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Summer-heat-relieving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A mung bean and nutritional technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of low content of functional substances, turbidity and easy precipitation, short shelf life, etc., and achieve smooth taste, Uniform texture and moist color

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 nutritional jelly for relieving summer heat, beautifying mung beans and sobering up, 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, watermelon fermented liquid 50, plantain 10, honey orange peel 13, collagen 20, edible gelatin 20, molasses 25, white tea 13, notoginseng flower 10, Lily juice freeze-dried powder 23, rice vinegar 15, stevia 10, propolis 5, orange peel oil 9.

[0019] The mung bean nutritional jelly for relieving summer heat and beautifying hangover is made by the following steps:

[0020] 1) Clean the mung beans, add grass fruit, plantain, white tea, notoginseng flower, rice vinegar 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 to fully cook the mung beans, filter out the mung bean skin and refrigerate at 2°C, filter the remaining soup through gauze to remove ...

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Abstract

The invention discloses summer-heat-relieving and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 50-60 parts of watermelon fermentation raw liquid, 10-12 parts of plantain herb, 13-15 parts of honey-processed pericarpium citri reticulatae, 20-23 parts of collagen protein, 20-23 parts of edible gelatin, 25-30 parts of molasses, 13-15 parts of white tea, 10-12 parts of flos panax notoginseng, 23-26 parts of freeze-dried powder of juice of lily, 15-18 parts of rice vinegar, 10-12 parts of stevia rebaudiana, 5-6 parts of propolis, and 9-11 parts of tangerine peel oil. The nutritional jelly has abundant nutrients, gentle color, uniform texture and comfortable mouth feel. The effective components have the effects of relieving summer heat, nourishing face, clearing heat, nourishing stomach, moistening lung and dispelling the effects of alcohol.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to a mung bean nutritional jelly for relieving summer heat and beauty and sobering up alcohol 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 dissimilatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L29/00A23L33/10
CPCA23V2002/00A23V2200/314A23V2200/318A23V2200/30A23V2250/5422A23V2250/21A23V2250/032
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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