Soymilk, a traditional Chinese beverage, has a history of more than 2000 years. Soymilk is made from soybeans. It is simple to make, rich in nutrition and easy to digest. It is one of the daily drinks for Chinese people.
Magical Oriental beverage --- Soybean milk
The invention of soymilk dates back to the Western Han Dynasty more than 2000 years ago. It is said that there was a man named Liu An, a famous filial son. When his mother was ill, Liu An polished the soaked soybeans into soymilk for his mother to drink every day. Her mother's illness gradually recovered. Since then, soymilk has become popular among the people. Later, Liu an added a small amount of gypsum to the soymilk during the alchemy in Bagongshan, Huainan. The soymilk gradually agglomerated under the action of gypsum calcium carbonate, which is now tofu. Many existing historical documents have recorded the invention and efficacy of soymilk, including compendium of Materia Medica, Huainanzi, secret records of Yannian, etc. Later, Liu'an was regarded as the God of tofu in China's folk bean processing industry, and his statue was placed in the workshop. With the international trade, soymilk was introduced into Japan in Tang Dynasty, Korea in Song Dynasty, North America and Africa in the 18th century.
Nutrition and efficacy
Soybean milk production is simple, but it contains rich nutrition. According to the research of relevant institutions, every 100g of soybean milk contains 4.5g protein (protein food), 1.8g fat, 1.5g carbohydrate, 4.5g phosphorus, 2.5G iron (iron food), 2.5G calcium (calcium food), vitamin (vitamin food), riboflavin and so on, which is good for strengthening the body.
In addition, soybean milk contains a lot of cellulose (cellulose food), which can effectively prevent the excessive absorption of sugar and reduce sugar content, so it can prevent diabetes. It is an essential good food for diabetics.
The magnesium and calcium elements contained in soybean milk can obviously reduce the blood lipid and improve the cerebral blood flow, so as to effectively prevent the occurrence of cerebral infarction and cerebral hemorrhage. Lecithin (lecithin food) contained in soybean milk can also reduce brain cell death and improve brain function.
The protein in soymilk, selenium, molybdenum and so on have strong ability to inhibit and cure cancer, especially for gastric cancer, colorectal cancer and breast cancer. According to the survey, people who don't drink soy milk are 50% more likely to have cancer than people who often drink soy milk.
Wash 50g soybeans and soak them in water for 5-8 hours. The soybeans will be ellipsoid after foaming. Then grind the soybeans or smash them with a grinder, and then separate the soybean dregs with gauze to get raw soymilk. Boil raw soymilk with water for 5 to 10 minutes and serve. Raw soymilk must be completely boiled to destroy the soy soap base, which can cause allergies.
- The soymilk produced in summer can not be preserved for more than 10 hours, and the temperature is high in summer, which is easy to accelerate the propagation of bacteria;
- When making soymilk, the soaking time of soybeans is 8 hours, and it is better to use warm water;
- Soymilk must be cooked and boiled when it is made, otherwise, it will lead to metabolic disorder with white color, which will stimulate the stomach and intestines;
- Soymilk can't be put into a thermos, which will accelerate the growth of bacteria and make soymilk sour;
- Soybean milk should not be drunk excessively at one time, and abdominal distention will occur;
- Soymilk can't be drunk with medicine, which will destroy the nutritional components of soymilk;
With the development of society, the traditional soybean milk is also gradually upgraded, and new varieties such as black soybean milk, corn soybean milk, red bean milk, and miscellaneous grain soybean milk have emerged. Not only are the taste updated, but also the nutrients are more abundant. You can also make different soybean milk according to your own preferences, which is both nutritious and healthy.