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Preparation method of bottled carbonated beverage with mung bean

A technology of carbonated beverages and production methods, which is applied in the direction of food science, etc., can solve problems such as stability damage, and achieve the effects of increasing stability, improving stability, and ensuring stability

Inactive Publication Date: 2016-04-20
刘迎钦
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Especially when mung bean powder is added to carbonated drinks, the ingredients from mung bean are obviously prone to agglomeration and the stability is destroyed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] The present invention will be further described below in combination with specific embodiments.

[0022] For making a kind of bottled mung bean carbonated drink with stability and not easy to decompose, the following steps are adopted:

[0023] (1) Select high-quality mung beans to remove broken mung beans, moth-eaten mung beans, impurities, etc., clean the mung beans, and remove the dust attached to the surface of the mung beans;

[0024] (2) Use peeling machine and auxiliary peeling to peel mung beans;

[0025] (3) Cooking the peeled mung beans, contacting the peeled mung beans with water vapor for 35 minutes at 80°C, keeping all the nutrients contained in the mung beans as much as possible, and at the same time having a good flavor and taste;

[0026] (4) Flatten the heat-treated mung beans into flakes by rollers, and dry the mung bean slices by drying under reduced pressure, air drying, and heating;

[0027] (5) Grinding the dried mung beans to obtain mung bean po...

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PUM

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Abstract

The invention discloses a preparation method of a bottled carbonated beverage with mung beans and aims to provide the bottled carbonated beverage which contains mung bean powder and can be stored for long period stably. The carbonated beverage containing the mung bean powder is packaged in a bottle which is lower than 10% in transmittance of light being 200-700 nm in wavelength, so that the flavor degradation of the carbonated beverage is inhibited, thereby ensuring the long period storage stability.

Description

technical field [0001] The invention relates to a method for making a bottled drink, in particular to a method for making a mung bean carbonated bottled drink. Background technique [0002] Mung beans can reduce swelling and ventilate, clear away heat and detoxify. Grind raw mung beans and twist them into juice and swallow them. It can cure erysipelas, dysphoria and urticaria. Replenish the stomach. Can be used as a pillow to clear the eyes. It can cure cold and headache and eliminate vomiting. Eat it regularly to replenish vitality, harmonize the five internal organs, soothe the nerves, pass through the twelve meridians, remove dander, and moisturize the skin. The soup can quench thirst and detoxify all herbs, cattle, horses, and stones. [0003] Mung beans can also clear away heat, replenish vitality, and relieve alcohol and food poisoning. To treat carbuncles and sores on the back, scalds and burns, acne sores that do not scab, wet and rotten with a fishy smell, it i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/54A23L11/60
Inventor 刘迎钦
Owner 刘迎钦