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Method for preparing paste containing maize and green beans

A production method and a technology for mung bean paste are applied in the directions of food preparation, function of food ingredients, food ingredients containing natural extracts, etc., can solve problems such as a single consumption method, and achieve the effects of preventing hyperlipidemia and enriching nutrients

Inactive Publication Date: 2014-01-29
恵东县新甘香农贸实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, a single eating method has been difficult to meet people's living needs, so it is imperative to invent a new product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0012] The present invention is realized through the following technical solutions:

[0013] A method for making corn mung bean paste, which is characterized by the following steps:

[0014] (1) Weigh the following raw materials: corn 25kg, mung bean 25kg, white sugar 5kg, milk powder 8kg, houttuynia cordata 2kg, honeysuckle 1.5kg, Kudingcha 2kg, lily 1kg, chrysanthemum 1.8kg, chestnut leaf 0.8kg, Lotus 1.8kg, yellow wattle leaf 1kg;

[0015] (2) Wrap the weighed raw materials except mung beans, white sugar, and milk powder with gauze, and cook them with appropriate amount of water together with the corn. Stop when the decoction is only half of the initial water volume, take out the gauze bag, The remaining part is beaten and spray-dried to obtain corn flour;

[0016] (3) Quickly fry the weighed mung beans in a pot on high fire, add white sugar after cooling, and then grind them into fine powder, then mix them with milk powder and the corn flour prepared above to get it.

[0017] The ...

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PUM

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Abstract

The invention discloses a method for preparing paste containing maize and green beans. The paste comprises the following raw materials in parts by weight: 25-30 parts of maize, 25-30 parts of green beans, 4-6 parts of white granulated sugar, 5-10 parts of milk powder, 1-3 parts of cordate houttuynia, 1-2 parts of honeysuckle, 2-3 parts of broadleaf holly, 0.8-1.2 parts of lilies, 1.5-2 parts of chrysanthemum, 0.6-0.8 part of Chinese chestnut leaves, 1.5-2 parts of lotus flowers and 0.8-1.2 parts of negundo chastetree leaves. The paste produced by the invention is rich in nutrition and mellow in taste; the maize is neutral in nature and sweet in taste, and can be used for regulating middle energizer to invigorate stomach, inducing diuresis to reduce edema, reducing fat to lose weight and preventing cardiovascular and cerebrovascular diseases such as hyperlipidemia and coronary heart diseases; the green beans are cool in nature and can be used for clearing summer-heat; Chinese herbal medicines such as the cordate houttuynia, the honeysuckle and the chrysanthemum capable of clearing summer-heat are supplemented, so that the paste has a healthcare effect.

Description

Technical field [0001] The invention relates to a preparation method of corn mung bean paste, belonging to the technical field of food processing. Background technique [0002] Corn and mung beans are foods that we often eat in our daily lives, and they all have high nutritional value. With the improvement of people's living standards, it is difficult to meet people's daily needs with a single method of eating. Therefore, it is imperative to invent a new product. Summary of the invention [0003] The purpose of the present invention is to provide a method for preparing corn mung bean paste, which enriches the types of corn and mung bean products. [0004] The present invention is realized through the following technical solutions: [0005] A method for making corn mung bean paste, which is characterized by the following steps: [0006] (1) Weigh the following raw materials: corn 25-30, mung bean 25-30, white sugar 4-6, milk powder 5-10, houttuynia 1-3, honeysuckle 1-2, Kudingcha 2-3 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/20A23L1/30A23L11/00A23L33/105
CPCA23L7/10A23L11/05A23L33/105A23V2002/00A23V2300/14A23V2250/21A23V2200/30
Inventor 吴瑞凤
Owner 恵东县新甘香农贸实业有限公司
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