阅读说明：本技术 一种豆类食疗方便食品及其制备方法 (Bean instant food for food therapy and preparation method thereof ) 是由 钟虹光 尧梅香 王诚远 聂诗琪 周明 朱晓娟 黄东 于 2019-11-28 设计创作，主要内容包括：本发明公开了一种豆类食疗方便食品,包括0.009-15份甜味剂、5-20份红豆和/或5-20份绿豆和/或5-20份黑豆。本发明的有益效果是：本发明的豆类食疗方便食品组成简单,工艺操作简单易行,生产成本低廉,保质期长,易冲调,营养美味,具有一定的食疗功效,可改善人体阳虚体质。(The invention discloses a bean instant food for food therapy, which comprises 0.009-15 parts of sweetener, 5-20 parts of red bean and/or 5-20 parts of mung bean and/or 5-20 parts of black bean. The invention has the beneficial effects that: the bean instant food for dietary therapy has the advantages of simple composition, simple and easy process operation, low production cost, long shelf life, easy mixing, nutrition and delicacy, has a certain dietary therapy effect, and can improve the yang-deficiency constitution of a human body.)

1. A bean instant food for food therapy is characterized by comprising 0.009-15 parts of sweetener, 5-20 parts of red bean and/or 5-20 parts of mung bean and/or 5-20 parts of black bean.

2. The bean instant food for dietary therapy according to claim 1, characterized in that the sweetener is white granulated sugar, brown sugar or crystal sugar, sucralose or stevioside.

3. A bean instant food for dietary therapy according to claim 1, characterized by further comprising licorice, coix seed, dahurian angelica root, honeysuckle flower, astragalus root, perilla leaf, red date, reed rhizome, ginger, lotus seed, black sesame, rice, pea, tremella, and medlar.

4. A preparation method of bean instant food for food therapy is characterized by comprising the following steps:

s1, weighing 5-20 parts of red beans and/or 5-20 parts of mung beans and/or 5-20 parts of black beans, picking up, cleaning, adding water 2 times of the weight of the beans, and soaking overnight to obtain corresponding soaked beans;

s2, adding water 8-15 times of the weight of beans into the soaked beans and the soaking water for decocting, boiling with strong fire, then decocting with slow fire, keeping slightly boiling, and decocting for 3h to obtain bean paste;

s3, adding water into the bean paste, passing through a colloid mill, and milling until the bean paste is uniform and fine to obtain a first homogenate;

s4, melting 0.009-15 parts of sweetener with warm water of 60 ℃, adding into the first homogenate, and uniformly stirring to obtain a second homogenate;

s5, performing roller drying on the second homogenate to obtain dried bean chips;

s6, collecting the dried bean slices, crushing and sieving the dried bean slices to obtain the bean instant food for dietary therapy.

5. The method for preparing bean instant food for dietary therapy according to claim 4, wherein in S5, the roller drying temperature is 140-150 ℃; the rotating speed of the roller motor is 900-1000 r/min.

6. The method of preparing bean instant food for dietary therapy according to claim 5, wherein the diameter of said bean instant food for dietary therapy is 2-5 mm at S6.

7. A preparation method of bean instant food for food therapy is characterized by comprising the following steps:

s10, weighing 5-20 parts of red beans and/or 5-20 parts of mung beans and/or 5-20 parts of black beans, selecting, cleaning, powdering or baking and parching, powdering, sieving with a 60-100 mesh sieve, and collecting corresponding bean powder;

s20, melting 0.009-15 parts of sweetener with 60 ℃ warm water, adding into the bean flour, mixing and stirring uniformly, and pre-gelatinizing for 40-60 min to obtain a third homogenate;

s30, grinding the third homogenate by a colloid mill until the third homogenate is uniform and fine to obtain a fourth homogenate;

s40, roller drying the fourth homogenate to obtain dried bean chips;

s50, collecting the dried bean slices, crushing and sieving the dried bean slices to obtain the bean instant food for dietary therapy.

8. The method for preparing bean instant food for dietary therapy according to claim 7, wherein in S40, the drying temperature of the roller is 140-150 ℃; the rotating speed of the roller motor is 900-1000 r/min.

9. The method of preparing bean instant food for dietary therapy according to claim 8, wherein the diameter of said bean instant food for dietary therapy is 2-5 mm at S50.

Technical Field

The invention relates to the field of food processing, in particular to a bean food therapy instant food and a preparation method thereof.

