The second prize of the first Ningxia middle school student science fiction essay competition: The liquid state of small beans

Editor: Liu Yuxin Reviewer: Yang Pengbin

Liu Kexin, Grade 2021, Zhongwei City Zhongning County No. 1 Middle School, Provincial Second Prize Instructor: Lin Wenping

Traditional Chinese breakfast ranks high among people’s preferred breakfasts, and soy milk is one of them.

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Soy milk was made by Liu An, the King of Huainan in the Western Han Dynasty more than 1,900 years ago, and has a history of nearly 2,000 years. So how did he come up with the idea of ​​making freshly ground soy milk? That's because: According to legend, Liu An was a filial son. When his mother was ill, Liu An used soaked soybeans to grind soy milk for his mother to drink every day. Liu's mother recovered quickly, and soy milk gradually became popular among the people. Freshly ground soy milk was invented and made in China, and China has a very authoritative right to hold it.

Soy milk is rich in plant protein and phospholipids, as well as vitamins B1, B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium it contains, which is very suitable for all kinds of people, including the elderly, adults, teenagers, children and so on.

Fresh soy milk can be consumed in all seasons. Drinking soy milk in spring and autumn can nourish yin and moisten dryness, and harmonize yin and yang; drinking soy milk in summer can eliminate heat and prevent heatstroke, promote the production of body fluids and quench thirst; drinking soy milk in winter can dispel cold and warm the stomach, and nourish and replenish the body. In fact, in addition to traditional soybean milk, there are many other types of soy milk, such as red dates, wolfberries, mung beans, lilies, etc., which can all be ingredients of soy milk.

The production of soy milk is also changing with the times, becoming faster and more convenient. The traditional method is to soak soybeans in water for about 3 to 8 hours. After the soybeans are soaked, they become ellipsoidal. Then the soybeans are ground or crushed with a grinder, and then the dregs are separated with gauze to obtain raw soy milk. Add water to the raw soy milk and boil it for 5 to 10 minutes before eating. Raw soy milk must be boiled completely to destroy the soy soap alkali that can cause allergies. The by-product of squeezing soy milk, the dregs, can also be eaten.

Of course, there is also a high-speed grinding method that does not require filtering, which is the current soy milk machine. Because there is no need to filter the residue, the soybean fiber can be preserved and the nutrition is higher.

The dietary fiber in soybeans increases the feeling of fullness and can help diabetic patients reduce hunger while controlling energy intake. Therefore, soy milk is also suitable for diabetic patients and obese people.

Soy milk has a lot of effects. It can replenish deficiency, clear away heat and resolve phlegm, relieve stranguria, lower blood pressure, and increase milk. Regular consumption can prevent and treat high blood pressure. The stigmasterol, potassium, and magnesium contained in soy milk are powerful anti-salt and sodium substances. Sodium is one of the main causes of the occurrence and recurrence of high blood pressure. If the amount of sodium in the body can be properly controlled, it can not only prevent and treat high blood pressure, but also treat high blood pressure. It can also prevent and treat coronary heart disease. The stigmasterol, potassium, magnesium, and calcium contained in soy milk can enhance the excitement of myocardial blood vessels, improve myocardial nutrition, lower cholesterol, promote blood flow, and prevent vascular spasm. Prevent stroke. The magnesium and calcium contained in soy milk can lower cerebral blood lipids and improve cerebral blood flow, thereby effectively preventing cerebral infarction and cerebral hemorrhage.

These tiny beans are so valuable that people can't help but love them and give them high praise.