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Diuretic and detoxifying calcium-added mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A mung bean and nutrition technology, which is applied to food ingredients as thickeners, functions of food ingredients, and oil-containing food ingredients, etc., can solve the problems of turbidity and easy precipitation, low content of functional substances, and short shelf life, and achieve uniform texture. , smooth taste 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 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

[0018] A diuretic and detoxifying mung bean hangover nutritional jelly added with calcium, which is composed of the following raw materials in parts by weight:

[0019] Mung bean 500, malt extract 30, grass fruit 15, peach gum 20, fresh lotus leaf juice 20, grass cardamom 10, hawthorn kernel 10, apple cider vinegar 20, fish bone superfine powder 9, strawberry juice 30, wine 13, marshmallow 20 , edible gelatin 20, loquat flower 10, pumpkin juice freeze-dried powder 3, vanilla 5, almond oil 10.

[0020] The diuretic and detoxifying mung bean sobering nutrition jelly with calcium is made by the following steps:

[0021] 1) Clean the mung beans, add grass fruit, grass cardamom, wine, vanilla, almond oil 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 last for 20 minutes Minutes to fully cook the mung beans, filter out the mung bean skin and refrigerate at 2°C, filter the remaining soup through gauze...

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Abstract

The invention discloses diuretic and detoxifying calcium-added 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, 20-23 parts of fresh lotus leaf juice, 10-12 parts of alpinia katsumadai, 10-12 parts of hawthorn seeds, 20-23 parts of apple vinegar, 9-11 parts of superfine powder of fishbone, 30-35 parts of strawberry juice, 13-15 parts of wine, 20-23 parts of cotton candy, 20-23 parts of edible gelatin, 10-12 parts of loquat flowers, 3-35 parts of freeze-dried powder of pumpkin juice, 5-6 parts of vanilla and 10-12 parts of apricot kernel oil. The nutritional jelly is diuretic, can detoxify body, and can clear lung to relieve cough, improve appetite and promote digestion, dispel the effect of alcohol and nourish face.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to a diuretic and detoxifying mung bean hangover nutritional jelly added with calcium 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 pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/00
CPCA23V2002/00A23V2200/242A23V2200/044A23V2200/314A23V2200/30A23V2200/32A23V2200/318A23V2200/334A23V2250/21A23V2250/502A23V2250/5432A23V2250/18
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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