What is the problem of red bean soup turning red?
What is the problem of red bean soup turning red?
The good green bean soup is green, it turns red after a while, and the longer it takes, the redder the color. Why is this? Because mung bean skin contains polyphenols, it is susceptible to acid and alkaline ions and the "color change" reaction occurs. The tap water in the north is generally alkaline. Cooked mung bean soup will oxidize and change color when exposed to air. When cooking, spoonful of lemon juice will slow the rate of redness. If you use pure boiled water, the soup will remain green.
Food additives are synthetic or natural substances added to food to improve the quality of food color, aroma and taste, as well as to meet the needs of antiseptic and processing technology. At present, there are 23 categories of food additives in my country, with more than 2,000 varieties, including acidity regulators, anti-caking agents, defoaming agents, antioxidants, bleaching agents, leavening agents, colorants, color retention agents, enzymes, and flavor enhancers. , nutritional fortifiers, preservatives, sweeteners, thickeners, flavors, etc.
Food Ingredients,Calcium Pantothenate,Cas 134-03-2
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