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Butterflybush flower-flavored white bean sauce and preparation method thereof

A technology of Budmija flower flavor and production method, which is applied in the direction of medical formula, medical preparations containing active ingredients, plant raw materials, etc., to achieve the effect of simple production process, easy realization and delicious taste

Inactive Publication Date: 2017-05-17
ANHUI KUDZUVINE ROOT PRODUCTIVITY PROMOTION CENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of honeysuckle-flavored white bean soy sauce has been produced by taking Budhimonica japonica and white beans as the main raw materials, wolfberry fruit, white lentils, and yellow grass flowers as health-care ingredients, but there is no report or product on the market yet.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1, a kind of dense Menghua flavor white bean soy sauce and preparation method thereof, adopts the following steps:

[0029] A. Pretreatment of Budisma: take fresh buds of Budisma without insect eyes, clean them and dry them in a dryer until the moisture content is lower than 10%, then crush them in a grinder equipped with a 120-mesh sieve. Prepare Budisma pollen;

[0030] B. White bean pretreatment: select fresh white beans with full grains and no spot damage, clean them, pour them into a beater, add 1 times the water in the white beans, and beat them to make white soybean milk, take them out and put them in a container, add White soya bean milk 0.5 times the weight of dense Mengmeng pollen, stir evenly, and then put it in a steamer for cooking, wait until it is fully cooked, take it out and cool it down, and make cooked dense Menghua white bean paste;

[0031] C. Cooking: Select soybeans with full grains and no mildew, put them into a container, add wate...

Embodiment 2

[0040] Embodiment 2, a kind of dense Menghua flavor white bean soy sauce and its preparation method, adopts the following steps:

[0041] A. Pretreatment of Budisma: take fresh buds of Budisma without insect eyes, clean them and dry them in a dryer until the moisture content is lower than 10%, then crush them in a grinder equipped with a 120-mesh sieve. Prepare Budisma pollen;

[0042] B. White bean pretreatment: Select fresh white beans with full grains and no spot damage, clean them, pour them into a beater, add 1.5 times the water in the white beans, and beat them to make white soybean milk, take them out and put them in a container, add White soya bean milk 0.8 times the weight of Mimenghua pollen, stir evenly, and then put it in a steamer for steaming, wait until it is fully cooked, take it out and cool it, and make cooked Mimenghua white bean paste;

[0043] C. Cooking: Select soybeans with full grains and no mildew, put them in a container, add water 4 times the wei...

Embodiment 3

[0056] Embodiment 3, a kind of dense Menghua flavor white bean soy sauce and its preparation method, adopt the following steps:

[0057] A. Pretreatment of Budisma: take fresh buds of Budisma without insect eyes, clean them and dry them in a dryer until the moisture content is lower than 10%, then crush them in a grinder equipped with a 120-mesh sieve. Prepare Budisma pollen;

[0058] B. White bean pretreatment: Select fresh white beans with full grains and no spot damage, clean them, pour them into a beater, add 2 times the water in the white beans, and beat them to make white soybean milk, take them out and put them in a container, add White soya bean milk 1 times the weight of Mimenghua pollen, stir evenly, and then put it into a steamer for steaming, wait until it is fully cooked, take it out and cool down, and make cooked Mimenghua white bean paste;

[0059] C. Cooking: Select soybeans with full grains and no mildew, put them into a container, add water 5 times the we...

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PUM

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Abstract

The invention discloses butterflybush flower-flavored white bean sauce and a preparation method thereof. The sauce is prepared by using butterflybush flowers and white beans as raw materials and is added with Chinese wolfberry fruits, white hyacinth beans and corydalis adunca, the nutritional values of the butterflybush flowers and white beans are sufficiently utilized, and the two materials are combined with the traditional Chinese medicinal materials to synergistically achieve the effects of clearing heat, nourishing liver, replenishing vital essence to improve eyesight. Chinese wolfberry fruits and other health traditional Chinese medicinal materials are added into the sauce, can be neutralized with liver toxicity caused by taking sauce for a long time. In the preparation method, the butterflybush flowers and white bean mixed pulp is subjected to enzymolysis treatment, and the prepared finished product has a unique fragrance of butterflybush flowers, red-brown color, delicious taste and unique sauce flavor, has a certain health effect, and can be used for remarkably improving liver-deficiency, blurring vision, body deficiency, laziness to speak and other uncomfortable feelings of human bodies if being taken for a long time. The preparation method has a simple process, is easy to implement, and has remarkable economic and social benefits.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a white bean soy sauce with the flavor of Budisma japonicus and white beans as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Budisma, this product is mostly small branches of inflorescences with densely packed flower buds, irregular conical shape, 1.5-3 cm long. The surface is grayish yellow or brownish yellow, densely covered with hairs. Flower buds are short rod-shaped, slightly larger at the upper end, 0.3-1 cm long, 0.1-0.2 cm in diameter; calyx campanulate, apex 4-toothed; corolla tube-shaped, equal to or slightly longer than calyx, apex 4-lobed, lobes ovate; Stamens 4, inserted in the middle of the corolla tube. Soft texture. The gas is slightly fragrant, and the taste is slightly bitter and pungent. It has the effects of clearing away heat and nourishing the liver, improving eyesight and removing nebula. It ...

Claims

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Application Information

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IPC IPC(8): A23L27/50A61K36/815A61P1/16A61P1/14A61P39/00A61P27/02
CPCA61K36/56A23V2002/00A61K36/185A61K36/28A61K36/47A61K36/48A61K36/51A61K36/66A61K36/815A23V2200/30A23V2200/314A61K2300/00
Inventor 黄文雅
Owner ANHUI KUDZUVINE ROOT PRODUCTIVITY PROMOTION CENT CO LTD