CN104323147A - Mung bean paste soup and preparation method thereof - Google Patents
Mung bean paste soup and preparation method thereof Download PDFInfo
- Publication number
- CN104323147A CN104323147A CN201310306197.7A CN201310306197A CN104323147A CN 104323147 A CN104323147 A CN 104323147A CN 201310306197 A CN201310306197 A CN 201310306197A CN 104323147 A CN104323147 A CN 104323147A
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- mung bean
- bean paste
- green
- powder
- paste soup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Agronomy & Crop Science (AREA)
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- Confectionery (AREA)
Abstract
The invention belongs to the field of foodstuff processing, especially relates to processing methods of mung bean, and concretely relates to a mung bean paste soup and a preparation method thereof. The mung bean paste soup comprises the following raw materials: 15%-40% of mung bean, 10%-15% of white sugar, 0.05%-0.1% of xanthan gum, 1.0%-2.0% of agar powder, 0.05%-0.1% of potassium sorbate, 0.01% of apple green (an edible pigment mainly consisting of lemon yellow and brilliant blue), 0.05-0.1% of mung bean flavor powder, and the balance water, and the total proportion is 100%. The mung bean paste soup has the characteristics that 1, the original taste and flavor of mung bean are kept, and the mung bean paste soup has relatively high dietetic invigoration and medicinal effects; 2, the mung bean paste soup is semi-solid mung bean food, is instantly edible by opening a cover, is convenient and rapid, and is adaptive to fast-rhythm social demands of modern social; 3, the mung bean paste soup is smooth and fine in mouthfeel, sweet, delicious, pleasant, long in mung bean fragrance, and suitable to people of all ages; and 4, the mung bean paste soup is convenient for storage and transportation, and can be stored at normal temperature or refrigerated.
Description
Technical field
The invention belongs to food processing field, particularly relate to the processing method of mung bean, specifically about a kind of green bean paste custard and preparation method thereof.
Background technology
Mung bean is top grade in summertime diet, and higher value is the medicinal of it.Dog day, people drink a little congee with mung beans, sweet cool good to eat, and heatstroke prevention disappears heat.Heat rash appears because of sky heat for child, takes, better effects if with mung bean and fresh lotus.If decoct soup with mung bean, rde bean, black soya bean, both can treat children's indigestion on hot summer days, children's's skin disease and measles can be treated again.Normal food mung bean, has hypertension, artery sclerosis, diabetes, ephritis and treats booster action preferably.In addition mung bean as externally applied drug, can also chew rotten rear external application for curing sore furuncle and skin eczema.If obtained acne, mung bean pulverization, pasty state can be cooked into, and clean affected part before bedtime, spread upon affected part." testa mungo " can be clearing heat and detoxicating, also has the effect such as detumescence, loose screen improving eyesight.
The present invention is the semi-solid products of mung bean, and it maintains the local flavor of green bean paste custard, and smooth in taste is sweet pleasant, both can also can refrigerate by normal temperature storage.At present, mung bean Related product mainly contains mung bean cake, green bean paste, beverage of green bean etc.Though the sense of the mung bean cake grains of sand strong dry and astringent difficulty pharynx.Although green bean drink solves the shortcoming of solid product, the mouthfeel of sweetened bean paste lacks.There is again the shortcoming that the shelf-life is short, transport storage is difficult in green bean paste.
Summary of the invention
The present invention has researched and developed a kind of green bean paste custard and preparation method thereof, and object is to play the medicine price cheating value of mung bean, is made by mung bean all-ages to facilitate cuisines.
This technical scheme:
A kind of green bean paste custard, is characterized in that, comprise following raw material: mung bean, water, white granulated sugar, xanthans, cold sky powder, potassium sorbate, light green and mung bean face powder.
Mung bean: 15%-40%, white granulated sugar: 10%-15%, xanthans: 0.05%-0.1%, cold sky powder: 1.0%-2.0%, potassium sorbate: 0.05%-0.1%, light green: 0.01%, mung bean face powder: 0.05-0.1%, all the other are water, always than being 100%.
A kind of green bean paste custard preparation method, is characterized in that, comprise following technological process:
White granulated sugar, xanthans, cold sky dried bean noodles mix → dissolve → filtration
↓
Raw material screening → mung bean cleaning → boiling → system sand → allotment → filling → sealing → sterilization → cooling → hot-air seasoning → packaging.
A kind of green bean paste custard preparation method, is characterized in that, comprise the steps:
1), by mung bean and water in mass ratio example be 1:10 autoclaving 30min, the final green bean paste soup forming 1:5;
2), green bean paste powder good for boiling is broken into sweetened bean paste;
3), sky powder of trembling with fear, xanthans, white granulated sugar dry powder blend be even, slowly adds in 80 DEG C of water of high speed shear, high-speed stirred 30min, directly filter with 80 ~ 100 order screen packs, can obtain transparent clarification carbohydrate gum solution;
4), by carbohydrate gum solution pump in the good green bean paste of boiling, add anticorrisive agent successively, then add pigment, essence, stir;
5), striking point;
6), filling, sealing;
7), sterilization in open kettle, temperature 80-85 DEG C, time 10-15 minute, after sterilization with cold water spray, make jelly surface cool to rapidly 35 DEG C, finally use the hot blast drying of 50 DEG C ± 2 DEG C.
