from recent experiences
the soy bean milk, if left in contact with the raw material(the ground
bean remains) even put in a refrigerator, could still go sour fast
while if you filter out the tiny grainy bean parts, only keep the
milk--the liquefied part, it seems to stay fresh for longer period of
time
so i'm wondering what's the possible mechanism behind this
the first possibility is--there's residual enzyme, or ferment, adhering
to the surface of those ground-up bean grains, which, coupled with
increased contact surface with the milk, effectively work its catalyzing
function
the second possibility--....(I can't think of yet)
--
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◆ From: 114.44.120.155
※ 編輯: fizeau 來自: 114.44.120.155 (02/10 19:59)
※ 編輯: fizeau 來自: 114.44.120.155 (02/10 20:00)