Four Key Indexes for Guarantee to Nutritional Soy Milk
We know that "drink soy milk for a health", but in fact soy milk is provided in different ways and different quality levels. Consumers should pay attention to that only high-quality soy milk can play a role of physical nourishment and health promotion; while shoddy soy milk is harmful to human health without any benefit. As long as we act up to the following four key indexes, we can be assured of drinking soy milk.
A, the operators are healthy
B, beans, water and equipment are clean;
C, environment sanitation: no mosquitoes, flies, rats or other sources of infection;
D, keep the process of making soy milk clean.
A, drink within 2 hours after making, especially in summer, otherwise it easily degenerate corruption;
B, drink fresh soy milk, Do not drink any milk if you uncertain about the fresh.
A, good soy milk has heavy beany flavour, high concentration, produces a layer of soy cream skin on the surface when slightly cooler and tastes smooth;
B, bad soy milk tastes light and unpleasant with low concentration, few nutritional contents and some use flour and additives to improve its concentration.
A, the presence of sanpotoxine and antitrypsin makes the fresh soy milk which not boiled up difficult to be digested and absorbed in the gastrointestinal tract. Drinking such soy milk can lead to nausea, vomiting, diarrhea and other symptoms of poisoning;
B, the above poison substances in soy milk will be fully decomposed by boiling;
C, Heat the soy milk till boiling point and continue boiling for about 5 minutes.