CN105053868A - Honey, vinegar and black bean food and making method thereof - Google Patents
Honey, vinegar and black bean food and making method thereof Download PDFInfo
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- CN105053868A CN105053868A CN201510381957.XA CN201510381957A CN105053868A CN 105053868 A CN105053868 A CN 105053868A CN 201510381957 A CN201510381957 A CN 201510381957A CN 105053868 A CN105053868 A CN 105053868A
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a honey, vinegar and black bean food and a making method thereof, and belongs to the technical field of food processing. The black bean food is made of, by weight, 100 parts of black beans, 150 parts of vinegar, 80-90 parts of sophora flower honey and 5-10 parts of ginger. The making method comprises the following steps: mixing the black beans with ginger, putting the obtained mixture in a container, adding vinegar to the container to immerse the black beans, adding the sophora flower honey when the black beans expand in the dipping process and exceed the liquid level, and adding parts of remaining sophora flower honey when the black beans exceed the liquid level every time until all the sophora flower honey is added to the container; and allowing the black beans to be dipped in the container for 60-65d to complete making of the black bean food, wherein the container is kept to be closed in the making process, and the container preservation environment temperature is lower than 25DEG C. The honey, vinegar and black bean food can be preserved for a long term and does not deteriorate.
Description
Technical field
The present invention relates to a kind of black soybean food, be specifically related to a kind of honey vinegar black soybean food and preparation method thereof.
Background technology
Health food is of long standing and well established and be generally acknowledged by the public in China.Many discussions about " health food " initial concept can be found in successive dynasties document.As having in The Classic of Mountains and Rivers: " Xiang wood is real, food make people Duo Li, what manger's wood real ate does not forget, and what Niu took is apt to away, the not sky of Niu clothes." here " many power, do not forget, be apt to away, do not die young, " namely show that food has various effect of keeping fit.Visible before several thousand, just there is the conception similar with modern health food.Just because the data of the traditional Chinese medical science about dietotherapy is comparatively disperseed, lack modern science experimental analysis and demonstration, in addition under instruction of Chinese Medicine theory, study food " body-building, health ", " diseases prevention, cure the disease " exists larger gap with modern nutriology, also limit its development.
Along with the development of epoch and national economy, the living standard of modern Chinese promotes day by day, and problem of food and clothing is solved substantially, and national demand also constantly increases and improves.But the aging of the unification of dietary structure and population, overnutrition and the affluence disease (as hypertension, high fat of blood, hyperglycaemia, cerebral apoplexy, coronary heart disease etc.) that causes and disease of old people become the national Etiological of harm gradually, their medical expense also presents the situation sharply risen.Thus being maximized favourable factors and minimized unfavourable ones by traditional health food, weed out the old and bring forth the new and also can better play the effect of prevention and therapy disease, thus save the common people and national resources, is a real good thing of benefiting the nation and the people.
Black soya bean is legume, and the sweet property of its taste is put down, and the content of the protein contained in black soya bean, up to 36%-40%, is equivalent to 2 times of meat, 3 times of egg, 12 times of milk, can also provides cellulose, promotes digestion, prevents constipation from occurring.Eat with vinegar bubble black soya bean, have hypotensive, fat-reducing, beauty treatment, anti-flu, the effect of detoxifying, treating constipation, Japan once studied vinegar and steeped black soya bean to effect of reducing blood lipid, found after deliberation, and vinegar steeped black soya bean after 8 weeks, and have the people of more than 80%, blood fat obviously declines.
" aceko-black beans " way traditional at present has two kinds: one to be fried by black soya bean to make again, is to allow one raw beans taste of people's discomfort to shorten soak time and removing in black soya bean.But black soya bean is after heating fries, nutritional labeling wherein such as unrighted acid, anthocyanidin etc. can be fallen by pyrolytic, therefore steep vinegar preparation method nutrition leak with traditional black soya bean that heating fries serious; Two is directly will give birth in black soya bean immersion vinegar, but black soya bean and vinegar cold, overeat and can cause flatulence, stomachache, diarrhoea, vomiting etc.
In view of the drawback of above-mentioned conventional fabrication method, the present invention changes traditional proportioning and infusion method, and the preparation method making vinegar steep black soya bean is more tending towards perfect.
Summary of the invention
The object of the invention is, in order to overcome the above-mentioned defect existed in prior art, to provide a kind of honey vinegar black soybean food and preparation method thereof.
