CN103445094A - Fruit flavored soybean flour - Google Patents
Fruit flavored soybean flour Download PDFInfo
- Publication number
- CN103445094A CN103445094A CN2013102997316A CN201310299731A CN103445094A CN 103445094 A CN103445094 A CN 103445094A CN 2013102997316 A CN2013102997316 A CN 2013102997316A CN 201310299731 A CN201310299731 A CN 201310299731A CN 103445094 A CN103445094 A CN 103445094A
- Authority
- CN
- China
- Prior art keywords
- parts
- soybean flour
- weight portion
- powder
- analysis
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses fruit flavored soybean flour. The fruit flavored soybean flour consists of the following raw materials in parts by weight: 150 to 200 parts of soybeans, 20 to 30 parts of green beans, 15 to 20 parts of apples, 10 to 20 parts of oranges, 5 to 10 parts of strawberries, 5 to 10 parts of blueberries, 10 to 20 parts of fragrant citrus, 2 to 3 parts of herba houttuyniae, 3 to 4 parts of cortex moutan, 3 to 5 parts of dried rehmannia root,3 to 5 parts of radix scrophulariae, 2 to 4 parts of perilla leaf, 1 to 3 parts of radix angelicae dahuricae, 3 to 5 parts of bupleurum chinense, 1 to 2 parts of momordica grosvenori leaf, 10 to 15 parts of rice wine, and a suitable amount of water. The fruit flavored soybean flour disclosed by the invention has unique fruit fragrance by adding fruits, such as the apples and the strawberries, and is richer in cellulose and vitamins compared with conventional soybean flour; in addition, the Chinese herbal ingredients, such as the herba houttuyniae, the cortex moutan and the dried rehmannia root, for relieving summer-heat are also added specifically, so that the fruit flavored soybean flour has a very good summer-heat relieving effect, and is suitable for people to eat in hot weathers.
Description
Technical field
The present invention relates generally to the bean product technical field, relates in particular to a kind of fruity analysis for soybean powder.
Background technology
Bean product are as a kind of nutraceutical, and very popular for many years, it is rich in high-quality protein, and lecithin is the healthy food that people are desirable.But the limitation of its kind, can not meet the living standard requirement that people are more and more higher.
Summary of the invention
The object of the invention is exactly in order to make up the defect of prior art, and a kind of fruity analysis for soybean powder is provided.
The present invention is achieved by the following technical solutions: a kind of fruity analysis for soybean powder consists of following weight portion raw material: soya bean 150-200, mung bean 20-30, apple 15-20, orange 10-20, strawberry 5-10, blueberry 5-10, fragrant citrus 10-20, cordate houttuynia 2-3, root bark of tree peony 3-4, radix rehmanniae recen 3-5, radix scrophulariae 3-5, perilla leaf 2-4, root of Dahurain angelica 1-3, radix bupleuri 3-5, grosvenor momordica leaf 1-2, rice wine 10-15, water are appropriate.
A kind of preparation method of fruity analysis for soybean powder comprises the following steps:
(1) apple of described weight portion, orange, strawberry, blueberry, fragrant citrus are cleaned, needed go the carrying out of seed to remove seed, then be cut into granularly, with the vexed profit of the rice wine of described weight portion 1-2 hour, taking-up is dried, and with pulverizer, is ground into powder;
(2) cordate houttuynia of described weight portion, the root bark of tree peony, radix rehmanniae recen, radix scrophulariae, perilla leaf, the root of Dahurain angelica, radix bupleuri, grosvenor momordica leaf are packed together with permeable cotton, put into pot together with the soya bean of described weight portion, mung bean, add 3-5 water doubly, 2-3 hour is boiled in heating, pull soya bean and mung bean out, dry and with pulverizer, be ground into powder afterwards;
(3) after above-mentioned Fruit powder and analysis for soybean powder, mung bean flour are evenly mixed, carry out the sterilizing encapsulation and get final product;
A kind of fruit analysis for soybean powder is directly edible, or make dessert, noodles are edible.
Advantage of the present invention is: a kind of fruit analysis for soybean powder of the present invention, add the fruit such as apple, strawberry, and there is the fragrance of unique fruit, with traditional bean powder, compare, there is abundanter cellulose, vitamin; In addition, also add especially the relieving summer-heat medicinal herb componentses such as cordate houttuynia, the root bark of tree peony, radix rehmanniae recen, there is good relieving summer-heat effect, edible while being applicable to hot weather.
