Mung beans nutritive parfait capable of protecting tooth, nourishing stomach and dispelling effects of alcohol as well as preparation method thereof

A mung bean and stomach nourishing technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of turbidity and easy precipitation, low content of functional substances, poor taste, etc., and achieve uniform texture and taste. smooth effect

Inactive Publication Date: 2016-09-28
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 nutritious jelly for protecting teeth and stomach, sobering up mung beans, is composed of the following raw materials by weight:

[0018] Mung Bean 500, Malt Extract 30, Grass Fruit 15, Peach Gum 20, Xylitol 20, Ginger Leaf 8, Coffee Bean 18, Longan Honey 25, Cucumber Concentrate 30, Edible Gelatin 15, Red Pine Juice 13, Raspberry Jelly Dry powder 30, yam freeze-dried powder 20, Liquor made Tian Qi 10, licorice 10, loquat fruit 10, rock sugar 18, coconut milk 50.

[0019] The described nutrient jelly for protecting teeth and stomach, sobering up mung beans, is made by the following steps:

[0020] 1) Wash the mung beans, add the grass fruit, ginger leaves, coffee beans, Tian Qi, licorice, loquat fruit and 12 times the amount of water, heat to 50 ℃, stop heating, soak for 30 minutes, and then boil until boiling. Turn to low heat and continue for 20 minutes to fully cook the mung beans, filter out the mung bean hulls and refrigerate at 2°C. The remaining broth is filtered thr...

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PUM

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Abstract

The invention discloses a mung beans nutritive parfait capable of protecting tooth, nourishing stomach and dispelling effects of alcohol as well as a preparation method thereof. The mung beans nutritive parfait comprises the following raw materials in parts by weight: 500-550 parts of mung beans, 30-35 parts of a malt extract, 15-17 parts of tsaoko fruit, 20-23 parts of peach gum, 20-23 parts of xylitol, 8-9 parts of ginger leaves, 18-20 parts of coffee bean, 25-30 parts of longan honey, 30-35 parts of cucumber concentrated juice, 15-18 parts of edible gelatin, 13-15 parts of Korean pine juice, 30-35 parts of raspberry fruit freeze-dried powder, 20-23 parts of Chinese yam freeze-dried powder, 10-12 parts of pseudo-ginseng processed with wine, 10-12 parts of licorice, 10-12 parts of loquat fruit, 18-20 parts of rock sugar, and 50-60 parts of coconut milk. According to the mung beans nutritive parfait, the active ingredients have functions of protecting tooth, nourishing stomach, clearing internal heat, promoting dieresis, and dispelling effects of alcohol.

Description

Technical field [0001] The invention relates to the technical field of mung bean food, in particular to a mung bean sober nutritious jelly for protecting teeth and stomach, and a preparation method thereof. Background technique [0002] Mung bean is the seed of a year-old herbaceous plant in the leguminous family. It is both food and medicine. Since ancient times, people have had the habit of boiling 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 detoxification. Mung bean has a high protein content and contains 8 essential amino acids required by the human body and rich selenium and vitamins. E etc. In addition, mung beans can promote the human body to urinate and excrete sodium and play a diuretic effect. Mung beans also contain phytosterols similar to cholesterol, which can reduce the absorption of cholesterol in the intestine, and can promote cholesterol alienation and prevent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L11/00A23L19/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/312A23V2200/32A23V2250/21
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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