Unlock instant, AI-driven research and patent intelligence for your innovation.

Mung bean drink and preparation method thereof

A mung bean and beverage technology, applied in the food field, can solve problems such as single taste and adverse effects, and achieve good effect, rosy face, and dilated capillaries

Inactive Publication Date: 2014-04-30
李丹榕
View PDF3 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now there are various coarse grain drinks in the market, most of which are made from a single grain coarse grain, and their taste is relatively simple. Some drinks even contain various chemical additives. Long-term, large-scale drinking will have certain adverse effects on the body.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Take 50 parts by weight of mung beans, 20 parts by weight of lily, 5 parts by weight of ginkgo, 10 parts by weight of potatoes, 5 parts by weight of walnut kernels, add 600 parts by weight of water, put them into a blender for beating, and filter to obtain a mixed slurry;

[0018] 2) Add 20 parts by weight of sucrose and 30 parts by weight of milk powder to the obtained mixed slurry, mix evenly, and boil on low heat to obtain mung bean beverage.

Embodiment 2

[0020] 1) Take 60 parts by weight of mung beans, 30 parts by weight of lilies, 15 parts by weight of ginkgo, 20 parts by weight of potatoes, 15 parts by weight of walnut kernels, add 700 parts by weight of water, put them into a blender for beating, and filter to obtain a mixed slurry;

[0021] 2) Add 30 parts by weight of sucrose and 40 parts by weight of milk powder to the obtained mixed slurry, mix evenly, and boil on low heat to obtain mung bean beverage.

Embodiment 3

[0023] 1) Take 55 parts by weight of mung beans, 25 parts by weight of lilies, 10 parts by weight of ginkgo, 15 parts by weight of potatoes, 10 parts by weight of walnut kernels, add 650 parts by weight of water, put them into a blender for beating, and filter to obtain a mixed slurry;

[0024] 2) Add 25 parts by weight of sucrose and 35 parts by weight of milk powder to the obtained mixed slurry, mix evenly, and boil on low heat to obtain mung bean beverage.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a mung bean drink and a preparation method thereof. The mung bean drink is prepared from the following raw materials in parts by weight: 50-60 parts of mung bean, 600-700 parts of water, 20-30 parts of lily, 5-15 parts of ginkgo, 10-20 parts of potato, 5-15 parts of walnut kernel, 20-30 parts of cane sugar and 30-40 parts of milk powder. The preparation method comprises the following steps: (1) adding the mung bean, lily, ginkgo, potato and walnut kernel into the water, pulping in a stirrer, filtering and obtaining mixed pulp; (2) adding the cane sugar and milk powder into the obtained mixed pulp, uniformly mixing, boiling by using soft fire, and obtaining the mung bean drink. The mung bean drink is simple in preparation method, does not contain any chemical additive, is low in cost and good in taste, and is a healthy drink suitable for the old and the young.

Description

(1) Technical field: [0001] The invention belongs to the technical field of food, and in particular relates to a mung bean drink; the invention also relates to a preparation method of the mung bean drink. (2) Background technology: [0002] The grains and coarse grains that everyone usually eats, such as millet, mung beans, sorghum, oats, buckwheat, wheat bran and various dry beans, such as soybeans, mung beans, mung beans, mung beans, etc., are usually solid. If the grains are made into beverages , Changing from eating grains to drinking grains gives people a refreshing feeling. Not only can the nutrients in grains that are beneficial to human health be retained, but consumers can also drink beverages that taste better, are more convenient to drink, and are easier to absorb. Most of the various coarse grain drinks on the market are made from a single type of grain coarse grain, and their taste is relatively simple. Some drinks even contain various chemical additives. Long-t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L11/60
CPCA23C11/06A23L2/38A23V2002/00A23V2300/14A23V2200/30
Inventor 李丹榕
Owner 李丹榕