How can mung bean soup turn red after being put in the bottle for a long time, and whether it will a

It has been found that mung bean soup is boiled in cold water, and after it is boiled, it is a red soup; Boil the mung bean soup in hot water, boil it for three to five minutes, and the soup will be clear and green. If honey is added to the soup, the soup will become dark and black; Something similar will happen when you use an iron pot to cook mung bean soup; Put a lot of honey in the soup when cooking, and the beans will not be easy to cook soft......

Take a stainless steel pot and add water. After boiling, add the mung beans and cover the pot. After three minutes, scoop out the soup with a soup spoon and place it in a large white bowl. ——The soup is yellow-green, clear and transparent.

This is the true color of mung bean skin boiled. It contains a lot of polyphenols, which change color when they are exposed to oxygen. Boiled in a pot with boiling water and covered with a lid so that it does not come into contact with oxygen, so it can remain green for the time being.

This green mung bean soup, the polyphenols dissolved in the bean skin have not yet oxidized, and its heat-clearing and detoxifying effect is the strongest, and people who want to clear the fire can drink it quickly.

What happens if you leave it for five minutes?

I didn't wait five minutes before I saw that the color of the soup began to change gradually, gradually taking on an orange-yellow tone. As the time is extended, the soup becomes darker and darker, and it develops ...... redThe soft mung bean soup that is boiled every day is such a color. This is because polyphenols are easily oxidized to quinones when exposed to oxygen and continue to polymerize into darker substances.

This is similar to the reason that the color of the tea leaves becomes darker after brewing.

When cooking mung bean soup every day, because it takes too long to cook and is in full contact with oxygen, it is difficult for them to maintain their yellow-green color, but turn red. Boiling in boiling water has a shorter heating time than boiling in cold water; Cooking in a pressure cooker has less contact with oxygen, which is conducive to maintaining the color of the soup. However, as soon as the soup is scooped out, they will still change color quickly.

If you add a lot of honey to the soup, the soup will darken because the honey contains a variety of minerals, including iron ions. These metal ions often form "complexes" with polyphenols, and the color is sauce, black, brown, dark green, etc., which makes the soup dark and black. This is a normal phenomenon, non-toxic and harmless, although it may affect the absorption of trace minerals in honey, but because its amount is small, it does not hinder the overall nutrition of the diet.

Cooking mung bean soup in an iron pot will affect the color of the soup, and the same is true.

Everyone on earth knows that Chinese medicine cannot be fried in an iron pot, and fruits cannot be cooked in an iron pot. In addition to the fact that iron catalyzes the oxidative decomposition of many vitamins, another reason is that there is a concern that iron will react with active ingredients such as polyphenols in herbs and fruits, which will affect the efficacy of the drug or affect the color. With a casserole or ceramic pot, you don't have to worry about it.

Analysis of the reasons why mung bean porridge turns red:

The phenolic substances dissolved from the skin of mung beans in mung bean soup are the result of oxidation and polymerization of oxygen in the air, so it is easy to change color when boiling mung bean porridge with open lids. Cooking mung bean soup is also related to water quality, the higher the alkali content of the water, the heavier the red color. Mung bean soup may simmer red if it is simmered for too long.

Aged mung beans are used to cook mung bean soup, and the mung bean soup is red. Too much water, too little mung beans can also turn red easily. If the container for boiling mung bean soup touches the oil, it is also easy to cause red soup.

When boiling mung bean soup, an iron pot is used, and the iron is peroxidized to produce hungry trivalent iron, so it is red.

It's just oxidized, it's not poisonous, and you can drink it.

In fact, the soup boiled from mung beans is indeed yellow-green. However, because mung bean soup contains abundant and active polyphenols, they are easy to undergo reactions such as oxidation and poly-canopy to form red substances, and mung bean soup will turn red. Factors such as cooking for too long, opening the lid, and the alkaline nature of the water will make the mung bean soup turn red.

The water quality in the north is slightly more alkaline, and the chain is stuffy and round with more calcium and magnesium ions, although it does not affect health, but it is not conducive to mung bean soup to maintain a verdant green color.

Mung bean soup is rich in polyphenol antioxidants, potassium and B vitamins, and is simply a natural vitamin and mineral drink.

1. The turning of mung beans into red is the result of oxidative polymerization of phenolic substances partially dissolved in the skin of mung beans under the action of oxygen in the air.

