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Mung bean catsup and preparation method thereof

A technology of mung bean and pansi, which is applied in the field of mung bean pansi and its preparation, to achieve the effect of rich nutrition, ensuring nutrition and health, and promoting healthy development

Inactive Publication Date: 2011-09-21
天津市利好食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned products belong to mung bean table food, not pansi food, so there is a big difference with this patent application

Method used

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  • Mung bean catsup and preparation method thereof
  • Mung bean catsup and preparation method thereof
  • Mung bean catsup and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of mung bean Pansi, the weight percentage of each batching is as follows:

[0020]

[0021] The preparation method of this mung bean Pansi is:

[0022] Cook the mung beans according to the weight ratio, then add maltitol, vegetable oil, margarine, and honey according to the weight ratio, and put them in the refining tank for fine grinding, or you can also put them in the colloid mill for fine grinding. After 16 hours, the slurry that is ground is the finished product of mung bean pansi.

Embodiment 2

[0024] A kind of mung bean Pansi, the weight percentage of each batching is as follows:

[0025]

[0026] The steps of its preparation method are the same as in Example 1.

Embodiment 3

[0028] A kind of mung bean Pansi, the weight percentage of each batching is as follows:

[0029]

[0030] The steps of its preparation method are the same as in Example 1.

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Abstract

The invention relates to mung bean catsup and a preparation method thereof. The mung bean catsup comprises the following raw materials in percentage by weight: 20 to 70 parts of maltitol, 10 to 60 percent of mung bean, 10 to 50 percent of vegetable oil, 1 to 10 percent of margarine and 1 to 10 percent of honey. The preparation method comprises: boiling mung beans according to a weight ratio; adding the maltitol, vegetable oil, margarine and honey into a finely grinding tank and finely grinding for 12 to 24 hours; and thus, obtaining the mung bean catsup which is the ground pulp. The mung bean catsup is scientific in raw material mixing, reasonable in process and rich in nutrient and is completely natural food. Without any chemical additive and dyes, the mung bean catsup tastes mellow and nice. The mung bean catsup leads the trend of catsup food, represents a revolutionary innovation in catsup food and promotes the healthy development of food industry.

Description

technical field [0001] The invention belongs to the field of food and relates to Pansi, in particular to a mung bean Pansi and a preparation method thereof. Background technique [0002] Pansi is a kind of muddy food, which is generally composed of vegetable oil, starch, and essence. It is made by stirring and grinding, and it is applied on the surface of various baked foods to increase the brightness and beauty of the food. At present, Pansi on the market mainly includes cream Pansi and mung bean Pansi. Its main ingredients are white sugar, vegetable oil, cocoa powder, milk powder, soybean lecithin and various additives. It contains relatively large calories and belongs to the range of trans fatty acids. It is easy to cause certain harm to the human body. [0003] By searching, a published patent document related to this patent application was found: a kind of mung bean paste and its production method (CN101700115A), which contains the following components in parts by weig...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/09
Inventor 史全胜
Owner 天津市利好食品有限责任公司
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