豆浆一定要充分煮熟再喝,因为豆浆中含有胰蛋白酶抑制物、细胞凝集素、皂素等物质,这些物质比较耐热,如果豆浆未煮熟进入肠道,会刺激人体的胃肠黏膜,使人出现一些中毒反应,表现为恶心、腹痛、呕吐、腹泻、厌食、乏力等。通常,锅内豆浆出现泡沫沸腾时,温度只有80℃~90℃,这种温度尚不能将豆浆内的有害物质完全破坏。此时,应减小火力,以免豆浆溢出,再继续煮沸5~10分钟后,使泡沫完全消 Soy milk must be fully cooked and then drink, because the milk contains trypsin inhibitors, lectins, saponin and other substances, these substances are heat-resistant, if the milk is not cooked into the intestine, will stimulate the body’s gastrointestinal mucosa, Some people appear toxic reactions, manifested as nausea, abdominal pain, vomiting, diarrhea, anorexia, fatigue and so on. Normally, when the froth is boiling in the soy milk in the pot, the temperature is only 80 ° C to 90 ° C, and the temperature can not completely destroy the harmful substances in the soy milk. At this point, should reduce the firepower, so as to avoid milk overflow, and then continue to boil 5 to 10 minutes, the bubble completely eliminate