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Particle suspension beverage containing mung beans, peanuts, konjaks and coconut jellies and preparation method thereof

A technology of particle suspension and konjac particles, which is applied in the field of food processing, can solve the problems that have not been reported yet, and achieve the effect of consistent shape, soft taste and simple processing method

Inactive Publication Date: 2012-12-19
福州市食品工业研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Processing mung beans, peanuts, konjac, and coconuts into particle-suspended beverages has not come out in the domestic and foreign markets, and there are no reports in various documents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The formula of mung bean peanut konjac coconut fruit particle suspension beverage is composed of the following ingredients in weight percentage, namely: mung bean 3 wt%, peanut 1 wt%, white sugar 6.5 wt%, milk powder 0.8 wt%, xanthan gum 0.025 wt%, Guar gum 0.015 wt%, sucrose fatty acid ester (HLB value 11) 0.10 wt%, iso-Vc sodium 0.0018 wt%, mung bean flavor 0.05 wt%, peanut flavor 0.015 wt%, coconut fruit 3 wt%, konjac granules 2 wt% %, moisture 83.5 wt%.

[0030] The above-mentioned method for preparing the mung bean, peanut, konjac and coconut particle suspension beverage comprises the following steps:

[0031] (1) Select mung beans and peanuts with full grains, no impurities, no moths, and no mildew, and remove impurities such as sediment, stones, and metals;

[0032] (2) Wash the mung beans and soak them in a solution containing 0.0018 wt% sodium iso-Vc at 80-85°C for 8 hours according to the material-to-liquid ratio of 1:8 (g / ml). After boiling, keep warm for 20...

Embodiment 2

[0043]The difference from Example 1 is that the formula of mung bean, peanut, konjac and coconut particle suspension beverage is composed of the following ingredients in percentage by weight, namely: mung bean 4 wt%, peanut 1.25 wt%, white sugar 7.5 wt%, milk powder 1 wt% %, xanthan gum 0.03 wt%, guar gum 0.02 wt%, sucrose fatty acid ester 0.125 wt%,

[0044] Sodium iso-Vc 0.0019 wt%, mung bean flavor 0.075 wt%, peanut flavor 0.02 wt%, coconut fruit 4 wt%, konjac granules 2.5 wt%, moisture 79.5 wt%.

[0045] The difference between the preparation method of the mung bean, peanut, konjac and coconut particle suspension beverages and Example 1 is that in step (2), NaHCO in the solution of soaking peanuts, konjac tofu particles and coconut particles 3 , citric acid and xanthan gum concentration are respectively 0.3 wt%, 0.05 wt% and 0.3 wt%;

[0046] All the other steps are the same as in Example 1.

Embodiment 3

[0048] The difference from Example 1 is that the formula of mung bean, peanut, konjac and coconut particle suspension beverage is composed of the following ingredients in percentage by weight, namely: mung bean 5 wt%, peanut 1.5 wt%, white sugar 8.5 wt%, milk powder 1.2 wt %, xanthan gum 0.035 wt%, guar gum 0.025 wt%, sucrose fatty acid ester 0.15 wt%, sodium iso-Vc 0.0020 wt%, mung bean flavor 0.10 wt%, peanut flavor 0.025 wt%, coconut fruit 5 wt%, Konjac particles 3 wt%, moisture 75.5 wt%.

[0049] The difference between the preparation method of the mung bean, peanut, konjac and coconut particle suspension beverages and Example 1 is that in step (3), NaHCO in the solution of soaking peanuts, konjac tofu particles and coconut particles 3 , citric acid and xanthan gum concentrations were 0.35 wt%, 0.06 wt% and 0.35 wt%;

[0050] All the other steps are the same as in Example 1.

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PUM

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Abstract

The invention relates to a food processing method, in particular to a particle suspension beverage containing mung beans, peanuts, konjaks and coconut jellies and a preparation method of the particle suspension beverage. The particle suspension beverage is obtained by taking mung beans, peanuts, konjaks and coconut jellies as main raw materials, and matching up with saccharose, milk powder, a suspending agent and other adjuvants, and carrying out the key techniques, such as mung bean color-protecting, peanut deastringency, konjak granulating, coconut jelly deacidification, particle suspending, soup stabilization, filling and sealing and sterilizing at high temperature. The related processing method is simple, the technology is reasonable, the operation is easy, and the implementation is convenient, and the prepared obtained product is good in colour and luster, good in stability and soft and refreshing in taste, so that the particle suspension beverage containing deep processed mung beans, peanuts, konjaks and coconut jellies is obtained.

Description

technical field [0001] The invention relates to a food processing method, in particular to a mung bean, peanut, konjac and coconut particle suspension beverage and a preparation method thereof. Background technique [0002] There are very rich mung beans, peanuts, konjac, coconuts and other resources in rural areas of our country, which can produce a wide variety of fruit suspension drinks in various poses and with different expressions. [0003] Mung beans are sweet and cool in nature and have the effect of clearing away heat and detoxifying. Eating mung beans often has a good therapeutic auxiliary effect on hypertension, arteriosclerosis, diabetes, and nephritis. Peanuts are nourishing and nourishing, and help to prolong life, so they are also called "longevity fruit" among the people, and are often praised as "vegetable meat" and "vegetable meat". Konjac is a beneficial alkaline food. For people who eat too much acidic food of animal origin, eating konjac together can a...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L11/60
Inventor 陈日春唐胜春
Owner 福州市食品工业研究所
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