CN104938975A - Fermented red bean paste and preparation method thereof - Google Patents
Fermented red bean paste and preparation method thereof Download PDFInfo
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- CN104938975A CN104938975A CN201510370861.3A CN201510370861A CN104938975A CN 104938975 A CN104938975 A CN 104938975A CN 201510370861 A CN201510370861 A CN 201510370861A CN 104938975 A CN104938975 A CN 104938975A
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Abstract
The invention discloses fermented red bean paste and a preparation method of the fermented red bean paste. The fermented red bean paste is prepared from the following raw materials in part by weight: 250-300 parts of red bean, 25-30 parts of coix seed, 25-30 parts of blackberry, 3-5 parts of wine yeast, 5-7 parts of Pimpinella diversifolia, 5-7 parts of Bidens pilosa, 5-7 parts of honeysuckle, 5-7 parts of grape seed and 20-30 parts of white granulated sugar; the above raw materials are mixed sufficiently and uniformly; grape seeds are leftovers of a wine plant, extracts of grape seeds are added into red bean paste, the waste is changed into things of value, and free radicals can be scavenged; coix seed and blackberry are added into the red bean paste, and the nutrition of the red bean paste is increased, protein, vitamins and mineral elements, required by human body, can be provided; the red bean paste has sweet, fragrant and mellow mouthfeel due to wine flavor generated by slight fermentation, the nutritional substances can be absorbed and utilized easily, and the fermented red bean paste is also added with Pimpinella diversifolia, Bidens pilosa, honeysuckle and extract of grape seed, which are complementary with red bean paste, thus, the red bean paste can keep human body young and energetic and has certain health-care function.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, particularly relates to a kind of fermentation red bean paste and preparation method thereof.
Background technology
Food is that people consume the fastest consumer goods, is also related to the healthy of people, and existing non-staple food commercially gets more and more, but most non-staple food just can solve people's primary demand.There is the weak point that nutrition is single, taste is single and energy is too high in tradition sweetened bean paste product, can not meet nutrition and the health care demand of human body.
The product of wine yeast fermentation, the wine flavour produced after having culture propagation, and the macro-nutrients after fermentation is converted into micromolecular nutriment, is more easily absorbed and utilized by the body.
Normal ordinary people there will be hyperglycaemia, high fat of blood, hypertension with advancing age, cutis laxa, coarse, immunity degradation, take in comprehensive nutriment and have certain health-care effect to human body, can control and slow down hyperglycaemia, high fat of blood, hypertension, improve skin, develop immunitypty, delay senility.Along with improving constantly of people's living standard, also increasing to the demand of health-related food.
Summary of the invention
In order to make up the defect of prior art, the object of this invention is to provide a kind of fermentation red bean paste and preparation method thereof.
A kind of fermentation red bean paste, is made up of following raw material: red bean 250 ~ 300, heart of a lotus seed benevolence 25 ~ 30, blackberry, blueberry 25 ~ 30, wine yeast 3 ~ 5, different leaf anise 5 ~ 7, beggar-ticks 5 ~ 7, honeysuckle 5 ~ 7, grape pip 5 ~ 7, white granulated sugar 20 ~ 30.
