Mung bean beverage and its production process

A production process and mung bean technology are applied in the field of mung bean beverage and its production process, which can solve the problems of lack of health care effect, large taste of spices and high color concentration, and achieve the effects of preventing arteriosclerosis, fine and smooth taste, and uniform and bright color.

Inactive Publication Date: 2011-12-07
李瑜
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although many domestic manufacturers produce beverages with different characteristics, most of them are carbonated beverages and fruit juice beverages. These beverages have high color concentration, strong spice taste, and certain additives and preservatives. Long-term drinking will not only fail to achieve health benefits, but will bring certain side effects to drinkers with indigestion and poor stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] The selected raw material components and weight percentages of the present invention are: 70-90% of pure water, 5-7% of mung beans, 0.2-0.4% of licorice, 0.1-0.3% of calcium, and 5-7% of white sugar. Raw materials are selected → soaked → steamed → filtered → blended → homogenized → degassed → filled → sterilized → cooled → inspected → finished product storage.

[0006] Selected raw materials: select fresh mung beans without insect eyes and mildew, and remove impurities such as shriveled beans and small stones with a vibrating sieve or by hand.

[0007] Soaking: Use pure water or soft water. The soaking water temperature should be 20-40°C. The soaking time is generally 8-10 hours. The function is to soften the mung bean cell structure and increase the yield of the product.

[0008] Cooking: Add 70-90% pure water and 5-7% mung beans to the pot, cover the pot, and cook for 20-30 minutes after the water temperature reaches 100°C, so that the surface of the mung beans seems ...

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Abstract

The invention relates to a mung bean beverage and a production process thereof. It is based on the diet therapy principle of traditional Chinese medicine and is composed of the following raw materials by weight percentage: 70-90% of purified water, 5-7% of mung bean, 0.2-0.4% of licorice, 0.1-0.3% of calcium and 5-7% of white sugar. The production process uses mung bean as raw material, through raw material selection → soaking → cooking → filtering → blending → homogenization → degassing → filling → sterilization → cooling → inspection → finished product storage. The mung bean beverage produced by the present invention has fine and smooth taste, uniform and clear color, and can be widely used by infants, teenagers and middle-aged and elderly people. arteriosclerosis etc.

Description

1. Technical field [0001] The invention belongs to the technical improvement of beverage product development, and in particular relates to a mung bean beverage and a production process thereof. 2. Background technology [0002] Beverage is the essential drinking product in people's daily life, how to choose the drinking product that is suitable for human body health especially to the tourist going out, is the problem that people pay special attention to. At present, although many domestic manufacturers produce beverages with different characteristics, most of them are carbonated beverages and fruit juice beverages. These beverages have high color concentration, strong spice taste, and certain additives and preservatives. Drinking for a long time will not only have no health care effect, but will bring certain side effects to drinkers with indigestion and poor stomach. 3. Contents of the invention [0003] The object of the present invention is to address the above-mention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/304A23L11/60
Inventor 李瑜
Owner 李瑜
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