豆浆的营养价值很高,是物美价廉受人喜爱的食品。但是,食用豆浆常发生中毒的事,究其原因是豆浆中含有皂酶等有害物质,皂酶素能破坏人体红血球,使人产生恶心、呕吐、腹痛等。抗胰蛋白酶可使小肠内胰蛋白酶释放受抑制,蛋白质不能被吸收而刺激肠胃引起呕吐或腹泻。这些有毒物质在烧煮时,温度达不到100℃时便不易被分解破坏。所以豆浆必须煮开烧透再吃。 High nutritional value of milk is affordable food. However, the consumption of soymilk poisoning often occurs, the reason is that soy milk contains soap and other harmful substances, saponin can damage human red blood cells, causing nausea, vomiting, abdominal pain and so on. Antitrypsin can inhibit the release of small intestine trypsin, protein can not be absorbed to stimulate the stomach to cause vomiting or diarrhea. These toxic substances in the cooking, the temperature is less than 100 ℃ will not be easily broken down. So milk must be boiled and eat again.