Raw material introduction
Soybeans are soybeans and are native to China. It is cultivated all over the country. Heilongjiang soybeans are the most famous, and they are also widely cultivated all over the world. Soybeans are warm in nature. Seeds begin to germinate at 10-12°C. The optimum temperature for growth is 20-25°C and flowering. The suitable temperature during pod setting period is 20-28℃, and pod setting is delayed at low temperature, and flowering is not possible when the temperature is lower than 14℃. If the temperature is too high, the plant will stop growing early. Mature Heilongjiang local soybeans are round, full-grained, and bright yellow in color. The navels are light yellow except for glandular-resistant varieties grown in parts of northern Heilongjiang; they are not genetically modified.
Nutritional value: Soybeans have comprehensive nutrition and rich content. The protein content is 2 times higher than that of pork and 2.5 times that of eggs. The protein content is not only high, but also good quality. The amino acid composition of soy protein is similar to that of animal protein, and the amino acid is relatively close to the ratio required by the human body, so it is easy to digest and absorb. If soybeans are eaten with meat and egg foods, their nutrition can be compared with the nutrition of eggs and milk, and even surpass the nutrition of eggs and milk.
Soy fat also has high nutritional value. This fat contains a lot of unsaturated fatty acids, which is easily digested and absorbed by the body. And soy fat can prevent the absorption of cholesterol, so soybean is an ideal nutrient for patients with arteriosclerosis.
Yuba, also known as yuba or tofu skin, is a solidified film on the surface of boiled soy milk. It can be eaten fresh or dried in the sun. Yuba is a traditional food that Chinese people love. It has a strong bean flavor and other Unique taste that soy products don't have. The term tofu skin first appeared in Li Shizhen’s "Compendium of Materia Medica". Li Shizhen said that when soy milk is heated, a film appears on the surface. Take out the film and dry to get tofu skin. From a nutritional point of view, yuba also has special advantages that other soy products cannot replace. Compared with ordinary soy products, yuba has a higher nutrient density with a balanced energy ratio.
The efficacy and function of yuba
1. Prevent cardiovascular disease
The lecithin contained in yuba can remove cholesterol attached to the blood vessel wall, prevent hardening of the blood vessels, prevent cardiovascular diseases, and protect the heart.
2. Promote growth and development
Prevent osteoporosis caused by calcium deficiency and promote bone development, which is extremely beneficial to the bone growth of children and the elderly.
3. Prevent Alzheimer's
Yuba has a good brain-building effect, and it can prevent the occurrence of Alzheimer's disease. This is because the glutamate content in yuba is very high, which is 2 to 5 times that of other legumes or animal foods, and glutamate plays an important role in brain activity.
The nutritional value of yuba
1. Yuba is rich in protein and has high nutritional value.
2. The glutamic acid content in yuba is high, which has a good brain-building effect and can prevent the occurrence of Alzheimer's disease.
3. The phospholipids contained in the yuba can also reduce the blood cholesterol content and achieve the effect of preventing and treating hyperlipidemia and arteriosclerosis.
4. Soy saponins in yuba have anti-inflammatory and anti-ulcer effects.
5. Yuba contains a variety of minerals, supplements calcium, prevents osteoporosis caused by calcium deficiency, promotes bone development, and concentrates the essence of soybeans. It is the nutritional champion of soy products.