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Production method of mung bean crushed ice preserved at room temperature

A production method and room temperature preservation technology, applied in food preservation, food science, application, etc., can solve the problems of mung bean ice market competitiveness, restrictions on sales conditions, and increased sales cost of mung bean ice, so as to eliminate harmful bacteria. input effect

Inactive Publication Date: 2016-02-24
林金枝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Undoubtedly, after the production of traditional mung bean ice, the entire transportation and storage process has strict requirements on temperature control. Due to the energy consumption of transportation and storage, this increases the sales cost of mung bean ice, limits the sales conditions, and makes the mung bean ice market more competitive. not strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Take 42.5Kg of dried mung beans, quickly wash the mung beans (equivalent to a little water), to avoid excessive water infiltration into the interior of the mung beans, remove and dry them, put them into a grinder to grind the mung bean powder, and add all Mung bean powder, 1000Kg of warm water at 72°C, and 100Kg of sugar are boiled and stirred to obtain 1142.5Kg of mung bean ice, which are filled into aseptic packaging boxes under a sterile environment. After instant sterilization in seconds, packaged mung bean paste products with a shelf life of more than one year are obtained.

Embodiment 2

[0038] Take 50Kg of dried mung beans, quickly wash the mung beans (equivalent to a little water), to avoid excessive water infiltration into the inside of the mung beans, remove and dry them, put them into a grinder to grind the mung bean powder, and add all the mung beans to the pot Flour, 1000Kg of warm water at 73°C, and 130Kg of sugar, cooked and stirred to obtain 1180Kg of mung bean ice, which was filled into a sterile packaging box under a sterile environment, and the packed mung bean ice was subjected to an ultra-high temperature of 137°C for 3 seconds for an instant After sterilization, a packaged mung bean paste product with a shelf life of more than one year is obtained.

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PUM

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Abstract

The present invention discloses a production method of mung bean crushed ice preserved at room temperature. The production method includes the following five processing steps: cleaning, grinding, low temperature cooking with the addition of water and sugar, filling and packing, and high-temperature sterilizing. The processed mung bean crushed ice is good in taste and stable in performance, and there is no need to add preservatives into the mung bean crushed ice. After aseptic filling and high temperature instantaneous sterilizing steps, the mung bean crushed ice can be preserved at room temperature without deterioration, and the shelf life can be extended up to one year.

Description

technical field [0001] The invention relates to the technology in the field of food, in particular to a production method for mung bean ice preserved at room temperature. Background technique [0002] Mung beans have the functions of clearing heat and relieving heat. In daily life, especially in summer, people often drink mung bean soup to prevent getting angry or solve heat. Again, along with the pace of China's industrial development, people put most of their time into work, and boiling mung bean soup seems troublesome because it takes too much time. ready to eat. [0003] The production method of traditional mung bean ice is 1. Clean mung beans → 2. Cook them at 100°C → 3. Grind the cooked beans → 4. Add sugar and water → 5. Fill and pack. After packaging, it needs to be stored in the refrigerator immediately. Generally, the freezing temperature is required to be 0~5℃, and the shelf life is 7~15 days. [0004] This kind of mung bean ice has certain requirements for the...

Claims

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Application Information

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IPC IPC(8): A23L11/00A23L3/02A23L3/16A23L11/60
CPCA23L3/02A23L3/16
Inventor 林金枝
Owner 林金枝