2. To prevent mung bean soup from turning red, you can try the following methods:

1. Cover the pot when boiling the soup.

Cover the pot when boiling mung bean soup to minimize the contact area between mung beans and oxygen, thus avoiding oxidation.

2. Add a little white vinegar or lemon juice to the water.

Just add a little lemon juice or white vinegar to adjust the pH and it will be much better. The key is not to add too much, let alone make the water sour, just adjust it to pH6. Mix the water and cook the mung bean consommé, it is not easy to change color, even if it is stored for half a small brother, it can still maintain a beautiful green color.

3. Cook mung bean soup with purified water.

If you use purified water to cook mung bean soup, not only will it have a turquoise color when you pour it out, but it will not change color for a long time, and it will still be turquoise. This aspect is related to the pH of water, and on the other hand, it is related to the trace ions in it. The tap water in the north is alkaline water, and the color changes very quickly after boiling the mung bean soup, and after pouring the mung bean soup, you can see a noticeable color change within two minutes.

Mung bean soup is a popular refreshing sweet soup that is prized for its heat-clearing and detoxifying properties, as well as its delicious taste. However, during the cooking process, there may be an accident in the mixture, which causes the mung bean soup to turn red. If this happens to you, don't worry, the next step is how to turn the red mung bean soup green.

First, it is essential to find out why the mung bean soup is turning red, so you need to get it checked. If you add dates or other brightly colored ingredients to the cooking process, these ingredients may stain into the mung bean soup and cause discoloration. If that's the problem, you can take out the dates or other ingredients and recook the mung bean soup.

If you don't have these ingredients, then there is a possibility that the mung bean Blais bacteria mutation, and if the soup changes color, it cannot be eaten directly. You need to buy new mung beans to make it.

Second, try adding acidic ingredients to change the color. For example, you can add lemon juice, citric acid, or vinegar to increase the acidity, which neutralizes the alkaline components in the soup and returns the color to green. Note that you only need to add a small amount of acidic ingredients and add them slowly to avoid altering the overall taste of the soup.

Finally, you can consider adding green ingredients to change the color of the mung bean soup to turn red. For example, you can add green vegetables like spinach or green-flavored spices like mint leaves to add color to mung bean soup and make it green again. This can also add taste and nutritional value to the mung bean soup.

In short, no matter what causes the mung bean soup to turn red, you don't need to worry too much. Just by following the above methods of checking and processing, the mung bean soup will turn green again, and it will also add color and flavor to the mung bean soup by adding acidic or green ingredients to make it more delicious. In order to enjoy food and life to the fullest for yourself and your family and friends, please always be patient and have a good attitude.

In fact, when we are cooking, we should try to cover the pot to cook, because this mung bean is easy to come into contact with the air when cooking, and oxidation, so when the mung bean is oxidized in contact with the air, the mung bean soup cooked will also appear red, not green, so when we cook mung bean soup, we should cover the pot, not open a certain place, because in this way we can ensure that the color of the mung bean soup we cook is green instead of red.

Mainly because there are no other edible ingredients added to it in the boiling process, which leads to redness, and this is a very normal phenomenon, in this case, it can also be used normally, and some edible alkali can be added to improve.

It may be that the tap water used to cook mung beans is alkaline, so the color of the mung bean soup will be red, it is best to choose pure water, if there is no pure water at home, you can drop a few drops of lemon juice or vinegar in the water to reconcile the pH of the water, so that the cooked mung bean soup is not easy to redden. In addition, when mung beans are cooked, oxidation reactions will occur in contact with air, which will also cause the cooked mung bean soup to be red, so be sure to cover the pot when cooking mung bean soup.

Why does the mung bean soup you boil keep turning red, I'm going to share this tip with you today.

The red mung bean soup can be eaten normally without toxins. The principle of reddening is very simple, it is the result of oxidative polymerization of phenolic substances dissolved from the skin of mung bean in mung bean soup under the action of oxygen in the air.

Therefore, the cooked mung bean soup will turn red after being exposed to the air for a while, and the same goes for it: boiling mung bean porridge with the lid open is easy to change color, and cooking mung bean porridge with a pressure cooker is not easy to change color.