Background

Traditional Chinese medicine always attaches importance to and emphasizes the concept that 'medical treatment is not like food therapy'. Excellent food therapy theories are formed since ancient times, such as' treating diseases with toxic materials, and removing six of the theories; treating diseases with common toxicity, seven of them are removed; treating diseases with small toxicity, and removing eight of the medicines; no toxicity, ten remove nine; the food of the cereal, meat, fruit and vegetable can be eaten completely without damaging the body. From ancient times to the present, China nationality excavated a large number of raw materials which are both food and medicine. The raw materials have the attributes of food, which indicates that the raw materials are safe and nontoxic to eat and can be eaten for a long time; meanwhile, the raw materials have the properties of medicines, which shows that the raw materials have the efficacy of treating diseases. This is the theory of homology of medicine and food, and is now well accepted and known by the current society.

Compared with the medication, the food therapy has several outstanding advantages: firstly, the food therapy is safe and effective, can be eaten for a long time, and does not influence the health of human bodies; secondly, the food therapy product is nutritious and delicious, and has no physiological and psychological burden when being eaten; thirdly, the composition of the food therapy product is low in cost and easy to obtain, and the food therapy product is widely popular. Therefore, the development of food therapy products which are nutritious, delicious and beneficial to human health has great social and economic benefits.

According to the first record of the 'Chinese pharmacopoeia' 2015 edition:

red beans are also known as phaseolus calcaratus. The red bean has sweet, sour and even nature; it enters heart and small intestine meridians. Has the functions of detoxifying, expelling pus, inducing diuresis and relieving swelling. It is suitable for carbuncle, swelling, sore, intestinal abscess, abdominal pain, edema, tinea pedis, edema, jaundice, dark urine, and arthralgia due to wind-damp-heat. Decoct 9-30 g. The red bean is called red bean 'long-time eating lean people' in the dietotherapy herbal, and the red bean is provided to have the weight-losing effect. In folk, red beans are often prepared into the diet of pregnant women, nursing mothers and diarrhea patients. The red bean has high content of copper nicotinate and hot pepper, and has certain effect of enhancing body immunity.

The black beans are sweet in nature and moderate in taste; it enters spleen and kidney meridians. Has the functions of replenishing vital essence, improving eyesight, nourishing blood, dispelling wind, promoting diuresis and detoxifying. Is suitable for treating yin deficiency, polydipsia, dizziness, blurred vision, asthenia, hyperhidrosis, kidney deficiency, lumbago, edema, oliguria, arthralgia, spasm, numbness of limbs, and drug-food poisoning. Decoct 9-30 g. Modern scientific research shows that the black beans contain 0.04% of salivary hormone, rich nicotinic acid, riboflavin, carotene and the like, and the daidzein and genistein contained in the black beans have curative effects on intestinal spasm, diabetes and gynecopathy.

Mung beans are sweet in nature and taste and cold in nature. Return to the heart and stomach meridian. Has the functions of clearing away heat and toxic material, relieving summer heat and inducing diuresis. Decoct 15-30 g. Modern scientific research shows that mung beans contain abundant methionine, tryptophan, tyrosine, phosphatidylcholine, phosphatidic acid and other phospholipid substances, and pantothenic acid, folic acid and thiamine are also abundant, so that the mung beans are suitable for controlling hypertension, hyperlipidemia and hyperglycemia, and treating asthma, urticaria and other diseases.

Further according to the records of compendium of materia Medica: the Bianqu three-bean drink is composed of mung beans, red beans, black beans and licorice roots, and is used for treating initial sores and pox eruptions caused by Tian xing, which is taken in advance to relieve heat toxicity and cause less eruption, so doctors in all generations usually treat the pox eruptions and sores.

The red bean, the mung bean and the black bean can tonify the kidney and strengthen the spleen, clear heat and promote diuresis, and are used for preventing acnes for thousands of years. The three of the red bean, the mung bean and the black bean are beneficial to relieving swelling, detoxifying and treating sore, but the red bean is good at clearing damp and promoting diuresis, the mung bean is good at clearing summer heat and relieving drug toxicity, and the black bean is good at dispelling wind and detoxifying. The three beans are used together to play the role of eliminating dampness and clearing heat.

From the above, it is an objective requirement in the existing market to find a popular bean food therapy product related to red beans, mung beans and black beans, which can exert the characteristics of traditional Chinese medicine.

