86 results about "Red kidney beans" patented technology

The present invention discloses crop rice and a preparation method of the crop rice. The crop rice is prepared with the following raw materials in weight proportions: starch base material in 2-4 portions and main crop material in 6-8 portions; the starch material is selected from potato starch, sweet potato starch, tapioca starch, maize starch, and maranta; the crop material is selected from corn, sorghum, millet, sweet potato, buckwheat, oat, kuroyone, wild oats, mung beans, red kidney beans, and pearl barley. The preparation method is: filter, clean, and crush the grains, mix with starch material, shape by extrusion, and dry, pack, and load into warehouse. The crop rice has smooth surface and even size, without any food additive or preservative, delivers good mouth feel, can be cooked with rice, and is rich in beneficial elements, Vitamin, and lysine, etc., and contain a great deal of dietary fiber, and therefore can greatly balance internal milieu. The crop rice in the present invention is available in more than 10 variants, depending on the formula, for free choice.

The invention relates to a method for quickly producing a traditional northeast glutinous steamed bun stuffed with sweetened bean paste. The method for quickly producing a traditional northeast glutinous steamed bun stuffed with sweetened bean paste comprises the following steps of: activating leavening agent fungus, selecting active dry yeast and lactobacillus acidophilus as the leavening agent fungus, and activating and culturing; crushing big coarse rice which is a main material into powders, adding flour which is an auxiliary material, wherein the adding amount of the flour is 20-50% of the mass of the big coarse rice, uniformly mixing and kneading dough, the inoculum size of the leavening agent is 3-6% of mass of the big coarse rice, the volume ratio of saccharomycete to the Lactobacillus acidophilus activation culture solution in the leavening agent is 1:3, and putting the dough into a constant-temperature and constant-humidity fermenting box to be fermented; adding a proper amount of water in red kidney bean and thoroughly cooking the red kidney bean, kneading the red kidney bean into round stuffing group, and freezing the round stuffing group for standby; taking 20g-35g of fermented dough to prepare steamed bun wrappers, putting bean stuffing into the wrappers, kneading to prepare 30g-45g of glutinous steamed bun, steaming the glutinous steamed bun for 15-20 minutes to obtain finished products. According to the method for quickly producing the traditional northeast glutinous steamed bun stuffed with sweetened bean paste, the production cycle is shorted to be 1 day, the production cycle of the glutinous steamed bun is effectively shortened, and the cost of the glutinous steamed bun is effectively lowered.

The invention discloses a preparation method for a set-style yogurt cool soup. The set-style yogurt cool soup is prepared by food materials of green beans, red kidney beans, taro, sweet corn, macaroni, shell powder, wax gourd seeds, coix seeds, sagos, raisins, baked peanut kernels, fructus lycii, longan pulp, set-style yogurt and purified water. According to the method, the operation is simple, and the food materials have the own fragrance and smell; and the set-style yogurt cool soup is agreeably sweet, smooth and throat-moistening, ice-cold and tasty, capable of enhancing the appetite via the food materials with various colours, rich in multivitamins, and mild in nature, as well as has multiple effects of decreasing internal heat and relieving summer heat, clearing away the heat and toxic materials, lubricating intestinal tracts, tonifying spleen, tonifying lung, reducing fats, and performing facial care.

The invention discloses low-sugar black fungus-white fungus mixed congee with reasonable dietary energy, reasonable amino acid profile and reasonable food structure, which comprises the following ingredients in part by weight: 1.3 parts of egg powder, 12.4 parts of soybeans, 4.4 parts of red kidney beans, 16.4 parts of black kernelled rice, 5.3 parts of sweet potato flakes, 3.8 parts of peanut kernels, 1.5 parts of pinenut kernels, 2.0 parts of black fungus, 3.4 parts of white fungus, 2.5 parts of dried kelps, 3.0 parts of liquorice, 17.0 parts of white granulated sugar and 0.1 parts of stevioside. By adopting the above technical scheme, a product of the low-sugar black fungus-white fungus mixed congee can simultaneously meet a suggested value of reasonable dietary energy and reasonable amino acid profile recommended by World Health Organization and also can meet a suggested value of reasonable food structure proposed in Dietary Guidelines for Chinese Residents (2007).

The invention discloses a liquid culture medium for producing nattokinase in high yield and belongs to the technical field of biology. A fermenting culture medium comprises the following components: 4.0% of red kidney bean powder, 4% of glucose, 1.5% of sodium chloride, 0.05-0.2% of dipotassium phosphate and 0.05-0.2% of monopotassium phosphate. The PH value is 7.0-7.4. Compared with the prior art, the culture medium has the advantages of simple components, abundant sources and low cost; the unit enzyme activity of the fermented nattokinase is high; the manufacturing technology is simple; the enzyme activity of the fermented nattokinase reaches up to 3160u/ml.

