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Preparation method for cool mung bean sauce

A mung bean paste, mung bean technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of low cost, high cost, jerky taste, etc., and achieves the color dark green, pure and thick, easy to store, Easy to digest effect

Inactive Publication Date: 2016-12-21
XINGHUA LIANFU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of sauces, because the mung beans themselves are small in size, the cost of making sauces is relatively high, and the taste is jerky, which is not well accepted by the public. In addition, sauces with soybeans as the main raw material have always occupied a large market, so related Mung bean sauce has not been developed in the market, but mung bean has the functions of clearing away heat and detoxification, relieving heat and quenching thirst, especially in summer, it is very beneficial to human health. How can we use this to give full play to the advantages of mung bean and maximize the coolness and antipyretic effect of mung bean For the efficacy of detoxification, a series of mung bean sauces have been developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A method for preparing cool mung bean paste. Firstly, fresh mung beans that are plump, wrinkle-free, and mildew-free must be selected. The particle size of the mung beans should be kept similar to facilitate even koji making and fermentation in the later stage. Rinse the mung beans in clean water to remove the silt, dust and microorganisms on the surface of the raw materials; add the cleaned mung beans to pure water and boil, keep the temperature at 100°C-110°C, and keep boiling for at least 10 seconds. The first step can destroy various enzyme tissues in mung bean under high temperature environment, facilitate soaking and absorption, improve the work efficiency of absorption, shorten the soaking time, reduce the overall production time of cool mung bean paste, save costs, and be more economical;

[0046] Soak the mung bean after deenzyme in water for 10-12 hours, let the mung bean fully absorb water and swell; rinse the soaked and swollen mung bean by spraying method to...

Embodiment 2

[0055] The difference between this example and Example 1 is that when soaking in step 4, the ratio of mung beans to water is 1: (3-4.5), and this ratio is the most suitable concentration in the next step of extracting mung bean juice; Add D-sodium erythorbate or ascorbic acid to the clear water in 4. Both D-sodium erythorbate and ascorbic acid have strong anti-oxidation properties, and can play a good role in antiseptic, fresh-keeping and color enhancement for food. Therefore, during the soaking process of mung beans , adding D-sodium erythorbate or ascorbic acid to clean water can keep mung beans fresh, and the color of mung beans after soaking is also brighter and fresher. At the same time, it can also prevent the formation of nitrosamines in food, which is safer. The concentration of the sodium D-isoascorbate is 0.06%-0.08%, and the concentration of the ascorbic acid is 0.05%.

[0056] In the mung bean solution, you can also add a little dried tangerine peel and heat it tog...

Embodiment 3

[0059] The difference between this example and Example 1 and Example 2 is that the dry flour used in the noodle mixing step is cooked flour, because standard flour tends to deteriorate easily in humid and high temperature seasons, and the deteriorated flour is decomposing , will produce a bad smell, after the fermentation of sugar, it will often have acidity, making it lose elasticity and stickiness, and in serious cases, insect damage will occur, affecting the quality of bean paste; cooked flour is stronger in wet and high temperature seasons Larger ones have laid a good foundation for later stage koji making and fermentation. It is advisable that the cooked flour can completely cover the mung bean grains, and the weight ratio of the cooked flour to the mung bean grains is 1:1.

[0060] The koji making temperature is kept at 30°C and the added brine has a strict ratio. The weight ratio of the amount of brine added to the mung bean raw material is (2-3):1, preferably 2:1, which...

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PUM

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Abstract

The invention relates to a preparation method for a cool mung bean sauce. The mung bean is taken as the main raw material. The method comprises the following steps: finely selecting raw materials; cleaning; deactivating enzyme; soaking and flushing; heating and cooking; stirring; preparing koji; fermenting; preparing traditional Chinese medicine juice; preparing sugar; preparing and sterilizing at high temperature; canning; cooling. The steps are in certain sequence; the conditions of production process are strictly controlled; the production parameters in the steps in the process are monitored, so as to obtain the high-quality and high-effect nutritional mung bean sauce; after people drink the mung bean sauce, the effects of clearing heat and calming mind can be achieved; the mung bean sauce can meet the high requirement of modern people for environmental protection and health, can promote the inner environmental balance of human body and thus is a functional sauce for reducing summer heat in summer.

Description

technical field [0001] The invention relates to a preparation method of refreshing mung bean sauce, which belongs to the field of food sauce production technology. Background technique [0002] Mung beans are rich in nutrients such as phosphorus, iron, and Vc. They have the effects of clearing away heat and detoxification, diuresis, reducing swelling, relieving heat and quenching thirst. Therefore, people often use fresh mung beans as the main raw material and add appropriate amount of white sugar and suspending agent. Vegetable protein drinks, or made into mung bean porridge, mung bean juice and other drinks can be eaten directly in summer. In terms of sauces, because the mung beans themselves are small in size, the cost of making sauces is relatively high, and the taste is jerky, which is not well accepted by the public. In addition, sauces with soybeans as the main raw material have always occupied a large market, so related Mung bean sauce has not been developed in the ...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L5/20A23L5/41A23L33/105A23L11/50
CPCA23V2002/00A23V2200/30A23V2200/314A23V2250/21A23V2250/032A23V2250/628
Inventor 刘庆峥陈洪虎丁宁宋展邓昊
Owner XINGHUA LIANFU FOODS