Antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and method for preparing antibacterial, anti-inflammation and diuretic sobering nutrition jelly
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An antibacterial, anti-inflammatory, mung bean 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 attractive color , Uniform texture and convenient eating effect
Inactive Publication Date: 2016-10-05
ANHUI JIASHILE FOOD PROCESSING
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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
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[0018] An antibacterial, anti-inflammatory, diuretic and mung bean hangover nutritional jelly is composed of the following raw materials in parts by weight:
[0019] Mung bean 500, malt extract 30, grass fruit 15, peach gum 20, aloe vera juice 30, astragalus 10, turmeric 9, camellia 10, coconut 15, honey 30, gelatin 23, cinnamon extract 3, tangerine peel 10, puffed millet Micro powder 18, winter melon juice 50, Prunella vulgaris 5.
[0020] The antibacterial, anti-inflammatory and diuretic mung bean hangover nutritional jelly is made by the following steps:
[0021] 1) Clean the mung beans, add grass fruit, astragalus, turmeric, camellia, tangerine peel 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, Fully boil the mung beans, filter out the mung bean skins and refrigerate at 2°C, filter the remaining soup through gauze to remove impurities, and then dry it into powder for r...
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Abstract
The invention discloses antibacterial, anti-inflammation and diuretic sobering nutrition jelly with mung bean and a method for preparing the antibacterial, anti-inflammation and diuretic sobering nutrition jelly. The antibacterial, anti-inflammation and diuretic sobering nutrition jelly is characterized by comprising, by weight, 500-550 parts of the mung bean, 30-35 parts of malt extract liquid, 15-17 parts of fructus tsaoko, 20-23 parts of peach gum, 30-35 parts of aloe vera juice, 10-12 parts of radix astragali, 9-11 parts of rhizoma dioscoreae zingiberensis, 10-12 parts of camellia, 15-18 parts of desiccated coconut, 30-35 parts of honey, 23-25 parts of gelatin, 3-3.5 parts of cortex cinnamomi extract, 10-12 parts of pericarpium citri reticulatae, 18-20 parts of millet puffed superfine powder, 50-60 parts of benincasa hispida juice and 5-6 parts of spica prunellae. The antibacterial, anti-inflammation and diuretic sobering nutrition jelly with the mung bean and the method have the advantage that antibacterial, anti-inflammation, diuretic, swelling diminishing, sobering, beautifying and stomach nourishing effects and the like can be realized by effective components in the antibacterial, anti-inflammation and diuretic sobering nutrition jelly.
Description
technical field [0001] The invention relates to the technical field of mung bean food, in particular to an antibacterial, anti-inflammatory and diuretic mung bean sobering 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...
Claims
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