CN105029251A - Fermented mung bean paste and preparation method thereof - Google Patents
Fermented mung bean paste and preparation method thereof Download PDFInfo
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- CN105029251A CN105029251A CN201510370657.1A CN201510370657A CN105029251A CN 105029251 A CN105029251 A CN 105029251A CN 201510370657 A CN201510370657 A CN 201510370657A CN 105029251 A CN105029251 A CN 105029251A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses fermented mung bean paste and a manufacturing method thereof. The fermented mung bean paste is prepared from the following materials in parts by weight: 250 to 300 parts of mung bean, 25 to 30 parts of pumpkin, 25 to 30 parts of blackberry, 3 to 5 parts of wine yeast, 5 to 7 parts of pimpinella diversifolia, 5 to 7 parts of sticktight, 5 to 7 parts of honeysuckle, 5 to 7 parts of grape pip and 20 to 30 parts of white granulated sugar. The grape pip belongs to leftovers of a wine plant, and can be turned into wealth by adding the extract of the grape pip into the mung bean paste, and free radicals can be scavenged; coix seeds and the blackberry are added into the mung bean paste, so that the nutrition of the mung bean paste is more comprehensive and meets the needs of a human body on protein, vitamins and mineral elements; aroma is generated by the slightly fermented mung bean paste, so that the mouthfeel of the mung bean paste is sweet and mellow, and nutrient substances are more easily absorbed and used by people; meanwhile, extracts of the pimpinella diversifolia, the sticktight, the honeysuckle and the grape pip are added, the mung bean and the traditional Chinese medicine can supplement each other to achieve an effect of yield twice the result with half the effort, a human body can keep a young state, and certain health maintenance and health care functions are achieved.
Description
Technical field
The present invention relates generally to food and preparation method thereof technical field, particularly relates to a kind of fermentation green 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 green bean paste and preparation method thereof.
A kind of fermentation green bean paste, is characterized in that, be made up of following raw material: mung bean 250 ~ 300, pumpkin 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.
A kind of fermentation green bean paste and preparation method thereof, 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 mung bean, and by the clean water 2 ~ 3 times of the mung bean after screening;
(3) removed the peel by cleaned mung bean, the ratio being 1:2 ~ 3 with water is soaked; Soak time is 7 hours, and mung bean is fully expanded;
(4) mung bean of swelling and water are carried out boiling with the ratio of 1:2 ~ 3, digestion time is 20 ~ 30 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done mung bean, pumpkin and blackberry, blueberry are put together grind, the green bean paste smooth obtained after requiring grinding;
(7) green 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, extract, after 4 ~ 5 hours, is carried out centrifugal 5 ~ 10 minutes at 4000 revs/min, the extract in concentration extraction extract by the reflow of alcohol extraction with 75% of 4 ~ 6 times amount;
(9) green bean paste and Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
Mung bean, smell is sweet, cold, nontoxic, the thoughts of returning home, stomach warp; Function cures mainly: clearing heat and detoxicating, antibacterial bacteriostatic, antiallergy, reducing blood lipid, protection kidney.
Pumpkin, taste is sweet, warm in nature, enters spleen, stomach warp; Function cures mainly: tonifying middle-Jiao and Qi, anti-inflammatory analgetic, removing toxic substances desinsection, and hypoglycemic quenches the thirst, the prolonged illness deficiency of vital energy, weakness of the spleen and the stomach, shortness of breath and lassitude, loose stool, diabetes, roundworm.
