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A kind of pear, bean sprouts compound beverage and preparation method thereof

A technology of bean sprouts and beverages, applied in the field of food processing, to achieve good taste, prevent uneven ingredients, and improve the utilization rate of nutrients

Inactive Publication Date: 2016-03-30
LUOYANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no compound beverage based on fruit pears and vegetable bean sprouts

Method used

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  • A kind of pear, bean sprouts compound beverage and preparation method thereof
  • A kind of pear, bean sprouts compound beverage and preparation method thereof
  • A kind of pear, bean sprouts compound beverage and preparation method thereof

Examples

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Effect test

preparation example Construction

[0027] A kind of preparation method of pear, bean sprouts compound beverage, comprises the following steps:

[0028] Step 1, the extraction of bean sprouts extract

[0029] (1) Select bean sprouts that have germinated for 4-5 days, remove impurities and bean skin, wash with water, and set aside;

[0030] (2) Put the cleaned bean sprouts at a temperature of 95°C for 2-4 minutes, and then transfer them to water at a temperature of 10-20°C to cool;

[0031] (3) Chop the cooled bean sprouts, grind them in a mortar, filter them to obtain a grinding solution, then immerse the grinding solution in a mixed solution at a temperature of 50°C for 2.5-3.5 hours, collect the extract and filter it The bean sprouts extract is obtained, the mixed solution is made by mixing the compound enzyme agent and pure water according to the mass ratio of 1:120 and then stirred evenly, and the volume of the mixed solution corresponding to every gram of bean sprouts is 20ml;

[0032] Step 2, the extract...

Embodiment 1

[0040] A kind of pear, bean sprouts compound drink, described compound drink is made of sucrose, citric acid, bean sprouts extract, pear juice, xanthan gum and sodium carboxymethyl cellulose, and the mass percentage of each component required for preparing compound drink They are: 2% sucrose, 0.14% citric acid, 9% bean sprouts extract, 19% pear juice, 0.10% xanthan gum, 0.05% sodium carboxymethyl cellulose, and the balance is water.

[0041] A kind of preparation method of pear, bean sprouts compound beverage, comprises the following steps:

[0042] Step 1, the extraction of bean sprouts extract

[0043] (1) Select bean sprouts that have germinated for 4 days, remove impurities and bean skin, wash with water, and set aside;

[0044] (2) Put the cleaned bean sprouts at a temperature of 95°C and let them stand for 2 minutes, then transfer them to water at a temperature of 10°C to cool;

[0045] (3) Chop the cooled bean sprouts, grind them in a mortar, filter them to obtain a g...

Embodiment 2

[0054] A kind of pear, bean sprouts compound drink, described compound drink is made of sucrose, citric acid, bean sprouts extract, pear juice, xanthan gum and sodium carboxymethyl cellulose, and the mass percentage of each component required for preparing compound drink They are: 4% sucrose, 0.16% citric acid, 11% bean sprouts extract, 21% pear juice, 0.10% xanthan gum, 0.05% sodium carboxymethyl cellulose, and the balance is water.

[0055] A kind of preparation method of pear, bean sprouts compound beverage, comprises the following steps:

[0056] Step 1, the extraction of bean sprouts extract

[0057] (1) Select bean sprouts that have germinated for 5 days, remove impurities and bean skin, wash with water, and set aside;

[0058] (2) Put the cleaned bean sprouts at a temperature of 95°C and let them stand for 4 minutes, and then transfer them to water at a temperature of 20°C to cool;

[0059] (3) Chop the cooled bean sprouts and grind them in a mortar, filter them to ob...

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Abstract

The invention belongs to the technical field of food processing and in particular relates to pear and bean sprout composite beverage and a preparation method thereof. Bean sprouts are ground and then are immersed into a mixed solution for leaching; the bean sprouts are mixed with pear juice, and therefore, nutritional components in the bean sprouts can be fully extracted, and human absorption is promoted; furthermore, the beany flavor of the bean sprouts is avoided, and the beverage tastes good and has unique flavor. Pullulanase, tannase and beta-glucosidase in a complex enzyme of the pear and bean sprout composite beverage are simultaneously used; the utilization rate of nutritional substances in the bean sprouts is increased, the expiration date of the beverage is greatly prolonged, and an unexpired active effect is achieved. Fixation is executed before juicing so as to passivate the activity of the enzyme and stop reaction of the enzyme, so that the beany flavor can be eliminated, and deodorization can be realized, and therefore, the aim of improving the sensory quality of the beverage can be improved; meanwhile, tissues can be softened through the fixation, and the juice output rate is increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a compound beverage of pear and bean sprouts and a preparation method thereof. Background technique [0002] Since ancient times, bean sprouts have been a traditional vegetable of our people, which is delicious and delicious. Bean sprouts are germinated from beans soaked in water. During the bean germination process, part of the nutrients such as starch and protein are degraded into sugars and amino acids, and other ingredients that are not contained in the original bean are produced, such as vitamin C. Vitamin C is an important component of human body. Those that require more but are easily lacking cannot be accumulated and need to be supplemented frequently; and bean sprouts contain a large amount of vitamin C, which is 4 to 5 times that of pears, apples and other fruits. In addition, bean sprouts are high-protein foods, but due to the action of a trypsin i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/30
Inventor 程彦伟姚丽萍张延召和朝军冯爱青韩建明押辉远张耀武祖恩普
Owner LUOYANG NORMAL UNIV
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