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Soft drinks from Beijing, China
Douzhi is the thin, grey-green liquid left when mung beans are soaked, ground and settled to make starch for noodles. Seeded with sour liquid from the day before, it sours overnight by lactic bacteria, and shops cook the raw douzhi slowly into a hot, sour breakfast drink. Made in 5 steps over 24 h. The longest step, ferment the bean juice overnight, takes 24 h (Han D. et al. 2024). Lactococcus lactis (72 %) and Leuconostoc citreum (26 %), the main acid-making bacteria and Lactic acid bacteria dominated douzhi from four Beijing chain stores do most of the fermenting.
| Main step | 24 hMeasured[han2024] | Ferment the bean juice overnight |
|---|---|---|
| Acidity | pH 7 → 3.37Measured[han2024] | Ferment the bean juice overnight |
| Mung beans · Soaked, rinsed and ground with water[vb-douzhi][liu2020] |
| Sour liquid from an earlier batch · Speeds the settling of the starch and sours the bean juice[xu2018] |
| Starter: back-slop (sour liquid kept from the day before) |
Total time across the recorded steps: 24 h
What changes: Starting material: mung beans, soaked in water
Soaking changed the starch little but cut the crude protein and raised the soluble protein. Output: swollen beans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Douzhi is the soured leftover of mung-bean starch making, drunk hot. Jiangshui is the soured starch water of other noodle workshops, kept as a cooking liquid and starter.
The douzhi is cooked before it is served, and the soured liquid falls to about pH 3.4 in a day.
Every number is labelled with how it is known. How this atlas is made
Douzhi is said to have been a common food in the Liao and Song periods. Records place its arrival at the Qing court in the summer of the 18th year of Qianlong (1753), when a starch workshop's mung-bean slurry soured by chance and douzhi makers were hired for the imperial kitchen. It is a Beijing municipal intangible cultural heritage item.
