Spirit-refreshing, face-nourishing and stomach-nourishing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A mung bean and nutrition technology is applied in the directions of food ingredients containing natural extracts, food ingredients as thickeners, and functions of food ingredients, which can solve the problems of low content of functional substances, turbidity and easy precipitation, and short shelf life. Smooth taste and even texture

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 mung bean sobering-up nutritious jelly for refreshing, nourishing the skin and nourishing the stomach, is composed of the following raw materials in parts by weight:

[0018] Mung Bean 500, Malt Extract 30, Tsao Guo 15, Peach Gum 30, Lemon Peel 10, Hazelnut 10, Wine Honeysuckle 13, Fish Skin Collagen 30, Gelatin 25, Prune Gum 13, Candied Cherry 30, Ginger Oil 1, Lotus root powder 23, burdock 10, pearl powder 1, vinegar-made wolfberry 20, red deer fetal extract 5.

[0019] The mung bean hangover nutritional jelly for refreshing, nourishing the skin and nourishing the stomach is made by the following steps:

[0020] 1) Clean the mung beans, add grass fruit, lemon peel, hazelnut, wine-made honeysuckle, burdock 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, and continue Cook the mung beans thoroughly for 20 minutes, filter out the mung bean skin and refrigerate at 2°C, filter the remaining sou...

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Abstract

The invention discloses spirit-refreshing, face-nourishing and stomach-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, 30-35 parts of peach gum, 10-12 parts of lemon peel, 10-12 parts of hazel nuts, 13-15 parts of liquor-processed honeysuckles, 30-35 parts of fish skin collagen protein, 25-30 parts of gelatin, 13-15 parts of black date gum, 30-35 parts of honey-pickled cherries, 1-1.2 parts of ginger oil, 23-25 parts of lotus root flour, 10-12 parts of arctium lappa, 1-1.2 parts of pearl powder, 20-23 parts of vinegar-processed fructus lycii, and 5-6 parts of extract of fetus of cervn selapnus. The effective components have the effects of refreshing spirit, nourishing face, resisting senility, nourishing stomach, eliminating inflammation, relieving thirst 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 sobering-up nutritional jelly for refreshing, beautifying and nourishing the stomach 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 dissim...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/00
CPCA23V2002/00A23V2200/242A23V2200/302A23V2200/30A23V2200/322A23V2200/32A23V2200/318A23V2200/334A23V2250/21A23V2250/204A23V2250/5422A23V2250/502A23V2250/5432
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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