The honey vinegar black soybean food that the present invention proposes, is made up of the raw material of following weight portion: 100 parts, black soya bean, vinegar 150 parts, sophorae honey 80-90 part, ginger 5-10 part;
Further, be made up of the raw material of following weight portion: 100 parts, black soya bean, vinegar 150 parts, sophorae honey 80 parts, 5 parts, ginger;
In technique scheme, described black soya bean is black skin green-grain soybean.
In technique scheme, described vinegar is brewage the rice vinegar of more than 2 years.
Present invention also offers a kind of method making above-mentioned honey vinegar black soybean food, comprise the following steps:
Step one: cleaned by black soya bean, dries; Ginger is cleaned, after drying, is cut into the thick thin slice of 2-3mm or bar, put into container by after the black soya bean dried and the ginger mixing cut;
Step 2: vinegar is added container, makes black soya bean be submerged, and the space that container upper end retains 25%-40% allows black soya bean expand in dipping process;
Step 3: when black soya bean expands in dipping process, after exceeding liquid level, adds container by a part for ready sophorae honey, again by black soya bean submergence; Afterwards after black soya bean expands more than liquid level, just add the sophorae honey of some residual, keep liquid level higher than black soya bean, until all sophorae honey adds container; Keep black soya bean to flood 60-65 days in a reservoir, namely black soybean food completes;
Time in described step 2 and step 3 except observing liquid level of solution and adding sophorae honey container open except, keep container closure airtight; In described step 2 and step 3, container storage temperature is 5-25 degree Celsius.
In technique scheme, replace sophorae honey with the mixture of xylitol or sophorae honey and xylitol.
In technique scheme, described container is glass container and porcelain container.
Honey vinegar black soybean food provided by the invention, change traditional proportioning and infusion method, black soya bean, rice vinegar, sophorae honey, ginger are made into health food, select be rich in protein, vitamin and iron black skin green-grain soybean and the medical value old rice vinegar of better more than 2 years to make time local flavor better, make container can use glass container, earthen container and porcelain container.
Wherein black soya bean there is yin-nourishing tonifying Qi, nourish improving eyesight, solar heat protection of dispeling the wind, the effect such as promoting blood circulation and detoxication and Wu Fa, of many uses in traditional Chinese medicine, apply usually used as cooling strengthening by means of tonics medicine.
Rice vinegar has seasoning, health care, the multiple function such as medicinal, medical, records in Compendium of Material Medica, rice vinegar has subduing inflammation, softening and resolving hard mass, lower gas help digestion, hypotensive, reducing blood lipid, softening blood vessel, color spot of dispelling, dispelling fatigue effect.
Sophorae honey has stomach invigorating, moistens the lung and relieve the cough, antiallergy, anti-ageing, reinforcement tonifying Qi, there is effect of diuresis of drying, cooling blood and hemostasis, also have heat-clearing bowl spares simultaneously, effect of moisturizing of detoxifying, the normal resistivity of capillary can be kept, vasodilator, improve blood circulation, prevent the sclerosis of the old blood vessel of the heart, reduce the effects such as blood fat and blood pressure, and for prevention of stroke.The acaciin contained in sophorae honey and volatile oil, can antibacterial, anticorrosion and cough-relieving, can clearing heat and detoxicating, anti-wrinkle ecchymose removing, beauty treatment healthy tendency, separate strongly fragrant dredging collateral, relax bowel.
Ginger property and flavor of peppery and warm, its distinctive " gingerol " can stimulating gastrointestinal mucous membrane, and make gastrointestinal redness, digestion power strengthens, and effectively can treat and eat cold and cool food and the abdominal distension, stomachache, diarrhoea, vomiting etc. that cause, alleviate effect cold and cool in black soya bean and vinegar.
Black soya bean in the present invention is after long honey vinegar ginger dipping, and become soft good to eat, a large amount of anthocyanidin be rich in black soya bean, unrighted acid all can fully discharge; Wherein anthocyanidin has anti-oxidant, develop immunitypty, enhancing eyesight effect; Unrighted acid can promote the metabolism of cholesterol, reduce blood fat, angiocardiopathy preventing and " three is high "; It is more fragrant agreeable to the taste that black soya bean in the present invention makes to have in sophorae honey the sophora flower fragrance of light delicate fragrance and refrigerant person's character and the fresh clean taste of sweetness under the comprehensive effect of honey, vinegar, ginger, the obvious mood improving people, reach antitoxic heart-soothing and sedative effect, insomniac is being taken at bed time after by black soybean food in the present invention, the excitability of nervous centralis can be reduced, play the effect helped for sleep, can avoid taking the additive of hypnotic drug.In order to allow hyperglycemia population also can eat black soybean food in the present invention, xylitol can be used to replace part or all of sophorae honey, while improving taste, decreasing the metabolism of sugar in health; And by several times in the present invention, add part sophorae honey, xylitol or both mixtures to flood aceko-black beans at every turn, by the abundant process of more than two months, black soya bean, vinegar, ginger and sophorae honey are fully acted on, form unique local flavor, nutritional labeling also fully discharges, and is rare excellent tonic product.
