CN1711903A - Mung bean products, production and use thereof - Google Patents
Mung bean products, production and use thereof Download PDFInfo
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- CN1711903A CN1711903A CNA2004101551417A CN200410155141A CN1711903A CN 1711903 A CN1711903 A CN 1711903A CN A2004101551417 A CNA2004101551417 A CN A2004101551417A CN 200410155141 A CN200410155141 A CN 200410155141A CN 1711903 A CN1711903 A CN 1711903A
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Abstract
A health-care mung bean food for preventing and treating dermatopathy, protecting liver and detoxicating is prepared from mung bean and additive through mixing, putting the mixture in the growing bamboo, fermenting and naturalizing for 50-90 days, taking the bamboo segment, immersing in the liquid prepared from urine of child, amino acids, water and trace elements for 60-90 days, rinsing in flowing water for 60-90 days, and breaking the bamboo segment to obtain the mung bean product.
Description
Technical field
The present invention relates to a kind of edible bean products, particularly a kind of mung bean products and preparation method thereof and application.
Background technology
Mung bean is as a kind of food, has effect clearing heat and detoxicating, that promote the production of body fluid to quench thirst, but the edible way to mung bean of the prior art is following nothing but several: 1, directly boiling becomes sweet mung bean soup edible, the method comparatively bothers when edible, the boiling time is long, do not reach conveniently purpose, unsuitable mutually with the fast pace habits and customs of contemporary people; 2 or to be made into drinks with other raw-food material edible, as ZL00117584.X (production technology of Ganluyin and products thereof, open day 2001.05.16), and for example ZL94109575.4 (drinks that a kind of folium lycii Chinese herbal medicine is made, open day a 1995.04.19), ZL03126270.8 (Healthcare green bean beverage for another example, open day 2004.03.17), the edible way of the mung bean that above-mentioned these public technologies are specified is comparatively single, and because be liquid, so transport, carry inconvenience.
Summary of the invention
The mung bean products that the objective of the invention is to overcome weak point of the prior art and a kind of instant is provided, is easy to carry and can gives full play to the clearing heat and detoxicating effect of mung bean;
Another purpose provides the preparation technology of this mung bean products;
Further purpose provides the application of this mung bean products in the health food for preparing treatment prevention skin disease and protect the liver, detoxify.
Purpose of the present invention can realize through following scheme.
Mung bean products, its main points are, this mung bean products can be prepared by following method: with mung bean as raw material, adding auxiliary material in mung bean mixes, stir and resulting mixture, this mixture is packed in the bamboo stalk of the green bamboo that is growing of having holed, behind the sealing bamboo hole in green bamboo to the mung bean mixture domestication of fermenting handled 50-90 days, then from the disconnected joint of the joint of green bamboo, guarantee that every joint green bamboo still is in sealing state, put into and contain pupil urine wrapping up in the green bamboo that contains mung bean, all the other are amino acid, carried out infusion 60-90 days in the infused liquid of water and trace element, the climate temperature of infusion is lower than 25 ℃, green bamboo after the infusion was put into the running water rinsing 60-90 days, and broken bamboo is got mung bean, will get finished product after the mung bean drying.
Mung bean is pulse family (Leguminosae) Phaseolus annual herb, is the legume crop of a kind of grain, vegetables, green manure dual-purpose.Can be divided into two kinds of gloss (bright green) and tarnishes (hair is green or dark green) according to the difference of kind of skin.The preferred mung bean of the present invention is an a kind of mao of mung bean.Mung bean contains about 23% protein and abundant Cobastab, and its son is real, flower, plant Pi Junke and be used as medicine, for oral administration can be clearing heat and detoxicating, external application can be controlled sore furuncle and wound.
The green bamboo of indication of the present invention is the plant of the green bamboo subgenus class (Dendroc alamopsis) in the bamboo, bambusa texlitis (Bambusa textilis) preferably, and bambusa texlitis subterranean stem sympodium is grown thickly.The bamboo stalk is upright, and is high 8～12 meters, 5～6 centimetres of the diameters of a cross-section of a tree trunk 1.3 meters above the ground, and long 35～50 centimetres of internode, the bamboo wall is thin, and young stalk is by white hair powder, and in 5～August of bamboo shoot phase, the sheaths of bamboo shoots leaf is upright, Yangtze River Delta shape, isometric with the sheaths of bamboo shoots sheath approximately, the sheaths of bamboo shoots ear is little.The branch height, 10～12 thin brachyplast is intensive grows thickly 8～18 pieces on sprig tool leaf.In 2～September of florescence, false small ear list is given birth to or is clustered on the spray joint.Be the main bamboo kind of Chinese South China, be distributed in Taiwan, Fujian, Guangdong, Guangxi, south of Yunnan.
