Red bean maltose and ancient preparation method thereof

Abstract

The invention discloses red bean maltose and an ancient preparation method thereof, and relates to the technical field of food preparation. The rice wine comprises 500 to 600 grams of red beans, 450 to 550 grams of red wheat, 300 to 350 grams of rice, 20 to 30 grams of yeast and 500 to 600 milliliters of purified water. In the invention, the prepared red bean maltose has the efficacy of invigorating spleen and replenishing qi, can directly enter heart, liver, spleen and lung channels and indirectly enter kidney channels, the toxicity of traditional Chinese medicines can be relieved by matching 10-20g of red bean maltose with various traditional Chinese medicine prescriptions, and the red bean maltose has the efficacy of invigorating spleen and replenishing qi and the like, so that the absorption of the human body on the traditional Chinese medicines can be increased, and the curative effect is increased by about 10%; the red bean maltose is sweet in taste, can effectively improve the taste of traditional Chinese medicine and can solve the problem that people cannot take medicine due to bitterness, the prepared red bean maltose is a good pediatric medicine, has the effects of invigorating the spleen and replenishing qi, can harmonize the heart, liver, spleen, lung and kidney, is sweet in taste, can solve the problem that children are difficult to feed the medicine after being taken by 5-10 g each time, and is suitable for being taken by children. The medicine is very suitable for children.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, in particular to red bean maltose and a traditional preparation method thereof. Background Art

[0002] The famous thousand-year-old recipes Xiao Jianzhong Decoction and Da Jianzhong Decoction contain maltose. "Shennong's Herbal Classic" notes: maltose is an important medicine for nourishing the lungs and spleen, strengthening the stomach and replenishing the middle. It mainly replenishes deficiency and coldness, strengthens qi and strength, and treats dry stomach qi and weak spleen. Our red bean maltose formula is: red bean, malt, rice. "Shennong's Herbal Classic" notes: red bean tastes sweet and sour, is flat in nature, non-toxic, enters the heart meridian, and mainly eliminates heat and toxins, discharges carbuncle and swelling, relieves irritability and heat, and eliminates irritability. It replenishes blood vessels, stops diarrhea, removes water vapor, promotes urination, removes blood in stool, and detoxifies wheat. After red bean sprouts, it can penetrate pus and blood. Red bean is the color of the heart fire in the south, so it is included alone. The classics say: All sores, pains and itchings are all heart fire, and it also says: The heart governs blood, so the main treatment is as above. The small intestine is the one that receives the fullness and responds to the heart, so it can also benefit it. "Chinese Materia Medica" edited by Ling Yikui, malt: sweet, neutral, enters the spleen, stomach, liver meridians, helps digestion and harmonizes the stomach, and is used for symptoms such as indigestion, indigestion, loss of appetite, abdominal distension, etc. Malt can help digest starchy foods, especially for those with indigestion of rice, noodles, potatoes, taro, etc.

[0003] However, the red bean maltose prepared by the prior art has the following problems:

[0004] 1. The red bean maltose prepared by the prior art has a light taste. After the user takes the Chinese medicine orally and then takes the red bean maltose, the taste of the Chinese medicine cannot be improved. At the same time, the red bean maltose prepared by the prior art has a poor effect in strengthening the spleen and replenishing qi, thereby affecting the efficacy of the Chinese medicine;

[0005] 2. At the same time, the red bean maltose prepared by the prior art has poor effects on the heart, liver, spleen, lungs, kidneys, etc. In view of the above problems, the inventors proposed a red bean maltose and an ancient preparation method thereof to solve the above problems. Summary of the invention

[0006] In order to solve the problem that red bean maltose has a light taste and the curative effect of red bean maltose taken with traditional Chinese medicine is poor; the purpose of the present invention is to provide a red bean maltose and a traditional preparation method thereof.

[0007] In order to solve the above technical problems, the present invention adopts the following technical solution: a red bean maltose, which is composed of the following ingredients by weight:

[0008] 500-600g adzuki beans, 450-550g red wheat, 300-350g rice, 20-30g yeast and 500-600ml purified water.

[0009] Preferably, the yeast is any one of fresh yeast, active dry yeast and highly active dry yeast.