Ferment the preparation method of red bean paste, its concrete steps are:
(1) in the white granulated sugar solution of 4% after sterilizing, add wine yeast by 2%, leave standstill at 30 DEG C, activate 30 minutes;
(2) beans are selected to clean: foreign matter, worm-eaten beans and the beans that go mouldy in removing red bean, and by the clean water 2 ~ 3 times of the red bean after screening, heart of a lotus seed benevolence cleaning 2 ~ 3 times;
(3) removed the peel by cleaned red bean, and mix with heart of a lotus seed benevolence, the ratio being 1:2 ~ 3 with water is soaked; Soak time is 7 hours, and red bean and heart of a lotus seed benevolence are fully expanded;
(4) by the red bean of swelling and the mixing of heart of a lotus seed benevolence, carry out boiling with water with the ratio of 1:2 ~ 3, digestion time is 20 ~ 30 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done red bean, heart of a lotus seed Renhe blackberry, blueberry are put together and ground, the red bean paste smooth obtained after requiring grinding;
(7) red bean paste and white granulated sugar are put together, add the wine yeast after activation wherein while stirring, after stirring, put into a clean container, ferment;
(8) different leaf anise, beggar-ticks, honeysuckle, grape pip are smashed after cleaning, the reflow of alcohol with 75% of 4 ~ 6 times amount is extracted after 4 ~ 5 hours, and the removing dregs of a decoction, carry out centrifugal 5 minutes by extract at 4000 revs/min, the extract in extraction alcohol;
(9) red bean paste, Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
Red bean, smell is sweet, sour, flat, nontoxic, returns lung, the heart, the spleen channel; Function cures mainly: wind and heat dispersing, eliminating dampness are antipruritic, moisturizing beauty treatment.
Heart of a lotus seed benevolence taste, sweet light, be slightly cold; Function cures mainly: invigorating the spleen, tonifying lung, heat-clearing, wines used as antirheumatic, strengthening the bones and muscles, correction gas, sharp stomach, diuresis, consumer edema.
Blackberry, blueberry, is rich in anthocyanin, vitamin and mineral matter; Function cures mainly: develop immunitypty, anti-oxidant, aid digestion, delays senility, anticancer.
Different leaf anise, pungent, micro-hardship, temperature; Function cures mainly: stomach invigorating hemostasis, the loose stasis of blood, removing toxic substances, antimigraine, stomachache, dysentery, enteritis, through closing, dysmenorrhoea, traumatic injury, rib adenositis, lung abscess, snake bite and insect sting, eczema.
Beggar-ticks, bitter, flat, nontoxic; Function cures mainly: clearing heat and detoxicating, eliminating stasis to subdue swelling.
Honeysuckle, sweet, micro-hardship, delicate fragrance, pungent, cold; Function cures mainly: warm disease heating, toxic-heat and blood stasis, large carbuncle, pyogenic infections, scrofula, anal fistula.
Grape pip, is rich in each seed amino acid, vitamin and mineral matter; Function cures mainly: scavenging free radicals, anti-oxidant, anti-prostate cancer, anti-liver neoplasm, resist neural damage.
Advantage of the present invention is: grape pip is the leftover bits and pieces of grape wine factory, the extract of grape pip is added in red bean paste and can be turned waste into wealth, makes full use of the natural resources, and can scavenging free radicals; In red bean paste, add heart of a lotus seed Renhe blackberry, blueberry, the nutrition making red bean paste more comprehensively, meet the protein of needed by human body, vitamin and mineral element, and mouthfeel is better, sour and sweet palatability; The wine flavour that red bean paste produces after slight fermentation makes the sweet mouthfeel of red bean paste, mellow, and nutriment more easily by people with absorbing; Also add the extract of different leaf anise, beggar-ticks, honeysuckle, grape pip simultaneously, play the effect of complementing each other, learning from other's strong points to offset one's weaknesses with red bean paste, make body keep young, have vigor, there is certain health and health care.Preparation method of the present invention is simple, uses preparation method of the present invention can retain nutrition in raw material to greatest extent, and removing produces the material of negative effect to the mouthfeel of sweetened bean paste, nutritive value, promotes nutritive value and the mouthfeel of sweetened bean paste.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of fermentation red bean paste, is made up of following weight portion (Kg) raw material: red bean 250, heart of a lotus seed benevolence 25, blackberry, blueberry 25, wine yeast 3, different leaf anise 5, beggar-ticks 5, honeysuckle 5, grape pip 5, white granulated sugar 20.
