A layer of foam appears on top of the tea, juice, and meat. Why do we have bubbles in cooking and the ingredients are harmful or beneficial to human health? How can we “coexist peacefully†with the bubble?
Porridge for porridge or boiled noodles. Both rice and flour contain some protein, some of which will dissolve in water and act as a surfactant during cooking. In addition, some of the starch in the rice and noodles will also dissolve into the water, increasing the viscosity of the water. High-viscosity soups help stabilize the foam, which means that the higher the viscosity of the soup, the more foam may be. These foams have no harm to health and can be eaten with confidence.
Stew foam. The froth is slightly more complex when cooking meat, and the main component of foaming is protein. Fat and other ingredients in the meat also appear in the foam. In addition, many of the blood vessels in the meat, as well as some of the residual blood, run into the soup, often producing offensive odors and appearance. Therefore, the foam produced in the early stage of boiled meat is mainly derived from the residual blood in the meat, along with some impurities, it is best to go. If a white foam occurs afterwards, it is mainly protein in the meat that can be retained.
Bubbles for tea. The substance that produces foam when making tea is called "tea saponin" and is a kind of saponin. According to current scientific research, it may have antibacterial effects and can inhibit fat absorption. Therefore, do not remove this foam when drinking tea. However, the amount of tea saponin in tea is too small, and it is far from the amount required to produce antibacterial and other health effects.
Beat the foam of soy milk. The foam produced when soya milk is used is mainly produced by saponins. It is not a problem in itself, but its presence will cause the milk to be full of foam when it is not heated to boiling, creating an illusion of boiling. At this time, soymilk contains anti-nutrients such as protease inhibitors that affect protein absorption. So, you can add a little oil to defoam, or a small fire to heat and other bubbles disappear, so that the milk is heated to the real boiling.
Coffee foam. There are many ingredients that produce foam in coffee, and the fine coffee particles themselves can also produce foam. The cappuccino bubble is produced by milk. Whether it is the coffee itself or the foam produced by milk, you can enjoy it without harming your health.
Juice the foam of fruit and vegetable juices. The foam in the squeeze of fruit and vegetable juices is the same as the foam in coffee. There are many substances that may be produced. They are also the nutrients in fruit and vegetable juices and do not affect health.
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