The invention discloses coarse grain nutritional porridge and a preparation method thereof. The coarse grain nutritional porridge comprises the following raw material components in parts by weight: 20-30 parts of rice, 20-30 parts of red rice, 10-20 parts of oats, 10-20 parts of sorghum, 5-15 parts of red kidney beans, 5-15 parts of red beans, 5-15 parts of soybeans, 10-20 parts of black fungus, 3-8 parts of peanuts, 3-8 parts of barbary wolfberry fruits, 5-10 parts of red dates, 5-15 parts of corn kernels, 5-15 parts of carrots, 5-15 parts of white sugar and 300-500 parts of water, and is prepared by washing, cooking, mixing, boiling or stewing and packaging. The product is rich in nutrients and delicious in taste; and furthermore, a making process is simple, and the product has the effect of clearing heat and fire and can well condition and nourish the liver and stomach.

The invention discloses konjac cereal recombined rice beneficial for glucose homeostasis and a preparation method thereof. The konjac cereal recombined rice is prepared from the raw materials in partsby weight: 0-30 parts of konjac glucomannan, 2-5 parts of soybeans, 5-15 parts of oats, 10-30 parts of sorghum, 3-12 parts of red kidney beans, 7-15 parts of black rice, 1-5 parts of proso millet, 15-35 parts of wheat, 1-4 parts of hyacinth beans and 0.3-1.2 parts of monostearin. The konjac cereal recombined rice is reasonable in energy proportion, and energy supply of protein, fat and carbohydrate of the rice is close to the level of natural cereals; the cooking performance is good, the taste is close to that of natural rice, and the common problems of cooking intolerance and soft taste of similar products sold in the market are solved; animal experiments show that multiple glucolipid metabolism indexes can be effectively regulated after long-time eating, glucose homeostasis of bodies isfacilitated, and the konjac recombined rice is the first rice for assisting blood sugar level decreasing function evaluation through animal models. Meanwhile, the product is special in color and hasrich cereal fragrance, the flavor and taste accord with the eating habit of the masses for traditional staple food, and consumers can conveniently eat the rice for a long time.

The invention discloses a panicum miliaceum Zongzi which is made from the raw materials as follows: 4-6 kg of panicum miliaceum, 2-3 kg of red kidney beans, 1-3 kg of white granulated sugar, 0.2-0.5 kg of honey, 10-50 ml of phryma extract, and 5.5-6 kg of sugar juice with the baume degree of 76-80, wherein the preparation method of the phryma extract includes: 10-20 g of phryma is taken, 400-500 ml of water is added, decoction dregs are filtered away after boiling, and the rest is the extract; the preparation method of the sugar juice with the baume degree of 76-80 includes: 5 g of phryma, 5 kg of white granulated sugar, 0.5 kg of honey and 2 kg of cold water are taken; the cold water is heated, the white granulated sugar is added when the cold water is heated, and stirring is performed for dissolution; after water is boiled, a medicine bag containing the honey and the phryma is added, and decocted with soft fire for about 1 hour, and heating is stopped when the temperature is 108 DEG C, and the sugar juice with the baume degree of 76-80 is obtained after cooling. The Zongzi is high in nutritive value, fragrant, sweet, soft and glutinous, has rich panicum miliaceum flavour and Zongzi fragrance, and good elasticity, and is suitable for people of all ages, thereby solving the taste problem that the present cooked panicum miliaceum is coarse and astringent.

The present invention discloses six-sprout six-bean chocolate, made from the following ingredients: cocoa liquor blocks, cocoa butter, skimmed milk powder, green bean sprouts, Chinese Toon Sprouts, buckwheat sprouts, peanut sprouts, radish sprouts, ginger buds, colored beans, Lens culinaris, Phaseolus coccineus, red kidney beans, chick peas, baiyu bean (a bean mainly produced in Yushan County), trehalose, glycoprotein isolated from Chinese yam, edible salt, beta-sitosterol, ginkgetin, scopoletin and deoxynojirimycin. Six sprouts and six beans are added into the product, the product is nutrient-rich and comprehensive in health care function, can promote children's growth and development, enhance immunity, beautify, protect skin and protect heart and cerebral vessels, is anti-oxidation, anti-aging and anti-tumor, and can help weight losing and body slimming; a variety of active plant ingredients are added and placed in the innermost layer of the chocolate to ensure the effectiveness and durability; the six-sprout six-bean chocolate comprises a chocolate thick layer, a skimmed milk powder layer, a chocolate thin layer and a six-sprout six-bean layer in turn from outside to inside, and the six-sprout six-bean chocolate is clearly layered, harmonious in flavor, diverse in taste and delicate in taste and can give consumers different taste experience.