If you have a reverse osmosis water purifier at home, cook it directly with pure water, and the mung bean soup will not change color. If not, just add half a spoonful of white vinegar or squeeze in half a spoonful of lemon juice to keep the green color in the air for a longer time.

The heat clearing power of mung beans is in the skin, so in order to clear the heat, do not cook mung bean soup for a long time. The mung bean soup boiled out in this way is green in color and relatively clear. There is no need to eat the beans together when drinking, it can achieve a good heat-clearing effect.

Mung bean soup is a food that relieves the heat in summer, and although it is now autumn, the temperature is still high. At this time, there are still many people who choose to drink some mung bean soup, but when making mung bean soup, sometimes they find that the mung bean soup they make turns red? Mung bean soup is supposed to be green, why does it turn red?

That's mung bean soup oxidized, you boiled it in an iron pot, or else an aluminum pot? How many days have it been on it? If not, it's okay to put it to turn red on its own, it's just oxidized, it won't be poisoned, and the nutrition won't change, but the effect of clearing the fire is much smaller, so don't worry about it.

Mung bean soup should not be boiled in an iron pot or aluminum pot, it should be made in a casserole. Otherwise, the phenomenon mentioned by the landlord will appear, and the effect of mung bean soup will be reduced. However, as long as it does not deteriorate, it does not affect drinking, but it is ugly.

Cooking mung bean soup in summer, this is the right way, learn how to boil the bean curd all bloom, why does the soup turn red when the soup is fragrant and does not turn red, why does the mung bean soup turn red, what happens to the redness of mung bean soup, the detailed steps of cooking mung bean soup, the way to cook mung bean soup without redness, and the correct way to cook mung bean soup.

There is a reason why mung beans turn red, teach you a method to experiment: 1: put mung beans directly in cold water, 2: boil the water and then put mung beans. You can try it and you'll find out! Try it for yourself, you'll find out!

There are two main reasons why mung bean soup is boiled red:

First, mung bean skin contains polyphenols, which are dissolved into the soup during the boiling process, and will be oxidized when encountering oxygen, thus changing color.

Second, the tap water in some areas of northern China is alkaline and contains ions, which reduces the antioxidant activity of polyphenols and accelerates their oxidation process and causes them to turn red.

Mung bean soup was originally the name of a traditional Chinese medicine prescription, which came from the famous health monograph of the Ming Dynasty, "Zunsheng Eight Notes", volume 11, and had the effect of relieving heat. But the original text said: "Add water to the pot, boil over high heat, take the soup to stop the cold, and eat it with a blue color." This means that it is better to use green mung bean soup to relieve the heat.

From the perspective of Western medicine nutrition, mung bean soup mainly plays a role in relieving the heat of the polyphenols in mung bean skin. The red color of the mung bean soup indicates that the polyphenols have been oxidized. Therefore, although the red mung bean soup does not affect the consumption, its effect of clearing heat and dissipating heat is reduced.

Extended Materials. Cooking.

1. The "culprit" of the different colors is the acidity and alkalinity of the water, the weak alkaline tap water will make the bean soup red, and after adding some lemon juice or white vinegar, the tap water becomes weakly acidic, and the boiled bean soup is green. Therefore, if you want to make mung bean soup to relieve the heat, you can easily achieve the goal by using purified water or acidified tap water.

2. As long as the mung beans are boiled in suitable water, and the lid is not covered, the mung bean soup is green; However, if the wrong water is used, or edible alkali is added to the water, the bean soup will be green when the lid is closed, but as soon as the heat is stopped or poured into the bowl, the bean soup will immediately change color.

3. If you want to drink clear soup, it is recommended to add mung beans after the water is boiled, and boil for 8 10 minutes to pour out the clear soup to drink. If you want to eat the beans with the soup, you can soak the mung beans in cold water for 1 hour, and then heat the whole pot on high heat for about half an hour, and you can eat the flowering mung bean paste.

Is red good or green? 》

People's Daily Online "Why is it red, can you use an iron pot?" Five questions about boiling mung bean soup".

Cooking mung bean soup in summer, this is the right way, learn how to boil the bean curd all bloom, why does the soup turn red when the soup is fragrant and does not turn red, why does the mung bean soup turn red, what happens to the redness of mung bean soup, the detailed steps of cooking mung bean soup, the way to cook mung bean soup without redness, and the correct way to cook mung bean soup.