The cooking time for soy milk should not be too short. When heating soy milk, a false boil can occur. When the soy milk reaches 80°C, foam will appear, and the foam will increase as the temperature rises. Some people may think the soy milk is fully boiled. In fact, this is just foam produced from the heat, and the soy milk has not been truly boiled. Additionally, do not add raw soy milk while it is cooking. Soy milk bought from the street should also be boiled before drinking to prevent food poisoning from raw soy milk.
Soy milk should not be paired with brown sugar. Brown sugar cannot be added to soy milk because it contains various organic acids. These acids can combine with the proteases in soy milk, causing the protein to denature and precipitate, which makes it difficult for the body to absorb. White sugar does not cause this phenomenon.
Soy milk is not suitable to be eaten with eggs. This is because the trypsin in soy milk will combine with the protein in egg whites, destroying the nutrients and reducing the nutritional value.