In sum, in the present invention, honey vinegar black soybean food has cosmetic slimming, improves immunity, grows stomach kidney tonifying, improving eyesight crow sends out, improve constipation and pain in low back and legs, the effect of prevention cardiovascular and cerebrovascular disease and coronary heart disease, improving water flood and myopia, and antibacterial, the antiseptic power of sophorae honey and the disinfective action of rice vinegar also allow honey vinegar black soya bean preserve for a long time and undergo no deterioration.
Detailed description of the invention
The food of the present invention's making is described in detail below in conjunction with specific embodiment:
Embodiment 1
A kind of honey vinegar black soybean food, is made up of the raw material of following weight portion: 500 grams, black soya bean, vinegar 750 grams, sophorae honey 400 grams, 25 grams, ginger;
Its preparation method is: cleaned by 500 grams of black soya beans, dry; 25 grams of gingers are cleaned, after drying, is cut into the thick thin slice of 2mm or bar, will after the black soya bean dried and the ginger mixing cut, put into the vial of 2.5 liters; 750 grams of vinegar are added vial, black soya bean is submerged; When black soya bean expands in dipping process, when exceeding liquid level, a part for ready 400 grams of sophorae honeys is added vial, again by black soya bean submergence, afterwards when black soya bean expands more than liquid level, just add the sophorae honey of some residual, keep liquid level higher than black soya bean, until all sophorae honey adds vial; Except vial opens when observing liquid level and add sophorae honey, keep vial airtight airtight; Vial preservation place temperature is 5 degrees Celsius; Keep black soya bean to flood 60 days in vial, namely black soybean food completes.
Embodiment 2
A kind of honey vinegar black soybean food, is made up of the raw material of following weight portion: 200 grams, black soya bean, vinegar 300 grams, xylitol 180 grams, 20 grams, ginger;
Its preparation method is: cleaned by 200 grams of black soya beans, dry; 20 grams of gingers are cleaned, after drying, is cut into the thick thin slice of 2mm or bar, put into container by after the black soya bean dried and the ginger mixing cut; 300 grams of vinegar are added in the porcelain vase of 1.2 liters, black soya bean is submerged, allow black soya bean expand in dipping process; When black soya bean expands in dipping process, when exceeding liquid level, a part for ready 180 grams of xylitols is added porcelain vase, again, by black soya bean submergence, afterwards when black soya bean expands more than liquid level, the xylitol of some residual is just added, keep liquid level higher than black soya bean, until all xylitol adds porcelain vase; Except porcelain vase opens when observing liquid level and add xylitol, keep porcelain vase airtight airtight; Porcelain vase preservation place temperature is 10 degrees Celsius; Keep black soya bean to flood 65 days in porcelain vase, namely black soybean food completes.
Embodiment 3
A kind of honey vinegar black soybean food, is made up of the raw material of following weight portion: 1000 grams, black soya bean, vinegar 1500 grams, xylitol 400 grams, sophorae honey 400 grams, 100 grams, ginger;
Its preparation method is: cleaned by 1000 grams of black soya beans, dry; 100 grams of gingers are cleaned, after drying, is cut into the thick thin slice of 3mm or bar, will after the black soya bean dried and the ginger mixing cut, put into the terrine of 5 liters; 1500 grams of vinegar are added terrine, black soya bean is submerged, allow black soya bean expand in dipping process; When black soya bean expands in dipping process, when exceeding liquid level, 400 grams of xylitols of mixing and a part for 400 grams of sophorae honeys are added terrine, again by black soya bean submergence, afterwards when black soya bean expands more than liquid level, just add mixing xylitol and the sophorae honey of some residual, keep liquid level higher than black soya bean, until all mixing xylitol and sophorae honey add terrine; Except terrine opens when observing liquid level and add mixing xylitol and sophorae honey, keep terrine airtight airtight; Terrine preservation place temperature is 20 degrees Celsius; Keep black soya bean to flood 65 days in terrine, namely honey vinegar black soybean food completes.