The specific embodiment
A kind of fruity analysis for soybean powder consists of following weight portion raw material: soya bean 190Kg, mung bean 20 Kg, apple 15 Kg, orange 10 Kg, strawberry 5 Kg, blueberry 5 Kg, fragrant citrus 10 Kg, cordate houttuynia 2 Kg, the root bark of tree peony 3 Kg, radix rehmanniae recen 3 Kg, radix scrophulariae 3 Kg, perilla leaf 2 Kg, the root of Dahurain angelica 1 Kg, radix bupleuri 3 Kg, grosvenor momordica leaf 1 Kg, rice wine 10 Kg, water are appropriate.
2, a kind of preparation method of fruity analysis for soybean powder comprises the following steps:
(1) apple of described weight portion, orange, strawberry, blueberry, fragrant citrus are cleaned, needed go the carrying out of seed to remove seed, then be cut into granularly, by the vexed profit of the rice wine of described weight portion 1 hour, taking-up was dried, and with pulverizer, is ground into powder;
(2) cordate houttuynia of described weight portion, the root bark of tree peony, radix rehmanniae recen, radix scrophulariae, perilla leaf, the root of Dahurain angelica, radix bupleuri, grosvenor momordica leaf are packed together with permeable cotton, put into pot together with the soya bean of described weight portion, mung bean, add 3-5 water doubly, heating is boiled 3 hours, pull soya bean and mung bean out, dry and with pulverizer, be ground into powder afterwards;
(3) after above-mentioned Fruit powder and analysis for soybean powder, mung bean flour are evenly mixed, carry out the sterilizing encapsulation and get final product;
A kind of fruity analysis for soybean powder, directly edible, or make dessert, noodles are edible.
Claims (3)
1. a fruity analysis for soybean powder, it is characterized in that, consist of following weight portion raw material: soya bean 150-200, mung bean 20-30, apple 15-20, orange 10-20, strawberry 5-10, blueberry 5-10, fragrant citrus 10-20, cordate houttuynia 2-3, root bark of tree peony 3-4, radix rehmanniae recen 3-5, radix scrophulariae 3-5, perilla leaf 2-4, root of Dahurain angelica 1-3, radix bupleuri 3-5, grosvenor momordica leaf 1-2, rice wine 10-15, water are appropriate.
2. the preparation method of a kind of fruity analysis for soybean powder as claimed in claim 1, is characterized in that, comprises the following steps:
(1) apple of described weight portion, orange, strawberry, blueberry, fragrant citrus are cleaned, needed go the carrying out of seed to remove seed, then be cut into granularly, with the vexed profit of the rice wine of described weight portion 1-2 hour, taking-up is dried, and with pulverizer, is ground into powder;
(2) cordate houttuynia of described weight portion, the root bark of tree peony, radix rehmanniae recen, radix scrophulariae, perilla leaf, the root of Dahurain angelica, radix bupleuri, grosvenor momordica leaf are packed together with permeable cotton, put into pot together with the soya bean of described weight portion, mung bean, add 3-5 water doubly, 2-3 hour is boiled in heating, pull soya bean and mung bean out, dry and with pulverizer, be ground into powder afterwards;
(3) after above-mentioned Fruit powder and analysis for soybean powder, mung bean flour are evenly mixed, carry out the sterilizing encapsulation and get final product.
3. a kind of fruit analysis for soybean powder as claimed in claim 1, is characterized in that, directly edible, or make dessert, noodles are edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102997316A CN103445094A (en) | 2013-07-17 | 2013-07-17 | Fruit flavored soybean flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102997316A CN103445094A (en) | 2013-07-17 | 2013-07-17 | Fruit flavored soybean flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103445094A true CN103445094A (en) | 2013-12-18 |
Family
ID=49728272
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102997316A Pending CN103445094A (en) | 2013-07-17 | 2013-07-17 | Fruit flavored soybean flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103445094A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305196A (en) * | 2014-10-27 | 2015-01-28 | 陈国勇 | Composition for clearing heat and cooling blood and preparation method thereof |
| CN105918474A (en) * | 2016-05-11 | 2016-09-07 | 安徽红花食品有限公司 | Body-fluid-increasing and blood-benefiting soybean powder |
| CN105962091A (en) * | 2016-05-11 | 2016-09-28 | 安徽红花食品有限公司 | Soybean flour capable of clearing heat and removing toxicity and preparation method of soybean flour |