To ferment the preparation method of red bean paste, comprise the following steps:
(1) in the white granulated sugar solution of 4% after sterilizing, add wine yeast by 2%, leave standstill at 30 DEG C, activate 30 minutes;
(2) select beans to clean: foreign matter, worm-eaten beans and the beans that go mouldy in removing red bean, and by the clean water 3 times of the red bean after screening, heart of a lotus seed benevolence clean 2 times;
(3) removed the peel by cleaned red bean, and mix with heart of a lotus seed benevolence, the ratio being 1:2 with water is soaked; Soak time is 7 hours, and red bean and heart of a lotus seed benevolence are fully expanded;
(4) by the red bean of swelling and the mixing of heart of a lotus seed benevolence, carry out boiling with water with the ratio of 1:2, digestion time is 20 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done red bean, heart of a lotus seed Renhe blackberry, blueberry are put together and ground, the red bean paste smooth obtained after requiring grinding;
(7) red bean paste and white granulated sugar are put together, add the wine yeast after activation wherein while stirring, after stirring, put into one and totally hold vierics, with 4 layers of gauze sealing, be put in 30 DEG C, ferment 20 hours;
(8) different leaf anise, beggar-ticks, honeysuckle, grape pip are smashed after cleaning, the reflow of alcohol with 75% of 4 ~ 6 times amount is extracted after 4 ~ 5 hours, and the removing dregs of a decoction, carry out centrifugal 5 minutes by extract at 4000 revs/min, the extract in extraction alcohol;
(9) red bean paste, Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
Embodiment 2
A kind of fermentation red bean paste, is made up of following weight portion (Kg) raw material: red bean 300, heart of a lotus seed benevolence 30, blackberry, blueberry 30, wine yeast 5, different leaf anise 7, beggar-ticks 7, honeysuckle 7, grape pip 7, white granulated sugar 30.
To ferment the preparation method of red bean paste, comprise the following steps:
(1) in the white granulated sugar solution of 4% after sterilizing, add wine yeast by 2%, leave standstill at 30 DEG C, activate 30 minutes;
(2) select beans to clean: foreign matter, worm-eaten beans and the beans that go mouldy in removing red bean, and by the clean water 2 times of the red bean after screening, heart of a lotus seed benevolence clean 2 times;
(3) removed the peel by cleaned red bean, and mix with heart of a lotus seed benevolence, the ratio being 1:3 with water is soaked; Soak time is 7 hours, and red bean and heart of a lotus seed benevolence are fully expanded;
(4) by the red bean of swelling and the mixing of heart of a lotus seed benevolence, carry out boiling with water with the ratio of 1:3, digestion time is 30 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done red bean, heart of a lotus seed Renhe blackberry, blueberry are put together and ground, the red bean paste smooth obtained after requiring grinding;
(7) red bean paste and white granulated sugar are put together, add the wine yeast after activation wherein while stirring, after stirring, put into one and totally hold vierics, with 4 layers of gauze sealing, be put in 25 DEG C, ferment 24 hours;
(8) different leaf anise, beggar-ticks, honeysuckle, grape pip are smashed after cleaning, the reflow of alcohol with 75% of 4 ~ 6 times amount is extracted after 4 ~ 5 hours, and the removing dregs of a decoction, carry out centrifugal 5 minutes by extract at 4000 revs/min, the extract in extraction alcohol;
(9) red bean paste, Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
Embodiment 3
A kind of fermentation red bean paste, is made up of following weight portion (Kg) raw material: red bean 280, heart of a lotus seed benevolence 28, blackberry, blueberry 28, wine yeast 4, different leaf anise 6, beggar-ticks 6, honeysuckle 6, grape pip 6, white granulated sugar 25.
