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Non-additive mung bean beverage and preparation method thereof

An additive-free, mung bean technology, which is applied in the food field, can solve the problems that the product is difficult to maintain stability and the level of zero addition of additives is difficult, and achieves the effects of high viscosity, convenient consumption and long shelf life.

Active Publication Date: 2012-10-24
山西地卡食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the aging and retrogradation of starch, it is difficult for cereal beverages to maintain stability. In traditional processing methods, various stabilizers such as emulsification and thickening are indispensable, and it is difficult to achieve zero additive levels.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] According to weight ratio, take raw material:

[0017] 6kg of oats, 40kg of mung beans, 50kg of white sugar, and 800kg of water.

[0018] Concrete preparation method comprises the following steps:

[0019] 1) Stir-fry oats and mung beans, and then crush them into 80-mesh powder;

[0020] 2) Add 400kg of hot water above 90°C to the emulsifier, put the oat flour to emulsify for 5 minutes to fully gelatinize the oat starch, then put the mung bean powder and white sugar into the emulsifier, emulsify and mix for 10 minutes, Send it into the blending tank through a colloid mill, then add the remaining water into the blending tank, and homogenize once at a temperature of 75°C and a pressure of 20 MPa to make a beverage slurry;

[0021] 3) Sterilize the homogenized beverage slurry through an ultra-high temperature instant sterilizer at a temperature of 138°C for 6 seconds, then immediately cool to 17°C;

[0022] 4) Use an aseptic filling machine to fill at a temperature of 1...

Embodiment 2

[0024] According to weight ratio, take raw material:

[0025] Oats 10kg, mung beans 60kg, white sugar 60kg, water 900kg.

[0026] Concrete preparation method comprises the following steps:

[0027] 1) Stir-fry oats and mung beans, and then crush them into 100-mesh powder;

[0028] 2) Add 500kg of hot water above 90°C to the emulsifier, put the oat flour to emulsify for 8 minutes to fully gelatinize the oat starch, then put the mung bean powder and white sugar into the emulsifier, emulsify and mix for 20 minutes, Send it into the blending tank through the colloid mill, then add the remaining water into the blending tank, homogenize twice under the conditions of temperature 85 °C and pressure 40 MPa to make beverage slurry;

[0029] 3) Sterilize the homogenized beverage slurry through an ultra-high temperature instant sterilizer at a temperature of 144°C for 10 seconds, then immediately cool to 25°C;

[0030] 4) Use an aseptic filling machine to fill at a temperature of 25°C,...

Embodiment 3

[0032] According to weight ratio, take raw material:

[0033] Oats 8kg, mung beans 50kg, white sugar 55kg, water 850kg.

[0034] A kind of preparation method of mung bean beverage of the present invention comprises the following steps:

[0035] 1) Stir-fry oats and mung beans, and then crush them into 90-mesh powder;

[0036] 2) Add 450kg of hot water above 90°C to the emulsifier, put the oat flour to emulsify for 7 minutes to fully gelatinize the oat starch, then put mung bean powder and white sugar into the emulsifier, emulsify and mix for 15 minutes, Send it into the blending tank through the colloid mill, then add the remaining water into the blending tank, homogenize twice under the conditions of temperature 80°C and pressure 30MPa to make beverage slurry;

[0037] 3) Sterilize the homogenized beverage slurry through an ultra-high temperature instant sterilizer at a temperature of 140°C for 8 seconds, then immediately cool to 20°C;

[0038] 4) Use an aseptic filling ma...

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Abstract

The invention belongs to the technical field of foods, and particularly relates to a non-additive mung bean beverage and a preparation method thereof. Oat, mung bean, white granulated sugar and water are used as raw materials and are crushed, emulsified in an emulsifier, homogenized, sterilized, cooled and packaged by filling. The non-additive mung bean beverage has the advantages of long quality guarantee period, easiness in carrying, readiness for drinking, convenience in eating, nourishment, health care and the like.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to an additive-free mung bean beverage and a preparation method thereof. Background technique [0002] Sun Simiao, a great doctor in the Tang Dynasty, said: mung beans can cure cold and heat, heat, stop diarrhea, and facilitate urination. Mung bean is the top grade in the summer diet, and its higher value is its medicinal value. In summer, people sweat a lot, the loss of water is great, and the electrolyte balance in the body is destroyed. It is the most ideal way to supplement with mung bean soup. It can clear away heat, replenish qi, quench thirst and diuresis. Salt plays an important role in maintaining the balance of water and electrolytes. Mung beans also have a good detoxification effect. In case of organophosphorus pesticide poisoning, alcohol poisoning (drunkness), etc., they often drink a bowl of mung bean soup for emergency treatment before emergency treatment ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/09A23L11/60
Inventor 张国宴吕俊峰陈立平
Owner 山西地卡食品有限公司
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