In described step 3), the using method of xanthans is: get a xanthans and mix with the raw material of more than ten parts sugar and/or monosodium glutamate and/or salt drying, be then slowly poured in the water in stirring, soak about two hours, continue to be stirred to and dissolve completely.
In described step 5), the defining method of striking point and finished product is: one is measure boiling point by temperature, when thickening temperature reaches 103 ~ 105 DEG C; Two is survey soluble solid content, and soluble solid reaches 65%-69%; Three is a little with agitating plate sampling, first cools for tens seconds in atmosphere, if tilted by this plate, condenses into bulk time under sample drop, then illustrate to concentrate to reach terminal.
The invention has the beneficial effects as follows:
1, maintain the genuineness of mung bean, there is higher tonic and to build up one's health by taking tonic effect; 2, semi-solid mung bean food, uncaps instant, convenient and swift, is applicable to society with fast rhythm of modern society demand; 3, fine and smooth, sweet pleasant, the mung bean fragrance of smooth in taste hovers, all-ages; 4, transport storage is convenient, both can also can refrigerate by storage at normal temperature.
Accompanying drawing explanation
Fig. 1 is principle of the invention frame construction drawing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further.
Embodiment one:
A kind of green bean paste custard, comprise following raw material: 15%-40% mung bean, 10%-15% white granulated sugar, 0.05%-0.1% xanthans, 1.0%-2.0% tremble with fear sky powder, 0.05%-0.1% potassium sorbate, 0.01% light green, 0.05-0.1% mung bean face powder, all the other are water, always than being 100%.
A kind of green bean paste custard preparation method, comprises following technological process:
White granulated sugar, xanthans, cold sky dried bean noodles mix → dissolve → filtration
↓
Raw material screening → mung bean cleaning → boiling → system sand → allotment → filling → sealing → sterilization → cooling → hot-air seasoning → packaging
Embodiment two:
1), by mung bean and water in mass ratio example be 1:10 autoclaving 30min, the final green bean paste soup forming 1:5;
2), green bean paste powder good for boiling is broken into sweetened bean paste;
3) sky powder, the white granulated sugar dry powder blend of, trembling with fear is even, slowly add in 80 DEG C of water of high speed shear, high-speed stirred 30min, directly filter with 80 ~ 100 order screen packs, transparent clarification carbohydrate gum solution can be obtained, get xanthans and mix with the raw material of sugar and/or monosodium glutamate and/or salt drying, be then slowly poured in the water in stirring, soak about two hours, continue to be stirred to and dissolve completely;
4), by carbohydrate gum solution pump in the good green bean paste of boiling, add anticorrisive agent successively, then add pigment, essence, stir;
5), striking point and finished product: is measure boiling point by temperature, when thickening temperature reaches 103 ~ 105 DEG C; Two is survey soluble solid content, and soluble solid reaches 65%-69%; Three is a little with agitating plate sampling, first cools for tens seconds in atmosphere, if tilted by this plate, condenses into bulk time under sample drop, then illustrate to concentrate to reach terminal;
6), filling, sealing;
7), sterilization in open kettle, temperature 80-85 DEG C, time 10-15 minute, after sterilization with cold water spray, make jelly surface cool to rapidly 35 DEG C, finally use the hot blast drying of 50 DEG C ± 2 DEG C.
Embodiment three:
1), take 1 jin of mung bean elutriation totally, add 9 jin of running water, boiling 30min in interlayer pressure cooker;
2), by sweet mung bean soup put into agitated kettle, stir with the rotating speed of 8000r/min, with Changshao contain get see to become to continue after sweetened bean paste to stir stand-by;
3) xanthans 3g, sugared 360g, cold sky powder 60g, is taken, mix and slowly add in the water stirred afterwards, high-speed stirred, after 30 minutes, pumps in the green bean paste prepared by 80 order screen packs, after stirring, heat and boil, to a little with agitating plate sampling, first cooled for tens seconds in atmosphere, if this plate is tilted, condense into bulk time under sample drop, then explanation is concentrated reaches terminal, should stop heating when reaching home immediately;
4), filling before add anticorrisive agent successively, then add pigment, essence, stir;
5), filling, sealing;
6), sterilization in open kettle, temperature 80-85 DEG C, time 10-15 minute, after sterilization with cold water spray, make jelly surface cool to rapidly 35 DEG C, finally use the hot blast drying of 50 DEG C ± 2 DEG C.
Claims (6)
1. a green bean paste custard, is characterized in that, comprises following raw material: mung bean, water, white granulated sugar, xanthans, cold sky powder, potassium sorbate, light green and mung bean face powder.
