Method for preparing green bean sprout compound beverage

A technology of mung bean sprouts and mung bean sprout juice, which is applied in the field of food processing, can solve the problems that the production capacity of enterprises cannot be fully utilized, the shelf life of mung bean sprouts is brittle, and the product market development is restricted, so as to improve food safety and ensure flavor and taste, reducing the effect of nutrient loss

Inactive Publication Date: 2015-07-08
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mung bean sprouts are brittle and have a short shelf life in the process of fresh sales, which restricts the product market development, the production capacity of enterprises is not fully utilized, and the utilization rate of equipment is low, resulting in meager profits of bean sprouts production enterprises; cucumber has high nutritional value. Rich in nutrients such as potassium salt, sugar, calcium, phosphorus, iron, and vitamins A, B1, and B2, it also has physiological functions such as diet therapy, beauty, and lowering cholesterol. However, cucumbers are not suitable for storage and are perishable.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for preparing mung bean sprouts compound drink, comprising weighing 1000 g of mung bean sprouts without rot and impurities and 450 g of cucumber, cleaning the mung bean sprouts and cucumbers, scalding the cleaned mung bean sprouts with 100°C water for 2 minutes, and blanching the mung bean sprouts Rinse with water at 15°C for 4 minutes, then control the moisture, squeeze the juice, ultrafiltration, ultrafiltration temperature 33°C, operating pressure 1.4atm, feed flow rate 5L / min, take the filtrate after ultrafiltration and add 2.4g of protease water bath 45°C Treat for 25 minutes to obtain mung bean sprout juice for later use; remove the roots of the washed cucumbers, squeeze the juice, and perform ultrafiltration at an ultrafiltration temperature of 33°C, operating pressure of 1.4atm, and feed flow rate of 5L / min to obtain cucumber juice for later use; mung bean sprouts Juice and cucumber juice are mixed, add 45g of bentonite and 45g of diatomite, and clarify ...

Embodiment 2

[0023] A method for preparing mung bean sprouts compound beverage, comprising weighing 1100 g of mung bean sprouts without rot and impurities and 400 g of cucumber, cleaning the mung bean sprouts and cucumbers, scalding the cleaned mung bean sprouts with 100°C water for 4 minutes, and blanching the mung bean sprouts Rinse with water at 18°C ​​for 2 minutes, control the moisture, squeeze the juice, ultrafiltration, ultrafiltration temperature 31°C, operating pressure 1.4atm, feed flow rate 7L / min, take the filtrate after ultrafiltration and add 2.6g of protease water bath for 25 minutes at 45°C , to obtain mung bean sprout juice for subsequent use; remove the roots of the cucumbers after cleaning, squeeze the juice, and perform ultrafiltration at an ultrafiltration temperature of 31° C., with an operating pressure of 1.4 atm and a feed flow rate of 7 L / min to obtain cucumber juice for subsequent use; the mung bean sprout juice and Mix cucumber juice, add 45g of bentonite and 45g...

Embodiment 3

[0025] A method for preparing mung bean sprouts compound drink, comprising weighing 1050 g of mung bean sprouts without rot and impurities and 420 g of cucumber, cleaning the mung bean sprouts and cucumbers, scalding the cleaned mung bean sprouts with 100°C water for 3 minutes, and blanching the mung bean sprouts Rinse with water at 20°C for 3 minutes to control dryness, extract juice, ultrafiltration, ultrafiltration temperature 32°C, operating pressure 1.4atm, feed flow rate 6L / min, take the filtrate after ultrafiltration and add 2.55g of protease water bath for treatment at 45°C After 25 minutes, get mung bean sprout juice for later use; remove the roots of the washed cucumbers, squeeze the juice, and perform ultrafiltration at an ultrafiltration temperature of 32°C, operating pressure of 1.4atm, and feed flow rate of 6L / min, to get cucumber juice for later use; make mung bean sprout juice Mix with cucumber juice, add 45g of bentonite and 45g of diatomite, clarify at 50°C fo...

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PUM

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Abstract

The invention relates to a method for preparing a vegetable beverage, in particular to a method for preparing a green bean sprout compound beverage. The method for preparing the green bean sprout compound beverage comprises the steps that green bean sprouts and cucumbers are used as raw materials, and cleaning, hot ironing, juicing, filtering and protease clarification treatment are conducted on the green bean sprouts, so that green bean sprout juice is obtained; the cucumbers are cleaned, juiced and filtered, then the obtained cucumber juice and the green bean sprout juice are further clarified at a certain proportion, the obtained juice mixture, sugar, acid and water are mixed in a certain proportion, and the obtained mixture is filter, homogenized, sterilized and canned, and then the green bean sprout compound beverage is obtained. The compound beverage is nutrient, tastes good, is special in flavor and can relieve summer heat, quench thirst, clear heat, achieve diuresis, reduce weight, maintain beauty and keep young, no essence or pigment or preservative or stabilizer is added, the shelf life is long, the green bean sprout compound beverage is a purely-natural beverage having the health-care function, a novel technique for processing and utilizing green bean sprouts is provided, and the varieties of beverages are enriched.

Description

technical field [0001] The invention relates to a preparation method of a vegetable beverage, in particular to a preparation method of a mung bean sprouts compound drink which uses mung bean sprouts and cucumbers to achieve the effect of weight loss, and belongs to the technical field of food processing. Background technique [0002] Mung bean sprouts have physiological effects such as invigorating the spleen and appetizing, lowering the qi and neutralizing the body, eliminating food accumulation, clearing away heat and detoxifying, and are an ideal health food. After the poisoned bean sprouts incident in Shenyang subsided, the relevant functional departments regulated the standardized production of mung bean sprouts and established a demonstration base for the standardized production of mung bean sprouts. The indicators of the products met the requirements and were well received by consumers. However, mung bean sprouts are brittle and have a short shelf life in the process ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/72A23L1/29A23L33/00
Inventor 吴兴壮张晓黎张华付欣
Owner 辽宁省农业科学院食品与加工研究所
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