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Summer heat-relieving and thirst-quenching beverage and preparation method thereof

A technology for beverages and raw materials, which is applied in the field of summer-relieving and thirst-quenching beverages and the preparation thereof, can solve the problems of strong fishy smell of mung bean, inconvenience, destruction of mung bean organic acid and vitamins, etc.

Active Publication Date: 2014-09-24
THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, mung bean beverages such as mung bean soup and mung bean juice all need to be boiled on site, which is not only inconvenient, but also has certain hidden dangers: first, the storage time is very short, and it will deteriorate in a few hours in a high-temperature and high-humidity environment; Undercooked mung beans have a strong fishy smell, and are prone to nausea and vomiting after drinking; overcooked mung beans will destroy the organic acids and vitamins in mung beans, reducing the heat-clearing and detoxifying effect

Method used

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  • Summer heat-relieving and thirst-quenching beverage and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0068] Using the following mass percentages of raw materials, the beverage is prepared as follows: mung bean 0.2%, malt oligosaccharide with a molecular weight of 600, 0.1%, soy oligopeptide with a molecular weight of 1000, 0.8%, sucrose 6.0%, citric acid 0.006%, caramel 0.004%, sodium chloride 0.015%, potassium chloride 0.012%, purified water 92.863%.

[0069] The specific steps are:

[0070] A. Screening of main ingredients: Choose mung beans with full particles, no insect eyes, and no mildew, and wash them for use after weighing;

[0071] B. Gelatinized enzymatic hydrolysis: pump hot water at 90℃ of 15 times the weight of mung bean into the enzymatic hydrolysis tank. Turn on the stirring and put in mung beans. After gelatinization at 88°C for 60 minutes, add 0.08‰ heat-resistant α-amylase solution with an enzyme activity of 120KNU / g, and enzymatically hydrolyze at 88°C for 40 minutes.

[0072] C. Enzyme inactivation cooling: Use a heat exchanger to heat the mung bean juice after e...

Embodiment 2

[0079] The following mass percentages of raw materials were used to prepare the beverage according to the method described in Example 1: mung bean 1.4%, malto-oligosaccharide with a molecular weight of 600 1.9%, soy oligopeptide with a molecular weight of 1000 0.2%, sucrose 4.2%, citric acid 0.02 %, caramel 0.01%, sodium chloride 0.02%, potassium chloride 0.015%, purified water 92.235%.

Embodiment 3

[0081] The following mass percentages of raw materials were used to prepare beverages according to the method described in Example 1: mung bean 4.0%, malto-oligosaccharides with a molecular weight of 600, 5.0%, soy oligopeptides with a molecular weight of 1000, 0.02%, sucrose 0.3%, and citric acid 0.001 %, caramel 0.0004%, sodium chloride 0.001%, potassium chloride 0.001%, purified water 90.6676%.

[0082] The main nutrients in mung beans are carbohydrates, which are also the main energy substances. But these carbohydrates are mostly water-insoluble macromolecular starches. The traditional method of boiling mung bean soup with water is difficult to decompose starch, and most of the starch is discarded in the form of residue. Under the action of enzymes, starch will be hydrolyzed into smaller molecules of various water-soluble sugars, such as glucose, maltose, maltotriose, maltodextrin and a variety of oligosaccharides, thereby greatly increasing the carbohydrates in mung beans ...

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Abstract

The invention discloses a heat-relieving and thirst-quenching beverage and a preparation method thereof. The drink is made of mung bean as the base material, matched with oligosaccharides, oligopeptides, sweeteners, sour agents and electrolytes. The mung bean is gelatinized, high-temperature enzymatic hydrolysis, enzyme inactivation, decanter separation, microfiltration, membrane filtration to obtain a supernatant, which is blended with other auxiliary materials, finely filtered, ultra-high temperature sterilized, and hot-potted. The method uses high-temperature amylase to fully enzymolyze and extract the nutritional components contained in mung beans under high-temperature conditions, transforming them into soluble small molecular substances, effectively improving the yield and utilization of nutritional components; the obtained The beverage is not only clear and transparent, with excellent sensory properties, but also has a pure taste and a refreshing taste, and has a good effect of clearing heat, promoting body fluid, relieving heat and quenching thirst.

Description

Technical field [0001] The invention relates to the field of food and food processing, in particular to a heat-relieving and thirst-quenching beverage and a preparation method thereof. Background technique [0002] Mung bean, also known as green bean, is named for its green color. It has been cultivated in China for more than two thousand years and is grown as a food crop everywhere. Because of its rich nutrition and many uses, Li Shizhen called it "a good product in dishes". [0003] "Materia Medica Seeking Truth" says: "Mung beans are sweet in taste and cold in nature. According to the book, they are very good. It is said that they can thicken the intestines and stomach, moisturize the skin, and the five internal organs, as well as the spleen and stomach. Those who are able to be thick, moisturized, able to harmonize, and capable of capital are due to the internal blaze of poisonous evils. All the viscera, meridians, skin, spleen and stomach are not disturbed by poison. Taking t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/60
Inventor 耿战辉刘嘉喜赵顺来郑志强刘晋崔燕王越鹏
Owner THE QUARTERMASTER EQUIPMENT RESEARCH INSTITUTE OF THE GENERAL LOGISITIC DEPARTME
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