2. a kind of green bean paste custard as claimed in claim 1, it is characterized in that, described mung bean: 15%-40%, white granulated sugar: 10%-15%, xanthans: 0.05%-0.1%, cold sky powder: 1.0%-2.0%, potassium sorbate: 0.05%-0.1%, light green: 0.01%, mung bean face powder: 0.05-0.1%, all the other are water, always than being 100%.
3. a green bean paste custard preparation method, is characterized in that, comprises following technological process:
White granulated sugar, xanthans, cold sky dried bean noodles mix → dissolve → filtration
↓
Raw material screening → mung bean cleaning → boiling → system sand → allotment → filling → sealing → sterilization → cooling → hot-air seasoning → packaging.
4. a green bean paste custard preparation method, is characterized in that, comprises the steps:
1), by mung bean and water in mass ratio example be 1:10 autoclaving 30min, the final green bean paste soup forming 1:5;
2), green bean paste powder good for boiling is broken into sweetened bean paste;
3), sky powder of trembling with fear, xanthans, white granulated sugar dry powder blend be even, slowly adds in 80 DEG C of water of high speed shear, high-speed stirred 30min, directly filter with 80 ~ 100 order screen packs, can obtain transparent clarification carbohydrate gum solution;
4), by carbohydrate gum solution pump in the good green bean paste of boiling, add anticorrisive agent successively, then add pigment, essence, stir;
5), striking point;
6), filling, sealing;
7), sterilization in open kettle, temperature 80-85 DEG C, time 10-15 minute, after sterilization with cold water spray, make jelly surface cool to rapidly 35 DEG C, finally use the hot blast drying of 50 DEG C ± 2 DEG C.
5. a kind of green bean paste custard preparation method according to claim 4, it is characterized in that: in described step 3), the using method of xanthans is: get a xanthans and mix with the raw material of more than ten parts sugar and/or monosodium glutamate and/or salt drying, then be slowly poured in the water in stirring, soak about two hours, continue to be stirred to and dissolve completely.
6. a kind of green bean paste custard preparation method according to claim 4, is characterized in that: in described step 5), the defining method of striking point and finished product is: one is measure boiling point by temperature, when thickening temperature reaches 103 ~ 105 DEG C; Two is survey soluble solid content, and soluble solid reaches 65%-69%; Three is a little with agitating plate sampling, first cools for tens seconds in atmosphere, if tilted by this plate, condenses into bulk time under sample drop, then illustrate to concentrate to reach terminal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310306197.7A CN104323147A (en) | 2013-07-22 | 2013-07-22 | Mung bean paste soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310306197.7A CN104323147A (en) | 2013-07-22 | 2013-07-22 | Mung bean paste soup and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104323147A true CN104323147A (en) | 2015-02-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310306197.7A Pending CN104323147A (en) | 2013-07-22 | 2013-07-22 | Mung bean paste soup and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341702A (en) * | 2015-10-21 | 2016-02-24 | 林金枝 | Production method of mung bean crushed ice preserved at room temperature |
| CN112655809A (en) * | 2020-12-18 | 2021-04-16 | 武汉市洛之洲食品有限公司 | Production equipment and process of mung bean ice paste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060765A (en) * | 1990-10-26 | 1992-05-06 | 南京中医学院 | The method for making of the composite custard of convenient health care |
| CN1943412A (en) * | 2006-11-03 | 2007-04-11 | 故城县三豆产业化经营合作社 | Red bean paste full powder instant food and its preparing method |
| CN102771865A (en) * | 2012-08-06 | 2012-11-14 | 天津市恒安食品有限公司 | Lotus seed and mung bean fresh beverage and preparation method thereof |
-
2013
- 2013-07-22 CN CN201310306197.7A patent/CN104323147A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060765A (en) * | 1990-10-26 | 1992-05-06 | 南京中医学院 | The method for making of the composite custard of convenient health care |
| CN1943412A (en) * | 2006-11-03 | 2007-04-11 | 故城县三豆产业化经营合作社 | Red bean paste full powder instant food and its preparing method |
| CN102771865A (en) * | 2012-08-06 | 2012-11-14 | 天津市恒安食品有限公司 | Lotus seed and mung bean fresh beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴膺煜: "《略谈羊羹的生产技术》", 《上海食品科技》 * |
| 艾军: "《五味子栽培与贮藏加工技术》", 31 December 2006, 中国农业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341702A (en) * | 2015-10-21 | 2016-02-24 | 林金枝 | Production method of mung bean crushed ice preserved at room temperature |
| CN112655809A (en) * | 2020-12-18 | 2021-04-16 | 武汉市洛之洲食品有限公司 | Production equipment and process of mung bean ice paste |
| CN112655809B (en) * | 2020-12-18 | 2023-09-05 | 武汉市洛之洲食品有限公司 | Mung bean ice sand production equipment and process |
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Application publication date: 20150204 |