In daily life, when we drink mung bean soup, we will find mung bean soup is red, which is a very common phenomenon. There are many reasons for the red bean soup to turn red. Can the red bean soup turn red and drink? Let's take a look at the specifics below! Why green bean soup is red Red when in contact with air When you touch the air and boil green bean soup, the pot is uncovered and boiled. Stirring from time to time causes the mung bean soup to turn red. This is because the polyphenols dissolved from the mung bean's epidermis will occur under the action of oxygen in the air. Oxidative polymerization, so as to form a red material, so boiled mung bean soup is best boiled in the end, avoid contact with air. After cooking with a wok, it becomes red The flavonoids in mung bean skin, after interacting with metal ions, may form darker color complexes and make mung bean soup color. Although this reaction does not produce toxic substances, it may interfere with the antioxidant effect of mung bean and also interfere with the metal. Absorption of ions. Therefore, when boiled green bean soup, using the iron pan is the most inappropriate, and the best use of casseroles. Boil with honey and change color After adding the honey to the bean soup, the minerals in the honey will form a complex with the polyphenols in the mung bean. The colors are mostly black, brown, dark green, etc., making the color of the mung bean soup become dull. Wu, it is recommended not to cook with honey when boiled green bean soup, you can add a little while eating. Discoloration after cooking with alkaline water Studies have found that the pH of the water can affect the color of the mung bean soup, the acidic tap water boils little, and the slightly alkaline tap water discolors very quickly. The tap water in the north is mostly alkaline water, so the boiled mung bean soup is discolored very quickly. Within two minutes, you can see obvious color changes. It is recommended that you cook with pure tap water. Red after adding food base Mung bean contains a variety of B vitamins. Adding citric acid or salt to mung bean soup can increase the antioxidative effect. Some people can quickly thicken their hands to make thicker mung bean soup, adding food base, and adding food base can reduce antioxidant activity. The role of alkali will seriously destroy a variety of B vitamins. At the same time, the antioxidant component of flavonoids in mung bean is also lost due to the addition of alkali, and the structure changes and the color turns yellow. Can you drink red bean soup? Mung bean soup can also be red. Mung bean soup can also be eaten after it has turned red, and it has no toxic effect. It is only because the active ingredients of mung bean are mainly polyphenol antioxidants. If the cooked mung bean soup turns red, the heat-reducing effect is not good and nutrients are not available. So comprehensive, but it does not affect consumption. How to cook green bean soup does not change color Cook with pure water 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, and 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, pure water, and deionized water, respectively. The result was that the deionized water had the greenest color and remained unchanged for a long time. Boiled mung bean soup has the fastest color change, and it almost becomes dark every minute after contact with the air, and it quickly turns red. Obviously, it is caused by different water quality. We adjusted the tap water to different pH values ​​to boil the mung bean soup and found that the pH can greatly affect the discoloration effect of the soup. Acidic tap water discolors very little after cooking, while slightly alkaline tap water discolors very quickly. The tap water in the north is mostly alkaline water, so the boiled mung bean soup is discolored particularly quickly, and within two minutes, a noticeable color change can be seen. However, for deionized water, no matter what pH, discoloration is minimal. In this way, you can get a simple method that does not change the color of the boiled mung bean soup - directly boiled with pure water, there is no problem. Add vinegar when cooking If you do not have pure water at home, boiled mung bean broth with tap water is not impossible to keep green. Just add half a scoop of white vinegar or squeeze in half a scoop of lemon juice to boil green bean soup for a longer time in the air. Keep green and green. The key is that you can't add too much, and don't let the water turn into sour. Just adjust it to pH 6. When boiled, it is best to adjust the water first, then boil green bean soup, it is not easy to change color. Even if it is stored for half an hour, it can still maintain a good green look. Cover lid, cook quickly and drink quickly When cooking green bean soup, it should be covered with a lid to minimize contact with oxygen and reduce oxidation. Moreover, the use of boiled water boiled than the cold heating time is short, the oxidation is also slightly less; use of pressure cooker to cook less contact with oxygen, is conducive to maintaining the color of the soup. However, as long as the soup is picked up, they will quickly change color. At the same time, cooking time should also be taken care of. When cooking green bean soup daily, it is difficult to maintain the yellow-green color because the cooking time is too long and it is in contact with oxygen. You may wish to take the soup boiling within 10 minutes as soon as possible, because at this time the color of the bean soup is aquamarine, and the dissolved substances are mainly the active ingredients in the skin, and the oxidation degree is the lowest, and the heat-removing ability is the strongest. After removing these soups, do not throw away the remaining mung beans. You can add boiling water to continue cooking, boil green bean paste, or add rice to cook mung bean porridge. Insulin Syringes Needle,Disable Syringe,Monoject Syringe,10 Ml Syringe FOSHAN PHARMA CO., LTD. , https://www.full-pharma.com