milk is rich in plant protein, phospholipid, vitamin B1, B2 and nicotinic acid. In addition, soybean milk also contains iron, calcium and other minerals, especially its calcium, which is very suitable for all kinds of people, including the elderly, adults, teenagers, children and so on.

Fresh soybean milk can be drunk in all seasons. In spring and autumn, drink Soybean milk to nourish yin and moisten dryness, regulate Yin and Yang; in summer, drink Soybean milk to eliminate heat and prevent heat, generate fluid and quench thirst; in winter, drink Soybean milk to dispel cold and warm stomach, nourish and nourish. In fact, in addition to the traditional soybean milk, soybean milk also has a lot of patterns, red dates, medlar, mung beans, lilies and so on can become ingredients of soybean milk.

Cultural origin

Soybean milk originated in China. It is said that it was invented by Liu An, Huainan king of the Western Han Dynasty more than 1900 years ago. When Liu An was alchemy on the Bagong mountain in Huainan, he occasionally put plaster into soybean milk, which was chemically changed into tofu. Since then, tofu has come out, which is recorded in many ancient books.

Now ground soybean milk was made by Liu An, king of Huainan in the Western Han Dynasty more than 1900 years ago, so it has a history of nearly 2000 years. So how did you think of making ground soybean milk? That's because: according to legend, Liu An was a filial son. During his mother's illness, Liu An used soaked soybeans to grind soymilk for his mother every day. Liu's illness soon got better, and soymilk gradually became popular among the people. Now ground soybean milk is invented and made in China, China has a very authoritative ownership.

Common mistakes

Can't soybean milk and eggs be eaten together?

Author: Zhao Zhide

As for the reason why the two are mutually exclusive, the most popular saying is that trypsin is needed for the digestion and absorption of protein in eggs, while soybean milk contains a trypsin inhibitor, which can inhibit the trypsin activity in the intestine, thus affecting the digestion and absorption of protein in eggs and reducing its nutritional value.

This reason uses some medical and nutrition terms. It sounds very "scientific" and confusing, but in fact, it is a misunderstanding caused by a little knowledge of nutrition.

Soybean (including soybean and black soybean) does contain trypsin inhibitor, which can inhibit the activity of human trypsin, thus affecting the digestion and absorption of protein. However, trypsin inhibitor is not stable when heated. In the process of processing soybean milk, it can be destroyed by more than 85% after boiling for 8 minutes. Although there is still a small amount of thermostable trypsin inhibitor, its activity is low enough to interfere with the digestion and absorption of egg protein.

What's more, even if soybean milk is not fully heated, the trypsin inhibitor will affect the protein digestion of soybean milk first. Don't forget that soybean milk is originally a food rich in protein (equivalent to milk content), which round of egg is the "outsider".

Therefore, soybean milk and eggs can be eaten together, the so-called "Xiangke" is totally unreasonable. Just need to pay attention, in addition to trypsin inhibitor, soybean also contains plant red blood cell agglutinin, lipoxygenase and other anti nutritional factors. Whether it is mixed with eggs or not, soybean milk needs to be fully cooked. Otherwise, the digestion and absorption of protein is still a small matter. Severe poisoning may cause nausea, vomiting, abdominal pain, abdominal distension and diarrhea and other gastrointestinal symptoms . At present, the soybean milk sold on the market and made by qualified home automatic soybean milk machine have been fully heated and can be safely drunk.

In fact, from the perspective of nutrition and health, soybean milk can not only be eaten with eggs, but also a good match. Nutrition can complement each other. Although soybean milk protein belongs to high-quality protein, the deficiency is that the content of methionine is low, while the content of methionine in eggs is high. If eaten together, the rich methionine in eggs can make up for the lack of methionine in soybean, so as to improve the nutritional value of the whole protein.

In addition, the high cholesterol in eggs has always been the biggest concern of people. Excessive cholesterol intake will increase the risk of coronary heart disease and stroke. Soybean milk not only contains no cholesterol, but also contains dietary fiber and phytosterol which can interfere with cholesterol absorption. It's a good match to eat them together, which can not only get rich nutrition of eggs, but also reduce the harm of cholesterol.

