Method for producing mung bean beverage containing full mung bean granules

Abstract

The invention discloses a method for producing mung bean beverage containing full mung bean granules, which belongs to the technical field of mung bean beverage preparation. The method comprises the following steps of: cleaning mung beans and mung bean skins by using clean water respectively, soaking the cleaned mung beans and mung bean skins into the water respectively, separating the mung bean granules and the mung bean skins from the soaking solution, mixing the soaking solution, and pre-cooking and filtering the separated mung bean granules; sterilizing the mung bean granules; adding a stabilizing agent into the mixed soaking solution, adding sweetener and sour agent into the solution to adjust the taste, adding editable essence into the solution to adjust the aroma, and thermally sterilizing the solution; and finally, mix-filling, capping, sealing, cooling and refrigerating the solution. The beverage is prepared by adopting a new process of sterilizing the solid and liquid components respectively and mix-filling. The beverage prepared by the method contains complete mung bean granules, has similar physical and chemical indexes and quality guarantee period as the conventional mung bean beverage, and has good mouthfeel and flavor.

Description

technical field [0001] The invention belongs to the technical field of mung bean beverage preparation, in particular to a method for producing mung bean beverage containing whole mung bean particles. Background technique [0002] Mung bean is also called green bean, the ancient name Lu bean and planting bean. It is the mature seed of the leguminous herb mung bean (Phaseolus radiatus L.). It has been cultivated in my country for more than two thousand years. , has uses such as food, vegetable, green manure and medicine, is the traditional bean food of our people. Mung beans contain protein, fat, carbohydrates, vitamins B1, B2, carotene, niacin, folic acid, minerals calcium, phosphorus, and iron. The protein content is almost three times that of japonica rice, and the protein contained is mainly globulin, which is rich in lysine, leucine, and threonine, but less in methionine, tryptophan, and tyrosine. Therefore, it not only has good edible value, but also has very good medic...

AI Technical Summary

Problems solved by technology

[0003] At present, there are many mung bean-related drinks on the market, such as mung bean beverage, mung bean yoghurt, mung bean soy milk, etc., but the production process of these drinks involves "peeling" or "dregs removal" process, and these processes have several shortcomings: the utilization rate of mung bean Not high; some nutrients in mung beans are not well utilized

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