How to identify whether soybeans are moldy? How can you tell if soybeans have Aspergillus flavus?

Your question is how to identify if soybeans are moldy? To this problem, first of all, first of all, soybeans have the highest calcium content, that is, in plants, he goes to eat nutritious, such as the soybean oil we eat now.

It is all the oil squeezed out of these soybeans, so when we are soybeans, we must see if the soybeans are moldy, because the soybeans are moldy, people may be poisoned after eating them, and when the time comes, it will cost a lot of money to go to the hospital, which must be cost-effective, so we must analyze whether the soybeans are moldy from the following aspects?

One. First of all, look at the soybeans from the appearance, have they changed color? Such as whitish, yellow, black, etc.

Second, another soybean moldy eat the following aspects caused by a soybean ripe, not sunny angel soybean sprout mold, you can observe the color of soybeans, for example, soybeans blackened, not only stained, this is a manifestation of mold, some soybeans are moldy, three, after artificial processing, the soybeans outside the mold spots wiped off, which will make the soybeans bright and white, in this case, you can also see whether it is moldy from several aspects, fourth, you can cook soybeans with water, to see if he has changed the taste? Is the opening bean already blackened? This is a serious mold, don't eat it.

Fifth, if there are moldy words, after processing, soybeans are fried in oil, so fried soybeans? He couldn't see the blackness, but he said that when he tasted it, he would have a musty smell, and such soybeans would definitely be inedible. l

Soybean identification: first, look; second, taste; Third, instrument identification.

Sun-dried, dried soybeans are not susceptible to mold. Soybeans are moldy, and generally there will be some gray-green dots or fine hairs on the surface of soybeans, which are easy to identify with the naked eye.

Some moldy soybeans are technically treated and are not easy to identify. The easiest way is: put your mouth and bite it, good soybeans are fragrant, moldy soybeans are bitter and mildewy. Although this method is unhygienic and unscientific, it is simple.

After mold, there will be some gray-green dots or fine hairs on the surface of soybeans, which are easy to identify with the naked eye.

Look at the color. Under normal circumstances, the soybeans have a bright luster, yellow and natural, while most of the soybeans that have deteriorated are dull in color, yellow in large black, easy to break by hand, and easy to fall off.

Look at the texture. The yellow particles are full and neat and uniform, without defects, broken petals, insect pests and hanging wires, while those particles are shriveled and not of any size.

1. Broken petals, moth-eaten and moldy soybeans, this kind of soybeans belong to inferior soybeans or spoiled soybeans.

Smell the fragrance. High-quality soybeans generally have a faint soybean fragrance and the taste of normal soybeans, while spoiled soybeans have a great sour or musty taste.

Hello! Healthy soybeans have shiny, very hard skin and no black spots.

Nose sniffing, is normal compression has a soft bullet, has an effect.

Usually, the situation can be judged by changes in soybean characteristics, such as color and smell. Soybean has strong hygroscopicity, easy to mold, soybean seed coat is thin, germination hole is large, and the moisture absorption capacity is stronger than that of wheat and corn. After the soybean absorbs moisture and returns to moisture, the volume expands and is very easy to mold.

The most obvious feature of moldy soybeans is color, the change of color is the most important and direct aspect of the appearance and shape of moldy food, usually moldy food will produce white, green, yellow and other colors of hair, after mold on the surface of soybeans there will be some gray-green dots or fine hairs.

Moldy soybeans will have a pungent smell, and if these changes in these characteristics are observed, it can be preliminarily determined that the soybeans have been contaminated with mold and should not be continued to eat.

Soybeans are an annual herb and the most important legume in the world. Originated in China, it is most commonly used to make various soy products, brew soy sauce and extract protein. Okara or ground into a coarse meal is also commonly used in livestock feed.

Soybean has strong hygroscopicity, easy to mold, soybean seed coat is thin, germination hole is large, and the moisture absorption capacity is stronger than that of wheat and corn. After the soybean absorbs moisture and returns to moisture, the volume expands and is very easy to mold.

Generally, the storage of soybeans should be strictly controlled in storage, and the long-term storage moisture of soybeans should not exceed 12%. After the soybeans are harvested, they are thoroughly dried on the pods before threshing. Soybeans with high moisture content after storage can be treated by sun exposure, but they can only be put into the warehouse after being cooled.

And it is necessary to ventilate in a timely manner to dissipate heat and humidity The moisture between the soybean grains in the newcomer warehouse is uneven, coupled with the ripening effect of soybeans, the damp heat in the pile is easy to accumulate, causing heat and mildew, so it is necessary to ventilate in a timely manner to dissipate heat and moisture.

Often, the condition can be judged by changes in the characteristics of the soybean, such as color, texture and smell. The most obvious feature of moldy soybeans is the color, the change of color is the most important and direct aspect of the appearance and shape of moldy food, and generally moldy food will produce white, green, yellow and other colors of hair.

After mold, there will be some gray-green dots or fine hairs on the surface of soybeans.

