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Instant mung bean briquettes, powder and formulated soup base and their preparation methods

A technology for mung bean and soup, which is applied in the field of food processing, can solve the problems of inconvenient carrying and transportation, time-consuming and labor-intensive, inability to quickly rescue heat stroke, poisoning, etc., and achieve the effect of being easy to drink at any time.

Inactive Publication Date: 2016-06-15
艾伊斯克生态科技(北京)中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, mung bean soup is usually boiled to achieve its effects of lowering blood fat, detoxification, and clearing heat, but it takes a certain amount of time to make mung bean soup, which is time-consuming and labor-intensive; and high-temperature mung bean soup cannot be drunk immediately, and cannot quickly relieve heatstroke, poisoning, etc. People in urgent need of rescue; in addition, it is inconvenient to carry and transport

Method used

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  • Instant mung bean briquettes, powder and formulated soup base and their preparation methods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of instant mung bean soup stock is prepared through following method:

[0030] (1) Raw material screening: mung beans are mature and plump beans, requiring no spots, no mildew, no pollution, and uniform color;

[0031] (2) Cleaning: use a cleaning machine to clean the mung beans, remove floating dust and attachments, and drain;

[0032] (3) Sorting: The materials obtained in step (2) after being drained are sent to the constant temperature and humidity purification workshop, and manually selected through the sorting table to remove the materials and impurities with internal lesions;

[0033] (4) Metal detection: use a metal detector to detect the material, and remove the metal debris impurities in the material;

[0034] (5) Finishing: the material obtained in step (4) is sent to low-temperature crushing equipment for processing (the temperature is 20-30° C.), so that the fineness of the material reaches 400-450 mesh;

[0035] (6) Water solubilization treatment: a...

Embodiment 2

[0039] A kind of instant mung bean soup stock is prepared through following method:

[0040] (1) Raw material screening: mung beans are mature and plump beans, requiring no spots, no mildew, no pollution, and uniform color;

[0041] (2) Cleaning: use a cleaning machine to clean the mung beans, remove floating dust and attachments, and drain;

[0042] (3) Sorting: The materials obtained in step (2) after being drained are sent to the constant temperature and humidity purification workshop, and manually selected through the sorting table to remove the materials and impurities with internal lesions;

[0043] (4) Metal detection: use a metal detector to detect the material, and remove the metal debris impurities in the material;

[0044] (5) Finishing: the material obtained in step (4) is sent to low-temperature crushing equipment for processing (the temperature is 20-30° C.), so that the fineness of the material reaches 400-450 mesh;

[0045] (6) Water solubilization treatment:...

Embodiment 3

[0049] A kind of instant mung bean soup stock is prepared through following method:

[0050] (1) Raw material screening: mung beans are mature and plump beans, requiring no spots, no mildew, no pollution, and uniform color;

[0051] (2) Cleaning: use a cleaning machine to clean the mung beans, remove floating dust and attachments, and drain;

[0052] (3) Sorting: The materials obtained in step (2) after being drained are sent to the constant temperature and humidity purification workshop, and manually selected through the sorting table to remove the materials and impurities with internal lesions;

[0053] (4) Metal detection: use a metal detector to detect the material, and remove the metal debris impurities in the material;

[0054] (5) Finishing: the material obtained in step (4) is sent to low-temperature crushing equipment for processing (the temperature is 20-30° C.), so that the fineness of the material reaches 400-450 mesh;

[0055] (6) Water solubilization treatment:...

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Abstract

The invention discloses instant mung bean briquettes, powder and formulated soup base and their preparation methods.The preparation method of the instant mung bean soup base includes: picking, cleaning, draining and manually picking materials, and detecting the materials with a metal detector to remove metal debris in the materials; feeding the materials into a vacuum low-temperature crushing apparatus so that the materials are up to 400-450 mesh in fineness; adding water so that water content reaches 30%, carrying out water solubilization with an extrusion expanding apparatus for 30-55 s, producing powder, briquettes or granules through baking and rotational grinding, with the water content in the briquettes or granules less than 3%; quantitatively packaging into bags with a food packaging material to obtain the instant mung bean base.In the invention, the materials are subjected to extrusion and water solubilization through the extrusion expanding apparatus, it is possible to effectively break the walls of mung bean so that effective ingredients are easily dissolved out, the prepared soup base has rich effective ingredients including total flavonoids, phosphorus, calcium, iron and the like, and a product can be maximally dissolved even when brewed with cold water; the product is portable, handy and ready for use at any time.

Description

technical field [0001] The invention relates to a mung bean soup, in particular to an instant mung bean soup and a preparation method thereof. The mung bean soup can be block, powder or granule, and belongs to the technical field of food processing. Background technique [0002] Mung bean is a plant of the genus Vigna of the Fabaceae and Papilionaceae, native to India and Myanmar. Now it is widely planted in East Asian countries, and a small amount is also planted in Africa, Europe, and the United States. It has a cultivation history of more than two thousand years in my country. China, Myanmar and other countries are the main mung bean exporters. Because it is rich in nutrition and has many uses, Li Shizhen called it "the best dish in the dish". The seeds and stems are widely eaten. Mung beans have the purposes of food, vegetables, green manure and medicine, and are the traditional bean food of our people. Mung beans contain vitexin, β-sitosterol, protein, fat, carbohyd...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23L33/00
Inventor 姚重璞
Owner 艾伊斯克生态科技(北京)中心