Traditional red bean, mung bean and black bean products are mainly instant products, soybean milk products and soybean paste products. The main processing technologies adopted by the products are baking, grinding, baking and powdering, microwave puffing and the like. Such as: the black beans mentioned in patent CN 104256263B are treated by processes of baking, frying, crushing, superfine grinding and the like; the red bean treatment process mentioned in patent CN 103549269B is microwave puffing, but at the same time, the process needs to be assisted by a freezing process; the mung bean processing technique mentioned in patent CN 103535581B is also prepared by parching mung beans in a pan with strong fire, grinding into fine powder, and mixing with other powder. The product in the patent has high production cost and short shelf life, and is not beneficial to long-term storage.

Disclosure of Invention

In order to overcome the defects of high production cost and short shelf life of the traditional red bean, mung bean and black bean products in the prior art, the invention provides a bean food therapy convenient food and a preparation method thereof, and the bean food therapy convenient food is realized by the following technical scheme.

A bean instant food for dietetic therapy comprises 0.009-15 parts of sweetener, 5-20 parts of semen Phaseoli and/or 5-20 parts of semen Phaseoli Radiati and/or 5-20 parts of semen Sojae Atricolor.

Further, the sweetener is white granulated sugar, brown sugar or rock sugar, sucralose or stevioside.

Further comprises licorice, coix seed, angelica dahurica, honeysuckle, astragalus root, perilla leaf, red jujube, reed rhizome, ginger, lotus seed, black sesame seed, rice, pea, tremella and matrimony vine.

A preparation method of bean instant food for food therapy comprises the following steps: s1, weighing 5-20 parts of red beans and/or 5-20 parts of mung beans and/or 5-20 parts of black beans, picking up, cleaning, adding water 2 times of the weight of the beans, and soaking overnight to obtain corresponding soaked beans; s2, adding water 8-15 times of the weight of beans into the soaked beans and the soaking water for decocting, boiling with strong fire, then decocting with slow fire, keeping slightly boiling, and decocting for 3h to obtain bean paste; s3, adding water into the bean paste, passing through a colloid mill, and milling until the bean paste is uniform and fine to obtain a first homogenate; s4, melting 0.009-15 parts of sweetener with warm water of 60 ℃, adding into the first homogenate, and uniformly stirring to obtain a second homogenate; s5, performing roller drying on the second homogenate to obtain dried bean chips; s6, collecting the dried bean slices, crushing and sieving the dried bean slices to obtain the bean instant food for dietary therapy.

Further, in S5, the drying temperature of the roller is 140-150 ℃; the rotating speed of the roller motor is 900-1000 r/min.

Further, in S6, the bean-diet instant food has a diameter of 2 to 5 mm.

A preparation method of bean instant food for food therapy comprises the following steps: s10, weighing 5-20 parts of red beans and/or 5-20 parts of mung beans and/or 5-20 parts of black beans, selecting, cleaning, powdering or baking and parching, powdering, sieving with a 60-100 mesh sieve, and collecting corresponding bean powder; s20, melting 0.009-15 parts of sweetener with 60 ℃ warm water, adding into the bean flour, mixing and stirring uniformly, and pre-gelatinizing for 40-60 min to obtain a third homogenate; s30, grinding the third homogenate by a colloid mill until the third homogenate is uniform and fine to obtain a fourth homogenate; s40, roller drying the fourth homogenate to obtain dried bean chips; s50, collecting the dried bean slices, crushing and sieving the dried bean slices to obtain the bean instant food for dietary therapy.

Further, in S40, the drying temperature of the roller is 140-150 ℃; the rotating speed of the roller motor is 900-1000 r/min.

Further, in S50, the bean-diet instant food has a diameter of 2 to 5 mm.

The invention has the beneficial effects that: the bean instant food for dietary therapy has the advantages of simple composition, simple and easy process operation, low production cost, long shelf life, easy brewing, nutrition and delicacy, has a certain dietary therapy effect, and can improve the yang-deficiency constitution of a human body.

The invention mainly relates to a process for preparing a black bean milk product, which is characterized in that black beans, red beans or mung beans are pulverized, homogenized with other materials and then dried by a roller to obtain a semi-finished product.

Drawings

FIG. 1 is a schematic view of a production process of the bean instant food for dietary therapy of the present invention.

FIG. 2 is another schematic view of the production process of the bean instant food for food therapy of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Compared with the bean food processing technology in the prior art, the technological process is mainly realized by that black beans, red beans or mung beans are pulverized or homogenized with other materials and then are subjected to roller drying.

