the foaming food when washing vegetables.

Why there is a lot of natural foam in the foaming food when washing vegetables. For example, some saponins (also called Saponin, saponin) of the material is very good at foaming.

The so-called saponins, that is, they are some glycosides, but a bit like soap, can bubble up in the water. There are often some saponins in the seeds of grain and pulses. Soybeans, for example, are very famous for their soy saponin. In the soy milk, boiled soy milk, will find a large amount of foam on the surface, to a large extent, the contribution of saponins. In the bean processing process, even to add “defoaming agent” such food additives, or processing foam too much will bring no small trouble.

Oats and buckwheat, for example, also contain a small amount of saponins, which is one of the sources of health care ingredients. Many fruits and vegetables also have saponins, such as the JuJube has saponins, boiled jujube will find surface foam. The saponin content of each species is different, some foam more, some will be less.

For example, lettuce and lettuce stem epidermis white juice also has saponin, so wash lettuce with water will see a lot of foam, not with pesticide bubble.

Can’t keep the bubbles

The foam of stewed meat The foam is slightly more complex when boiled, and the main ingredient of the foaming is protein.

The fat and other ingredients in the meat will also appear in the foam, and many of the blood vessels in the meat, as well as some of the remaining blood, will run into the soup, often producing an unpleasant odor and appearance. Therefore, the initial foaming of the meat from the meat is mainly derived from the residue of blood, accompanied by some impurities, it is best to skim.

If thereafter the white foam is produced, mainly the protein in the meat, can be preserved.

Foam for soy milk The foam produced by soy milk is mainly produced by the soybean saponin.

It is not a problem in itself, but its existence will make the soy milk in the boiling when not heated to the full pot foam, causing the illusion of boiling. At this time, the soy milk contains protease inhibitors and other anti-nutrient substances, will affect the absorption of protein. No cooked soy milk will produce gastrointestinal reactions such as vomiting, so, you can add a little oil to defoaming, or a low heat such as foam disappear, the soy milk heated to really boiling.

The bubbles that are really boiling can actually be eaten, but if you feel bad, you can discard them. The raw soy milk contains saponin, it will become foam floating on the surface when the heat expands. If excessive intake, may have the gastrointestinal tract mucous membrane to produce certain stimulation.

But this float is baby! It can reduce blood cholesterol, have antihypertensive, lipid-lowering role, so for high blood pressure, hyperlipidemia people do not skim.

can keep the foam

A foam for cooking porridge or boiling noodles Rice and flour contain some protein, the process of boiling will have some dissolved in water to play the role of surfactant.

In addition, the starch in rice and flour will dissolve into water, increasing the viscosity of water. High-viscosity soups contribute to the stability of the foam, meaning that the higher the viscosity of the soup, the more the foam may be.

This kind of noodle soup and rice soup drink up thick, especially fragrant, and these foam is not harmful to health, can rest assured edible.

The foam of tea The material that produces foam when making tea is called “Tea saponin”, it is a kind of saponins. According to current scientific research, it may have antibacterial effects and can inhibit the absorption of fat. In fact, many plants contain saponin substances, Yam also have, for some of the special Constitution of the person, the hands of direct contact may be allergic, itchy skin. Don’t remove the foam from the tea.

However, there is too little tea saponin in the tea, which is far from the amount needed to produce antibacterial and other health effects.

Coffee bubbles. Coffee can produce a lot of foam, and fine coffee particles themselves can produce foam. The foam of cappuccino is produced by milk.

Whether it is the coffee itself or the foam produced by milk, do not harm health, can enjoy.

Foam to squeeze fruit and vegetable juices

Fruits and vegetables contain a variety of vitamins and other nutrients, squeeze fruit and vegetable juice foam as in the coffee bubble, if it is mixed fruit and vegetable juice, will also produce a rich foam, they are also fruit and vegetable juice in the nutrients, does not affect health, so it is edible and should be carefully tasted oh. Do you know how to deal with the bubbles that occur when cooking food?