Wenzhou Jin Cheng production of automatic green bean smoothie machine production line components mainly include: sandwich pot (optional), colloid mill, mixing drum, green bean smoothie machine, cooling tower, air compressor, water treatment, green bean smoothie filling and sealing machine, connecting pipeline and so on.
Green soup is the most detoxifying. Take a stainless steel pot and add water. Boil it and put in the green beans, cover the pot. 3 minutes later, scoop out the soup inside and put it inside a large white bowl. At this point the soup is green, clarified and transparent. This is the true color of the mung bean skins as they are cooked. The main reason why mung bean soup can clear heat and detoxify is because of the polyphenols in mung bean skins, a large number of polyphenols as long as they see oxygen, they will change color. Cooked in a pot with boiling water and covered with a lid, it does not come into contact with oxygen, so it can remain green for the time being. Has not been oxidized, it is the strongest heat and detoxification, want to clear the fire people can hurry to drink up.
But the color of the soup will gradually change, with the prolongation of the placement time, the color of the soup is getting darker and darker, to the red development ...... This is because, polyphenols as long as the contact with oxygen, it is very easy to oxidize into quinones, and continue to polymerize into a darker color of the material. This is similar to the reasoning behind the deeper the color of tea gets the more it is left out after it is brewed. This color of soup in the nutrient composition is no loss, but the effect of mung bean soup to clear heat and detoxification is greatly reduced. The pot scooped off the soup after the remaining green beans can continue to add water to cook and eat.
Don't use an iron pot to cook soup. Iron pot to cook green bean soup, will affect the color of the soup, this is because iron ions and polyphenols tend to form a "complex", the color is black, brown, etc., so that the soup color darkened black. This is a normal phenomenon, non-toxic and harmless. Not only green bean soup, Chinese medicine, fruit can not be cooked with an iron pot. The reason, in addition to iron will catalyze the oxidative decomposition of a variety of vitamins, there is iron and herbs, fruits, polyphenols and other components of the reaction, thus affecting the efficacy or color. With a casserole or stainless steel pot, there is no such trouble.
The soup is cooked and then put sugar. Putting a lot of sugar or honey during the cooking process will prevent the water from seeping into the beans and affect the pasteurization process of the starch. Therefore, putting a lot of sugar when cooking will slow down the speed of cooking green beans, it is recommended that you better put the sugar after the soup is done. ▲