CN108497323A - A kind of production method of mung bean cake - Google Patents

A kind of production method of mung bean cake Download PDF

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Publication number
CN108497323A
CN108497323A CN201810286769.2A CN201810286769A CN108497323A CN 108497323 A CN108497323 A CN 108497323A CN 201810286769 A CN201810286769 A CN 201810286769A CN 108497323 A CN108497323 A CN 108497323A
Authority
CN
China
Prior art keywords
mung bean
cake
cider
dough
minutes
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
Application number
CN201810286769.2A
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Chinese (zh)
Inventor
吕庆茂
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Harbin Weiping Technology Development Co Ltd
Original Assignee
Harbin Weiping Technology Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Harbin Weiping Technology Development Co Ltd filed Critical Harbin Weiping Technology Development Co Ltd
Priority to CN201810286769.2A priority Critical patent/CN108497323A/en
Publication of CN108497323A publication Critical patent/CN108497323A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

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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)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Confectionery (AREA)

Abstract

The invention belongs to food processing technology fields, and in particular to a kind of production method of mung bean cake.It will be beaten to obtain mixing slurry after decortication mung bean bud and cider mixing, mixing slurry is through digesting to obtain enzymolysis liquid, by glutinous rice flour, enzymolysis liquid, granulated sugar, sesame oil, which is bound together, is kneaded into dough, dough is made into cake shape with mold, it is put into pot, it steams 10 15 minutes and gets product, the mung bean cake of the present invention increases the step of mung bean germination and mung bean sprouts enzymolysis in the production process, so that many nutrients are activated in mung bean, pass through enzymolysis simultaneously, the content of the nutriments such as gamma aminobutyric acid is significantly increased, the physiological activity of flavone compound in cider and mung bean further increases, the fragrance of apple is also released by further excitation, so that the mung bean cake of the present invention not only has nutritional health function, and the smell of fruits is very sweet.

Description

A kind of production method of mung bean cake
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of mung bean cake.
Background technology
Mung bean cake is one of China's traditional characteristics cake, and mung bean cake mouthfeel is soft, fine and smooth, is small food of relieving summer heat well, deep Liked by people.The primary raw material of mung bean cake is mung bean, and mung bean is in Chinese tradition cooking culture, has clearing heat and detoxicating, is dispelled The effect of heat quenches the thirst, inducing diuresis for removing edema, removing nebula, skin-care and beautifying, often feeding mung bean cake can detoxify, are antibacterial, resisting tumour, drop blood Fat, norcholesterol.And germinate after mung bean compared with mung bean, nutritive value higher is more easy to be absorbed by the body, this is because mung bean A large amount of enzymes such as protease, amylase, lipase contained by its in germination process etc. are activated, and partially protein is decomposed into amino Acid, starch transition are carbohydrate, and fat acid decomposition is glycerine and aliphatic acid, and mung bean is made to be more easy to digest and assimilate, meanwhile, in germination process also Produce it is a variety of with the ingredient to promote health with disease preventing and treating, such as gamma-aminobutyric acid, so, after germination Mung bean is the mung bean cake that primary raw material makes, and health-care efficacy is more prominent.
Invention content
The object of the present invention is to provide a kind of production methods with the health-care efficacy mung bean cake that the smell of fruits is very sweet.
The object of the present invention is achieved like this：
Weigh the mung bean of certain mass, eluriate it is clean, be added 2 times of quality clear water impregnate 15-20 hour after pull out and be placed in manually It in climate box, germinates under conditions of 20-25 DEG C, relative humidity 85-95%, when sprout grows to 0.3-0.4 centimetres, stops hair Bud peels green gram spermoderm up to decortication mung bean bud off.
Apple is squeezed the juice to obtain cider.
By decortication mung bean bud and cider according to mass ratio 1:Be beaten to obtain mixing slurry after 1 ratio mixing, by mixing slurry plus Heat is kept for 140-150 minutes to 40-45 DEG C, then heats to 50-52 DEG C, is kept for 50-60 minutes obtaining enzymolysis liquid.
According to mass ratio 2:4:1:Glutinous rice flour, enzymolysis liquid, granulated sugar, sesame oil are bound together and are kneaded into dough by 1 ratio, Dough is made into cake shape with mold, is put into pot, steams 10-15 minutes and gets product.
The method for utilizing " QB/T4587-2013 γ-aminobutyric acids " measures mung bean cake of the invention respectively and two kinds commercially available Using mung bean as the mung bean cake of primary raw material in γ-aminobutyric acid content, be converted into over dry data, as a result see the table below：
As can be seen from the above table, the alpha-aminobutyric acid content in mung bean cake of the invention is higher than 10 times of commercially available mung bean cake or more, So the mung bean cake of the present invention has health-care efficacy outstanding.
The mung bean cake of the present invention increases the step of mung bean germination and mung bean sprouts enzymolysis in the production process so that in mung bean Many nutrients are activated, while by enzymolysis, and the content of the nutriments such as γ-aminobutyric acid is significantly increased, cider It being further increased with the physiological activity of the flavone compound in mung bean, the fragrance of apple is also released by further excitation, So that the mung bean cake of the present invention not only has nutritional health function, but also the smell of fruits is very sweet.
Specific implementation mode
Weigh the mung bean of certain mass, eluriate it is clean, be added 2 times of quality clear water impregnate 18 hours after pull out and be placed in people It in work climate box, germinates under conditions of 25 DEG C, relative humidity 90%, when sprout grows to 0.3-0.4 centimetres, stops germination, it will Green gram spermoderm is peeled off up to decortication mung bean bud.
Apple is squeezed the juice to obtain cider.
By decortication mung bean bud and cider according to mass ratio 1:Be beaten to obtain mixing slurry after 1 ratio mixing, by mixing slurry plus Heat is kept for 145 minutes to 42 DEG C, then heats to 50 DEG C, is kept for 60 minutes obtaining enzymolysis liquid.
According to mass ratio 2:4:1:Glutinous rice flour, enzymolysis liquid, granulated sugar, sesame oil are bound together and are kneaded into dough by 1 ratio, Dough is made into cake shape with mold, is put into pot, steams 12 minutes and gets product.

