Can you add brown sugar to soy milk, can you put brown sugar in soy milk

Yes, here's how:

Main ingredients: 20g of brown sugar, 5g of ginger, 80g of soybeans.

1. Soak the soybeans 8 hours in advance, and peel the ginger;

2. Shred the ginger and soybeans into the soymilk machine; Add water to the upper and lower water levels, select the "Wet Beans" function and start;

3. After the prompt is completed, add brown sugar and mix well to drink;

4. Finished product

Soy milk should avoid brown sugar: brown sugar contains oxalic acid and malic acid, and soybean milk undergoes "denatured precipitate" under the action of acid, which not only reduces the nutritional value, but also reduces the absorption of trace elements such as iron and copper. Therefore, drinking soy milk can only add sugar.

According to my own experience, sugar and honey must not be added, I once did such an experiment, soy milk with sugar and soy milk with honey, in less than three hours, the soy milk has become a paste, and the taste is not daring to taste. Soy milk with brown sugar should be fine, I saw such an article before that soy milk will react with white sugar, but not with brown sugar.

You must not put brown sugar, I put it this morning, and after heating it, it turned into tofu brain, and I threw it away.

Yes, it depends on your preference.

1. Soy milk can't be brown sugar, not only black soybean milk should avoid brown sugar.

2. Brown sugar contains oxalic acid and malic acid, and soybean milk is referred to as a "denatured precipitate" under the action of acid, which not only reduces the nutritional value, but also reduces the absorption of trace elements such as iron and copper. Therefore, Zhaochuzhi can only add sugar to drink soy milk.

3. From the perspective of traditional Chinese medicine, there are many interactions between foods, and the situation between brown sugar and soy milk is easier to explain. Brown sugar contains many trace elements, such as iron, zinc, etc., and the pH value is acidic. Soybean milk contains calcium, phosphorus, etc., which are alkaline, and after mixing, chemical anti-allergies occur, and the resulting precipitation affects the quality and is not conducive to health.

There are many organic acids in brown sugar, such as acetic acid, lactic acid, etc., which can combine with the protein and calcium in soybean milk to produce denaturants and calcium acetate, calcium lactate and other lumps, which not only damages the nutritional value of soy milk, but also affects the absorption of nutrients contained in soy milk.

The viscous protein (egg white) in the egg will combine with the trypsin in the soy milk to produce substances that are not easily absorbed by the human body, so that the eggs and soy milk lose their original nutritional value.