Face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A technology of mung bean and nutrition, which is applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of low content of functional substances, turbidity and easy precipitation, and short shelf life, achieving golden color and solving problems The effect of turbid precipitation and smooth taste

Inactive Publication Date: 2016-09-21
ANHUI JIASHILE FOOD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most mung bean functional beverages on the market have problems such as low content of functional substances, turbidity and easy precipitation, short shelf life, poor color and taste. To carry out research and develop a high-efficiency mung bean functional food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A beauty-beautifying mung bean hangover nutritional jelly, which is composed of the following raw materials in parts by weight:

[0018] Mung bean 500, malt extract 30, grass fruit 15, peach gum 20, rice distiller's grains 15, clove 10, mulberry juice 13, mint seed 7, Sophora japonica freeze-dried powder 10, apple peel freeze-dried powder 20, longan 30, white sugar 30. Honey 20. Edible gelatin powder 10.

[0019] The beauty-beautifying mung bean hangover nutritional jelly is made by the following steps:

[0020] 1) Clean the mung beans, add rice distiller's grains, grass fruit, cloves, longan and 12 times the amount of water, heat to 50°C, stop heating, soak for 30 minutes, then boil until boiling, turn to low heat, continue for 20 minutes, make Cook the mung beans thoroughly, filter out the mung bean skin and refrigerate at 2°C, filter the remaining soup through gauze to remove impurities, and then dry it into powder for recycling;

[0021] 2) Grind the mung bean pee...

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Abstract

The invention discloses face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-600 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 15-17 parts of rice wine stillage, 10-12 parts of cloves, 13-15 parts of mulberry juice, 7-8 parts of seeds of mint, 10-12 parts of freeze-dried powder of sophora flower, 20-23 parts of freeze-dried powder of apple peel, 30-35 parts of longan, 30-35 parts of white granular sugar, 20-25 parts of honey, and 10-12 parts of edible gelatin powder. The nutritional jelly has abundant nutrients, golden-yellow color, uniform texture and fine mouth feel, and is refreshing when being eaten in a refrigerated manner and warming when being eaten in a heated manner. The effective components have the effects of nourishing face, dispelling the effects of alcohol, fortifying the spleen and nourishing the stomach, and relieving summer heat.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to a beautifying mung bean hangover nutritional jelly and a preparation method thereof. Background technique [0002] Mung bean is the seed of a year-round herbaceous plant in the leguminous family, which is both food and medicine. Since ancient times, people have had the habit of making mung bean soup to prevent heatstroke and cool down. Mung bean soup not only cools and quenches thirst, but also has the effect of clearing heat and detoxifying. Mung bean has high protein content, contains 8 essential amino acids needed by the human body, and is rich in selenium and vitamins E et al. In addition, mung beans can promote urination and sodium excretion, and have a diuretic effect. Mung beans also contain phytosterols similar to cholesterol, which can reduce the intestinal absorption of cholesterol, and can promote cholesterol dissimilation and prevent cholesterol biogenesis in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/10
CPCA23V2002/00A23V2200/044A23V2200/14A23V2200/318A23V2200/334A23V2200/32A23V2200/30
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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