Study in great detail the claimed technical scheme of the present invention as can be known the present invention be with under the situation of mixing and stirring the fermentation auxiliary material, in plant living body (green bamboo) culture medium, ferment domestication and correct the original beany flavor of mung bean of mung bean; and can strengthen the invigorating the spleen hepatoprotective effect of mung bean; it can directly be eaten under situation of boiling need not, reach the purpose of instant.Wherein said auxiliary material is generally a kind of microorganism, it is routine techniques that kind of this microorganism and consumption fix in the fermentation field really, mould for example, it is the part of fungi, everyly is grown in the culture medium and grows up to the fine hair shape or the mycelial fungi of flocculence is referred to as mould.Common 100 kilograms mung bean needs the auxiliary material of 5-15 kilogram.
And will wrap up in the purpose that the green bamboo that contains mung bean soaks at infused liquid is to remove original beany flavor in the mung bean equally, make composition in the infused liquid with the mung bean Synergistic simultaneously, the clearing heat and detoxicating effect in the mung bean can fully be revealed in edible process.
Green bamboo after the infusion is put into bad composition and the smell that the running water rinsing can be removed original infused liquid, also further remove the beany flavor in the mung bean simultaneously, need not to make this mung bean products be more convenient for eating under the situation of boiling.
Simultaneously because the prepared finished product of the present invention is a kind of dry product, thereby reached the effect that is easy to carry, stores, and this mung bean products do not add any anticorrisive agent, additives such as pigment belong to natural pollution-free food.
On the other hand, because the culture medium of fermentation of the present invention is a kind of green bamboo of live body, thereby mung bean absorbed the delicate fragrance of the constant green bamboo that produces of green bamboo in the process of domestication, thereby the finished product of this product kept the delicate fragrance of green bamboo, and this is of the present invention one unexpected technique effect.Mung bean also can absorb the nutrient of green bamboo simultaneously.
The present invention further also is
Mung bean after the rinsing is put into the Chinese herbal medicine decoction of medicinal ingredients invade bubble taking-up after 5-30 minute, wherein the weight ratio consumption of Chinese herbal medicine is the 5-15% of mung bean amount.
The purpose of soaking with the Chinese herbal medicine decoction of medicinal ingredients is in order to increase the effect of mung bean products, to reach the effect that smell multiplies each other simultaneously.
Another object of the present invention: a kind of preparation method of mung bean products is provided, and its main points are that it has following step of carrying out in regular turn:
1, provide a kind of mung bean as raw material, a kind of auxiliary material be provided,
2, with mung bean and auxiliary material mixing, stirring and resulting mixture,
3, provide a kind of green bamboo that is growing, in the bamboo wall upper side boring of each joint green bamboo,
4, mixture is packed into bamboo stalk internal cavity from the bamboo hole, sealing bamboo hole,
5, in green bamboo, the mung bean mixture is fermented, tames processing 50-90 days,
6, then from the disconnected joint of the joint of green bamboo, guarantee that every joint green bamboo still is in sealing state,
7, provide a kind of infused liquid, this infused liquid contains pupil urine, and all the other are amino acid, water and trace element,
8, will wrap up in the green bamboo that contains mung bean and put into infused liquid and carried out infusion 60-90 days, the climate temperature of infusion is lower than 25 ℃,
9, the green bamboo after the infusion was put into the running water rinsing 60-90 days,
10, then broken bamboo is got mung bean,
11, finished product will be got after the mung bean drying.
Below this preparation method is carried out following description:
Mung bean can select that beans are big, full, the product of quality better.And the selection of other selection reference of mung bean and auxiliary material is with mentioned above identical.
To mung bean and auxiliary material mixing stirring can be manual, also can adopt mechanical system.
Selection to green bamboo is described identical with preamble.Be first-selection wherein with the green bamboo that grew 2 years.Fermentation domestication needs carry out under the situation of anaerobic, needs to seal the bamboo hole so mung bean packed into behind the bamboo stalk internal cavity.The sealing in bamboo hole can adopt cork to add the mode of adhesive plaster on the bamboo wall.
Green bamboo when mung bean being fermented domestication still is in growth conditions, and the time of domestication is 50-90 days, and preferably the domestication time is 60 days.
