Process for processing bean beverage

A bean and beverage technology, which is applied in the field of instant bean solid beverage production, can solve problems such as darkening of color, destruction of nutritional components, high proportion of bean skin, etc., and achieves the effect of enhancing nourishment and strengthening the body, increasing the content of nutritional components, and emulsifying effect. Effect

Inactive Publication Date: 2017-01-04
TIANJIN HENGAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the preparation of instant mung bean solid drink (mung bean tea)

[0018] (1) Preparation of mung bean-peanut flour:

[0019] Put the mung beans that have been screened, stone-removed, and cleaned in a pressure cooker at 100°C-105°C for 10-15 minutes, then enter the boiling drying bed, dry until the measured water content is below 8%, and remove more than 80% of the mung beans on the peeling machine. bean curd. Peanut kernels are selected without mildew and baked in the oven until the measured moisture content is 1%, and all the peanut kernel skins are removed, then mixed with cooked peeled beans according to the peanut kernel accounting for 10% of the total weight, and then powdered into a 270- 300 mesh fine powder, it should be particularly mentioned here that in the mung bean-peanut powder, the content of peanut powder is preferably 9-15%. If the proportion of peanuts is too large, the viscosity of the mixed powder will be too large, and it will not b...

Embodiment 2

[0029] Embodiment 2: the preparation of instant red bean solid beverage (red bean tea).

[0030] (1) Preparation of red bean-peanut powder

[0031] The preparation method of red bean-peanut superfine powder is the same as the preparation method of mung bean-peanut powder described in Example 1-(1), except that red bean is used instead of mung bean, and the process is exactly the same.

[0032] (2) Preparation of jujube and wolfberry extract:

[0033] Weigh 4kg of jujube without insects, 1kg of wolfberry, add about 3 times of water, heat to 90°C-100°C, extract for 2 hours, filter, filter the residue, add 2 times of water and heat for 2 hours, filter the filter residue, add water to extract For 1 hour, combine the three filtrates. Concentrate into a mixed extract with a weight ratio of 1:1.

[0034] (3) Ingredients: Ingredients and percentage ingredients shown in Table 2:

[0035] Table 2: Composition of red bean solid drink and its proportioning ratio (W / W) red bean-peanut ...

Embodiment 3

[0040] Embodiment 3: the preparation of instant black soybean solid beverage (black soybean tea)

[0041] (1) Preparation of black bean-peanut powder:

[0042] The preparation method of black soybean-peanut powder is identical with the method described in embodiment 1-(1). The difference is that black beans are used instead of mung beans, and the proportion of peanut powder in black bean-peanut powder is the same as that of mung bean peanut powder.

[0043] (2) Preparation of jujube and wolfberry extract:

[0044] The jujube-lycium barbarum mixed extract was prepared according to the method described in Example 2-(2).

[0045] (3) Batching: as shown in Table 3, the ingredients and the ratio of ingredients can be seen in Table 3, and the emulsification stabilizer is used to strengthen the emulsification effect.

[0046] Table 3: Components of instant black bean solid beverage and its proportioning ratio (W / W) black bean-peanut powder (of which peanut powder accounts for 10%)...

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PUM

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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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L2/60A23L1/30
CPCA23L2/39A23L2/52A23L2/60A23V2002/00A23V2200/30A23V2200/222
Inventor 刘振龙
Owner TIANJIN HENGAN FOOD
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