The invention discloses a method for separating and purifying mixed-bean pectic polysaccharides. According to the method, three different species of mixed beans comprising small red beans, white hyacinth beans and red kidney beans are used as raw materials. Through superfine grinding, hot water extraction, homogeneous-pore strongly-acidic styrene filler column adsorption and ethanol precipitation,mixed-bean refined polysaccharides with a pectic polysaccharide content of about 90% are quickly and efficiently prepared from the mixed beans, and gel column separation and purification are carriedout on the mixed-bean refined polysaccharides to finally prepare the mixed-bean pectic polysaccharides with good uniformity. The whole method is rapid and is good in stability from extraction to separation, and the obtained mixed-bean pectic polysaccharides are high in purity and good in quality.

The invention relates to an extraction method of red kidney bean content, in particular relates to a method for extracting protein selenium from red kidney beans by supercritical CO2. The method for extracting the protein selenium from the red kidney beans by the supercritical CO2 solves the technical problem related to effective extraction of the protein selenium from the red kidney beans, and comprises the following steps of: a. drying and crushing the red kidney beans and then adding the red kidney beans into an extraction kettle; b. injecting the supercritical CO2 into the extraction kettle, and extracting for 3.5-4.5 hours under that condition that the temperature is 45-55 DEG C, the pressure is 1.2-2.0MPa and the CO2 flow is 0.10-0.15L/min; and c. separating protein selenium plant extracts from the red kidney beans, compressing the CO2 and then conveying into CO2 into the extraction kettle for cycle use. The content of the protein selenium in the protein selenium plant extract in the red kidney beans, extracted by the method is 2/4mug/mL, and the extraction effect is obvious.

The invention discloses a green tea honey fruit jam tofu prepared from the following raw materials in parts by weight: 310-315 parts of soybeans, 65-75 parts of red kidney beans, 80-83 parts of black soybeans, 8-10 parts of green tea powder, 35-40 parts of honey, 40-45 parts of blueberry, 18-20 parts of egg white, 10-12 parts of bread, 5-7 parts of algae, 4-5 parts of viola herb, 5-6 parts of astragalus root, 4-5 parts of oriental wormwood, 6-7 parts of isatis root, 2-3 parts of caryopteris incana and the like. The green tea honey fruit jam tofu disclosed by the invention is added with blueberry, honey and the like, so that the contents of vitamins and the like of the tofu are increased, and the tofu has the fragrance of the blueberry and the sweetness of the honey; and extracts of the algae, viola herb, astragalus root, oriental wormwood and the like added into the tofu have certain effects of resisting viruses.

The present invention relates to zongzi leaf rice stickiness reducing nutritional preserved meat flavored zongzi. The nutritional preserved meat flavored zongzi is prepared from the following raw materials in parts by weight: 95-120 parts of fragrant glutinous rice, 35-55 parts of broomcorn millet, 35-55 parts of polished round-grained rice, 30-45 parts of red kidney beans, 30-45 parts of black beans, 30-45 parts of mung beans, 35-40 parts of preserved meat, 25-35 parts of peanuts, 25-35 parts of red dates, 25-35 parts of Chinese wolfberry fruits, 25-35 parts of haws, 25-35 parts of Chinese chestnuts, 15-30 parts of dried shii-take, 5-10 parts of rice wine, 5-10 parts of chicken essence, 1-5 parts of soy sauce and 5-10 parts of edible salt. The present invention also discloses a preparation method. During the steaming process, the oil juice of the preserved meat permeates into the other raw materials, so that the nutritional preserved meat flavored zongzi has the flavor of the preserved meat and is unique in flavor, sweet but not greasy in taste, and rich in nutritious substances. The raw materials are reasonable in ratios, so that the zongzi is glutinous but not sticky in mouthfeel, and easy to eat, also has a certain health-care function, and is suitable for people at all ages to eat.

The invention relates to a healthy health-preserving blood-nourishing congee, and relates to the technical field of foodstuff processing. The congee is characterized in comprising 20% of long glutinous rice, 20% of non-glutinous rice, 20% of purple fragrant rice, 10% of red-skin peanut, 7% of red rice, 7% of small red beans, 7% of red kidney beans, 6% of small red dates, and 3% of coix seed. The congee is prepared through the steps of material selecting, primary washing, sieving, stone-removing, fine washing, bake-drying, stirring, detecting, and the like. The congee provided by the invention has high health value and high nutritive value. The congee also has pure taste and good mouth-feel. The congee is suitable for populations of all ages.

