When winter comes, if you want to drink the mellow beans, you might as well make it by yourself! The raw materials for making bean paste are very simple, mainly made of grinding yellow beans and water. Before making beans, you need to soak the yello...
When winter comes, if you want to drink the mellow beans, you might as well make it by yourself! The raw materials for making bean paste are very simple, mainly made of grinding yellow beans and water. Before making beans, you need to soak the yellow beans for several hours to allow the beans to absorb water and expand, and then add appropriate proportions of water to grind them into beans. After soaking beans in water, they can not only remove lectin that causes allergies in the kidneys, but also help increase the activity of soybean anhydrides.
Soak beans in water to avoid lectin allergiesIn order to protect yourself from being eaten by the enemy, plants will produce a natural anti-warming mechanism in terms of ingredients. The anti-aging mechanism of yellow beans is trypsin inhibitors and lectins, which are an anti-nutrient substance that inhibits protein digestion and stimulates the mucosa of the kidney.
When humans or other organisms eat trypsin inhibitors or lectins of beans, they are prone to diarrhea or vomiting. However, as long as the beans are soaked in water for a day, especially when the beans are soaked, most of the lectin can be removed.
Full heating Remove trypsin inhibitorand sufficient heating, trypsin inhibitor will be destroyed, and you can enjoy it with peace of mind. There are two ways to cook beans. One is to enter the raw beans directly into the pot and heat them thoroughly. Take them out and beat them with a juice machine before drinking the beans each time.
Another type is to soak the raw beans and cook them with a juicer. It should be noted that because raw beans contain saponin, people will mistakenly think that the bubbling beans have been cooked. If you drink a lot of unripe beans, you may feel stomachache. It is recommended that it is best to patiently remove the bubbles after the beans have bubbles, and continue to heat over low heat for 10 minutes to ensure that the beans are completely cooked.
Soybeans are rich in soybean anhydrides, but nearly 97% are in an inabsorbent glycoside form. It is recommended that soak the beans in "warm water" for a whole night to greatly increase the activity of soybean anhydrides. In fact, soybean itself has glycoside enzymes (β-glucosidase), which allows soybeans to remove the glycosides on soybean anhydrides. Once the glycosides are removed, the absorption rate of soybean anhydrides can be increased.
Research has found that soaking beans at 50℃ for 8 hours can effectively convert soybean anhydride, increasing the activity content of soybean anhydride by 6 times. The simple method is to wash the beans, soak the beans in 50℃ warm water, and then put them in the electric pot for warming (do not turn off). The electric pot for warming temperature is about 40-50℃, so that the maximum amount of soybean anhydride can be obtained.
