Lyophilized mungbean soap product and preparation method thereof

Abstract

The invention provides a lyophilized mungbean soap product and a preparation method thereof. The preparation method comprises the following steps of: (1) preparation of puffed mungbean powder; (2) preparation of lyophilized mungbean; (3) conditioning; (4) microwave treatment; and (5) package. According to the product and the method, the excellent taste and nutrient components of the mungbean are maintained, and the lyophilized mungbean soap is convenient to eat and can be instantly drunk.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a freeze-dried mung bean soup product and a preparation method thereof. Background technique [0002] Mung beans are rich in nutrients and are a kind of beans with high economic value and nutritional value. Mung bean soup has the effect of clearing heat and detoxifying, quenching thirst and relieving heat, and is a traditional Chinese folk heat-relieving product. However, the cooking of mung bean soup is more troublesome. Not only does it require multiple procedures such as cleaning and filtering the mung beans, but it also requires stricter cooking methods: generally, after putting the mung beans into the water, boil the water first, and then change the water to a boil. Continue to cook over medium heat. When the water is almost boiled dry, add a large amount of boiling water and continue to cook for 20 minutes until the mung beans are crispy and the soup is green. But the above...

AI Technical Summary

Problems solved by technology

However, the cooking of mung bean soup is more troublesome. Not only does it require multiple procedures such as cleaning and filtering the mung beans, but it also requires stricter cooking methods: generally, after putting the mung beans into the water, boil the water first, and then change the water to a boil. Continue to cook over medium heat. When the water is about to boil dry, add a large amount of boiling water and continue to cook for 20 minutes until the mung beans are crispy and the soup is green

But the above-mentioned multifarious way is undoubtedly very troublesome and unacceptable for modern people who are used to fast-paced life and tight time, and although some mung bean powders existing on the market are easy to eat, there is a bad taste and poor nutrition. Therefore, there is an urgent need for a kind of freeze-dried mung bean soup product and preparation method thereof that can maintain good taste and nutritional labeling and is easy to eat