To ferment the preparation method of red bean paste, comprise the following steps:
(1) in the white granulated sugar solution of 4% after sterilizing, add wine yeast by 2%, leave standstill at 30 DEG C, activate 30 minutes;
(2) select beans to clean: foreign matter, worm-eaten beans and the beans that go mouldy in removing red bean, and by the clean water 2 times of the red bean after screening, heart of a lotus seed benevolence clean 2 times;
(3) removed the peel by cleaned red bean, and mix with heart of a lotus seed benevolence, the ratio being 1:3 with water is soaked; Soak time is 7 hours, and red bean and heart of a lotus seed benevolence are fully expanded;
(4) by the red bean of swelling and the mixing of heart of a lotus seed benevolence, carry out boiling with water with the ratio of 1:3, digestion time is 30 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done red bean, heart of a lotus seed Renhe blackberry, blueberry are put together and ground, the red bean paste smooth obtained after requiring grinding;
(7) red bean paste and white granulated sugar are put together, add the wine yeast after activation wherein while stirring, after stirring, put into one and totally hold vierics, with 4 layers of gauze sealing, be put in 28 DEG C, ferment 22 hours;
(8) different leaf anise, beggar-ticks, honeysuckle, grape pip are smashed after cleaning, the reflow of alcohol with 75% of 4 ~ 6 times amount is extracted after 4 ~ 5 hours, and the removing dregs of a decoction, carry out centrifugal 5 minutes by extract at 4000 revs/min, the extract in extraction alcohol;
(9) red bean paste, Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
Comparative example 1
A kind of fermentation red bean paste, is made up of following weight portion (Kg) raw material: red bean 250, heart of a lotus seed benevolence 25, blackberry, blueberry 25, different leaf anise 5, beggar-ticks 5, honeysuckle 5, grape pip 5, white granulated sugar 20.
Preparation method: except not fermenting, other steps are with embodiment 1.
Comparative example 2
A kind of fermentation red bean paste, is made up of following weight portion (Kg) raw material: red bean 300, heart of a lotus seed benevolence 30, blackberry, blueberry 30, different leaf anise 7, beggar-ticks 7, honeysuckle 7, grape pip 7, white granulated sugar 30.
Preparation method: except not fermenting, other steps are with embodiment 2.
Comparative example 3
A kind of fermentation red bean paste, is made up of following weight portion (Kg) raw material: red bean 280, heart of a lotus seed benevolence 28, blackberry, blueberry 28, wine yeast 4, different leaf anise 6, beggar-ticks 6, honeysuckle 6, grape pip 6, white granulated sugar 25.
Preparation method: except not fermenting, other steps are with embodiment 3.
Stochastic choice 30 people, everyone carries out subjective appreciation to fermentation red bean paste must not eat other foods in first 30 minutes, everyone first must gargle by warm water before a kind of fermentation red bean paste and repeatedly gargle 3 ~ 5 times under trial test, subjective appreciation often part amounts to 10 points, 1 ~ 3 is general, 4 ~ 6 is good, and 7 ~ 9 is excellent.10 is full marks, and get its mean value, result is as shown in table 1.
Table 1: embodiment 1 ~ 3 compares with the subjective appreciation of comparative example 1 ~ 3
| Project | Mouthfeel | Fragrance | Color |
| Embodiment 1 | 9 | 8 | 8 |
| Embodiment 2 | 8 | 9 | 9 |
| Embodiment 3 | 9 | 8 | 8 |
| Comparative example 1 | 7 | 7 | 6 |
| Comparative example 2 | 7 | 6 | 6 |
| Comparative example 3 | 7 | 7 | 6 |
The result of above subjective appreciation shows, fermentation red bean paste of the present invention looks good, smell good and taste good, and has the aroma after red bean delicate fragrance and fermentation; And the mouthfeel of red bean paste is more fine and smooth after fermentation, color more can be subject to liking of consumer.
Claims (4)
1. ferment a red bean paste, it is characterized in that, be made up of following raw material: red bean 250 ~ 300, heart of a lotus seed benevolence 25 ~ 30, blackberry, blueberry 25 ~ 30, wine yeast 3 ~ 5, different leaf anise 5 ~ 7, beggar-ticks 5 ~ 7, honeysuckle 5 ~ 7, grape pip 5 ~ 7, white granulated sugar 20 ~ 30.
