Latin scientific name: soybean
English name: soybean
[Edit this paragraph] Family and genus
Domain: Eukaryotic domain: Plant phylum: Angiosperm phylum: Dicotyledonous plants.
Objective: Leguminosae
Family: Papilionidae Genus: Soybean Genus: Soybean
[Edit this paragraph] Distribution and growth characteristics
According to the climate division of soybeans in China, soybeans are generally planted except in high altitude and high latitude areas with insufficient heat and areas with annual precipitation below 250 mm and no irrigation conditions. China's soybean production areas are concentrated in Northeast Plain, Huanghuai Plain, Yangtze River Delta and Jianghan Plain. According to the characteristics of soybean varieties and different farming systems, soybean production in China is divided into five main producing areas:
The first is the spring soybean area dominated by the three northeastern provinces.
Second, the summer soybean area in Huanghuai River Basin
Three, the Yangtze River Basin spring sowing and summer sowing soybean area
4. Autumn soybean planting area in southern Jiangnan
Five, Guangdong, Guangxi and southern Yunnan soybean multiple cropping areas
Among them, northeast spring sowing soybean and Huanghuaihai summer sowing soybean are the two areas with the largest soybean planting area and the highest yield in China.
Name of place of origin Geographical location Growing season Growing season ≥0℃ Accumulated temperature cultivation system
Heilongjiang, Jilin, Liaoning and northeastern Inner Mongolia are harvested once a year in the northeast spring sowing soybean area, and the temperature is 2700~2850℃, about 140 days, with spring sowing and autumn harvest.
South of Tianjin, Shijiazhuang in Beijing, most of Shandong and Henan, north of Jiangsu and Anhui, southwest of Shanxi, Guanzhong in Shaanxi and south of Gansu, the temperature is 2600~2800℃ for 90~ 100 days.
[Edit this paragraph] Introduction of raw materials
Soybean belongs to the genus Panicum in Leguminosae, which is native to China. China, formerly known as Osmunda japonica, is a leguminous plant, and its seeds are rich in protein. When it comes to soybeans, it usually refers to their seeds. According to the color and grain shape of seed coat, soybeans can be divided into yellow soybeans, green soybeans, black soybeans, other soybeans (single color soybeans such as brown, brown and red) and feed beans (generally, the seeds are small and rectangular, with two cotyledons with pits and the seed coat is slightly shiny or dull). China has been cultivated since ancient times, and it has a history of 5000 years. At present, it is widely planted in the whole country, produced in Northeast China, North China, Shaanxi, Sichuan and the lower reaches of the Yangtze River. It is cultivated in the Yangtze River Basin and Southwest China, and the quality of soybeans in Northeast China is the best. Soybean cultivated all over the world is directly or indirectly spread from China. Because of its high nutritional value, it is called "king of beans", "meat in the field" and "green milk", and it is the most respected food among hundreds of natural foods.
Soybean fermented products, including douchi, bean juice, yellow sauce and various sufu, are all fermented by inoculating mold with soybeans or bean products. Through microbial action, soybean and its products eliminate the factors that inhibit nutrition and produce a variety of flavor substances, which are more easily digested and absorbed by human body. More importantly, the content of vitamin B 12 increased.
[Edit this paragraph] Nutritional analysis
1. Enhance immune function: Soybean is rich in protein and contains many essential amino acids, which can improve human immunity;
2. Prevention of vascular sclerosis: Lecithin in soybean can remove cholesterol attached to the blood vessel wall, prevent vascular sclerosis, prevent cardiovascular diseases and protect the heart. Lecithin in soybean also has the function of preventing excessive accumulation of liver fat, thus effectively preventing fatty liver caused by obesity;
3. Defecation: Soluble fiber contained in soybeans can not only relieve constipation, but also reduce cholesterol content;
4. Lowering blood sugar and lipid: Soybean contains a substance that inhibits pancreatic enzyme and has therapeutic effect on diabetes. Saponins contained in soybean have obvious hypolipidemic effect, and at the same time, can inhibit weight gain;
5. Soybean isoflavone is a phytoestrogen with estrogenic activity, and its structure is similar to estrogen. Can relieve symptoms of female climacteric syndrome, delay female cell aging, maintain skin elasticity, protect skin, reduce bone loss, promote bone formation and reduce blood lipid.
