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Mung bean water drink preparation method

A beverage and mung bean technology, applied in the direction of food science, can solve the problems of difficult to satisfy the taste, long-term preservation, and difficult to satisfy the removal of health functions, and achieve the effects of preventing cardiovascular disease, eliminating toxins from the body, and lowering blood pressure.

Inactive Publication Date: 2016-03-09
刘英昊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The prior art disclosed above meets the needs of some people, but its health care function is still difficult to meet the health care functions of removing heavy metals in the body, lowering blood pressure, and preventing cardiovascular diseases.
At the same time, it is difficult to meet commercial requirements such as better taste and long-term storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] According to the weight ratio of 0.35:100, use lemon juice to adjust the acidity of pure water to 7.6, heat it to boiling, then add the washed mung bean according to the weight ratio of mung bean and pure water to 10: 100, keep cooking for 15 minutes, stop Heating, adding antioxidant as Vb-Na at a concentration of 100 ppm, cooling and filtering to obtain clear liquid I for use.

[0053] In the second step, according to the weight ratio of corn silk: mulberry leaf: persimmon leaf: honeysuckle: ginkgo leaf: purified water, the washed corn silk, mulberry leaf, persimmon leaf, The honeysuckle and ginkgo leaves were soaked in a stainless steel container with an appropriate amount of pure water at 25°C for 10 hours. After that, they were heated to boiling and maintained for 60 minutes. Mint was added in proportion to 1‰, maintained at boiling for 10 minutes, cooled, filtered to remove the residue, and obtained Serum II, for use.

[0054] In the third step, the clear liquid I...

Embodiment 2

[0056] According to the weight ratio of 0.15:100, use lemon juice to adjust the acidity of pure water to 8.0, heat it to boiling, then add the washed mung beans according to the weight ratio of mung beans and pure water to 5:100, keep cooking for 20 minutes, stop Heating, adding antioxidant Vb-Na at a concentration of 60 ppm, and filtering after cooling to obtain clear liquid I for use.

[0057] The second step, according to the weight ratio of corn silk: mulberry leaf: persimmon leaf: honeysuckle: ginkgo leaf: purified water: 15:12:25:3:5:1000, wash the corn silk, mulberry leaf, persimmon leaf , honeysuckle and ginkgo leaves are soaked in a stainless steel container with an appropriate amount of pure water at 40 ° C for 6 hours. After that, heat to boiling, maintain for 40 minutes, add 0.6‰ of mint in proportion, maintain boiling for 10 minutes, cool, filter out the residue, Clear liquid II was obtained for use.

[0058] In the third step, the clear liquid I filtered in the ...

Embodiment 3

[0060] 3. According to the weight ratio of 0.20:100, use lemon juice to adjust the acidity of the mineral water to 8.3, heat it to boiling, and then add the washed mung beans according to the weight ratio of mung bean and mineral water to 25: 100, and keep cooking for 6 minutes. Stop heating, add antioxidant Vb-Na at a concentration of 50 ppm, and filter after cooling to obtain clear liquid I for use.

[0061] The second step, according to the weight ratio of corn silk: mulberry leaf: persimmon leaf: honeysuckle: ginkgo leaf: mineral water: 25:10:15:2:4:1000, wash the washed corn silk, mulberry leaf, persimmon leaf , honeysuckle and ginkgo leaves are soaked in a stainless steel container with an appropriate amount of mineral water at 50 ° C for 5 hours, then heated to boiling, maintained for 30 minutes, added 1.2‰ of mint in proportion, maintained for 8 minutes, cooled, filtered to remove residue, Clear liquid II was obtained for use.

[0062] In the third step, the clear liq...

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PUM

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Abstract

A mung bean water drink preparation method is as follows: effective extracts of green beans, corn stigma, mulberry leaves, persimmon leaves, honeysuckle, ginkgo biloba leaves and mint are added with lemon juice, edible salt, crystal sugar, sorbitol, acesulfame, an anti-corrosion agent and an antioxidant, the method is simple and practical, and reasonable and synergic in ratio, the mung bean water drink not only has the effects of relieving summer-heat, quenching thirst, clearing away heat and toxic materials, slaking thirst and helping saliva production, cleaning blood and diminishing inflammation, and preventing heat illness, also has the health functions of clearing body heavy metals, lowering blood pressure, preventing cardiovascular diseases, and can meet the needs of real life of people.

Description

technical field [0001] The invention relates to a preparation method of mung bean soup, in particular to a preparation method of a mung bean beverage used for relieving summer heat, quenching thirst and preventing heat stroke in summer. Background of the Invention [0002] Mung bean soup is a traditional Han nationality product for relieving summer heat and quenching thirst. There are various cooking methods for mung bean soup with various tastes, such as "a mung bean beverage and its manufacturing process" disclosed by the publication number: CN102429037A, the process adds a color-protecting agent to the aqueous solution before dipping, and the color-protecting agent contains citric acid Sodium, sodium iso-VC and sodium tripolyphosphate; wherein the addition of sodium citrate accounts for 0.1-0.3% of the total weight of the mung bean drink, the addition of sodium iso-VC accounts for 0.01-0.02% of the total weight of the mung bean drink, and sodium tripolyphosphate The adde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/105
CPCA23L2/38
Inventor 刘英昊
Owner 刘英昊
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