Mung bean and pear juice beverage and preparation method thereof

A technology for mung bean and pear juice, applied in the field of beverages, can solve the problems of single function and limited performance of mung bean juice beverages, and achieve the effects of simple preparation process, reduced disease, and abundant raw material resources.

Inactive Publication Date: 2010-12-15
SHANDONG YINFENG DEEP SEA MINERAL SPRING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention mainly solves the problems of the existing mung bean juice drink with single function and limited performance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1, taking the ingredients needed to make one ton of mung bean pear juice drink as an example: accurately weigh 35Kg of mung beans, 20Kg of pear concentrated juice, 65Kg of white sugar, 1.4Kg of citric acid, 0.03Kg of kudzu flower, 0.0325Kg of honey, and 0.45Kg of pear essence. kg, the balance is water; first wrap the selected mung beans with an 80-mesh filter cloth so that the mung beans do not leak out, wrap the mung beans well and put them in boiling water, boil for 10 minutes, observe the color of the mung bean soup, and it turns yellow-green That’s it, add the Chinese herbal medicine kudzu flower bag, boil, and then filter through a 100-mesh filter cloth for later use; thaw the concentrated pear juice, thaw it in an environment of about 20°C 24-48 hours in advance in winter, and thaw it 12 hours in advance in summer, and produce Stir evenly before use; dissolve white sugar in a sugar dissolving tank with hot water above 85°C, and the syrup concentration shoul...

Embodiment 2

[0021] Example 2, taking the ingredients needed to make one ton of mung bean pear juice drink as an example: accurately weigh 25Kg of mung beans, 10Kg of pear concentrated juice, 50Kg of white granulated sugar, 0.8Kg of citric acid, 0.01Kg of kudzu flower, 0.015Kg of honey, and 0.1 kg of pear essence. kg, the balance is water; first wrap the selected mung beans with an 80-mesh filter cloth so that the mung beans do not leak out, wrap the mung beans well and put them in boiling water, boil for 10 minutes, observe the color of the mung bean soup, and it turns yellow-green That’s it, add the Chinese herbal medicine kudzu flower bag, boil, and then filter through a 100-mesh filter cloth for later use; thaw the concentrated pear juice, thaw it in an environment of about 20°C 24-48 hours in advance in winter, and thaw it 12 hours in advance in summer, and produce Stir well before use; dissolve white sugar in a sugar dissolving tank with hot water above 85°C, the syrup concentration s...

Embodiment 3

[0022] Example 3, taking the ingredients needed to make one ton of mung bean pear juice drink as an example: accurately weigh 45Kg of mung beans, 30Kg of pear concentrated juice, 80Kg of white granulated sugar, 2.0Kg of citric acid, 0.05Kg of kudzu flower, 0.05Kg of honey, and 0.8 kg of pear essence. kg, the balance is water; first wrap the selected mung beans with an 80-mesh filter cloth so that the mung beans do not leak out, wrap the mung beans well and put them in boiling water, boil for 10 minutes, observe the color of the mung bean soup, and it turns yellow-green That’s it, add the Chinese herbal medicine package and boil; then filter through a 100-mesh filter cloth for later use; thaw the concentrated pear juice, thaw it in an environment of about 20°C 24-48 hours in advance in winter, thaw it 12 hours in advance in summer, and stir it before production Use after uniformity; dissolve white granulated sugar in a sugar dissolving tank with hot water above 85°C, and the syr...

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PUM

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Abstract

The invention discloses mung bean and pear juice beverage and a preparation method thereof. The beverage is characterized by being prepared from the following raw materials in parts by weight: 25-45 parts of mung bean, 10-30 parts of concentrated pear juice, 50-80 parts of white granulated sugar, 0.8-2.0 parts of citric acid, 0.01-0.05 part of kudzuvine flower, 0.015-0.05 part of honey, 0.1-0.8 part of pear essence and the balance of water. The preparation method comprises the following steps of: preparing a mung bean soup and a main traditional Chinese medicine agent; thawing the concentrated pear juice; preparing syrup; preparing a citric acid solution; blending; heating by a tube still heater; filtering by a coupled twin filter; filling; sealing; sterilizing; and cooling, and the like.Because the Chinese medicinal herbs, grains and the concentrated pear juice are combined, the product can be used for relieving the alcoholism and also has the effects of sobering up, protecting the liver, nourishing yin, clearing away heat, urinating and expelling toxin. The invention has the advantages of simple preparation process and rich raw material resources, and because the purely naturalnon-pollution wild herbal medicine, the grains and fruits are used as the raw materials, the beverage can reduce diseases after long-term drinking, thus the beverage is a good product for reducing internal heat and detoxifying.

Description

Technical field: [0001] The invention relates to the technical field of beverages, in particular to a mung bean pear juice beverage and a preparation method thereof. Background technique: [0002] As we all know, mung beans are sweet and cool in nature and have the function of clearing away heat and detoxification. They not only have good food value, but also have very good medicinal value. Protect the liver and protect the kidney; often eat mung bean drinks, which have a good therapeutic effect on high blood pressure, arteriosclerosis, diabetes, and nephritis. but the existing mung bean juice drinks are all single, and their functions also have limitations. Invention content: [0003] The objective of the invention is to overcome the above-mentioned deficiencies in the prior art, and a kind of mung bean pear juice drink is provided. [0004] Another object of the present invention is to provide a kind of preparation method of mung bean pear juice beverage. [0005] The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/29A23L33/00
Inventor 李风顺侯港华戴齐全
Owner SHANDONG YINFENG DEEP SEA MINERAL SPRING
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