Blood fat lowering mung bean cake

A technology for mung bean cake and blood lipid lowering, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems that nutrition and medicinal value cannot be fully and effectively reflected, and achieve high nutritional value and health care function. , the effect of reducing the content and increasing the discharge rate

Inactive Publication Date: 2015-12-02
ANHUI HONGTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mung bean is one of the most common grains. In the hot summer, we will eat delicious and refreshing mung bean soup. Mung bean is a traditional bean food of our people. The multivitamins, calcium, phosphorus and iron in mung bean There are more minerals and other minerals than japonica rice. Therefore, it not only has good food value, but also has very good medicinal value. At present, mung bean is mainly eaten with bean paste and porridge products, and it is also used with conventional whole grains. , can not fully and effectively reflect its nutritional and medicinal value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1: 100 parts of mung beans, 10 parts of hawthorn, 20 parts of psyllium husk, 10 parts of brown algae, 5 parts of salvia miltiorrhiza;

[0009] Grind mung bean to 80 mesh to get mung bean powder, spread and bake mung bean powder at 70°C for 8 minutes, turn over every 2 minutes, grind hawthorn, plantago husk, brown algae and salvia miltiorrhiza to 20 mesh, add Put 10 times the total weight of hawthorn, psyllium husk, brown algae, and salvia miltiorrhiza into the extraction tank, soak for 30 minutes, boil for 60 minutes to obtain the extract, mix the extract with mung bean powder, and add 2% of the total amount The lactase was kept at a constant temperature of 35°C for 10 hours to obtain an enzymatic hydrolyzate. Add 1% artemisia gum to the weight of the enzymatic hydrolyzate, mix evenly, divide it into small pieces, put it in a steamer, and steam for 20 minutes. Let it cool and solidify. , obtain a kind of mung bean cake for reducing blood fat of the present inven...

Embodiment 2

[0010] Example 2: 120 parts of mung beans, 15 parts of hawthorn, 30 parts of psyllium husk, 12 parts of brown algae, and 8 parts of salvia miltiorrhiza;

[0011] Grind mung beans to 100 mesh to obtain mung bean powder. Spread and bake the mung bean powder at 80°C for 10 minutes, turning over every 2 minutes. Grind hawthorn, plantago husk, brown algae and salvia miltiorrhiza to 30 mesh, add Put 12 times the total weight of hawthorn, psyllium husk, brown algae, and salvia miltiorrhiza into the extraction tank, soak for 40 minutes, boil for 80 minutes to obtain the extract, mix the extract with mung bean powder, and add 2.3% in total The lactase was kept at a constant temperature of 37°C for 12 hours to obtain an enzymatic hydrolyzate, which was added with 2% artemisia gum by weight of the enzymatic hydrolyzate, mixed evenly, divided into small pieces, placed in a steamer and steamed for 30 minutes, then cooled and solidified , obtain a kind of mung bean cake for reducing blood f...

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PUM

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Abstract

The present invention relates to a blood fat lowering mung bean cake. The preparation comprises: grinding mung bean into mung bean powder, spreading the mung bean powder, drying, crushing hawthorn, plantaginis semen shell, brown algae and salvia miltiorrhiza, placing the crushed materials into a leaching tank, carrying out dipping and boiling to obtain a leaching liquid, mixing the leaching liquid and the mung bean powder, adding lactase, carrying out constant temperature enzymolysis to obtain an enzymolysis product, adding Sa-son seed gum, uniformly stirring, dividing into small blocks, placing into a steaming drawer to steam, and carrying out cooling solidification. According to the present invention, with the blood fat lowering mung bean cake, the cholesterol absorption of the intestinal tract is inhibited, the enterocinesia is promoted, the fat oxidation decomposition is accelerated, and the cholesterol excretion rate is increased so as to reduce the cholesterol content in the blood; the preparation process is simple and easy to perform, and the obtained blood fat lowering mung bean cake has characteristics of delicate and fragrant taste, soft and smooth hand-feeling, no hard block and easy digestion and absorption, is suitable for people with pool stomach and pool spleen, is rich in polysaccharides, proteins, vitamins, mineral elements and cellulose, and further has high nutritional values and health functions.

Description

technical field [0001] The invention relates to a mung bean product, in particular to a mung bean cake for reducing blood fat. Background technique [0002] Mung bean is one of the most common grains. In the hot summer, we will eat delicious and refreshing mung bean soup. Mung bean is a traditional bean food of our people. The multivitamins, calcium, phosphorus and iron in mung bean There are more minerals and other minerals than japonica rice. Therefore, it not only has good food value, but also has very good medicinal value. At present, mung bean is mainly eaten with bean paste and porridge products, and it is also used with conventional whole grains. , can not fully and effectively reflect its nutritional and medicinal value. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the object of the present invention is to provide a mung bean cake for reducing blood fat. [0004] The technical solution adopted by the present invention is a mung ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/30A23L11/00
CPCA23V2002/00A23V2200/3262A23V2250/21A23V2250/202
Inventor 黄劲松
Owner ANHUI HONGTAI FOOD
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