The mystery of mung bean soup unchanged red... Fan Zhihong

the weather slowly warmed up, and it is almost time to boil mung bean soup to solve the heat, but the green bean soup will always turn red, because the pot is not used correctly? Or is it the wrong way to cook? Can red mung bean soup still solve the heat?just threw the green beans into the boiling pot, covered, cooked for a few minutes, cooked out of the turquoise green beans clear soup, the beans are still complete, not broken at all. After a while and then open the lid of the pot to see, the color of mung bean soup is not so green. After they are put out, the color is getting darker and deeper, from green to yellow, from yellow to orange, from orange to red.fact, the principle of redness is very simple, is the mung bean soup from the mung bean skin part of the phenolic substances dissolved in the air oxygen effect of oxidation polymerization results. Therefore, open the lid to cook mung bean porridge easy to change color, with pressure cooker to cook mung bean porridge is not easy to change color.so, is cooking mung bean soup sure to turn red? Not really. Our experiments have shown that mung bean soup can be put in the same color for a long time, and the mystery of the problem is that boiled beans are not the same water.water, mineral water, pure water, deionized water to cook mung bean soup, the result is deionized water color is the greenest, and long-term unchanged. Tap water cooks mung bean soup with the fastest color change, darkening almost every minute after contact with the air, and quickly turning red. Obviously, it is due to the different water quality.we transferred tap water to different
pH
values to cook mung bean soup, and found that acidity and alkalinity can greatly affect the color change effect of soup. Acid tap water changes color very quickly after cooking, while slightly alkaline tap water changes color very quickly. However, for deionized water, no matter what the acidity and alkalinity, the color change is very small.this way, you get a simple way to cook mung bean soup in the same color
-
If there is a reverse osmosis water purifier at home, directly with pure water to cook, there is no problem. If not, simply add half a scoop of white vinegar while cooking the mung bean soup, or squeeze in half a scoop of lemon juice to keep the mung bean soup green over a longer period of time in the air., what difference does green and red soup make in terms of health effects?we also made antioxidant properties of the determination, found that the removal of green bean soup free-based ability and color have a great relationship. Color turquoise mung bean soup, the effect is much better, the color-changing mung bean soup is obviously worse. The data analysis showed that there was a significant correlation between the color of soybean soup and the antioxidant activity. Add a little salt, add a little citric acid, are conducive to improve antioxidant effect, and alkali cooking will greatly reduce the antioxidant effect.finally, the time to cook the bean soup. At
10
minutes or so, the starch in the mung beans did not dissolve and the soup was clear and transparent. As the cooking time lengthens, the soup becomes cloudy and starch and protein dissolve. Since starch and protein can be combined with polyphenols, the effective content of antioxidants is reduced. Like other colored beans, the antioxidants of mung beans, such as tylenine and flavonoids, are mainly found in bean skins, including peony and hetero-peony. Previous animal studies conducted by another teacher in our hospital have also proved that the heat-resistant heat-resistant ingredients in mung beans are in the bean skin and have little to do with starch., the old people's words are good, it is likely to be turquoise clarified bean soup more hot effect.experiments have proved that not only cooking mung bean soup is so, making green tea, making flower tea, etc., also has a similar law.finally give everyone a summer health drink: honey soybean green soy milksoy milk machine
1
, soybean
50
g (soaked
8
hours later Use), mung beans
50
grams, add pure water
1000
ml, in the soy milk machine to smooth into a slurry, add honey
2
scoops to mix can be drunk. It has various functions such as supplementing water, protein, starch,
B
vitamins, potassium, magnesium, dietary fiber, antioxidants and so on. Suitable for drinking when the hot diet is low., however, and mung bean soup, nothing should be excessive, this green soy soy milk is the same, drink two glasses.