2. the preparation method of a kind of red bean paste that ferments as described in claim 1, is characterized in that, comprise the following steps:
(1) in the white granulated sugar solution of 4% after sterilizing, add wine yeast by 2%, leave standstill at 30 DEG C, activate 30 minutes;
(2) beans are selected to clean: foreign matter, worm-eaten beans and the beans that go mouldy in removing red bean, and by the clean water 2 ~ 3 times of the red bean after screening, heart of a lotus seed benevolence cleaning 2 ~ 3 times;
(3) removed the peel by cleaned red bean, and mix with heart of a lotus seed benevolence, the ratio being 1:2 ~ 3 with water is soaked; Soak time is 7 hours, and red bean and heart of a lotus seed benevolence are fully expanded;
(4) by the red bean of swelling and the mixing of heart of a lotus seed benevolence, carry out boiling with water with the ratio of 1:2 ~ 3, digestion time is 20 ~ 30 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done red bean, heart of a lotus seed Renhe blackberry, blueberry are put together and ground, the red bean paste smooth obtained after requiring grinding;
(7) red bean paste and white granulated sugar are put together, add the wine yeast after activation wherein while stirring, after stirring, put into a clean container, ferment;
(8) different leaf anise, beggar-ticks, honeysuckle, grape pip are smashed after cleaning, the reflow of alcohol with 75% of 4 ~ 6 times amount is extracted after 4 ~ 5 hours, and the removing dregs of a decoction, carry out centrifugal 5 minutes by extract at 4000 revs/min, the extract in extraction alcohol;
(9) red bean paste, Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
3. a kind of fermentation red bean paste as claimed in claim 2 and preparation method thereof, it is characterized in that, wherein in step (6), the mixture of red bean paste and wine yeast is put into a glass container, with 4 layers of gauze sealing, and container is placed on 25 DEG C ~ 30 DEG C, leave standstill and ferment for 20 ~ 24 hours, only slightly ferment.
4. a kind of fermentation red bean paste as claimed in claim 2 and preparation method thereof, it is characterized in that, wherein in step (6), wine yeast is Angel wine yeast.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088404A (en) * | 2006-06-14 | 2007-12-19 | 天津开发区帅嘉商贸行销有限责任公司 | Health food for invigrating kidney and its production process |
| CN101569386A (en) * | 2009-05-31 | 2009-11-04 | 南昌大学 | Preparation method for bouquet natto |
| CN103349137A (en) * | 2013-07-09 | 2013-10-16 | 德宏后谷咖啡有限公司 | Production method for winey coffee beans |
| CN103976222A (en) * | 2014-04-02 | 2014-08-13 | 姚春生 | Bouquet blueberry-containing steamed cake and making method thereof |
| CN104207037A (en) * | 2014-07-25 | 2014-12-17 | 淮北徽香昱原早餐工程有限责任公司 | Mung bean paste with spirulina platensis |
-
2015
- 2015-06-30 CN CN201510370861.3A patent/CN104938975A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088404A (en) * | 2006-06-14 | 2007-12-19 | 天津开发区帅嘉商贸行销有限责任公司 | Health food for invigrating kidney and its production process |
| CN101569386A (en) * | 2009-05-31 | 2009-11-04 | 南昌大学 | Preparation method for bouquet natto |
| CN103349137A (en) * | 2013-07-09 | 2013-10-16 | 德宏后谷咖啡有限公司 | Production method for winey coffee beans |
| CN103976222A (en) * | 2014-04-02 | 2014-08-13 | 姚春生 | Bouquet blueberry-containing steamed cake and making method thereof |
| CN104207037A (en) * | 2014-07-25 | 2014-12-17 | 淮北徽香昱原早餐工程有限责任公司 | Mung bean paste with spirulina platensis |
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Application publication date: 20150930 |