[0010] A traditional method for preparing red bean maltose comprises the following steps:

[0011] S1. Wash the adzuki beans and red wheat with pure water and soak them in a container. After soaking, take out the adzuki beans and red wheat, spread them on a sieve, and place them in a dark place to germinate naturally. Spray water three to four times a day until the sprouts grow to about four centimeters.

[0012] S2, soak the rice in a container, put it in a steamer and steam it at high temperature, pour it out and let it cool to warm;

[0013] S3, remove the adzuki bean sprouts and malt, rinse them with purified water several times, remove the blackened bean sprouts and malt, wash them thoroughly, grind them into a slurry and mix them evenly with rice;

[0014] S4, putting the stirred rice into a container and placing it at a suitable fermentation temperature for fermentation;

[0015] S5. After the fermentation is completed, collect the sugar juice produced by the fermentation, pour the sugar juice produced by the fermentation into a pot and boil it over high heat. Do not stir during the boiling process to allow the water to evaporate. Clean the floating foam during the boiling process;

[0016] S6. After boiling for 0.5h, the water content of the syrup is significantly reduced. Then continue to boil for 55 minutes. Dense small bubbles appear in the syrup. Then turn to low heat and simmer, stirring constantly, until it becomes viscous.

[0017] S7. After the syrup is cooked, pour the liquid red bean maltose into a plate and let it cool naturally to obtain the red bean maltose.

[0018] Preferably, in S1, the soaking time of adzuki bean and red wheat is 12-15 hours.

[0019] Preferably, in S2, the soaking time of the rice is 5-6 hours, the cooking temperature is 90-100° C., and the cooking time is 30-40 minutes.

[0020] Preferably, in S4, the fermentation time is 5.5-6 hours.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. In the present invention, the prepared red bean maltose has the effect of strengthening the spleen and replenishing qi, and can directly enter the heart, liver, spleen, and lung meridians, and indirectly enter the kidney meridian. Using 10-20g of red bean maltose in combination with various Chinese medicine prescriptions can alleviate the toxicity of Chinese medicine. Red bean maltose can increase the body's absorption of Chinese medicine and increase the efficacy of about 10% because of its effects of strengthening the spleen and replenishing qi. Red bean maltose is sweet and can effectively improve the taste of Chinese medicine, which can solve the problem of people who cannot take medicine due to bitterness;

[0023] 2. In the present invention, the prepared red bean maltose is a good pediatric medicine. The red bean maltose not only has the effect of strengthening the spleen and replenishing qi, but also can harmonize the heart, liver, spleen, lungs and kidneys. It tastes sweet. Taking 5-10g each time can solve the problem of difficulty in feeding medicine to children, and is very suitable for children to take;

[0024] 3. In the present invention, the prepared red bean maltose can effectively improve the efficacy of traditional Chinese medicine, effectively improve people's acceptance of traditional Chinese medicine, thereby improving people's physical fitness, and can also increase a medicine for children. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 The present invention is a schematic diagram of the preparation steps of red bean maltose. DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Example: Figure 1 As shown, the present invention provides a red bean maltose, which is composed of the following ingredients by weight:

[0029] 500-600g adzuki beans, 450-550g red wheat, 300-350g rice, 20-30g yeast and 500-600ml purified water.

[0030] The yeast is any one of fresh yeast, active dry yeast and highly active dry yeast.

[0031] The present invention also provides a traditional method for preparing red bean maltose, comprising the following steps:

[0032] S1. Wash the adzuki beans and red wheat with pure water and soak them in a container. After soaking, take out the adzuki beans and red wheat, spread them on a sieve, and place them in a dark place to germinate naturally. Spray water three to four times a day until the sprouts grow to about four centimeters.

[0033] S2, soak the rice in a container, put it in a steamer and steam it at high temperature, pour it out and let it cool to warm;

[0034] S3, remove the adzuki bean sprouts and malt, rinse them with purified water several times, remove the blackened bean sprouts and malt, wash them thoroughly, grind them into a slurry and mix them evenly with rice;

[0035] S4, putting the stirred rice into a container and placing it at a suitable fermentation temperature for fermentation;

[0036] S5. After the fermentation is completed, collect the sugar juice produced by the fermentation, pour the sugar juice produced by the fermentation into a pot and boil it over high heat. Do not stir during the boiling process to allow the water to evaporate. Clean the floating foam during the boiling process;

[0037] S6. After boiling for 0.5h, the water content of the syrup is significantly reduced. Then continue to boil for 55 minutes. Dense small bubbles appear in the syrup. Then turn to low heat and simmer, stirring constantly, until it becomes viscous.

