Can you still drink cooked soy milk after fermentation?

Cooked soy milk should never be drunk after fermentation.

Theoretically, the soy milk made by yourself should be freshly ground and drunk, according to the storage method and temperature, the storage time is different, it is recommended to drink it within two hours.

1. Most of the soy milk at room temperature can be stored for about 2 hours, and it cannot be drunk after more than 2 hours. Even if there is no obvious deterioration and peculiar smell of soy milk for two hours, but the nutrients are basically lost, and there will be a large number of bacteria entering, it is not recommended to drink at this time, especially after 4 hours, the soy milk will be corrupt and produce mycin, at this time drinking it will cause poisoning, vomiting and even diarrhea, affecting health.

2. After the soy milk is done, try to drink it now, the nutritional value is relatively high, if you don't drink it, it is best to seal it up and put it in the refrigerator for refrigeration, it can generally be stored for 8 hours under low temperature refrigeration, and it is recommended to drink it as soon as possible within 8 hours, soy milk is easy to spoil food, the quality of soy milk will decline after a long time, and it is necessary to reheat it after refrigeration, and the nutrients will be lost, and everyone's gastrointestinal absorption is different, and it will cause gastrointestinal discomfort.

For fermented soybean milk, its permeability period is also very short. Moreover, the fermented soybean milk also needs to be refrigerated in the refrigerator. So. For fermented soybean milk, its shelf life can be left for about two days.

Soybean milk fermentation method steps:

1. He Min soaked beans, the water temperature is about 30 degrees Celsius in summer, soak for 6 to 8 hours, change the water every 24 hours, and the water temperature is 5 degrees Celsius in winter, soak for about 24 hours. The water quality is pure water or soft water, and the soaked watercress is full and will split a small line;

2. For refining, select a refiner that can automatically separate the slurry residue, coarse grinding and fine grinding for a total of 2 to 3 times, and then rinse out the slurry in the bean dregs, about 2 to 3 times. The ground slag should feel delicate and particle-free;

3. Boiling the pulp, put the ground pulp in a stainless steel boiling pulp barrel, boil the pulp to 60 to 70 degrees Celsius with steam, and put about 0.3% of the edible defoamer until the bubble is completely eliminated. Then continue to heat the pulp to a boil and hold for 3 to 5 minutes until the pulp is cooked;

4. Dissolve the gluconate inner fat with a small amount of cold boiled water, add it to the cooled soybean milk and mix it slowly;

5. Forming, pour the slurry after lighting the source grease into the molding mold and put it into the solidification tank. Keep warm for 20 minutes at a temperature of 80 to 85 degrees Celsius.

Soy milk is a very common food, it is rich in nutrients, such as protein, calcium, iron, vitamins, etc., which is very beneficial to human health. And for many people, there are often some questions when boiling soy milk, such as can boiled soy milk be recooked? Accompany the ants.

First of all, we need to understand the process of making soy milk. Soy milk is made by adding water to soybeans and grinding them into a soy milk shape, and then filtering out the okara to leave the liquid that is soy milk. In this process, soy milk contains a certain amount of nutrients such as proteins, sugars, and fats.

And when we heat the soy milk, the nutrients in it will also change to a certain extent.

Back to the question itself, can boiled soy milk be recooked? The answer is yes. Although the nutrient content of soy milk will change to a certain extent during the heating process, this will not affect our ability to heat the soy milk again.

In fact, soy milk can be reheated repeatedly, as long as it is not heated for too long, otherwise too many nutrients will be lost in it.

It should be noted that if the soy milk has begun to spoil, then neither fresh nor boiled soy milk can be reheated and consumed. In addition, if you want to make Wulv soy milk more nutritious, you can add some other ingredients in the process of boiling soy milk, such as black sesame seeds, walnuts, etc., which can increase the nutritional value of soy milk.

In short, the boiled soy milk can be recooked, as long as you pay attention to the heating time and the freshness of the soy milk, you can ensure that the nutrients of the soy milk will not be lost too much.

Soy milk contains a dangerous ingredient called "saponin", which can poison people, causing symptoms such as nausea, vomiting, abdominal pain, and diarrhea. In addition, there is an antitrypsin in raw soy milk, which reduces the ability of gastric juice to digest protein, and can only be destroyed by heating it to 100. It can be seen that soy milk must be really boiled before it can be drunk.

Uncooked soy milk is harmful to the human body. Soybeans contain saponin, which can cause nausea, vomiting, and indigestion; There are also enzymes and other substances, such as trypsin inhibitors, that can reduce the body's ability to digest proteins; Cytolglutinins can cause blood clotting; Urease toxin substances impede iodine metabolism and inhibit thyroxine synthesis, causing compensatory goiter.

However, after being cooked thoroughly, all these harmful substances will be destroyed, so that soy milk is not harmful to the human body. The way to prevent soy milk poisoning is to boil the soy milk at a high temperature of 100 degrees Celsius to destroy harmful substances.

It should be noted that when boiling soy milk, there is often a "false boiling" phenomenon, and it is necessary to stir well with a spoon until it is really boiling. If you have symptoms such as headache and obstructed breathing after drinking soy milk, you should seek medical attention immediately, and you must not delay the time to prevent life-threatening.

People who are not suitable for drinking soy milk.

1.People with a bad stomach.

Soy milk is cold and easy to indigestion people should drink less. Soy milk will produce gas under the action of enzymes, and people with bad stomach will have bloating and diarrhea if they drink too much.

2.People with gout.

Soy milk is made from soybeans, which are rich in purines. Drinking too much soy milk can aggravate gout.

3.People who are deficient in zinc.

Legumes contain inhibitors, saponins, and exogenous lectins, which are not good for the human body. If you must drink soy milk, you should pay attention to the intake of trace element zinc from other foods.

4.People who are taking antibiotics.

Soy milk will have a chemical reaction with antibiotics such as erythromycin, so the two should not be eaten together, and it is recommended to eat more than an hour apart.

5.People who have had surgery.

Patients who have just undergone surgery or suffer from other diseases generally have a bad stomach, so it is advisable to drink less soy milk.

Reference: Xinhuanet-Although soy milk is good, you can't just drink it Do you make it taboo of drinking soy milk.