The invention discloses a mixed bean dietary fiber and an enzymic method preparation method and application thereof. The mixed bean dietary fiber is prepared from mixed bean cells without cell walls.Plant cell wall Viscozyme L is used for degrading cell walls of mixed beans, the mixed beans include other beans except for soybeans, such as kidney beans, chick peas, mung beans and red kidney beans.The preparation method saves energy and is environmentally friendly; compared with mixed bean starch, the fermentation speed of mixed bean dietary fiber is slower under the in-vitro fermentation condition, fermentation lasts longer, the amount of butyrate generated within 24 h is similar to that of mixed bean starch, the number of Firmicutes bacteria can be specifically increased, the number of bacteroidetes and fusobacteria bacteria is restrained, and the prebiotic function of preventing and treating various metabolism related diseases can be brought into play.

Relating to the technical field of food processing, the invention provides a healthy and nutritious eight-treasure porridge, which is characterized by including: 4% of red skin peanuts, 7% of small red beans, 6% of red kidney beans, 23% of long glutinous rice, 4% of small red dates, 6% of sagos, 27% of japonica, 6% of black rice, 10% of sorghum rice, and 7% of dried longan. The eight-treasure porridge is prepared by the steps of material selection, primary washing, screening, stone removing, fine washing, drying, stirring, detection and the like. With very high health value and nutritional value, the healthy and nutritious eight-treasure porridge provided in the invention has very pure taste and very good mouthfeel, and is suitable for people of all ages.

The invention discloses lentinus edodes and tricholoma matsutake-flavored flour and a preparation method thereof. The lentinus edodes and tricholoma matsutake-flavored flour comprises the following raw materials: flour, purple yams, frozen bean curd, lentinus edodes, tricholoma matsutake, fructus cannabis, black peanuts, red kidney beans, dried banana slices, almond nuts, watermelon seeds, oat powder, konjac flour, longan pulp, cuttlebone, pyrola, polygonatum odoratum and the like. The lentinus edodes and tricholoma matsutake-flavored flour has the beneficial effects that the lentinus edodes is delicious in taste and fragrant; the tricholoma matsutake is balanced and rich in nutrition and has multiple effects of improving the immunity, resisting cancers and tumors, treating diabetes and cardiovascular diseases, resisting ageing, maintaining beauty, benefiting the intestines and stomach, protecting the liver and the like; the lentinus edodes and the tricholoma matsutake are combined and added into the flour, so that the lentinus edodes and tricholoma matsutake-flavored flour is rich in nutrition and convenient to eat, and has a health efficacy.

The present invention discloses chenopodium quinoa and black bean compound instant meal. The compound instant meal is composed of the following raw materials in parts by weight: 200-210 parts of chenopodium quinoa, 23-24 parts of black beans, 34-35 parts of whole wheat flour, 17-18 parts of red kidney beans, 11-12 parts of opuntia ficus-indica, 45-46 parts of tomato juice, 8-9 parts of dried red dates, 14-15 parts of sugar cane juice, 20-21 parts of cherries, 2-3 parts of nostoc flagelliforme, 4-5 parts of Chinese honeylocust fruits, 1-2 parts of roselle calyx, and an appropriate amount of water. The beneficial effects are as follows: the chenopodium quinoa and black bean compound instant meal retains rich nutrition components, at the same time shortens the cooking time, improves the rough taste of the cereals, is convenient for transporting and carrying, easy to brew, and mellow in cereal fragrance, and can meet people's needs for proteins, vitamins, minerals, plant polysaccharides, flavonoids and other nutrients to a large extent.

The invention discloses a dried bean curd with fish meal and jellyfish and a preparation method thereof. The dried bean curd is prepared from the following raw materials in parts by weight: 200-220 parts of soybean, 3-4 parts of salt, 1-2 parts of gourmet powder, 0.5-1 part of shredded ginger, 4-5 parts of soy sauce, 2-3 parts of pepper, 10-13 parts of sunflower oil, 8-10 parts of red kidney beans, 8-10 parts of polished long-grained rice, 9-10 parts of buckwheat kernels, 5-6 parts of kiwi fruit, 5-6 parts of Syzygium jambos, 2-3 parts of freeze-dried tomato powder, 20-25 parts of fish meal, 3-4 parts of Petasites tatewakianus, 4-5 parts of leek flowers, 5-6 parts of club bottle gourd fruits, 10-15 parts of jellyfish, 6-7 parts of free-range chicken meat, 6-7 parts of pork liver, 2-3 parts of ginkgo leaves, 0.5-1 part of galangal, 0.5-1 part of endothelium corneum gigeriae galli, 0.5-1 part of fresh rhizoma phragmitis, and 20-30 parts of a nutrient solution. The kiwi fruit and the Syzygium jambos are added into the dried bean curd disclosed by the invention, so that the dried bean curd can nourish and strengthen bodies and has the advantages of high nutritional values, a good mouth feel and heavy fragrance. The traditional Chinese medicine components added into the dried bean curd have the efficacies of clearing heat, promoting salivation, removing toxicity, promoting digestion and enhancing appetite.