[0038] S7. After the syrup is cooked, pour the liquid red bean maltose into a plate and let it cool naturally to obtain the red bean maltose.

[0039] In S1, the soaking time of adzuki bean and red wheat is 12-15h.

[0040] In S2, the soaking time of rice is 5-6 hours, the cooking temperature is 90-100°C, and the cooking time is 30-40 minutes.

[0041] In S4, the fermentation time is 5.5-6h.

[0042] Working principle: The red bean maltose prepared by S1-S7 has the effect of strengthening the spleen and replenishing qi, and can directly enter the heart, liver, spleen, and lung meridians, and indirectly enter the kidney meridian. Using 10-20g of red bean maltose with various Chinese medicine prescriptions can alleviate the toxicity of Chinese medicine. Red bean maltose can increase the body's absorption of Chinese medicine and increase the efficacy by about 10% because of its effects of strengthening the spleen and replenishing qi. Red bean maltose is sweet and can effectively improve the taste of Chinese medicine, which can solve the problem of people who cannot take medicine due to bitterness;

[0043] At the same time, red bean maltose is also a very good pediatric medicine. Red bean maltose not only has the effect of strengthening the spleen and replenishing qi, but also can harmonize the heart, liver, spleen, lungs, and kidneys. It tastes sweet. Taking 5-10g each time can solve the problem of difficulty in feeding children medicine. It is very suitable for children to take;

[0044] At the same time, the prepared red bean maltose can effectively improve the efficacy of traditional Chinese medicine, effectively improve people's acceptance of traditional Chinese medicine, thereby improving people's physical fitness, and can also increase a medicine for children.

[0045] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A red bean maltose, characterized in that: Composed of the following ingredients by weight: 500-600g adzuki beans, 450-550g red wheat, 300-350g rice, 20-30g yeast and 500-600ml purified water.

2. The red bean maltose according to claim 1, characterized in that: The yeast is any one of fresh yeast, active dry yeast and highly active dry yeast.

3. The ancient method for preparing red bean maltose according to claim 1, characterized in that: The following steps are involved: S1. Wash the adzuki beans and red wheat with pure water and soak them in a container. After soaking, take out the adzuki beans and red wheat, spread them on a sieve, and place them in a dark place to germinate naturally. Spray water three to four times a day until the sprouts grow to about four centimeters. S2, soak the rice in a container, put it in a steamer and steam it at high temperature, pour it out and let it cool to warm; S3, remove the adzuki bean sprouts and malt, rinse them with purified water several times, remove the blackened bean sprouts and malt, wash them thoroughly, grind them into a slurry and mix them evenly with rice; S4, putting the stirred rice into a container and placing it at a suitable fermentation temperature for fermentation; S5. After the fermentation is completed, collect the sugar juice produced by the fermentation, pour the sugar juice produced by the fermentation into a pot and boil it over high heat. Do not stir during the boiling process to allow the water to evaporate. Clean the floating foam during the boiling process; S6. After boiling for 0.5h, the water content of the syrup is significantly reduced. Then continue to boil for 55 minutes. Dense small bubbles appear in the syrup. Then turn to low heat and simmer, stirring constantly, until it becomes viscous. S7. After the syrup is cooked, pour the liquid red bean maltose into a plate and let it cool naturally to obtain the red bean maltose.

4. The ancient method for preparing red bean maltose according to claim 3, characterized in that: In S1, the soaking time of adzuki bean and red wheat is 12-15h.

5. The ancient method for preparing red bean maltose according to claim 3, characterized in that: In S2, the soaking time of rice is 5-6 hours, the cooking temperature is 90-100°C, and the cooking time is 30-40 minutes.

6. The traditional method for preparing red bean maltose according to claim 3, characterized in that: In S4, the fermentation time is 5.5-6h.

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