Fermented mung bean paste and preparation method thereof

A production method and a technology for mung bean paste are applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., which can solve the problems of inability to meet nutritional and health care needs, single taste, single nutrition, etc., and achieve better taste , enhance the taste and nutritional value, the effect of sweet taste

Inactive Publication Date: 2015-11-11
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 mung bean paste is composed of the following raw materials in parts by weight (Kg): 250 mung beans, 25 pumpkins, 25 blackberries, 3 wine yeasts, 5 fennel, 5 ghost needles, 5 honeysuckle, 5 grape seeds, and 20 white sugar.

[0029] A fermented mung bean paste and a preparation method thereof, 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 mung beans, and wash the selected mung beans with water for 2 to 3 times;

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

[0033] (4) Cook the swollen mung beans and water at a ratio of 1:2, and the cooking time is 20 minutes;

[0034] (5) Rinse the blackberries, drain and dry;

[0035] (6) Put the steamed mu...

Embodiment 2

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

[0042] A fermented mung bean paste and a preparation method thereof, 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 mung beans, and wash the selected mung beans with water for 2 to 3 times;

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

[0046] (4) Cook the swollen mung beans and water at a ratio of 1:3, and the cooking time is 30 minutes;

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

[0048] (6) ...

Embodiment 3

[0054] A fermented mung bean paste is composed of the following raw materials in parts by weight (Kg): 280 mung beans, 28 pumpkins, 28 blackberries, 4 wine yeasts, 6 anise fennel, 6 ghost needle grass, 6 honeysuckle flowers, 6 grape seeds, and 26 white sugar.

[0055] A fermented mung bean paste and a preparation method thereof, 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 mung beans, and wash the selected mung beans with water for 2 to 3 times;

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

[0059] (4) Cook the swollen mung beans and water at a ratio of 1:3, and the cooking time is 30 minutes;

[0060](5) Rinse the blackberries, drain and dry;

[0061] (6) ...

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PUM

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Abstract

The invention discloses fermented mung bean paste and a manufacturing method thereof. The fermented mung bean paste is prepared from the following materials in parts by weight: 250 to 300 parts of mung bean, 25 to 30 parts of pumpkin, 25 to 30 parts of blackberry, 3 to 5 parts of wine yeast, 5 to 7 parts of pimpinella diversifolia, 5 to 7 parts of sticktight, 5 to 7 parts of honeysuckle, 5 to 7 parts of grape pip and 20 to 30 parts of white granulated sugar. The grape pip belongs to leftovers of a wine plant, and can be turned into wealth by adding the extract of the grape pip into the mung bean paste, and free radicals can be scavenged; coix seeds and the blackberry are added into the mung bean paste, so that the nutrition of the mung bean paste is more comprehensive and meets the needs of a human body on protein, vitamins and mineral elements; aroma is generated by the slightly fermented mung bean paste, so that the mouthfeel of the mung bean paste is sweet and mellow, and nutrient substances are more easily absorbed and used by people; meanwhile, extracts of the pimpinella diversifolia, the sticktight, the honeysuckle and the grape pip are added, the mung bean and the traditional Chinese medicine can supplement each other to achieve an effect of yield twice the result with half the effort, a human body can keep a young state, and certain health maintenance and health care functions are achieved.

Description

technical field [0001] The invention mainly relates to the technical field of food and its preparation method, in particular to a fermented mung 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 g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/212A23L1/30A23L11/50A23L19/00
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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