| CN105961603A (en) * | 2016-05-11 | 2016-09-28 | 安徽红花食品有限公司 | Soybean powder with efficacies of relieving exterior syndrome and dispelling coldness |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813571A (en) * | 2006-01-24 | 2006-08-09 | 周维启 | Wild mineral mung bean powder preparation and mung bean orange juice and its processing method |
| CN1891085A (en) * | 2005-07-01 | 2007-01-10 | 李柳俏 | Cold tea and its preparing method |
| CN101116510A (en) * | 2007-09-18 | 2008-02-06 | 刘向前 | Power having nutrition of paddy, bean, fruit, vegetables and tea with the functions of equalizing the nutrition, losing weight and reducing blood sugar |
| CN102987199A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Fruit and vegetable nutrition powder |
-
2013
- 2013-07-17 CN CN2013102997316A patent/CN103445094A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1891085A (en) * | 2005-07-01 | 2007-01-10 | 李柳俏 | Cold tea and its preparing method |
| CN1813571A (en) * | 2006-01-24 | 2006-08-09 | 周维启 | Wild mineral mung bean powder preparation and mung bean orange juice and its processing method |
| CN101116510A (en) * | 2007-09-18 | 2008-02-06 | 刘向前 | Power having nutrition of paddy, bean, fruit, vegetables and tea with the functions of equalizing the nutrition, losing weight and reducing blood sugar |
| CN102987199A (en) * | 2012-10-18 | 2013-03-27 | 田淦平 | Fruit and vegetable nutrition powder |
Non-Patent Citations (3)
| Title |
|---|
| 艾启俊等: "即食红小豆粉的研制", 《北京农学院学报》 * |
| 赵登新等: "南瓜保健型中老年豆粉的加工工艺", 《食品工业科技》 * |
| 郑平: "蔬菜味营养豆粉制作技术", 《农村新技术》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305196A (en) * | 2014-10-27 | 2015-01-28 | 陈国勇 | Composition for clearing heat and cooling blood and preparation method thereof |
| CN105918474A (en) * | 2016-05-11 | 2016-09-07 | 安徽红花食品有限公司 | Body-fluid-increasing and blood-benefiting soybean powder |
| CN105962091A (en) * | 2016-05-11 | 2016-09-28 | 安徽红花食品有限公司 | Soybean flour capable of clearing heat and removing toxicity and preparation method of soybean flour |
| CN105961603A (en) * | 2016-05-11 | 2016-09-28 | 安徽红花食品有限公司 | Soybean powder with efficacies of relieving exterior syndrome and dispelling coldness |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104544140A (en) | Five-cereal health food and preparation method thereof | |
| CN103349200A (en) | Face-nourishing appearance-beautifying flour and preparation method thereof | |
| CN103549095A (en) | Rose grape-wine chocolate | |
| CN103461892B (en) | Method for preparing puffed wild vegetable chips and product thereof | |
| CN103445135A (en) | Melon seed powder tomato sauce | |
| KR101766736B1 (en) | Manufacturing method for leaf tea using Panax ginseng sprout and leaf tea using Panax ginseng sprout manufactured therefrom | |
| CN103445094A (en) | Fruit flavored soybean flour | |
| CN103666912A (en) | Grape almond fruit wine and preparation method thereof | |
| CN107836543A (en) | A kind of flowering plant tea food and preparation method thereof and application | |
| CN103549549A (en) | Peanut carrot sauce | |
| CN104095120A (en) | Composite tea of lotus leaves and buckwheat and preparation method thereof | |
| CN103461910A (en) | Anticancer health preserving sweet potato maize gruel and making method thereof | |
| CN103461488A (en) | Apple flower whitening instant yoghurt powder | |
| CN103948096B (en) | A kind of relieving alcoholism and protecting liver Health-care fruit vinegar beverage and processing method thereof | |
| CN105124526A (en) | Soybean sauce prepared from radix polygonati officinalis, donkey meat and folium ginkgo and preparing method of soybean sauce | |
| KR20200062982A (en) | Functional Flowering Tea And Its Manufacturing Method | |
| CN103583973A (en) | Pressure-reducing kudzu vine root powder and honey fine dried noodles and preparation method thereof | |
| CN103355463A (en) | Lily coffee and preparation method thereof | |
| CN103451072A (en) | Method for producing Puer tea wine | |
| CN104146203A (en) | Beauty-retaining edible amaranth flour and preparation method thereof | |
| CN105029562A (en) | Compound fruit and vegetable juice of yacon and chaenomeles speciosa and preparation method of compound fruit and vegetable juice | |
| CN104472979A (en) | Lotus root-orange phlegm-eliminating dryness-removing honey and preparing method thereof | |
| KR102450640B1 (en) | Manufacturing method of beet juice with added functional ingredients | |
| CN103621863A (en) | Health-preserving fresh mushroom juice | |
| CN103461798A (en) | Method for making soybean jelly for beauty treatment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131218 |