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Mung bean fermented nutritious food and production method thereof

A nutritious food and production method technology, applied in food preparation, food science, application and other directions, can solve problems such as difficult absorption and unconverted nutrients, and achieve the effects of preventing heart, brain and kidney disease, enhancing appetite, and enriching nutrients.

Inactive Publication Date: 2016-01-27
罗汉斐
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since it has not been fermented and the nutrients have not been transformed, it is not easy for the human body to absorb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A preparation method of mung bean fermented nutritional food is:

[0023] (1) Soak mung beans: First weigh 100 catties of mung beans, wash them, add 3 times the amount of water to soak for 10 hours, during the soaking process, use your fingers to pinch the mung beans, and observe whether the center of the mung beans completely absorbs water;

[0024] (2) Boil the soaked mung beans on high heat for 35 minutes, remove and drain;

[0025] (3) Soak and ferment in clean water for 13 hours;

[0026] (4) Boil mung beans again on high heat for 30 minutes, sterilize, remove and drain;

[0027] (5) Rapidly cool the sterilized mung beans to below 35°C, then mix well with 2.5 catties of tapioca starch, 1 catties of sesame seeds and 0.15 catties of rhizopus spore powder;

[0028] (6) Put it into a bag and seal it. The amount of the bag should be 4 / 5 of the bag volume for fermentation. Prick a small hole with a needle or toothpick every 1.5 cm on the bag surface;

[0029] (7) Let ...

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Abstract

The invention discloses a mung bean fermented nutritious food and a production method thereof. The mung bean fermented nutritious food is mainly fermented by the following raw materials in parts by weight: 90-110 parts of mung beans, 0.8-1.2 parts of sesames, 1.5-2.5 parts of starch and 0.1-0.2 part of rhizopus spore powder. The obtained mung bean fermented food is rich in nutrition and good in taste; the mung bean fermented food contains protein, fat, carbohydrate, vitamin B1, vitamin B2, carotene, nicotinic acid, folic acid as well as minerals of calcium, phosphorus and iron. The proteins contained therein are mainly globulins; the ingredients have rich allysine, leucine and threonine, but relatively few methionine, tryptophan and tyrosine. The mung bean fermented food has high inorganic element and phosphorus contents. Moreover, the mung bean fermented food contains vitexin and beta-sitosterol, so that the mung bean fermented food has the functions of reducing blood lipid, decreasing cholesterol, resisting allergy, resisting bacteria, resisting tumor, increasing appetite as well as protecting the liver and the kidney.

Description

technical field [0001] The invention relates to food, in particular to mung bean fermented nutritious food and a preparation method thereof. Background technique [0002] The protein and phospholipids contained in mung bean have the function of exciting nerves and increasing appetite, which are necessary for increasing nutrition of many important organs of the body; polysaccharide components can enhance the activity of serum lipoprotein enzymes, and hydrolyze triglycerides in lipoproteins to achieve the effect of lowering blood lipids Therefore, it can prevent coronary heart disease and angina pectoris; mung beans contain a kind of globulin and polysaccharide, which can promote the decomposition of cholesterol in the animal body into bile acid in the liver, accelerate the secretion of bile salt in bile and reduce the absorption of cholesterol in the small intestine. However, because it has not been fermented and its nutrients have not been transformed, it is not easy for the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29
Inventor 罗汉斐
Owner 罗汉斐
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