6. Although soybean is nutritious, baby can't just drink soybean milk, because it doesn't contain all the protein and calcium needed by human body.
[Edit this paragraph] Relevant persons
The general population can eat it.
1. Soybean is an ideal food for menopausal women, patients with diabetes and cardiovascular diseases; Mental workers and friends who lose weight are also suitable;
2. Soybean will produce too much gas in the process of digestion and absorption, causing bloating, so people with poor digestive function and chronic digestive tract diseases should eat as little as possible;
3. People with severe liver disease, kidney disease, gout, peptic ulcer and low iodine should fast; Soybean and its products should not be eaten during acne.
4. High quality protein in soybean can reduce cardiovascular and cerebrovascular diseases.
[Edit this paragraph] Production description
1. There are many kinds of food made from soybeans, which can be used to make staple food, cakes, snacks and so on. Grind soybean into powder, and mix with rice flour to make jiaozi and cake. It can also be used as raw materials for processing various bean products, such as soybean milk, bean curd skin, yuba, bean curd, dried bean curd, venetian blinds and bean sprouts. , you can eat, you can fry;
2. Raw soybeans contain unhealthy antitrypsin and thrombin, so soybeans should not be eaten raw, raw soybeans should not be eaten, and it is not suitable for dry frying;
Soybeans usually smell like beans, which many people don't like. For example, when frying soybeans, drop a few drops of yellow wine and add a little salt, so that the smell of beans will be much less, or wash them with cold salt water before frying soybeans, which can achieve the same effect;
4. Cook at high temperature when eating, and it is not advisable to eat too much to hinder digestion and cause bloating.
[Edit this paragraph] Therapeutic effect
Soybeans are sweet and flat, and enter the spleen and intestines;
Has the effects of invigorating spleen, invigorating middle energizer, moistening dryness, promoting diuresis, clearing away heat and toxic materials, and invigorating qi.
Indications: malnutrition, diarrhea, abdominal distension and emaciation, pregnancy poisoning, sores and swelling, traumatic bleeding, etc. Soybean can also resist bacteria and diminish inflammation, and is effective for pharyngitis, conjunctivitis, stomatitis, bacillary dysentery and enteritis.
[Edit this paragraph] Related history
Soybean originated in China, which can be proved by a large number of ancient documents in China. In the Historical Records compiled by Sima Qian in Han Dynasty (BC 145 ~ 93), the first volume of Biography of Five Emperors wrote: "Emperor Yan wanted to invade the princes of the mausoleum, and the princes returned to Xuanyuan with salt. Xuanyuan is Xiu De's army, ruling the five qi, bowing five kinds, comforting all the people and celebrating the quartet. " Zheng Xuan said, "Five kinds, millet, hulled wheat and rice. "Sima Qian wrote in Historical Records * Volume 27:" It is a kind of glutinous rice when spread to the lower berth ",which shows that Huangdi in Xuanyuan once planted glutinous rice. The Ancient History of China, edited by Zhu Shaohou, talks about the economic and cultural development of Shang Dynasty (BC16th century ~ BC 1 1 century), and points out: "The main crops are millet, millet, wheat (barley), rice (wheat), chaff and rice. Bo Huamu pointed out: "As far as China is concerned, there was Oracle Bone Inscriptions in the Shang Dynasty before 1000 BC. Of course, the records are very limited. In terms of crops, there are millet, millet, beans, wheat, rice, mulberry and so on. They were all crops that people mainly relied on at that time. " Yan Qing Kejun's edition of Records of the Ancient Three Generations, Three Kingdoms, Qin, Han and Six Dynasties points out: "Soybean was born in Huai. Out of the falling rock valley. China matures in 90 days and 60 days. Every 150 days, avoid it. "
[Edit this paragraph] Remarks
1. Used for hand and foot cramp pain: 0/00g of soybean/kloc, 60g of fine rice bran, decocted in water until the soybean is cooked and rotten, and eaten twice a day;
2. Used for burns and scalds: During the treatment period, you can take it with a proper amount of bean juice every day, which can speed up healing and leave no scars.
3. People engaged in the research on genetically modified agricultural products and human health in the United States found that children who grew up eating soybean milk had an increased risk factor of thyroid and reproductive system diseases in adulthood. According to the research of American specialized institutions, this is related to the fact that the response of infants to phytoestrogens in soybeans is completely different from that of adults, so don't let infants drink more soy milk.