2 rings are arranged between every joint bamboo stalk, and following ring is the sheaths of bamboo shoots ring, claims the sheath ring again, is the annellation that stays after the bamboo sheaths of bamboo shoots comes off; Last ring is the stalk ring, claims growth ring again, and afterwale is aging to form by meriston stops growing between two parties.The disconnected joint of so-called joint from green bamboo i.e. sawed-off bamboo stalk and obtain scattered green bamboo between this two ring, and the cavity in the bamboo stalk of this moment still is in sealing state.
To wrapping up in above existing description of purpose that the green bamboo that contains mung bean carries out infusion, no longer dilate herein.And typically referring to the amino acid and the various trace element of needed by human body for the selection of amino acid and trace element, this is the known technology of those skilled in the art of the present technique.Wherein be with the percentage by weight pupil urine, the 60-70% of 10-20% amino acid, all the other are the preferential proportioning of selecting for water and trace element; Further be preferably 15% pupil urine, 65% amino acid, all the other are water and trace element.
If during infusion day and night the temperature difference about 10 ℃ then the effect of infusion is better.The temperature height of infusion, then the time of infusion is short; The temperature of infusion is low, and then the time of infusion is long.Preferred infusion climate temperature is 15-25 ℃.
So-called rinsing is about to green bamboo and is positioned in the current, allows hydrodynamic(al) and green bamboo are motionless to carry out rinsing.
Dry mode can be a conventional method of the prior art.For example airing, oven dry etc.
The color and luster of the product that obtains through this preparation method preparation is bottle green or black, rough surface, deflation.
In preparation method of the present invention, can also increase following steps to strengthen the clearing heat and detoxicating effect of this mung bean products:
1, provide a class to eat Chinese herbal medicine, the weight ratio consumption that makes Chinese herbal medicine is 5 ~ 15% of a mung bean amount, this Chinese herbal medicine infusion to thick soup, is cooled off,
2, will break the mung bean that takes out behind the bamboo and put into decoction of medicinal ingredients immersion taking-up after 5-30 minute.
Wherein, be 10% of mung bean amount with the weight ratio consumption of Chinese herbal medicine, soak time be 10-20 minute for best, and the kind of Chinese herbal medicine is a kind of in genseng, Ligusticum wallichii, Radix Angelicae Sinensis or the Radix Glycyrrhizae, or their mixture.
The edible Chinese herbal medicine of an alleged class refers to be usually used in the herbal medicine of dietotherapy, determines whether that the herbal medicine for dietotherapy commonly used is a routine techniques.
The mixing of genseng, Ligusticum wallichii, Radix Angelicae Sinensis or Radix Glycyrrhizae refers to optional two kinds, three kinds, or directly be four kinds combination.Genseng have reinforce vital energy, the effect of tonifying lung spleen heart kidney qi, the intelligence development of promoting the production of body fluid, calm the nerves.Ligusticum wallichii has the effect of blood-activating and qi-promoting, wind-expelling pain-stopping.Radix Angelicae Sinensis have enrich blood, invigorate blood circulation, the effect of pain relieving.Radix Glycyrrhizae has bushing temper, clearing heat and detoxicating effect.
Dry mung bean can adopt following mode to carry out among the preparation method of the present invention: the mung bean airing on daytime after will soaking, reveal evening, went round and began again 7 ~ 30 days.
Reveal so-called evening and refer to mung bean is positioned over open-air place accept moistening of dew night.
The application of the mung bean products of indication of the present invention in the health food for preparing treatment prevention skin disease and protect the liver, detoxify.
The effect of the various batchings that increased in preparation technology based on clearing heat and detoxicating effect and the present invention of mung bean makes the present invention have above-mentioned application.The all edible more or less various food that form through industrial processes of modern, as the various food that are added with anticorrisive agent or pigment etc., the perhaps edible agricultural product that residue of pesticide is arranged, and these toxin will have influence on the health of human body in vivo after the long-term accumulation, make human body produce various discomforts, if and edible above-mentioned indication mung bean products, then the toxin in the body can be discharged gradually, make human body complexion ruddy, the state of mind is good, promptly this mung bean products has and protects the liver, the caused dermopathic effect of clearing heat and detoxicating and prophylactic treatment bite by mosquitos, and amount is wanted much less more than the mung bean of giving birth to.
In sum, the present invention has following advantage compared to prior art: through the mung bean products instant of this preparation method's acquisition, be easy to carry, free from beany flavor, and the clearing heat and detoxicating effect that can fully appear mung bean, finished product has also absorbed delicate fragrance and the nutrition of green bamboo simultaneously, and this mung bean products also can be used for treating the prevention skin disease and protecting the liver, detoxify.
The specific embodiment
Can further be well understood to the present invention by specific embodiments of the invention given below.But they are not limitation of the invention.Except as otherwise noted, the percentage that is adopted among the present invention is percetage by weight.
