Oral-breath-refreshing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A fresh breath, mung bean technology, applied in the function of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of low content of functional substances, turbidity and easy precipitation, short shelf life, etc., to promote edible, Even texture and extended shelf life effect

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 e

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] A refreshing mung bean sober nutrition jelly, which is composed of the following raw materials by weight:

[0019] Mung Bean 500, Malt Extract 30, Grass Fruit 15, Peach Gum 20, Eucalyptus Oil 5, Calendula 10, Lichen 10, Atractylodes Macrocephala 10, Sydney Juice 50, Rock Sugar 20, Lemon Oil 5, Mint Leaves 7, Edible Pectin 20 , Propolis 10, Freeze-dried oyster powder 20, Tremella superfine powder 18, Pueraria lobata 10.

[0020] The said fresh breath mung bean sober nutrition jelly is made by the following steps:

[0021] 1) Wash the mung beans, add grass fruit, eucalyptus oil, calendula, lichen, atractylodes leucocephala and 12 times the amount of water, heat to 50℃, stop heating, soak for 30 minutes, then boil until boiling, turn to low heat, continue 20 minutes, make mung beans fully boiled, filter out mung bean hulls and refrigerate at 2°C. The remaining broth is filtered through gauze to remove impurities, and then dried into powder for recycling;

[0022] 2) Grind the mun...

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Abstract

The invention discloses oral-breath-refreshing mung bean alcohol-effect-dispelling nutritional jelly which 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, 5-6 parts of eucalyptus oil, 10-12 parts of calendula, 10-12 parts of lichen, 10-12 parts of atractylodes macrocephala, 50-60 parts of snow pear juice, 20-23 parts of rock candy, 5-6 parts of lemon oil, 7-8 parts of mint leaves, 20-23 parts of edible pectin, 10-12 parts of propolis, 20-23 parts of freeze-dried powder of oysters, 18-20 parts of superfine powder of white fungus and 10-12 parts of flos puerariae. The effective components of the nutritional jelly have the effects of dispelling the effect of alcohol, promoting urination, refreshing oral breath, reinforcing teeth and clearing fire.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to a fresh breath 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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IPC IPC(8): A23L21/10A23L33/10A23L33/105A23L11/00A23L29/00
CPCA23V2002/00A23V2250/21A23V2250/032A23V2200/334A23V2200/30
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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