Green bean beverage color protection processing method
A processing method and mung bean technology are applied in milk substitutes, dairy products, applications, etc., to achieve the effects of saving production costs, improving utilization, and good taste.
Active Publication Date: 2013-04-17
黑龙江省农业科学院食品加工研究所
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[0006] The Chinese patent application with the patent application number 201010170340.0, with a publication date of 2011.01.12, discloses a loquat pulp color-protecting agent, whose ingredients include sodium tripolyphosphate, sodium iso-Vc, sodium metabisulfite, β-cyclodextrin, ethyl Sodium diamine tetraacetate, the color-protecting agent has a good color-protecting effect on loquat pulp, but because the composition of loquat fruit and the composition of chlorophyll in mung bean are different, this color-protecting agent may not be applied to the protection of mung bean drinks. color
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[0029] Heat 1000mL of drinking water to boil, cool to 80°C, add 2.2g of sodium citrate, 0.16g of sodium isoVC, and 0.5g of sodium tripolyphosphate; In water, keep the temperature at 80°C for 20 minutes, then filter to obtain the filtrate; add disodium hydrogen phosphate to the filtrate to adjust the pH value of the filtrate to 8.45; then add 45g of granulated sugar, 15g of jujube honey, 0.5g of citric acid, and chrysanthemum extract 10ml of chrysanthemum extract, 0.5g of salt, wherein the chrysanthemum extract is a commercially available product, and can also be made by yourself, such as soaking 1g of chrysanthemum with 100ml of water at a temperature lower than 90°C to obtain the chrysanthemum extract; pour the mung bean drink obtained above After loading, put it in a high-pressure steam sterilizer, and sterilize it at 121°C for 15 minutes.
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The invention relates to a green bean beverage color protection processing method capable of maintaining the original color of green beans and a green bean beverage obtained by using the method. A color protection agent is added into a water solution before leaching. The color protection agent contains sodium citrate, sodium D-isoascorbate and sodium tripolyphosphate, wherein the addition amount of sodium citrate accounts for 0.1-0.3% of total weight of the green bean beverage, the addition amount of sodium D-isoascorbate accounts for 0.01-0.02% of total weight of the green bean beverage, andthe addition amount of sodium tripolyphosphate accounts for 0.02-0.12% of total weight of the green bean beverage; the mass ratio of added green beans to drinkable water is 1:(10-15), the leaching temperature is 75-85 DEG C, and the leaching time is 15-25 min; and the PH value of filtrate is adjusted to 8.0-8.5 by using disodium hydrogen phosphate. The green bean beverage obtained by using the method maintains natural dark green color of green beans, can keep stable under high temperature and high pressure treatment and light irradiation and has high general flavone content, and the utilization rate of green beans is increased.
Description
technical field [0001] The invention relates to a processing method of mung bean drink, in particular to a color-protecting processing method of clear mung bean drink capable of maintaining the original color of mung bean. Background technique [0002] The processing method of the existing mung bean drink is to select fresh mung beans with full particles, no impurities, no worm eyes and no mildew; the mung beans are washed with flowing water; the washed mung beans are added to pure water at a temperature of 97° C. Extracted for 10 minutes, purified water was obtained by tap water treatment equipment; filtered the mung bean soup after thermal extraction, added flavoring agent and about 0.3% antioxidant according to the weight ratio of mung bean juice, and stirred evenly; Enter the batching tank; filling, sterilization, pasteurization or high temperature sterilization. The water used in the existing method is purified water after water treatment, so as to weaken the influence...
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IPC IPC(8): A23C11/10A23L11/60
Inventor 姚鑫淼任传英周野卢淑雯战妍张英蕾李家磊
Owner 黑龙江省农业科学院食品加工研究所