Embodiment 1:
The preparation method of mung bean products, it has following step of carrying out in regular turn:
1) select that beans are big, full, 100 kilograms in the matt hair mung bean of quality better is as raw material, selects 10 kilograms of aspergillus flavus as auxiliary material, mung bean and auxiliary material are manually mixed and resulting mixture.
2) bambusa texlitis that is growing of selecting lifes in 2 years is as the live body culture medium, in bamboo wall upper side boring of each joint green bamboo, from this bamboo hole mixture packed in the bamboo stalk internal cavity, fills up the back and clogs the bamboo hole with cork, twines the back with adhesive plaster then and seals.
3) guarantee that bambusa texlitis still is in growth conditions, the domestication of fermenting was handled 50 days to the mung bean mixture in the cavity of green bamboo.
4) then between the sheaths of bamboo shoots ring of bambusa texlitis and the stalk ring with the disconnected joint of bamboo, i.e. sawed-off bamboo stalk and obtain scattered green bamboo between this two ring, the cavity in the bamboo stalk of this moment still is in sealing state.
5) make infused liquid, include percentage by weight in this infused liquid and be 10% pupil urine, 70% amino acid, 18% water and 2% trace element chromium, zinc, calcium, copper, manganese, iron etc., put into infused liquid and carried out infusion 60 days wrapping up in the green bamboo that contains mung bean, the climate temperature of infusion is in being lower than 25 ℃ natural environment.Because green bamboo grows in the torrid zone or the semi-tropical weather,, only note that the upper limit of temperature can reach required brewing temperature usually so climate temperature can be too not low.
6) green bamboo after the infusion is positioned in the running water, allow hydrodynamic(al) and the motionless rinsing of green bamboo after 60 days broken bamboo take out mung bean, the oven dry back and finished product.
Embodiment 2:
The process of this embodiment is identical with embodiment 1, just
The domestication of fermenting was handled 90 days to the mung bean mixture in the cavity of green bamboo;
It is 20% pupil urine that infused liquid includes percentage by weight, 60% amino acid, 18% water and 2% trace element, the time of infusion is 90 days, climate temperature circle of infusion between 15-25 ℃, and day and night the temperature difference then the effect of infusion is better about 10 ℃;
Green bamboo after the infusion was put into the running water rinsing 90 days;
Select the mixture of genseng, Ligusticum wallichii, Radix Angelicae Sinensis and Radix Glycyrrhizae, and the mung bean consumption that takes out after making this mixture for broken bamboo 5%, to thick soup, cooling is put into decoction of medicinal ingredients with the mung bean that takes out behind the broken bamboo and is soaked and take out after 5 minutes with this mixture of Chinese herbal medicines infusion;
With the mung bean airing on daytime after soaking, reveal evening, must be the finished product of bottle green or black after going round and beginning again 7 days.
Embodiment 3:
The process of this embodiment is identical with embodiment 2, just
It is 15% pupil urine that infused liquid includes percentage by weight, 65% amino acid, 18% water and 2% trace element;
Select the mixture of genseng, Radix Angelicae Sinensis and Radix Glycyrrhizae, and the mung bean consumption that takes out after making this mixture for broken bamboo 15%, to thick soup, cooling is put into decoction of medicinal ingredients with the mung bean that takes out behind the broken bamboo and is soaked and take out after 30 minutes with this mixture of Chinese herbal medicines infusion;
With the mung bean airing on daytime after soaking, reveal evening, got finished product after going round and beginning again 30 days.
Embodiment 4:
The process of this embodiment is identical with embodiment 3, just
Select the mixture of genseng, Radix Angelicae Sinensis and Radix Glycyrrhizae, and the mung bean consumption that takes out after making this mixture for broken bamboo 10%, to thick soup, cooling is put into decoction of medicinal ingredients with the mung bean that takes out behind the broken bamboo and is soaked and take out after 10 minutes with this mixture of Chinese herbal medicines infusion.
Embodiment 5:
The process of this embodiment is identical with embodiment 4, just
The mung bean that takes out behind the broken bamboo is put into the decoction of medicinal ingredients immersion to be taken out after 20 minutes.
Application Example:
A kind of health food, it includes the mung bean products that arbitrary manufacturing process obtained among the foregoing description 1-5 of 100%.
Eating method: each 15 to 20 of every day, the morning and evening twice, all can ante cibum after meal.If any the rash of having itched, show vivotoxin forced out that continue the edible complete toxin expelling that gets final product,, the state of mind ruddy until human body complexion takes a turn for the better.The effect that edible this health food can play treatment, prevention skin disease and protect the liver, detoxifies.And can reach satisfied effect from this mung bean products of the edible as can be seen minority of above-mentioned consumption.
