Production technology of mung bean beverage

A production process, mung bean technology, applied in the field of mung bean beverage and its production process, can solve the problems of lack of health care, high color concentration, and strong taste of spices, etc., to prevent arteriosclerosis, uniform and clear color, fine and smooth taste Effect

Inactive Publication Date: 2012-06-13
李忠盘
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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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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 through raw material selection-soaking-cooking-filtering-blending-homogenization-degassing-filling-sterilization-cooling-inspection-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 is preferably 20-40°C, and the soaking time is generally 8-10 hours. The function is to soften the cell structure of the mung bean and increase the yield of the product.

[0008] Cooking: Add 70-90% pure water and 5-7% mung beans into the pot, cover the pot, wait until the water temperature reaches 1 () () ℃ and cook for 20-30 minut...

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Abstract

The invention relates to a production technology of a mung bean beverage. The beverage is produced according to a dietotherapy principle in traditional Chinese medical science. The beverage is composed of raw materials of, by weight: 70-90% of purified water, 5-7% of mung bean, 0.2-0.4% of licorice root, 0.1-0.3% of calcium, and 5-7% of white sugar. According to the invention, mung bean is adopted as a raw material, and the production technology comprises steps of raw material selecting, soaking, steaming, filtering, blending, homogenizing, degassing, filling, sterilizing, cooling, and testing, such that finished products are obtained. The finished products are stored in storage. According to the invention, the mung bean beverage is produced with an advanced technology, and is advantaged in delicate and smooth mouthfeel, and uniform and clear color. The mung bean beverage can be widely applied by infants, adolescents, middle-aged people, and old people. The mung bean beverage provides functions of heat clearing, summer-heat removing, inflammation eliminating, detoxifying, liver protecting, eyesight improving, blood pressure reducing, arteriosclerosis preventing, and the like.

Description

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. Background technique [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. Contents of the invention [0003] The object of the present invention is to address the above-mentioned problem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/09A23L11/60
Inventor 李忠盘
Owner 李忠盘
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