Production method of immunity enhancing black bean juice drink

A technology of black bean juice and immunity, which is applied in the field of preparation of black bean juice drinks for strengthening immunity, can solve the problems of destroying black bean nutrients, harming human health, and single nutritional components, so as to save soaking time, increase appetite, and preserve long time effect

Inactive Publication Date: 2016-12-21
XINGHUA LIANFU FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the cooking method that adopts cooking, if increase cooking condiment, can destroy the nutritive substance in the black soybean, and long-term consumption has added the condiment of various medicaments, is harmful to the health of human body; If do not increase any condiment, because Black soybeans have no sweetness in nature. After being cooked, they are generally bland and tasteless, which makes people lose their appetite. At the same time, black soybeans are slightly larger and stronger than ordinary beans. Even if they are barely eaten, they may not want to eat a few. Continue to eat, each intake is quite small
In addition, most of the black soybean juice processed in the prior art has relatively single nutritional components. If other nutritional components are added to the black soybean juice to meet people's various needs, it will be more popular

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A method for preparing a black bean juice drink for enhancing immunity. First, plump, wrinkle-free fresh black beans should be selected. The maturity of the black beans is most suitable between 5-6 months. At this time, the black bean particles are full and more fresh and full; Rinse the black beans in clean water to remove the silt, dust and microorganisms on the surface of the raw materials before use;

[0047] Soak the cleaned black beans in water at room temperature for 7-14 hours. The black beans absorb water and swell until the soaked black beans are at least 1.5 times the original weight, which is more conducive to the juice yield of the later black beans; To avoid impurities and improve the purity of black bean juice, rinse the swollen black bean grains by spraying to remove impurities and dirt in the water attached to the surface of the swollen black bean grains, and rinse with clean water;

[0048] Put the swollen black soybeans that have fully absorbed water ...

Embodiment 2

[0060] The difference between this example and Example 1 is that in the cleaning in step 2, bleaching powder or 0.05%-0.15% potassium permanganate is added to the clean water, the black soybean particles are cleaned more cleanly, and the decontamination ability is stronger, which is convenient for the later stage. The taste of the black bean juice is more mellow and unobstructed, and after the black bean is washed with bleaching powder or potassium permanganate, the surface of the black bean particles is more plump, bright, and more attractive in appearance; rinsing with water for 5-8 minutes can further improve the taste. Remove the bleaching powder particles or potassium permanganate particles attached to the surface of the black bean particles to make the black bean juice more pure.

[0061] When soaking in step 3, it is recommended to set the pH value of the water during the soaking process at 7.0-7.4. The black bean granules can absorb water faster, and the black bean gran...

Embodiment 3

[0063] The difference between this example and Example 1 and Example 2 is that the sugar ingredients added in step 11 are mainly sucrose or fructose syrup, but in order to ensure the health and purity of the black bean juice drink, the content of the sugar ingredients It should not exceed 10% of the total beverage content. The sweetness should not completely cover the original fragrance and slightly dryness of black beans, and the freshness of the original black bean juice should be kept.

[0064] In order to further enhance the taste of the black bean juice drink, you can also directly add milk powder, milk liquid, honey or creamer in step 11, so that the taste will be richer and more in line with the standard of the drink.

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PUM

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Abstract

The invention relates to a production method of an immunity enhancing black bean juice drink. The method adopts black beans as a main raw material, and comprises the steps of careful choosing of a raw material, cleaning, immersion, flushing, coarse grinding fragmentation, accurate grinding, liquefaction, clarification, filtration, heating, auxiliary blending, homogenization, high temperature sterilization, canning, canning sterilization and cooling. The production steps are arranged according to a certain sequence, the conditions of the production process flow are strictly controlled, and the production parameters of every step in the flow are monitored, so the high-quality nutrient black bean drink is obtained, people's appetite of black foods is increased, various coarse grains and nutrient elements contained in the black foods are supplemented, modern people's green and healthy high requirements are met, and the internal environment balance of human bodies is promoted.

Description

technical field [0001] The invention relates to a preparation method of a black bean juice drink for enhancing immunity, and belongs to the field of food and beverage production process methods. Background technique [0002] In the reasonable and healthy dietary structure of modern human beings, more and more attention is paid to the addition and selection of black food. Food experts believe that black food not only gives people a simple, rich and strong appetite, but also has been proved by clinical practice that often Eating can adjust the physiological functions of the human body, stimulate the endocrine system, promote saliva secretion, benefit gastrointestinal digestion, enhance hematopoietic function, increase hemoglobin content, and have the effects of nourishing skin and blackening hair, and also has the function of delaying aging. Among the many black foods, black beans are loved by the public because of their high yield and low price. [0003] As we all know, blac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/00A23L11/65
CPCA23C11/106
Inventor 刘庆峥陈洪虎丁宁宋展邓昊
Owner XINGHUA LIANFU FOODS
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