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 green bean paste and can be turned waste into wealth, makes full use of the natural resources, and can scavenging free radicals; In green bean paste, add heart of a lotus seed Renhe blackberry, blueberry, the nutrition making green 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 green bean paste produces after slight fermentation makes the sweet mouthfeel of green bean paste, mellow, and nutriment more easily by people with absorbing; Also add the extract of different leaf anise, beggar-ticks, honeysuckle, grape pip, mung bean and this several Chinese medicine can complement each other, reach the effect of getting twice the result with half the effort simultaneously, make human body keep young, have vigor, have certain health and health care.Preparation method of the present invention can maximally utilise the nutriment in raw material, removes material sweetened bean paste outward appearance and mouthfeel being caused to negative effect, improves mouthfeel and the nutritive value of finished product.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of fermentation green bean paste, is made up of following weight portion (Kg) raw material: mung bean 250, pumpkin 25, blackberry, blueberry 25, wine yeast 3, different leaf anise 5, beggar-ticks 5, honeysuckle 5, grape pip 5, white granulated sugar 20.
A kind of fermentation green bean paste and preparation method thereof, comprises 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 mung bean, and by the clean water 2 ~ 3 times of the mung bean after screening;
(3) removed the peel by cleaned mung bean, the ratio being 1:2 with water is soaked; Soak time is 7 hours, and mung bean is fully expanded;
(4) mung bean of swelling and water are carried out boiling with the ratio of 1:2, digestion time is 20 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done mung bean, pumpkin and blackberry, blueberry are put together grind, the green 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, extract, after 4 ~ 5 hours, is carried out centrifugal 5 ~ 10 minutes at 4000 revs/min, the extract in concentration extraction extract by the reflow of alcohol extraction with 75% of 4 ~ 6 times amount;
(9) green bean paste and Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
Embodiment 2
A kind of fermentation green bean paste, is made up of following weight portion (Kg) raw material: mung bean 300, pumpkin 30, blackberry, blueberry 30, wine yeast 5, different leaf anise 7, beggar-ticks 7, honeysuckle 7, grape pip 7, white granulated sugar 30.
A kind of fermentation green bean paste and preparation method thereof, comprises 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 mung bean, and by the clean water 2 ~ 3 times of the mung bean after screening;
(3) removed the peel by cleaned mung bean, the ratio being 1:3 with water is soaked; Soak time is 7 hours, and mung bean is fully expanded;
(4) mung bean of swelling and water are carried out boiling with the ratio of 1:3, digestion time is 30 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done mung bean, pumpkin and blackberry, blueberry are put together grind, the green 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, extract, after 4 ~ 5 hours, is carried out centrifugal 5 ~ 10 minutes at 4000 revs/min, the extract in concentration extraction extract by the reflow of alcohol extraction with 75% of 4 ~ 6 times amount;
(9) green bean paste and Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
Embodiment 3
A kind of fermentation green bean paste, is made up of following weight portion (Kg) raw material: mung bean 280, pumpkin 28, blackberry, blueberry 28, wine yeast 4, different leaf anise 6, beggar-ticks 6, honeysuckle 6, grape pip 6, white granulated sugar 26.
A kind of fermentation green bean paste and preparation method thereof, comprises 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 mung bean, and by the clean water 2 ~ 3 times of the mung bean after screening;
(3) removed the peel by cleaned mung bean, the ratio being 1:3 with water is soaked; Soak time is 7 hours, and mung bean is fully expanded;
(4) mung bean of swelling and water are carried out boiling with the ratio of 1:3, digestion time is 30 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done mung bean, pumpkin and blackberry, blueberry are put together grind, the green 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, extract, after 4 ~ 5 hours, is carried out centrifugal 5 ~ 10 minutes at 4000 revs/min, the extract in concentration extraction extract by the reflow of alcohol extraction with 75% of 4 ~ 6 times amount;
(9) green bean paste and Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
Comparative example 1
A kind of fermentation green bean paste, is made up of following weight portion (Kg) raw material: mung bean 250, pumpkin 25, blackberry, blueberry 25, wine yeast 3, different leaf anise 5, beggar-ticks 5, honeysuckle 5, grape pip 5, white granulated sugar 20.
Preparation method: except not fermenting, all the other steps are with embodiment 1.