In short, soybean milk and eggs can not only be eaten together, but also a good match, but we must remember that soybean milk needs to be cooked to drink.

Production production

Soak the soybean in water for about 3 to 8 hours, the soybean will be ellipsoidal after foaming, then grind the soybean or break it with a grinder, and then separate the soybean residue with gauze to obtain raw soybean milk. Boil the raw soybean milk with water for 5 to 10 minutes, then serve. Raw soymilk must be boiled completely to destroy the allergenic soybean soapine. The by-product of soybean milk is edible.

There are also high-speed grinding processes that do not require filtration, because there is no need to filter the residue so that the soybean fiber can be preserved.

Do you want to soak beans first

Since the introduction of soybean milk machine on the market, people have been confused about one thing: to make good soybean milk, should the beans be soaked in advance? Is the quality of soymilk made from pickled and non pickled beans the same? Which would be better?

1. First of all, it sounds convenient to not soak beans, but it takes longer. It only takes one or two minutes to soak the beans the night before, but the soymilk can be produced quickly after soaking. If you don't soak the beans, the procedure after starting the soymilk machine will be much longer, with a period of heating to promote the absorption and softening of the beans, which actually costs more electricity. Therefore, from the perspective of low carbon and environmental protection, or from the perspective of saving time by drinking soybean milk in the morning, it is obviously better to soak beans.

2. Secondly, soaking beans can improve the yield of milk. Compared with those without soaking, the yield of soybean milk increased by 10% after soaking for 12 hours, while the yield of soybean dregs decreased. Within 12 hours, the longer the soaking time, the higher the pulp yield. That is to say, soaking beans is conducive to tissue fragmentation, which can make soybean milk finer and release nutrients better. In terms of taste, naturally, soymilk made from soaked beans tastes better.

Maybe we don't mind if we produce more soymilk and less soymilk. However, the content of anti nutritional factors in soybean milk made from pickled soybean and non pickled soybean will also be significantly different. It seems that it is quite scientific for Chinese people to soak beans overnight and then grind soymilk, which is beneficial for the body to make full use of the nutrients in soymilk.

So, how should beans be soaked, how long and at what temperature?

1. Soaking at 20-25 ℃ for 12 hours at room temperature can make soybean fully absorb water, and prolonging the soaking time will not get better effect.

2. However, when the temperature is high in summer, soaking at room temperature for 12 hours may cause the problem of bacterial overgrowth, which will make the flavor of soybean milk worse.

Therefore, it is suggested to soak beans in the refrigerator. Soaking beans at 4 ℃ for 12 hours is equivalent to soaking beans at room temperature for 8 hours. If it is troublesome to operate for 18 hours, you can soak beans in the refrigerator for 24 hours, which can obtain the best effect and is very convenient to operate.

Nutrients

Every 100 grams of soybean milk contains 33 calories. The specific nutrient contents are shown in the table below:

classification

Soybean milk rice porridge

Raw materials: soybean milk, rice. Preparation and usage: cook soybean milk with rice, add a little sugar, and take it on an empty stomach. Efficacy: tonifying deficiency and Qi, strengthening spleen and stomach. It can be used to treat deficiency of the spleen, lack of food, weakness of the body, cough due to deficiency of labor, phlegm fire asthma, etc.

Soybean milk

Ingredients: 85g soybeans, 1200ml water (the capacity can be increased or decreased according to personal needs), appropriate amount of sugar.

Efficacy: tonifying deficiency, clearing away heat and resolving phlegm, relieving gonorrhea, promoting defecation, lowering blood pressure and increasing milk.

Benefits of regular consumption:

Prevention and treatment of hypertension. Soybean milk contains stigmasterol, potassium and magnesium, which is a powerful salt resistant substance. Sodium is the main cause of hypertension

Chinese PinYin : Dou Jiang