In addition, if you observe the change of these characteristics in the soybeans, it can be preliminarily determined that the soybeans have mold contamination and should not continue to eat.

Precautions. The elderly should try to eat less soybeans, because the body mechanism of the elderly is relatively weak, and the nutritional value of soybeans is relatively high, so they cannot absorb various nutrients in soybeans in time, which will cause a burden on the body.

Try to eat less soybeans that are directly fried, soybeans will decompose the substances in the case of dry frying, so there will be a small amount of harmful substances produced, so it is better to avoid eating. Soybeans should not be eaten with onions, yogurt, spinach, and shrimp skin, which will affect the absorption of calcium in food.

The above content refers to People's Daily Online-Bean sprouts are delicious? How to distinguish soybean sprouts from poisonous bean sprouts!

The above content refers to Encyclopedia-Soybeans.

1. Wash the soybeans, put them in a cooking pot, add an appropriate amount of water to cook, and then remove them and drain the water.

2. Put the cooked soybeans in a large bowl, add an appropriate amount of flour, and then stir well with chopsticks.

3. After stirring well, pour the soybeans and flour into a plastic bottle, and then pour in an appropriate amount of salt water.

4. Close the lid, and then put the plastic bottle in the sun until mold grows.

5. Done.

.After washing the dried soybeans, soak them in water.

2.Put the soaked soybeans in a pot.

3.Add an appropriate amount of water and cook.

4.Drain the cooked soybeans.

5.Wash the bamboo basket well.

6.Top with drained soybeans.

7.Cover it with gauze and leave it for two or three days.

8.After two or three days, it was good to see that such a mold had grown.

9.Then put the moldy soybeans in a container.

1. Boiled soybeans;

2. Spread it out and dry it for two days, and wait for the surface moisture to dry out.

3. Put it indoors, spread it out, and wait for it to mold.

Summary. It is a good phenomenon that the soybean sauce cubes ferment with long green hairs or long white hairs, which fully proves that the sauce cubes are fermented well and the soybean paste made is more delicious. White mold is better, and there are a lot of microorganisms growing in the big sauce cubes.

Aspergillus, mucormyces, Rhizopus, Bacillus subtilis, etc. Aspergillus secretes proteases abundantly. Long white hyphae and yellow spores are much better.

There are many bacillus subtilis in the sauce cubes, and bacillus subtilis secretes nattokinase. The sauce cubes are white on the surface and yellow on the inside. It is a good phenomenon that the soybean sauce cubes ferment with long green hairs or long white hairs, which fully proves that the sauce cubes are fermented well and the soybean paste made is more delicious.

What color is the best mold for soybeans to make soybean paste?

It is a good phenomenon that the soybean sauce cubes ferment with long green hairs or long white hairs, which fully proves that the sauce cubes are fermented well and the soybean paste made is more delicious. White mold is better, and there are a lot of microorganisms growing in the big sauce cubes. Aspergillus, mucormyces, Rhizopus, Bacillus subtilis, etc.

Aspergillus secretes proteases abundantly. Long white hyphae and yellow spores are much better. There are many bacillus subtilis in the sauce cubes, and bacillus subtilis secretes nattokinase.

The sauce cubes are white on the surface and yellow on the inside. It is a good phenomenon that the soybean sauce cubes ferment with long green hairs or long white hairs, which fully proves that the sauce cubes are fermented well and the soybean paste made is more delicious.

When making soybean paste, the fermented mold is white before it is successful.

White mold, the hairy ones are beneficial bacteria, and if you have them, you will be successful. The rest of the color mold will fail, don't eat it.

1.After washing the dried soybeans, soak them in water.

2.Put the soaked soybeans in a pot.

3.Add an appropriate amount of water and cook.

4.Drain the cooked soybeans.

5.Wash the bamboo basket well.

6.Top with drained soybeans.

7.Cover it with gauze and leave it for two or three days.

8.After two or three days, it was good to see that such a mold had grown.

9.Then put the moldy soybeans in a container.

10.Put salt on top, put more on it.

11.Shred the ginger.

12.Top with shredded ginger.

13.Pour in the cooking wine.

14.to submerge the soybeans.

15.Close the lid and let it sit for three to five days, and you're good to go.

Soybeans should not be eaten if they show signs of mold on the surface, because moldy beans will contain aflatoxins, which can cause cancer after eating. In fact, it is not recommended to use the food after it has become moldy. Soybeans are particularly susceptible to mould, and soybeans contain high amounts of aflatoxins after mould.

In fact, the main components of aflatoxin are fat-soluble, not water-soluble, the solubility in water is low, the lysis temperature should reach more than 280, and the temperature of washing and cooking processing can not destroy it. Aflatoxins, on the other hand, can cause cancer.

If it is just a small spot called mud face bean, it does not affect the epidermis for a long time, and it is generally edible, but if the mold has formed spores and can leave traces of mold on the hands, it cannot be eaten.

Absolutely not edible. It is likely to contain the carcinogen aflatoxin B1