豆浆怎么做才不会导致胀气

很多人都有这种感觉,豆浆喝多了会肚子胀,胀鼓鼓得非常难受,特别是有时候在公共场合,因为肚子胀得难受,屁就不受控制地出来了,即难受又尴尬,这到底是为什么呢?如何喝豆浆才能不胀气呢?其实,这其中有一些小技巧。

实际上,人喝了豆浆会胀气是大豆中的大豆低聚糖导致的。大豆的碳水化合物含量为25%—30%,组成比较复杂,多为纤维素和可溶性糖,其中只有一半可供利用,而另一半则是胀气因子棉子糖和水苏糖。大肠中的细菌在利用这些糖的过程中产酸产气,有利于肠道健康,但也会产生二氧化碳、氢气及少量甲烷气体,引起腹胀、肠鸣等现象。除大豆外,扁豆、豌豆、蚕豆、绿豆和花生等豆类作物中均有棉子糖和水苏糖的存在,这也是为什么豆子吃多了容易放屁的原因。

那么,是不是喝豆浆胀气就说明胀气的人不适合喝豆浆呢?实际上,只要巧妙地改变一下做豆浆的方法,任何人都能够愉快地享受豆浆的美味。研究表明:胀气因子耐高温,但溶于水,大豆一旦浸泡、蒸煮、发芽均可使水苏糖和棉子糖的含量大幅度下降,这也是为什么在打豆浆前都提倡先泡黄豆,而不提倡直接用豆粉冲泡豆浆喝的原因。烹饪豆子前先将豆子浸泡1小时左右,然后把水倒掉,可以减小豆子的造气威力。对于容易胀气的人,要注意慢慢增加豆类的进食次数和分量,一次不要吃太多,身体就会逐渐适应。

另外需要注意的则是煮豆浆过程中的问题。许多人都认为,豆浆沸了,说明没问题可以饮用了,但实际上并非如此。豆浆浓度比较高,稍微加热就会出现沸水一样沸腾的效果,即一般说的“假沸”,温度在80摄氏度左右时,豆浆便会产生大量的泡沫漂浮在液面上,让人误以为煮开了,但实际上此时豆浆并未被完全煮开,其中的有毒物质胰蛋白酶抑制剂和胀气因子也未被完全去除,此时忙着关火饮用豆浆,可能出现恶心、呕吐、腹胀、腹泻,可伴有腹痛、头晕、乏力等食物中毒的现象。

为了避免误食“假沸”豆浆中毒,应该把豆浆彻底煮开再饮用。看到豆浆沸腾后,要继续加热,再煮8分钟。煮豆浆不能用太大的火,避免很快就出现大量泡沫。用中火加热到开始出现泡沫时,要适当减小火力继续加热至泡沫消失,然后再调到中火,等到豆浆再次沸腾就可以饮用了。这样的豆浆不但真正香醇可口,而且胀气因子与有毒有害物质也被相对较彻底地去除,任何人都可以饮用。

鲜豆浆四季都可饮用。春秋饮豆浆,滋阴润燥,调和阴阳;夏饮豆浆,消热防暑,生津解渴;冬饮豆浆,祛寒暖胃,滋养进补。其实,除了传统的黄豆浆外,豆浆还有很多花样,红枣、枸杞、绿豆、百合等都可以成为豆浆的配料。豆浆营养丰富,风味独特,不妨正确打豆浆、煮豆浆,让自己每天都享受一杯美味的豆浆吧!

A lot of people have this feeling, Soybean Milk drink many will be bulging

belly bulging,very afflictive, especially sometimes in public, because

the stomach, fartuncontrollably out, that is uncomfortable and awkward, why? How to drink Soybean Milk can't http://m.wendangku.net/doc/30739e4ded630b1c59eeb5fc.html? In fact, this one has some small skills.

In fact, people drink Soybean Milk wind is in soybean oligosaccharides lead. The carbohydrate content of soybean is 25% - 30%, composition is complex, many forcellulose and soluble sugar, only half of them for use, while the other half is flatulence factors of raffinose and stachyose. The large intestine bacteria in the use of thesesugar process middle acid gas, beneficial to intestinal health, but also can producecarbon dioxide, hydrogen gas and a small amount of methane gas, cause abdominal distension, bowel and other phenomena. In addition to

soybeans, there are raffinoseand stachyose lentils, peas, bean, mung bean and peanut and other legume crops,which is why the beans to eat more easily fart.

So, Is it right? Drink Soybean Milk flatulence that flatulence is not suitable for people

to drink Soybean Milk? In fact, as long as the subtly change the way to do Soybean Milk, anyone can enjoy the delicious Soybean Milk. Research shows that: flatulence factors of high temperature resistant, but soluble

in water, soy soaking, cooking, oncegreatly germination can make the content of stachyose and raffinose decreased,which is why playing Soybean Milk before

they advocate the first bubble beans, but does not advocate the cause of the direct use of soybean meal brewing Soybean Milkdrink. Before cooking beans beans soak 1 hours, then the water drained, can reducethe gas power of beans. For easy

to flatulence, attention should be paid to slowlyincrease the frequency of eating and weight of beans, one should not eat too http://m.wendangku.net/doc/30739e4ded630b1c59eeb5fc.html,the body

will gradually adapt to the.

Also of note is the problem in the process of cooking Soybean Milk. Many people think, Soybean Milk boiling, that no problem can drink, but in fact is not true. Soybean Milk concentration is relatively high, a little boiling water heating will

appear as boilingeffect, namely the general said the "pseudo boiling", the temperature at 80 degrees Celsius, Soybean Milk will produce a large number of foam that floats on the surface of the liquid, let people mistakenly think that boil, but in fact this is not completelySoybean Milk boil, the toxic substances trypsin inhibitor and flatulence factors have not been completely removed, this busy off the fire drinking Soybean Milk, may appear nausea and vomiting, abdominal distension and diarrhea, may be accompanied by abdominal pain, dizziness, fatigue and other food poisoning.

In order to avoid poisoning eating "pseudo boiling" Soybean Milk, should put Soybean Milk thoroughly boiled before drinking. See Soybean Milk after boiling, to continue to heat, and cook for 8 minutes. Cook Soybean Milk cannot too much fire, avoid soon appeared a large number of foam. Used in the fire heated to the bubble began to appear, should be appropriate to reduce the fire heated to continue to bubble away,and

then transferred to the fire, until the Soybean Milk again boiling can be

drinking.This Soybean Milk not only really tasty, and flatulence factors and poisonous and harmful substance is also removed relatively thoroughly, anyone can drink.

Fresh Soybean Milk can be consumed four seasons. Spring drink Soybean Milk, Ziyin Runzao, balance yin and Yang; summer drink Soybean Milk, elimination heat heatstroke, quench; winter drink Soybean Milk, Quhan Nuanwei, nourishing tonic. In fact, apart from the Yellow Soybean Milk traditional, there are many tricks Soybean Milk, red dates, wolfberry fruit, mung bean, Lily can become Soybean

Milk ingredients.Soybean Milk rich nutrition, unique flavor, can correctly play Soybean Milk,http://m.wendangku.net/doc/30739e4ded630b1c59eeb5fc.htmlcookSoybean Milk, let oneself everyday to enjoy a delicious cup

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