The first embodiment comprises the following steps of (1) weighing 5.4kg of red beans, 2.7kg of mung beans and 2.7kg of black beans, selecting and cleaning, and adding 2 times of water for soaking overnight after cleaning; (2) adding 100kg of water into the beans obtained in the step (1) together with soaking water for decoction, boiling with strong fire, then decocting with slow fire, keeping slight boiling, decocting for 3 hours, and collecting the beans for later use when all beans become bean paste with weight of about 36 kg; (3) adding 12kg of water into the bean paste obtained in the step (2), and grinding the bean paste to be uniform and fine through a colloid mill; (4) weighing 3.6kg of white sugar, dissolving with a small amount of 6kg of warm water at 60 ℃, adding into the bean paste finally obtained in the step (3), uniformly stirring, and homogenizing again; (5) drying the homogenate finally obtained in the step (4) by a roller, wherein the temperature of the roller is controlled at 140-150 ℃; the rotating speed of the motor is controlled to be about 900 and 1000 r/min; (6) and collecting the dried bean slices, crushing and sieving the bean slices to obtain the bean food therapy convenient food.

The second embodiment comprises the following steps of (1) weighing 5.4kg of red beans, 2.7kg of mung beans and 2.7kg of black beans, selecting and cleaning, and adding 2 times of water for soaking overnight after cleaning; simultaneously weighing 1.8kg of honey-fried licorice root and 1.08kg of astragalus root, and filling the honey-fried licorice root and the astragalus root into a decoction belt for later use; (2) adding 100kg of water into the medicinal materials and the soaked beans in the step (1) and the soaking water for decocting together, boiling with strong fire, decocting with slow fire, keeping slightly boiling, decocting for 3 hours to obtain bean paste of which the weight is about 36kg of all beans, and collecting for later use; (3) adding 12kg of water into the bean paste obtained in the step (2), and grinding the bean paste to be uniform and fine through a colloid mill; (4) weighing 3.6kg of white sugar, dissolving with a small amount of 6kg of warm water at 60 ℃, adding into the bean paste finally obtained in the step (3), uniformly stirring, and homogenizing again; (5) drying the homogenate finally obtained in the step (4) by a roller, wherein the temperature of the roller is controlled at 140-150 ℃; the rotating speed of the motor is controlled to be about 900 and 1000 r/min; (6) and collecting the dried bean slices, crushing and sieving the bean slices to obtain the bean food therapy convenient food.

Compared with the first embodiment, in the second embodiment, a proper amount of medicinal and edible raw materials such as liquorice, coix seeds, angelica dahurica, honeysuckle, astragalus membranaceus, perilla leaves, red dates, reed rhizome, ginger, lotus seeds, black sesame, rice, black beans, peas, tremella, medlar and the like can be added in the step (1), and the rest steps are the same as the first embodiment.

In the third embodiment, (1) weighing 25kg of black beans, baking at 170 ℃ for 20min, powdering, sieving with a 60-mesh sieve, and collecting the black bean powder; (2) adding 20kg of black bean powder and 8.5kg of brown sugar into 45kg of purified water, and uniformly mixing and stirring; (3) grinding the mixed solution of the bean flour and the sugar finally obtained in the step (2) by a colloid mill until the mixed solution is uniform and fine to obtain homogenate; (4) drying the homogenate in the step (3) by a roller, wherein the temperature of the roller is controlled at 140-150 ℃; the rotating speed of the motor is controlled to be about 900 and 1000 r/min; (5) and collecting the dried bean slices, crushing and sieving the bean slices to obtain the bean food therapy convenient food.

The third example is different in raw materials and different in preparation method compared to the first and second examples. The raw materials adopt black beans and brown sugar; the preparation method comprises baking beans, pulverizing into powder, and mixing with brown sugar.

In the fourth embodiment, (1) 20kg of red beans are weighed, directly pulverized, screened by a 60-mesh screen and collected; (2) adding 19kg of red bean powder and 8kg of white sugar into 20kg of purified water with the temperature of 60 ℃, and uniformly mixing and stirring; (3) grinding the mixed solution of the bean flour and the sugar finally obtained in the step (2) by a colloid mill until the mixed solution is uniform and fine to obtain homogenate; (4) drying the homogenate in the step (3) by a roller, wherein the temperature of the roller is controlled at 140-150 ℃; the rotating speed of the motor is controlled to be about 900 and 1000 r/min; (5) and collecting the dried bean slices, crushing and sieving the bean slices to obtain the bean food therapy convenient food.

The fourth embodiment is different from the third embodiment mainly in that black beans are replaced with red beans and powdering is directly performed without a baking process, and the rest of the process is the same as the third embodiment.

