Studies have shown that the stronger the antioxidant capacity of bean soup is, the better it is to relieve heat. However, many people will find that mung bean soup is easily discolored, and the green soup is started to cook. It will turn red in a moment. The purpose of the experiment: When the summer heat comes, many people choose to drink mung bean soup to relieve heat. Studies have shown that the stronger the antioxidant capacity of bean soup is, the better it is to relieve heat. However, many people will find that mung bean soup is easily discolored, and the green soup is started to cook, and it will turn red in a moment. In the summer heat effect, what is the difference between red bean soup and green? In this experiment, the antioxidant activity of different color bean soups was measured. At the same time, the method of not discoloring the boiled mung bean soup was studied. Experimental method: Take mung bean as raw material, bean and water ratio is 1:10, cover and cook for 10 minutes. First, the antioxidant properties of green and red bean soup were measured; then, bean soup was boiled with tap water, mineral water, purified water, and distilled water, respectively; finally, tap water was adjusted to different pH values ​​to cook bean soup. Experimental results: 1. Oxidation resistance results showed that red bean soup antioxidant capacity was significantly lower than the green bean soup. The redder the color, the lower the antioxidant capacity, which means that the effect of the green bean soup is better than the red bean soup. 2. The color of mung bean soup boiled in different waters is different. Distilled water is the greenest color and it does not change for a long time. Followed by pure water and mineral water. Boiled mung bean soup has the fastest color change, and it becomes noticeably darker every minute after contact with the air, and it quickly turns red. 3. The pH can greatly affect the discoloration effect of the soup. The color change in the acidic tap water is very small, and the slightly alkaline tap water is discolored very quickly. The laboratory recommends: boiled green bean soup is best to use pure water directly. If not, just add half a scoop of white vinegar to the water, or squeeze in half a scoop of lemon juice, but be careful not to add too much. The specific method is to first boil water, then add mung beans, cover and continue to simmer 8-10 minutes. Pour the broth so that the boiled green bean soup maintains a green and blue color in the air for a long period of time, and it has a good heat-relieving effect. The remaining beans can continue to cook green bean sand, or increase the rice boiled mung bean porridge. In addition, we must pay attention to not add alkali when boiled green bean soup, because adding alkali will not only greatly reduce the hot weather effect of mung bean soup, but also seriously destroy the rich B vitamins in mung bean. Covid-19 Rapid Test,Sars-Cov-2 Rapid Test,Sars-Cov-2 Igg Antibody Test,Sars-Cov-2 Igg Igm Antibody Test Wuxi BioHermes Bio & Medical Technology Co., Ltd. , https://www.biohermesglobal.com