Soy milk is a traditional Chinese drink, which is said to have been invented by Liu An, the King of Huainan in the Western Han Dynasty more than 1,900 years ago.
It is mainly made from soybeans (soybeans) through soaking, grinding, filtering and boiling. During the production process, the soybeans are first soaked to soften, then ground into a pulp by tools such as a pulping machine or a stone mill, then filtered to remove the dregs, and finally boiled to eliminate harmful substances such as trypsin inhibitors and ensure its safety for drinking.
Soy milk not only retains most of the nutrients in soybeans, such as protein, fat, carbohydrates, vitamins and minerals, but is also popular because of its easy digestion and absorption. In particular, the protein content in soy milk is high and the quality is excellent, making it one of the important sources of plant protein. In addition, soy milk is rich in soy isoflavones and bioactive substances such as vitamins B1, B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium it contains, which has many benefits for human health. It is very suitable for all kinds of people, including the elderly, adults, teenagers, children, etc.
Soy milk is a favorite drink of the Chinese people, and it is also a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Fresh soy milk can be consumed in all seasons. Drink soy milk in spring and autumn to nourish yin and moisten dryness, and harmonize yin and yang; drink soy milk in summer to eliminate heat and prevent heatstroke, promote fluid production and quench thirst; drink soy milk in winter to dispel cold and warm the stomach, and nourish and supplement.
Soy milk has a good health-care effect. Appropriate intake of soy milk every day can prevent and control many chronic diseases.
Improve cardiovascular health. Soybeans contain soy isoflavones, which can regulate lipoprotein levels, help us lower the level of low-density lipoprotein cholesterol (commonly known as bad cholesterol) in the body, and lower blood lipids.
Studies have shown that soy isoflavones can effectively resist the formation of atherosclerosis and play an important role in preventing and treating cardiovascular diseases. The intake of soy and its products can reduce the risk of cardiovascular diseases. In addition, the potassium content in soy milk is not bad, which is very helpful for controlling blood pressure.
Regulate hormone levels. As a phytoestrogen, soy isoflavones play an important role in maintaining the balance of hormones in the body. It can replace estrogen and combine with estrogen receptors to play the role of estrogen when the body lacks estrogen. It can also interfere with the combination of estrogen and estrogen receptors to play an anti-estrogen role when the body has too much estrogen.
Improve bone density. After menopause, women are affected by the rapid decline in estrogen levels, and calcium in the bones will also be lost quickly, leading to osteoporosis. The soy isoflavones contained in soy milk are called "phytoestrogens", which can enhance the bone density of the lumbar spine and femur to a certain extent and reduce the risk of fractures.
When raw soy milk is heated to 80℃ to 90℃, a large amount of white foam will appear. In fact, this is a "false boiling" phenomenon, and the soy milk is not cooked thoroughly at this time.
Incompletely heated soy milk contains many undestroyed harmful substances, such as saponins, trypsin inhibitors, lipoxygenases and plant hemagglutinins, especially plant hemagglutinins, referred to as hemagglutinins or hemagglutinins. Hemagglutinins entering the digestive tract can stimulate the digestive tract mucosa, destroy digestive tract cells, and cause gastrointestinal hemorrhagic inflammation. If hemagglutinins enter the blood and agglutinate with red blood cells, they will destroy the oxygen transport capacity of red blood cells and poison the consumer.
If you drink soy milk that is not thoroughly cooked, you will experience poisoning symptoms after a few minutes or an hour, leading to nausea, vomiting, abdominal pain, and diarrhea. The key step to prevent soy milk poisoning: Don't turn off the heat when the soy milk is "falsely boiling", continue to simmer for more than 5 minutes, and boil it again for a while after the foam disappears.
In addition to being cooked, you should also pay attention to the right amount. There are some oligosaccharides in soy milk that cannot be digested by the human body. They can only be decomposed by bacteria in the large intestine after entering the large intestine, so you can't drink too much at one time.
Secondly, soy milk cannot be left overnight. Because soy milk is rich in nutrients, it is particularly easy to be invaded by spoilage bacteria, and it will become sour and deteriorate over time. So whether you buy it from the supermarket or make it yourself, try to drink it in one meal.
Soy milk is cold and clear, so people with cold stomachs, bloating, nausea, belching, and acid swallowing after drinking, or people with spleen deficiency and prone to diarrhea and bloating should not drink soy milk, otherwise it will aggravate the condition.
The best time to drink soy milk varies from person to person, but according to the advice of nutritionists and daily habits, the following time periods are generally considered to be more appropriate:
1. Breakfast time
After a night's sleep, the human body is usually in a state of dehydration and nutrient replenishment in the morning. Soy milk, as a nutritious and easy-to-digest food, can provide the body with the required energy and nutrients, such as protein, calcium and vitamins.
Soy milk is consumed together with other foods in breakfast (such as steamed bread, bread and other foods with more starch and carbohydrates), which helps to balance the absorption of nutrients.
2. Before and after exercise
For fitness enthusiasts, the protein in soy milk is an important substance for muscle repair and growth. Drinking soy milk before and after exercise can help enhance muscle repair and promote body recovery.
3. Before bedtime (but it needs to be moderate and pay attention to personal physique)
Soy milk contains substances such as glutamate that help sleep. For people who often suffer from insomnia or lack of sleep, drinking warm soy milk in moderation may help relax the body and mind and improve sleep quality. However, it should be noted that drinking too much soy milk before going to bed may cause indigestion or affect sleep quality, so it should be drunk in moderation.
