Can you put edible alkali when boiling beans?

When boiling beans, you can put edible alkaliThe alkali will destroy the long chain of starch and protein in the bean, and the phenomenon is that the bean is easy to cook rotten.

While destroying starch and protein, alkali destroys vitamins and other components, so it is unscientific to add alkali when cooking porridge. Adding alkali also makes the body raise blood sugar faster, which is not good for diabetics. Adding alkali will also greatly increase the sodium content of porridge, which is not good for preventing high blood pressure.

Related Notes:Beans (scientific name: holboellia latifolia wall.).) is a plant of the family Fabaceae.

A family of dicots, woody and herbaceous plants, such as "red sandalwood", "locust tree", "soybean", "mung bean", "red bean", "pea", "peanuts", etc., are collectively referred to as legume plants every day, and also refer to the seeds of these plants: legumes, beans, bean pods (beans), soybean milk, bean green, boiled beans, eyes like beans.

A fruit of the bean plant. The types of beans include soybeans, broad beans, peas, mung beans, kidney beans, adzuki beans, etc. Soybeans are divided into different colors according to:

Soybeans, black beans, green beans, etc. Kidney beans can be divided into: lentils, kidney beans, sword beans, green beans, cowpeas, etc., and the colors of adzuki beans are red, yellow, light green, gray, white, tea, etc.

The above content reference: Encyclopedia - Beans.

Edible alkali can be put in, but nutrients will be lost.

Since beans have a lot of oil, it is difficult for hot water to enter the beans and they are slower to cook; Edible alkali accelerates the hydrolysis of oil, hot water is easy to enter the beans, and it is ripe quickly and thoroughly, and the color is very strong.

If edible alkali is placed in it, it will react, and it will generally appear red. The purpose of putting alkali is to make the beans rotten easily, but it will lose the nutrients of the beans.

Put the beans to cook faster, but it should not be very good for the stomach, neutralize stomach acid, and it is not good for digestion, so it is not good to drink bean porridge on an empty stomach.

Let's first take a look at the key process of tofu making: marinade.

To turn the colloidal solution into tofu, it is necessary to spot the brine. Salt brine or gypsum is used for point brine, salt brine mainly contains magnesium chloride, gypsum is calcium sulfate, they can make the scattered protein particles quickly gather together, becoming the tofu brain of white flowers. Squeeze out the water again, and the tofu brain becomes tofu.

Tofu and tofu brain are condensed legume proteins.

We drink soy milk, and sometimes we repeat the tofu-making process. Some people love to drink sweet syrup. Add a spoonful of sugar to the soy milk, and the soy milk will not change.

Some people like to drink salty pulp. Pour some soy sauce or add a little salt to the soy milk, and after a while, the tofu brain with white flowers appears in the bowl. Soy sauce has salt in it, and salt and salt brine are similar in nature, which can also destroy the colloidal state of soy milk and make the protein coagulate.

No. After putting the alkaline noodles, the tofu will dissolve. The edible base is generally baking soda nahco3

Consumption of soda ash Na2CO3Edible caustic soda NaOH (edible additive sodium hydroxide) When cooking tofu, after adding edible alkali, the alkali reacts with salt: alkali + salt New alkali + new salt The original salt that makes the protein coagulation is gone, which destroys the original protein coagulation.

Most of the new salts generated precipitate, and the proteins cannot be coagulated. That's why when you cook tofu, it will melt when you add edible alkali.

Summary. What is the role of making tofu and putting alkali.

Hello dear, I'm glad to have you with this question! The effect of adding alkali when the tofu is slurry is to make the tofu form.

What is the role of making tofu and putting alkali.

What is the role of making tofu and putting alkali Dear Hello, I'm glad to be able to ask you this question! The effect of adding alkali when the tofu is slurry is to make the tofu form.

Because soybeans are rich in protein, of which the protein insoluble in water is as high as 30%, it is difficult to form when ordering tofu, and after adding alkali, it is conducive to the formation of tofu. Therefore, alkali must be added when the tofu is pulped, the purpose is to promote the formation of the tofu. Soybeans themselves are rich in protein, of which the protein content of insoluble in water is as high as 30%, and it is difficult for tofu to form when pulping and cannot let the tofu solidify.

When alkali is added, the insoluble protein components are converted into water-soluble proteins, which is beneficial for tofu molding.

Generally speaking, you can add lime water and brine to make tofu, which are the most common for making tofu, and they are both alkaline. Tofu can be quickly formed.

The flavor of the brine tofu is unique.

Thank you.

Hello: The main function of making tofu and putting alkali can promote the formation of tofu. Soybeans themselves have a high protein content, which is divided into two types: water-soluble protein and water-insoluble protein.

The protein content that is insoluble in water is as high as 30%, which means that there is a large amount of this substance in soy milk, which is difficult to form when ordering tofu and cannot let the tofu solidify. With the addition of alkali, the insoluble protein components are converted into water-soluble proteins, which is conducive to the formation of tofu. In addition, the salt brine mainly contains magnesium chloride, and the gypsum is calcium sulfate, which can make the dispersed protein particles quickly gather together, that is, the polysettling of colloids, and become the tofu brain of white flowers.

Squeeze out the water again, and the tofu brain becomes tofu. Tofu and tofu brain are condensed legume proteins. The scientific name of brine is salt brine, which is the mother liquor left in the salt pond after making salt from seawater or salt lake water, and the main components are magnesium chloride, calcium sulfate, calcium chloride and sodium chloride, etc., with a bitter taste.

After evaporation and cooling, magnesium chloride crystals are precipitated, which are called halide blocks. It is a commonly used coagulant in the production of tofu in northern China, which can make the protein in soybean milk coagulate into a gel and analyze the water. Tofu made with salt brine as a coagulant has strong hardness, elasticity and toughness, and is called old tofu, or northern tofu or hard tofu.

1. Cooking red bean porridge with alkali helps protein, harms vitamins, and releases acid.

2. The reason why northern residents cook porridge and add alkali lies in the special role of alkali - it can improve the affinity between most proteins and water. For example, when soaking all kinds of seafood, if you add a little alkali, it will absorb more water, and it will be full after soaking. For all kinds of grains, add a little alkali, the protein in it is easier to absorb water and dissolve into the soup, so that the starch particles are easier to disperse, and the taste is more viscous after cooking porridge.

3. However, alkali is a terrible enemy for most vitamins. Vitamins such as vitamin C, vitamin B1, vitamin B2, and folic acid are all very resistant to alkalis. When heated under alkaline conditions, the losses are even more severe.

Adding alkali and boiling porridge for a long time is tantamount to killing the vitamins B1 and B2 in it. If you add too much alkali, there will be an uncomfortable alkaline taste and slippery feeling, and it will destroy the original aroma of fresh food.

It is more appropriate to add a gram of edible alkali when cooking a pound of beans, and the nutritional value will not be too damaged.

From a nutritional point of view, it is not scientific to add edible alkali to boil beans.

Because, adding edible alkali when boiling beans can slow down Labi to shorten the collapse time of boiling beans, so that the raw materials are easy to expand and rot, but it will cause a large loss of nutrients in the food and greatly reduce its nutritional value. It has been determined that adding alkali when boiling beans will destroy nutrients such as B vitamins, vitamin C, and vitamin D, affecting the body's absorption of nutrients. Therefore, it is not advisable to add alkali when boiling beans.