In the fifth embodiment, (1) 20kg of mung beans are weighed, directly pulverized, screened by a 60-mesh screen and collected; (2) adding 19kg of mung bean powder and 7kg of white sugar into 20kg of purified water with the temperature of 60 ℃, and uniformly mixing and stirring; (3) grinding the mixed solution of the bean flour and the sugar finally obtained in the step (2) by a colloid mill until the mixed solution is uniform and fine to obtain homogenate; (4) drying the homogenate in the step (3) by a roller, wherein the temperature of the roller is controlled at 140-150 ℃; the rotating speed of the motor is controlled to be about 900 and 1000 r/min; (5) and collecting the dried bean slices, crushing and sieving the bean slices to obtain the bean food therapy convenient food.

In the fifth embodiment, only red beans are replaced with green beans as compared with the fourth embodiment, and the remaining process is not changed.

In the sixth embodiment, (1) 15kg of red beans and 10kg of coix seeds are weighed, directly pulverized, screened by a 60-mesh screen, and the red bean powder and the coix seed powder are collected; (2) adding 14kg of red bean powder, 7kg of coix seed powder and 9kg of white sugar into 20kg of purified water with the temperature of 60 ℃, and uniformly mixing and stirring; (3) grinding the soybean powder and sugar mixed solution finally obtained in the step (2) through a colloid mill until the mixture is uniform and fine to obtain homogenate; (4) drying the homogenate in the step (3) by a roller, wherein the temperature of the roller is controlled at 140-150 ℃; the rotating speed of the motor is controlled to be about 900 and 1000 r/min; (5) and collecting the dried bean slices, crushing the bean slices, and sieving to obtain uniform semi-finished bean slices.

In the sixth embodiment, compared with the fifth embodiment, mung beans are replaced by red beans and coix seeds, and the rest of the process is not changed.

The method flow charts of the first embodiment and the second embodiment are shown in figure 1, the method flow charts of the third embodiment, the fourth embodiment, the fifth embodiment and the sixth embodiment are shown in figure 2, and the nutrient components of the six embodiments are shown in table 1.

TABLE 1 essential Nutrition ingredients contained in the examples

Experimental data

The instant bean food (hereinafter referred to as "black bean thin") prepared from black beans as raw materials in the third embodiment is mainly used for observing the improvement effect on the symptoms of yang-deficiency people, particularly the cold hands and feet.

First, research scheme

Object of the study

The improvement effect of the black soya bean jelly on the symptoms of yang deficiency constitution people, particularly cold hands and feet, is examined.

(II) inclusion criteria

1. According to the classification and judgment of the traditional Chinese medical science society standard ZYYXH/T157-one 2009 physique of traditional Chinese medicine, people who are diagnosed with yang deficiency (the conversion of yang deficiency is equal to or more than 40) and tend to be with yang deficiency (the conversion of yang deficiency is 30-39) are mainly women.

2. Age 18-60 years.

3. Agreeing to participate and willing to cooperate with the product experience activity, and signing an experience notice.

(III) exclusion criteria

1. Pregnant or lactating women and those allergic to the sample.

2. Patients with serious diseases of heart, brain blood vessels, liver, gallbladder, pancreas, kidney and hemopoietic system and mental diseases, including diabetic complications (diabetic eye disease, diabetic nephropathy, diabetic foot, diabetic cardiovascular and cerebrovascular diseases), malignant tumors, acute myocardial infarction, cerebral infarction, major organ transplantation, end stage renal disease or chronic renal failure uremic stage, acute or subacute severe hepatitis, chronic liver failure decompensation stage, encephalitis sequela or meningitis sequela, severe Alzheimer disease, severe Parkinson disease, severe aplastic anemia, leukemia, renal insufficiency and other serious diseases, and the weight of the patients with serious diseases and mental diseases changes by more than 3kg in the last 3 months.

(IV) Exit criteria

1. If the symptoms suddenly aggravate in the experience period, stopping taking the sample, and treating according to the clinical routine, wherein the sample is counted according to invalid samples;

2. in the case where the experience period must be changed to another treatment, the treatment should be performed according to the clinical routine by stopping the taking of the sample, and the sample is counted as a null sample.

(V) rejection criteria

1. Either being mistaken for an inclusion criterion not being met or meeting an exclusion criterion;

2. during the experience process, the accumulated sample taking days are less than 20% of the test specified period;

3. an experiencer unwilling to cooperate with the effect evaluation;

4. during the experience period, the medicine is taken together, and the medicine does not conform to the prescriptions of the scheme.