Other precautions
Whenever you drink soy milk, you should pay attention to the amount. Excessive intake of phytoestrogens in soy milk may have adverse effects on physical health.
Soy milk is a cold food. For people with cold stomach, spleen deficiency and other constitutions, they should avoid drinking on an empty stomach or drinking excessively.
Soy milk should be thoroughly cooked before drinking to avoid the risk of poisoning.
For people with special conditions such as iron absorption disorders, allergies, and renal insufficiency, soy milk should be consumed under the guidance of a doctor or nutritionist.
Soy milk is a nutritious drink, mainly made from soybeans (soybeans) through soaking, grinding, filtering and boiling. The following is the basic process of making soy milk:
Prepare materials
Soybeans (soybeans): about 100-150 grams, adjusted according to personal taste and drinking amount.
Water: used to soak soybeans and make soy milk, the amount is adjusted according to the amount of soybeans and personal preference.
Sugar or salt (optional): used for seasoning, can be added according to personal taste.
Strainer or gauze: used to filter soy milk.
Soy milk machine or blender, cooking pot: tools for making soy milk.
Production steps
1. Soak soybeans:
Wash the soybeans, put them in a bowl, and add enough water (the amount of water should exceed the surface of the soybeans by about 2-3 cm).
The soaking time is usually 6-8 hours, or overnight. This step helps soften the soybeans, making them easier to grind, while removing some substances that are not good for human health, such as phytic acid.
2. Grind the soybeans:
Drain the soaked soybeans.
If using a soy milk machine, directly add soybeans and water (the ratio is usually about 1:10, which can be adjusted according to the soy milk machine manual) to the soy milk machine and start the beating process.
If you use a blender, you need to put the soybeans and water into the blender and blend until smooth. You may need to blend and add water several times to adjust the consistency.
3. Filter the soy milk:
Use a strainer or gauze to filter the ground soy milk and remove the dregs.
Gently squeeze the gauze or strainer to squeeze out the soy milk as much as possible while avoiding the dregs from mixing in.
4. Boil the soy milk:
Pour the filtered soy milk into a pot and heat it over medium-low heat.
The soy milk will produce a lot of foam during the heating process and is easy to overflow, so you need to stir and adjust the heat from time to time.
When the soy milk boils, continue to cook for about 5 minutes to ensure that the soy milk is fully cooked and remove anti-nutritional factors such as trypsin inhibitors.
5. Seasoning:
Add appropriate amount of sugar or salt to the soy milk according to personal taste.
You can also add other ingredients such as red dates, wolfberries, black sesame seeds, etc. to increase the nutrition and flavor of the soy milk.
6. Enjoy:
Pour the cooked soy milk into a cup and drink it after it cools slightly.
It is best to drink soy milk immediately after making it to maintain its freshness and nutritional value.
With the above steps, you can make delicious soy milk at home. Remember to pay attention to the freshness and hygiene of the ingredients during the production process.
Note: Raw soy milk must be boiled completely to destroy the soy saponins that can cause allergies.
Regarding the reason why the two are incompatible, the most widely circulated saying is that the digestion and absorption of protein in eggs requires the help of trypsin, and soy milk contains a trypsin inhibitor that can inhibit the activity of trypsin in the intestines, thereby affecting the digestion and absorption of protein in eggs and reducing its nutritional value.
Soybeans (including soybeans and black beans) do contain trypsin inhibitors, which can inhibit the activity of human trypsin, thereby affecting the digestion and absorption of protein. However, trypsin inhibitors are unstable when exposed to heat. During the processing of soy milk, more than 85% can be destroyed by boiling and heating for 8 minutes. Although there is still a small amount of heat-stable protease inhibitors, the activity is low and not enough to interfere with the digestion and absorption of egg protein.
What's more, even if the soy milk is not fully heated, the trypsin inhibitor in it will first affect the digestion of protein in the soy milk. Don't forget that soy milk is originally a protein-rich food (equivalent to milk content).
Therefore, soy milk and eggs can be eaten together, and the so-called "antagonism" is completely unreasonable. It is just necessary to note that in addition to trypsin inhibitors, soybeans also contain anti-nutritional factors such as phytohemagglutinin and lipoxygenase. Whether it is paired with eggs or not, soy milk needs to be fully cooked. Otherwise, affecting the digestion and absorption of protein is still a small matter. Severe cases may cause poisoning, gastrointestinal symptoms such as nausea, vomiting, abdominal pain, bloating and diarrhea.
In addition, the high cholesterol in eggs has always been the most worrying thing for people. Excessive intake of cholesterol will increase the risk of coronary heart disease and stroke. Soy milk not only does not contain cholesterol, but is also rich in dietary fiber and plant sterols that can interfere with cholesterol absorption. Eating the two together allows us to obtain the rich nutrition of eggs and reduce the harm of cholesterol. It is a good match.
In short, soy milk and eggs can not only be eaten together, but they are also a good match. But you must remember that soy milk needs to be cooked thoroughly before you can drink it.
Soy milk has a long history and profound cultural heritage in China, and is the choice of many people for breakfast or daily drinks. With the development of modern technology, the types of soy milk are becoming more and more abundant. In addition to the traditional soybean soy milk, there are also black bean soy milk, mung bean soy milk, red bean soy milk and other flavors to choose from. At the same time, in order to meet the needs of different groups of people, a variety of functional soy milk products such as sugar-free soy milk, low-sugar soy milk, and high-calcium soy milk have also appeared on the market.
