What color of green bean soup is the best?

With the advent of the hot summer, it was time for the hot weather of the mung bean soup. Many of my friends asked that wolfberry bean soup will always turn red because the pot is not used properly. Is it because the tanning method is wrong? Red bean soup can relieve heat?

In fact, the mung bean soup I have seen since childhood is all about to change color. Just put the green beans in the boiling water pot, cover the lid, cook for a few minutes, and cook the green mung bean soup. The beans are still intact and not broken at all. My mother told me that this type of soup is especially good for summer heat and it is necessary to hurry to drink. Otherwise, if you put it in for a long time, it will change color and the effect will be reduced.

Sure enough, drink this bowl of mung bean soup, and then open the lid to see that the color of mung bean soup is not so green. After they were put out, the color was getting deeper and darker, turning yellow from green, orange from yellow, and red from orange. In the old Beijing restaurant, the free green bean soup is served in the summer, and it is also red. When cooking green bean porridge, there are similar phenomena. The principle of reddening is very simple. It is the result of oxidative polymerization of phenolic substances dissolved in the skin of mung bean under the action of oxygen in the air in mung bean soup. Therefore, it is easy to change the color of the mung bean porridge with open lid, and it is not easy to change the color of the mung bean porridge with a pressure cooker.

So, does the green bean soup turn red? actually not. The experiments we have done prove that mung bean soup can not be discolored for a long time. The secret of the problem is that the water used to cook beans is not the same. The green bean soup was boiled with tap water, mineral water, purified water, and deionized water, respectively. The result was that the color of deionized water was the greenest and remained unchanged for a long time. Boiled mung bean soup has the fastest color change, and it becomes noticeably darker every minute after contact with the air and quickly turns red. Obviously, it is caused by different water quality.

We adjusted the tap water to boiled mung bean soup at different pH and found that the pH can greatly affect the discoloration effect of the soup. Acidic tap water changed color very little after cooking, while slightly alkaline tap water changed color very quickly. However, for deionized water, no matter what pH, discoloration is minimal.

In this way, a simple method of not discoloring the boiled green bean soup is obtained. If there is a reverse osmosis water purifier in the house, it can be directly boiled in pure water, and there is no problem. If not, add half a scoop of white vinegar to the green bean soup or squeeze in half a tablespoon of lemon juice to keep green bean soup green in the air for a long time.

So, what are the differences in health effects between green and red soups?

We also measured the antioxidant properties and found that mung bean soup has a great relationship between free radical scavenging ability and color. The color green mung bean soup, the effect is much better, the color of the mung bean soup is obviously worse. Data analysis showed that there was a very significant correlation between the color and antioxidant activity of mung bean soup. Adding a little bit of salt and adding a little bit of citric acid all help to increase the antioxidant effect, while adding alkali and boiling it will greatly reduce the antioxidant effect.

Finally talk about the time to cook green bean soup.

About 10 minutes after the start, the starch in the mung bean did not dissolve and the soup was clear and transparent. As the time for cooking green beans prolonged, the soup gradually became turbid, and starch and protein gradually dissolved out. Since both starch and protein can be combined with polyphenols, the effective content of antioxidants can be reduced. Like other colored beans, mung bean antioxidants such as tannins, flavonoids, etc., are mainly found in soybean hulls, including vitexin and isovitexin. Previously, animal studies conducted by a teacher in our institute also proved that the anti-heating summer heat component of mung bean is in the skin of soybean hulls, and it is not related to the starch therein.

It seems that the words of the older generation are good, and it is very likely that the green bean soup with clear greens has more heat.

Experiments have shown that not only boiled mung bean soup, but also green tea, bubble tea, etc., have similar laws.

The tap water in the laboratory is slightly alkaline, with a pH of approximately 7.5, and my home's tap water can even reach pH 8 or higher. I use tap water for cooking and cooking, and all the tea is made of reverse osmosis pure water, and its color and aroma are indeed better than the tap water bubble.

The water quality in the north and south of China differs from water with a pH value below 5 to water with a pH value above 9; in which the content of ions is different, the difference in the effect of boiling tea is definitely very large. I can not help but sigh, the ancients pay attention to the quality of tea, and even to drink a river of different river sections, it does not seem to be meaningless.

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