Claims (10)
1. mung bean products, it is characterized in that, this mung bean products can be prepared by following method: with mung bean as raw material, adding auxiliary material in mung bean mixes, stir and resulting mixture, this mixture is packed in the bamboo stalk of the green bamboo that is growing of having holed, the sealing bamboo is fermented to the mung bean mixture in green bamboo behind the hole, domestication was handled 50-90 days, then from the disconnected joint of the joint of green bamboo, guarantee that every joint green bamboo still is in sealing state, put into and contain pupil urine wrapping up in the green bamboo that contains mung bean, all the other are amino acid, carried out infusion 60-90 days in the infused liquid of water and trace element, the climate temperature of infusion is lower than 25 ℃, green bamboo after the infusion was put into the running water rinsing 60-90 days, and broken bamboo is got mung bean, will get finished product after the mung bean drying.
2. mung bean products according to claim 1 is characterized in that, mung bean is an a kind of mao of mung bean.
3. mung bean products according to claim 1 is characterized in that, green bamboo is a kind of bambusa texlitis.
4. the preparation method of the described mung bean products of claim 1, it has following step of carrying out in regular turn:
1) provide a kind of mung bean as raw material, a kind of auxiliary material is provided,
2) with mung bean and auxiliary material mixing, stirring and resulting mixture,
3) a kind of green bamboo that is growing is provided, in the bamboo wall upper side perforation of each joint green bamboo,
4) from bamboo stalk internal cavity is packed mixture in the aperture, seal orifice,
5) in green bamboo, the mung bean mixture is fermented, tames processing 50-90 days,
6) then from the disconnected joint of the joint of green bamboo, guarantee that every joint green bamboo still is in sealing state,
7) a kind of infused liquid is provided, this infused liquid contains pupil urine, and all the other are amino acid, water and trace element,
8) will wrap up in the green bamboo that contains mung bean and put into infused liquid and carried out infusion 60-90 days, the climate temperature of infusion is lower than 25 ℃,
9) green bamboo after the infusion was put into the running water rinsing 60-90 days,
10) then broken bamboo gets mung bean,
11) will get finished product after the mung bean drying.
□
5. preparation method according to claim 4 is characterized in that, the domestication time of preferably fermenting is 60 days.
6. preparation method according to claim 4 is characterized in that, the percentage by weight of infused liquid be pupil urine, the 60-70% of 10-20% amino acid, all the other are water and trace element.
7. preparation method according to claim 4 is characterized in that, also has following steps after broken bamboo is got mung bean:
1) provide a class to eat Chinese herbal medicine, the weight ratio consumption that makes Chinese herbal medicine is the 5-15% of mung bean amount, this Chinese herbal medicine infusion to thick soup, cooled off,
2) will break the mung bean that takes out behind the bamboo and put into decoction of medicinal ingredients and soak after 5-30 minute and take out.
8. preparation method according to claim 7 is characterized in that, the weight ratio consumption of Chinese herbal medicine is 10% of a mung bean amount, and soak time is 10-20 minute, and the kind of Chinese herbal medicine is a kind of in genseng, Ligusticum wallichii, Radix Angelicae Sinensis or the Radix Glycyrrhizae, or their mixture.
9. preparation method according to claim 8 is characterized in that, with the mung bean airing on daytime after soaking, reveal evening, went round and began again 7-30 days.
10. the application of mung bean products in the health food for preparing treatment prevention skin disease and protect the liver, detoxify of the described preparation method's acquisition of described mung bean products of the arbitrary claim of claim 1 to 3 or the arbitrary claim of claim 4 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004101551417A CN100364445C (en) | 2004-06-24 | 2004-06-24 | Mung bean products, production and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004101551417A CN100364445C (en) | 2004-06-24 | 2004-06-24 | Mung bean products, production and use thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1711903A true CN1711903A (en) | 2005-12-28 |
| CN100364445C CN100364445C (en) | 2008-01-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2004101551417A Expired - Fee Related CN100364445C (en) | 2004-06-24 | 2004-06-24 | Mung bean products, production and use thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504024A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with mung beans as main ingredients |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127630A (en) * | 1995-07-28 | 1996-07-31 | 陈雄坚 | Mung bean plant essence product and its preparing method |
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2004
- 2004-06-24 CN CNB2004101551417A patent/CN100364445C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504024A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Dried tofu with mung beans as main ingredients |
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| CN100364445C (en) | 2008-01-30 |
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