And (VI) the classification and judgment of the traditional Chinese medicine constitution in the detection scheme is based on the classification and judgment of the traditional Chinese medicine constitution in ZYXH/T157-one 2009.

Observation protocol study group: yang deficiency (accompanied by yang deficiency) or tendency to be yang deficiency

The taking method and the dosage are as follows: the composition is administered once a day, 35g each time, and is infused with hot water for 30 days.

And (3) observation period: before the experiment, the body constitution of the traditional Chinese medicine is judged 30 days after the samples are taken.

(eighth) evaluation of efficacy the rate of change of the percent of conversion of yang-deficiency and texture (conversion of yang-deficiency and texture before treatment-conversion of yang-deficiency and texture after treatment)/conversion of yang-deficiency and texture before treatment x 100%;

the effect is shown: the conversion fraction change rate of yang deficiency is more than or equal to 60 percent;

the method has the following advantages: the change rate of the conversion fraction of yang deficiency is more than or equal to 30 percent and less than 60 percent;

and (4) invalidation: the percent change of yang deficiency transformation is less than 30 percent

Second, summary of research results

In this study, 31 subjects were enrolled and 10 were missed (missed rate 32%). The result shows that the change rate of the conversion fraction of the yang-deficiency and yang-deficiency is 32.7 percent and is more than 30 percent and less than 60 percent after the black bean porridge is taken for 30 days, which indicates that the black bean porridge can effectively improve the yang-deficiency and yang-deficiency; the transformation rate of the transformation scores of other seven kinds of abnormal qualities (qi deficiency, yin deficiency, phlegm dampness, damp-heat, blood stasis, qi depression and specific essence) is less than 30 percent, which indicates that the black soya bean milk has no improvement effect on other abnormal qualities.

Third, analysis of research results

General description of the study

The study on the observation of the efficacy of the black bean for improving yang deficiency constitution of the people starts to be included in the first patient from 19 days 12 and 19 days 2018, 31 patients are included in the first patient from 1 day and 4 days 2019, wherein 10 patients are out of visit or are released from the study, the out-of-visit rate is 32%, and 21 patients are included in the data analysis.

(II) analysis of missed visits

The study included a total of 31 patients with yang deficiency, 10 patients were missed, and the reasons for missed visits were as follows: the test samples are taken regularly and irregularly in 4 cases, 3 cases are withdrawn actively due to difficulty in adapting to the taste of the test samples, and 3 cases have adverse reactions (1 case has dry mouth and pharyngalgia, 1 case has dry mouth, pharyngalgia and constipation, and 1 case has dry mouth and tinnitus).

(III) results of the study

1. Crowd analysis

A total of 31 women (100%) were enrolled in the study, with a mean height of 160.4 + -5.1 cm, a mean weight of 52.4 + -6.4 kg, and a mean age of 29.0 + -4.8 years. In terms of life habits, the habit of soaking feet with hot water at ordinary times always accounts for 9.7%, often 16.1%, sometimes 32.3%, less 29.0% and almost 12.9%; exercise frequency, 12.9% 1-2 times a week, 25.8% 2-3 times a month, and 61.3% almost motionless.

2. Transformation rate of yang deficiency and transformation of the essence

A total of 21 were included in the data analysis.

	Average value of mild to moderate transformation	Mean value of conversion of yang-deficiency
			Before eating	55.0	58.8
After eating	62.8	39.6
			Conversion fraction change rate	14.2％	32.7％

TABLE 2 conversion scores of the mild and deficient natures and yang deficiency natures before and after 30 days of eating the diluted black bean

The change rate of conversion fraction of yang deficiency is (58.8-39.6)/58.8 × 100%: 32.7% > 30%, which indicates that the black bean milk can effectively improve yang deficiency.

3. The transformation rates of qi deficiency, yin deficiency, phlegm dampness, damp-heat, blood stasis, qi stagnation and specific innate substance are shown in Table 3.

TABLE 3 conversion scores of qi deficiency, yin deficiency, phlegm dampness, damp-heat, blood stasis, qi stagnation and specific endowment before and after 30 days of administration of diluted semen Sojae Atricolor

The change rate of the transformation fraction of other seven partial qualities is less than 30%, which indicates that the black bean jelly has no improvement effect on other partial qualities.

Fourth, research conclusion

The study shows that the black soya bean can effectively improve yang deficiency and has no obvious effect on other partial qualities.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.