Comparative example 2
A kind of fermentation green bean paste, is made up of following weight portion (Kg) raw material: mung bean 300, pumpkin 30, blackberry, blueberry 30, wine yeast 5, different leaf anise 7, beggar-ticks 7, honeysuckle 7, grape pip 7, white granulated sugar 30.
Preparation method: except not fermenting, all the other steps are with embodiment 2.
Comparative example 3
A kind of fermentation green bean paste, is made up of following weight portion (Kg) raw material: mung bean 280, pumpkin 28, blackberry, blueberry 28, wine yeast 4, different leaf anise 6, beggar-ticks 6, honeysuckle 6, grape pip 6, white granulated sugar 26.
Preparation method: except not fermenting, all the other steps are with embodiment 3.
Stochastic choice 30 people, everyone carries out subjective appreciation to fermentation green bean paste must not eat other foods in first 30 minutes, everyone first must gargle by warm water before a kind of fermentation green 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 green bean paste of the present invention looks good, smell good and taste good, and has the aroma after mung bean delicate fragrance and fermentation; And the mouthfeel of green bean paste is more fine and smooth after fermentation, color more can be subject to liking of consumer.
Claims (4)
1. ferment a green bean paste, it is characterized in that, be made up of following raw material: mung bean 250 ~ 300, pumpkin 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 green bean paste that ferments as claimed 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 mung bean, and by the clean water 2 ~ 3 times of the mung bean after screening;
(3) removed the peel by cleaned mung bean, the ratio being 1:2 ~ 3 with water is soaked; Soak time is 7 hours, and mung bean is fully expanded;
(4) mung bean of swelling and water are carried out boiling with the ratio of 1:2 ~ 3, digestion time is 20 ~ 30 minutes;
(5) rinse blackberry, blueberry well rear draining, dry;
(6) well-done mung bean, pumpkin and blackberry, blueberry are put together grind, the green bean paste smooth obtained after requiring grinding;
(7) green 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, extract, after 4 ~ 5 hours, is carried out centrifugal 5 ~ 10 minutes at 4000 revs/min, the extract in concentration extraction extract by the reflow of alcohol extraction with 75% of 4 ~ 6 times amount;
(9) green bean paste and Chinese medical extract being merged, fully stirring 10 ~ 15 minutes to mixing completely;
(10) discharging, weighs, packaging.
3. a kind of fermentation green bean paste as claimed in claim 2 and preparation method thereof, is characterized in that, wherein in step (6), the mixture of green 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, leaves standstill and ferment for 20 ~ 24 hours.
4. a kind of fermentation green 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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| CN201510370657.1A CN105029251A (en) | 2015-06-30 | 2015-06-30 | Fermented mung bean paste and preparation method thereof |
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| CN201510370657.1A Pending CN105029251A (en) | 2015-06-30 | 2015-06-30 | Fermented mung bean paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106804751A (en) * | 2017-01-21 | 2017-06-09 | 黑龙江舌尖麦香餐饮管理有限公司 | A kind of sweet acid beans sweetened bean paste type beverage and its production method |
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| 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 |
| CN101173223A (en) * | 2007-10-24 | 2008-05-07 | 华中农业大学 | Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same |
| CN103349137A (en) * | 2013-07-09 | 2013-10-16 | 德宏后谷咖啡有限公司 | Production method for winey coffee beans |
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| 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 |
| CN101019566A (en) * | 2007-03-19 | 2007-08-22 | 白天钰 | Roasted wheaten food making process |
| CN101173223A (en) * | 2007-10-24 | 2008-05-07 | 华中农业大学 | Mycopremna as microorganism leaven, composite leaven containing the mycopremna and application of the same |
| CN103349137A (en) * | 2013-07-09 | 2013-10-16 | 德宏后谷咖啡有限公司 | Production method for winey coffee beans |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106804751A (en) * | 2017-01-21 | 2017-06-09 | 黑龙江舌尖麦香餐饮管理有限公司 | A kind of sweet acid beans sweetened bean paste type beverage and its production method |
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Application publication date: 20151111 |