Claims (1)

1. a kind of production method of mung bean cake, it is characterized in that being prepared by following process：
(1) weigh the mung bean of certain mass, eluriate it is clean, be added 2 times of quality clear water impregnate 15-20 hours after pull out and be placed in people It in work climate box, germinates under conditions of 20-25 DEG C, relative humidity 85-95%, when sprout grows to 0.3-0.4 centimetres, stops Germination peels green gram spermoderm up to decortication mung bean bud off；
(2) apple is squeezed the juice to obtain cider；
(3) by decortication mung bean bud and cider according to mass ratio 1:It is beaten to obtain mixing slurry after 1 ratio mixing, mixing slurry is heated It to 40-45 DEG C, is kept for 140-150 minutes, then heats to 50-52 DEG C, kept for 50-60 minutes obtaining enzymolysis liquid；
(4) according to mass ratio 2:4:1:Glutinous rice flour, enzymolysis liquid, granulated sugar, sesame oil are bound together and are kneaded into dough by 1 ratio, will Dough makes cake shape with mold, is put into pot, steams 10-15 minutes and gets product.
CN201810286769.2A 2018-03-31 2018-03-31 A kind of production method of mung bean cake Pending CN108497323A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810286769.2A CN108497323A (en) 2018-03-31 2018-03-31 A kind of production method of mung bean cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810286769.2A CN108497323A (en) 2018-03-31 2018-03-31 A kind of production method of mung bean cake

Publications (1)

Publication Number Publication Date
CN108497323A true CN108497323A (en) 2018-09-07

Family

ID=63379761

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810286769.2A Pending CN108497323A (en) 2018-03-31 2018-03-31 A kind of production method of mung bean cake

Country Status (1)

Country Link
CN (1) CN108497323A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110353149A (en) * 2019-08-08 2019-10-22 刘景海 One kind taking off aunt's quantitative package production technology

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1653913A (en) * 2005-02-03 2005-08-17 杨敏 Mint and mung bean dry slice and its manufacturing process
CN1709074A (en) * 2005-06-27 2005-12-21 汝源 Lily-mung bean cake and its preparing process
CN1819773A (en) * 2003-07-11 2006-08-16 日清奥利友集团株式会社 Germinated beans with excellent flavor, processed food therewith, and foods containing the same
CN101744083A (en) * 2010-02-09 2010-06-23 北票市海丰食品有限公司 Method for preparing green bean cake
CN104846028A (en) * 2015-04-14 2015-08-19 中国农业科学院农产品加工研究所 Preparation method of soybean sprout powder and prepared soybean sprout powder
CN106213175A (en) * 2016-07-26 2016-12-14 湖南文理学院 A kind of manufacture method of composite cereal acid medicated porridge

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1819773A (en) * 2003-07-11 2006-08-16 日清奥利友集团株式会社 Germinated beans with excellent flavor, processed food therewith, and foods containing the same
CN1653913A (en) * 2005-02-03 2005-08-17 杨敏 Mint and mung bean dry slice and its manufacturing process
CN1709074A (en) * 2005-06-27 2005-12-21 汝源 Lily-mung bean cake and its preparing process
CN101744083A (en) * 2010-02-09 2010-06-23 北票市海丰食品有限公司 Method for preparing green bean cake
CN104846028A (en) * 2015-04-14 2015-08-19 中国农业科学院农产品加工研究所 Preparation method of soybean sprout powder and prepared soybean sprout powder
CN106213175A (en) * 2016-07-26 2016-12-14 湖南文理学院 A kind of manufacture method of composite cereal acid medicated porridge

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110353149A (en) * 2019-08-08 2019-10-22 刘景海 One kind taking off aunt's quantitative package production technology

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Application publication date: 20180907