What distinction do yellow soymilk and black soymilk have?

Cold weather and steaming hot soymilk "build", as a traditional drink in our country, soymilk is often seen in our daily diet. Soy milk with churros, silky with the crisp fragrance of churros, if paired with toast bread, is a simple and delicious Western fast food......

However, with the gradual improvement of dietary concepts, people are not only satisfied with soybean milk, but also developed a variety of grain soybean milk, such as jujube soybean milk, peanut soybean milk and so on. Recently, black soymilk has slowly come into everyone's view, so in the end is it better to drink soy milk, or drink black soymilk? To understand this, we first need to understand the difference between the two types of beans.

What nutrition is there in soybean?

Known as "the meat of Tanaka," the yellow bean is the oldest bean. Soybean contains a variety of nutrients, containing 40% protein, fat content is not high, will not cause too heavy burden to the body. It also contains many minerals and vitamins, and a variety of amino acids that provide essential energy for the body's cells.

There are also a large number of isoflavones in soybeans, which are very nourishing to the skin and can help maintain the balance of hormones in the body. After making soya-bean milk also is excellent, more CONVENIENT human BODY is RIGHT nutrient absorption.

Why do black bean and soybean have to differ?

The most obvious difference is the color, the outer skin of black beans are black, but the color of the core is slightly different, black skin green core and black skin yellow core two. Black beans contain more protein than soybeans and are also known as "vegetable protein meat". In addition, black beans contain more anthocyanins in the outer skin, compared to soybeans, more moisturizing skin.

It is understood that in addition to isoflavones, black beans also contain certain anthocyanins and dietary fiber, which means that the soybean milk into black beans is not only easy to digest, but also can help us clear the heat under the fire. Black beans are not high in calories, suitable for a variety of people to eat. Thus, the nutrition in black soybean milk is more comprehensive.

So how to grind black soy milk more nutrition?

1. Focus on material selection

It is best to choose the black bean with black skin and green core, because the black bean with yellow core is not as rich as the anthocyanin of the green core black bean. When we choose, we should look at the skin of the beans, choose those that are dark and natural in color, and the grain size is even. At the same time, we should buy plump black beans, to avoid buying the beans that are flat and stale.

In general, black beans with a green core look round, while black beans with a yellow core look oval and slightly flat. If you can see it, you can also break apart one or two by hand and observe the inner core. If it is white, it is not pure black beans, but dyed by kidney beans. Not only can dyed beans destroy the nutrients in the ingredients, but the additives can also be harmful to the body.

1. Pay attention to detail

In addition, in addition to the ingredients used to grind soy milk, some details of the grinding process also need our extra attention. The first detail is that after black beans bubble hair, the beans need to be steamed at high temperature for a while, so that the soybean milk not only better digestion, but also a lot of smell will be reduced, we drink more palatable.

The beaten soy milk is delicious, but not sweet enough. People who don't have granulated sugar at home often use brown sugar instead, but this is very inappropriate. Therefore, the acid in brown sugar is more, and it is easy to react with protein, resulting in the loss of nutrients in black soy milk.

Contemporary young people work under too much pressure, often too busy even breakfast, let alone black soy milk. If you don't have the time and don't want to drink the "perfunctory" soy milk in the breakfast shop, you might as well try the instant black soy milk powder.

Instead, try Sanchuan black soybean milk powder, which is made by roasting green black beans from the black soil of Northeast China at low temperature to fully stimulate the nutrition of the ingredients. Does not contain any inferior essence and pigment, there is a little black rice added, can make soybean milk powder more soft waxiness, and neutralized part of the bean flavor.

In addition, the Sanchuan black soybean milk powder is packaged in small bags, which are more convenient for people to drink and taste like fresh ground, but without the pesky bean residue. Hot water is poured, stirring at a constant speed, bean fragrance fragrant and fragrant, three five in addition to two can get a cup of silken and mellow black soymilk, delicious not overheated, let supplement grain nutrition is no longer difficult, is the body rest when the "gas station", at any time for you to add energy.

Drinking Tips:

1. Black soybean milk is best to drink now. It should not be kept in the cup for too long, which will affect the taste and nutrition.

2. Although black soy milk is nutritious, it can not be drunk. It is advisable to drink one to two cups per person per day.

3. It is not necessary to use boiling water when brewing black soybean milk. The water temperature is 80~90 degrees Celsius.