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Fermented red bean paste and preparation method thereof

A production method and technology of red bean paste, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of inability to meet nutrition and health care needs, single taste, single nutrition, etc., and achieve better taste, simple preparation method, and body maintenance. young effect

Inactive Publication Date: 2015-09-30
ANHUI HONGTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Food is the fastest-consuming consumer product, and it is also related to people's health. There are more and more non-staple foods on the market, but most of them can only meet people's basic needs.
Traditional bean paste products have the shortcomings of single nutrition, single taste and high energy, which cannot meet the nutritional and health needs of the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A fermented red bean paste is composed of the following raw materials in parts by weight (Kg): 250 red beans, 25 barley, 25 blackberries, 3 wine yeast, 5 fennel, 5 ghost needles, 5 honeysuckle, 5 grape seeds, and 20 white sugar.

[0029] A preparation method of fermented red bean paste, comprising the following steps:

[0030] (1) Add wine yeast at 2% to the sterilized 4% white sugar solution, let it stand at 30°C, and activate it for 30 minutes;

[0031] (2) Cleaning of selected beans: remove foreign matter, insect-eaten beans and mildewed beans in red beans, and wash the screened red beans with water for 3 times, and wash the barley for 2 times;

[0032] (3) Peel the cleaned red beans, mix them with barley, and soak them in a ratio of 1:2 with water; the soaking time is 7 hours to fully expand the red beans and barley;

[0033] (4) Mix the swollen red beans and barley, and cook them with water at a ratio of 1:2, and the cooking time is 20 minutes;

[0034] (5) Rinse...

Embodiment 2

[0041] A fermented red bean paste is composed of the following raw materials in parts by weight (Kg): 300 red beans, 30 barley, 30 blackberries, 5 wine yeast, 7 fennel, 7 ghost needles, 7 honeysuckle, 7 grape seeds, and 30 white sugar.

[0042] A preparation method of fermented red bean paste, comprising the following steps:

[0043] (1) Add wine yeast at 2% to the sterilized 4% white sugar solution, let it stand at 30°C, and activate it for 30 minutes;

[0044] (2) Cleaning of selected beans: remove foreign matter, insect-eaten beans and mildewed beans in red beans, and wash the screened red beans with water twice, and wash the barley twice;

[0045] (3) Peel the cleaned red beans, mix them with barley, and soak them in a ratio of 1:3 with water; the soaking time is 7 hours to fully expand the red beans and barley;

[0046] (4) Mix the swollen red beans and barley, and cook them with water at a ratio of 1:3 for 30 minutes;

[0047] (5) Rinse the blackberries, drain and dry;...

Embodiment 3

[0054] A fermented red bean paste is composed of the following raw materials in parts by weight (Kg): 280 red beans, 28 barley, 28 blackberries, 4 wine yeast, 6 anise fennel, 6 ghost needle grass, 6 honeysuckle flowers, 6 grape seeds, and 25 white sugar.

[0055] A preparation method of fermented red bean paste, comprising the following steps:

[0056] (1) Add wine yeast at 2% to the sterilized 4% white sugar solution, let it stand at 30°C, and activate it for 30 minutes;

[0057] (2) Cleaning of selected beans: remove foreign matter, insect-eaten beans and mildewed beans in red beans, and wash the screened red beans with water twice, and wash the barley twice;

[0058] (3) Peel the cleaned red beans, mix them with barley, and soak them in a ratio of 1:3 with water; the soaking time is 7 hours to fully expand the red beans and barley;

[0059](4) Mix the swollen red beans and barley, and cook them with water at a ratio of 1:3 for 30 minutes;

[0060] (5) Rinse the blackberri...

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Abstract

The invention discloses fermented red bean paste and a preparation method of the fermented red bean paste. The fermented red bean paste is prepared from the following raw materials in part by weight: 250-300 parts of red bean, 25-30 parts of coix seed, 25-30 parts of blackberry, 3-5 parts of wine yeast, 5-7 parts of Pimpinella diversifolia, 5-7 parts of Bidens pilosa, 5-7 parts of honeysuckle, 5-7 parts of grape seed and 20-30 parts of white granulated sugar; the above raw materials are mixed sufficiently and uniformly; grape seeds are leftovers of a wine plant, extracts of grape seeds are added into red bean paste, the waste is changed into things of value, and free radicals can be scavenged; coix seed and blackberry are added into the red bean paste, and the nutrition of the red bean paste is increased, protein, vitamins and mineral elements, required by human body, can be provided; the red bean paste has sweet, fragrant and mellow mouthfeel due to wine flavor generated by slight fermentation, the nutritional substances can be absorbed and utilized easily, and the fermented red bean paste is also added with Pimpinella diversifolia, Bidens pilosa, honeysuckle and extract of grape seed, which are complementary with red bean paste, thus, the red bean paste can keep human body young and energetic and has certain health-care function.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a fermented red bean paste and its preparation method. Background technique [0002] Food is the fastest-consuming consumer product, and it is also related to people's health. There are more and more non-staple foods on the market, but most of them can only meet people's basic needs. Traditional bean paste products have the shortcomings of single nutrition, single taste and high energy, which cannot meet the nutritional and health needs of the human body. [0003] Products fermented by wine yeast have the aroma of wine produced by yeast fermentation, and the fermented macromolecular nutrients are transformed into small molecular nutrients, which are easier to be absorbed and utilized by the human body. [0004] Normal people will experience hyperglycemia, hyperlipidemia, high blood pressure, sagging and rough skin, and decreased immunity as they gr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/10A23L1/30A23L1/105A23L7/10A23L7/104A23L11/50
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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