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Method for preparing light mung bean complex beverage and utilizing byproducts thereof

A technology of by-products and mung beans, which is applied in the field of preparation of light mung bean compound drinks and the utilization of by-products, can solve the problems of single raw materials and insufficient refreshing taste, and achieve the effects of simple operation, better clarity and uniform tissue state

Inactive Publication Date: 2016-06-22
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a method for the preparation of a light mung bean compound drink and the utilization of its by-products, which can effectively solve the shortcomings of general mung bean drinks that are not refreshing enough and have a relatively single raw material, and use soybean polysaccharide as a dietary fiber supplement and stabilize agent, improve the quality of beverages, and the used mung beans can be reused to make mung bean paste, avoiding waste and low cost

Method used

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  • Method for preparing light mung bean complex beverage and utilizing byproducts thereof
  • Method for preparing light mung bean complex beverage and utilizing byproducts thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1.1. Pretreatment of wax gourd rind

[0032] Heat 20kg of wax gourd rind in 140kg of water to 80°C and extract for 20 minutes, filter through a 200-mesh filter and retain the filtrate to obtain the wax gourd rind extract;

[0033] 1.2. Mung bean extraction

[0034] Soak 100kg mung beans in 1000kg water at room temperature for 2 hours, boil and extract, keep boiling for 5 minutes after boiling, let stand for 5 minutes, and take the supernatant;

[0035] 1.3. Filtration

[0036] The supernatant is quickly filtered through a 200-mesh filter, and the filtrate is retained to obtain mung bean clear juice;

[0037] 1.4. Deployment

[0038] Add 65kg of white granulated sugar, 104kg wax gourd rind extract, 57kg soybean polysaccharide, 1.3kg carboxymethylcellulose sodium and 0.39kg mung bean essence to 1000kg mung bean clear juice for deployment to obtain mung bean beverage;

[0039] 1.5 Homogeneous

[0040] Homogenize the mung bean beverage with a high-pressure homogenizer,...

Embodiment 2

[0048] 1.1. Pretreatment of wax gourd rind

[0049] Heat 30kg of wax gourd rind in 270kg of water to 90°C and extract for 15 minutes, filter through a 200-mesh filter and retain the filtrate to obtain the wax gourd rind extract;

[0050] 1.2. Mung bean extraction

[0051] Soak 200kg mung beans in 2200kg water at room temperature for 150min, boil and extract, keep boiling for 3min after boiling, let stand for 7min, and take the supernatant;

[0052] 1.3. Filtration

[0053] The supernatant is quickly filtered through a 200-mesh filter, and the filtrate is retained to obtain mung bean clear juice;

[0054] 1.4. Deployment

[0055] Add 182kg of white granulated sugar, 234kg wax gourd peel extract, 52kg soybean polysaccharide, 3.1kg carboxymethylcellulose sodium and 1.04kg mung bean essence to 2000kg mung bean clear juice and prepare to obtain mung bean beverage;

[0056] 1.5 Homogeneous

[0057] Homogenize the mung bean beverage with a high-pressure homogenizer, the homogeni...

Embodiment 3

[0065] 1.1. Pretreatment of wax gourd rind

[0066] Heat 40kg of wax gourd rind in 400kg of water to 100°C and extract for 10 minutes, filter through a 200-mesh filter and retain the filtrate to obtain the wax gourd rind extract;

[0067] 1.2. Mung bean extraction

[0068] Soak 300kg mung beans in 3600kg water at room temperature for 3 hours, boil, keep boiling for 2 minutes after boiling, let stand for 8 minutes, and take the supernatant;

[0069] 1.3. Filtration

[0070] Filter the supernatant quickly through a 100-mesh filter, retain the filtrate, and obtain mung bean clear juice;

[0071] 1.4. Deployment

[0072] Add 273kg of white granulated sugar, 468kg wax gourd skin extract, 13kg soybean polysaccharide, 3.7kg carboxymethylcellulose sodium and 1.45kg mung bean essence to the filtered 3000kg mung bean clear juice to prepare the mung bean beverage;

[0073] 1.5 Homogeneous

[0074] Use a high-pressure homogenizer to homogenize the mung bean beverage for 5 minutes, wi...

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Abstract

The invention provides a method for preparing light mung bean complex beverage and utilizing byproducts thereof. The method comprises the following steps of: performing heating extraction on exocarpium benincasae so as to obtain an exocarpium benincasae extracting solution, soaking mung beans at a normal temperature, boiling for digestion, taking a supernate, and filtering to obtain mung bean clear juice; adding white granulated sugar, the exocarpium benincasae extracting solution, soybean polysaccharide, sodium carboxymethylcellulose and mung bean essence into the mung bean clear juice for blending, and then homogenizing; subpackaging the homogenized mung bean clear juice complex beverage into 290mL glass bottles, adding 3-5g of chrysanthemum flowers into each glass bottle, and sterilizing, thereby obtaining the light mung bean complex beverage; preparing the boiled mung beans into a mung bean paste. The method has the advantages that the production process simple, industrial production is easily realized, the beverage is uniform in texture state and good in clarity, the prepared beverage is relatively tasty and relatively balanced in nutrition and has the efficacies of clearing summer-heat, removing edema and the like, and the residual mung beans can be prepared into the mung bean paste; the method is simple to operation and capable of realizing full utilization of mung beans.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to a method for preparing a light mung bean compound drink and utilizing its by-products. Background technique [0002] Mung beans, also known as Zhidou and Jidou, belong to the family Fabaceae, Papilionaceae, Bean family, and Vigna genus, and originated in my country. Mung beans are rich in protein and sugar, but also rich in calcium, phosphorus, iron and vitamin B1, B2, B5 and other trace elements. Most of the protein in mung bean is globulin, and its amino acid composition is rich in lysine. Mung bean has a wide range of uses and is known as the green pearl in food. Traditional Chinese medicine believes that mung bean and its flowers, leaves, seed coats, bean sprouts and starch can be used as medicine. It can reduce the cholesterol content in the blood, and it also has a significant effect on the treatment of arteriosclerosis. [0003] Wax gourd skin is the dry o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L11/00A23L33/10A23L33/105A23L33/21A23L11/60
CPCA23V2002/00A23L11/60A23L19/00A23L33/105A23L33/21A23L33/10A23L11/05A23L29/30A23V2250/51A23V2250/51082A23V2250/21A23V2200/30Y02P60/87
Inventor 刘贺朱丹实韩璐李君王胜男何余堂朱力杰马涛王勃
Owner BOHAI UNIV
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