Beverage of green bean with low sugar and preparation method

A production method and mung bean technology are applied in confectionary, confectionary industry, food preparation, etc., which can solve the problems of lack of health care effect, large taste of spices, high color concentration, etc., and achieve non-toxic and side effects, reasonable formula and high production process. simple effect

Inactive Publication Date: 2007-12-26
常生祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the drinks have high color concentration, strong spice taste, and certain additives and preservatives. People's long-term drinking will not only have no health care effect, but will bring certain harm to drinkers with indigestion and poor stomach. side effect

Method used

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Examples

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Embodiment Construction

[0005] The raw material components and percentages selected in the present invention are: purified water 80-90%, mung bean 3-5%, white granulated sugar 2-3%, honey 1-2%, edible iodized salt 0.1-0.2%, vitamin c 0.005- 0.01%, it can be produced by specific production equipment to produce low-sugar mung bean beverage.

[0006] The preparation method of the present invention is realized by the following flow process according to the above-mentioned composition ratio:

[0007] Mung bean raw material → heat treatment by adding water (high temperature to 15-20 minutes) → filtering to remove residue and degassing → adding white sugar → adding honey → adding pure water → heating and dissolving (60° for 20 minutes is appropriate) → removing impurities → adding pure water again Water → iodized salt → vitamin c → mixing → sterilization filling.

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Abstract

The present invention relates to a mung bean beverage with low sugar content and its production method. It is characterized by that it is made up by using pure water, mung bean, white granulated sugar, honey, edible iodized salt and vitamin C, utilizing a specific production equipment and adopting a certain production process according to the Chinese medicine principle. Said mung bean beverage has the several health-care functions of clearing away heat, removing toxic material, reducing summer-heat and lowering temperature, etc.

Description

Technical field [0001] The invention belongs to the technical advancement of food and beverage production, and particularly relates to a low-sugar mung bean beverage and a preparation method thereof. Background technique [0002] Despite the rapid development of the national economy and the continuous improvement of people's living standards in my country, people's desire for green and healthy drinking products is getting higher and higher. At present, although there are many domestic manufacturers, they produce a variety of drinking products with different characteristics, which are favored by consumers. However, most of the drinks have high color concentration, strong flavor and taste, and certain additives and preservatives are added. People who drink it for a long time will not only have no health care effect, but will bring certain health benefits to drinkers with indigestion and bad stomach. side effect. SUMMARY OF THE INVENTION [0003] The purpose of the present ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/20A23G3/34A23L1/237A23L11/60A23L27/40
Inventor 常生祥
Owner 常生祥
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