Seven groups of crowds that honey vinegar black soybean food obtained in above-described embodiment 1, embodiment 2, embodiment 3 gives to select respectively eaten, every day, amount was 30-150g, used 2 months " Invest, Then Investigate " results of use as shown in the table:
The honey vinegar black soya bean food in the invention can slow the elderly the risk of cancer and heart disease;For high blood pressure, high cholesterol, high blood sugar, stroke, coronary heart disease has a good prevention role;For women are the vital qi treasures, remove spots, resolve depression t2dm, runchang purge effect;To a certain extent alleviate symptoms of menopause women;For students and modern white-collar clan to zi stomach kidney nourishing the liver, improving eyesight ufa and reduce the damage to your eye.Long-term consumption can beauty weight loss, enhance immunity, improve sleep, improve has certain help to the difficult to fall asleep.
The content be not described in detail in this description belongs to the known prior art of professional and technical personnel in the field.
Claims (8)
1. a honey vinegar black soybean food, is characterized in that, is made up of the raw material of following weight portion: 100 parts, black soya bean, vinegar 150 parts, sophorae honey 80-90 part, ginger 5-10 part.
2. honey vinegar black soybean food according to claim 1, is characterized in that, be made up of the raw material of following weight portion: 100 parts, black soya bean, vinegar 150 parts, sophorae honey 80 parts, 5 parts, ginger.
3. honey vinegar black soybean food according to claim 1, is characterized in that: described black soya bean is black skin green-grain soybean.
4. honey vinegar black soybean food according to claim 1, is characterized in that: described vinegar is brewage the rice vinegar of more than 2 years.
5. honey vinegar black soybean food according to claim 1, is characterized in that: replace sophorae honey with the mixture of xylitol or sophorae honey and xylitol.
6. make a method for honey vinegar black soybean food according to any one of claim 1-4, it is characterized in that, comprise the following steps:
Step one: cleaned by black soya bean, dries; Ginger is cleaned, after drying, is cut into the thick thin slice of 2-3mm or bar, put into container by after the black soya bean dried and the ginger mixing cut;
Step 2: vinegar is added container, makes black soya bean be submerged, and the space that container upper end retains 25%-40% allows black soya bean expand in dipping process;
Step 3: when black soya bean expands in dipping process, after exceeding liquid level, a part for ready sophorae honey is added container, again by black soya bean submergence, afterwards when black soya bean expands more than liquid level, just add the sophorae honey of some residual, keep liquid level higher than black soya bean, until all sophorae honey adds container; Keep black soya bean to flood 60-65 days in a reservoir, namely black soybean food completes;
Time in described step 2 and step 3 except observing liquid level of solution and adding sophorae honey container open except, keep container closure airtight; In described step 2 and step 3, container preservation place temperature is 5-25 degree Celsius.
7. make the method for honey vinegar black soybean food according to claim 6, it is characterized in that: replace sophorae honey with the mixture of xylitol or sophorae honey and xylitol.
8. make the method for honey vinegar black soybean food according to claim 6, it is characterized in that: described container is glass container or porcelain container.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105533454A (en) * | 2015-12-08 | 2016-05-04 | 福建省闽中有机食品有限公司 | Instant microwave vacuum freeze-dried vinegar-soaked black soya beans |
| CN106722208A (en) * | 2017-01-12 | 2017-05-31 | 广州市何效德生物科技有限公司 | A kind of honey vinegar black soybean food and preparation method thereof |
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| CN101112605A (en) * | 2006-07-27 | 2008-01-30 | 刘木圈 | Black soya bean warm vinegar for beauty treatment and face-nourishing |
| CN101113401A (en) * | 2006-07-27 | 2008-01-30 | 刘木圈 | Black soya bean health preserving vinegar |
| CN102732412A (en) * | 2012-07-02 | 2012-10-17 | 山西清徐王氏醋业有限公司 | Production process of vinegar-soaked black beans, and produced black bean vinegar and vinegar-soaked black beans |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101112605A (en) * | 2006-07-27 | 2008-01-30 | 刘木圈 | Black soya bean warm vinegar for beauty treatment and face-nourishing |
| CN101113401A (en) * | 2006-07-27 | 2008-01-30 | 刘木圈 | Black soya bean health preserving vinegar |
| CN102732412A (en) * | 2012-07-02 | 2012-10-17 | 山西清徐王氏醋业有限公司 | Production process of vinegar-soaked black beans, and produced black bean vinegar and vinegar-soaked black beans |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533454A (en) * | 2015-12-08 | 2016-05-04 | 福建省闽中有机食品有限公司 | Instant microwave vacuum freeze-dried vinegar-soaked black soya beans |
| CN106722208A (en) * | 2017-01-12 | 2017-05-31 | 广州市何效德生物科技有限公司 | A kind of honey vinegar black soybean food and preparation method thereof |
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