Process for processing bean beverage

Abstract

The invention provides a process for processing a bean beverage. The process is characterized in that the solid beverage is composed of 30-40% of bean flour-peanut powder mixture, 55-65% of powdered sugar, 1-4% of milk powder or 2-6% of Chinese date-wolfberry extract, wherein the peanut powder in the bean flour-peanut powder mixture accounts for 5-15%, most of bean skin is removed from beans, and peanut kernels are all peeled. Since a dry method ultrafine grinding process is adopted for the peanut kernels matched into the bean, the product taste is good, and the bean beverage has natural fragrance. The product has pharmacological effects of the beans, is rich in nutritional ingredient, simple and convenient in process and low in cost, and is a nourishing all natural beverage.

Description

technical field [0001] The invention relates to an instant bean solid drink-bean tea which is made from the seeds of leguminous plants as the main raw material, mixed with other nutrition and health care ingredients and emulsifiers. The present invention also relates to a method for producing instant bean solid beverage. Background technique [0002] As we all know, mung bean is a kind of edible beans with pharmacological effects such as clearing heat and detoxifying, relieving heat and diuresis. Folks often make mung bean soup and mung bean powder for cooling and detoxifying. [0003] Red beans are also a kind of beans with pharmacological effects such as clearing heat and detoxifying, diuretic and spot treatment. In traditional Chinese diet therapy, red beans and carp are boiled together to treat renal edema and dystrophic edema, and it has the effect of nourishing blood. [0004] Black beans have the effects of promoting blood circulation and promoting water, dispelling ...

AI Technical Summary

Problems solved by technology

Disadvantages of this method: (1) Due to the fact that the whole bean skin is retained in the flour milling process after mung bean ripening, the bean skin after brewing is quickly precipitated and stratified due to the large proportion

(2) Due to the high temperature and long time of curing, some nutrients are destroyed and the color becomes dark

(3) Because mung bean starch content is high, and fat content is only about 1% low, and other vitamin content is few, and simple mung bean powder is equipped with powdered sugar, and nutritional labeling is monotonous, and mouthfeel is bad, and No. 92106442 Chinese patent application has announced a kind of Solid beverages made of peanuts, soybeans and animal milk powder, in which peanuts and soybeans are pre-pulped by wet method

Its disadvantages are that after wet refining with water, there are more residues, large waste, large volume, time-consuming and energy-consuming concentration, long production cycle, and difficult storage of intermediates