Homemade soymilk has become a fashion at home, but now many people use the soymilk still need to cook their own raw milk, and some people love to buy raw soy milk to cook. Here we must remind everyone that drinking soymilk must be fully cooked. If you do not really cook the milk and you accidentally drink "false boiling" soymilk, it is very likely to cause food poisoning.
The "false boiling" of soymilk is caused by a substance called saponin in soymilk. At a temperature of around 80 degrees Celsius, this material will produce a lot of bubbles floating on the surface of the milk slurry, causing people to mistakenly think that they have boiled. If you drink at this time, trypsin inhibitors in raw soybean milk will enter the body. Trypsin inhibitors can be completely destroyed by high temperatures, but if they are not thoroughly heated, they can cause food poisoning. The incubation period of soymilk poisoning is very short, usually from 30 minutes to 1 hour, mainly manifested as nausea, vomiting, abdominal distension, diarrhea, may be associated with abdominal pain, dizziness, fatigue and other symptoms. If the symptoms are very light, you can self-heal without treatment. People or children with severe symptoms should go to the hospital for treatment.
Therefore, in order to avoid eating “false boiling†soymilk poisoning, soy milk should be thoroughly boiled before drinking. After seeing the milk boil, continue heating and cook for an additional 8 minutes. Cooking soymilk can not use too much fire, to avoid the rapid emergence of a lot of foam. When the medium heats to the point where bubbles begin to appear, it is necessary to reduce the firepower appropriately and continue heating until the foam disappears. Then, transfer the heat to medium heat and wait until the milk is boiled again. If soy milk is more or thicker, it must be constantly stirred during heating to make it evenly heated and prevent burning.
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