Mung bean paste beverage and processing technology thereof

A processing technology and sand beverage technology, which is applied in the field of mung bean paste beverage and its processing technology, can solve the problems of single suspension stabilizer effect, easy layering and precipitation of bean beverage, unreasonable sterilization process, etc., and achieve the effect of inhibiting starch reversion , excellent high-temperature physical and chemical stability, and the effect of preventing starch retrogradation

Pending Publication Date: 2017-02-01
徐州市汉元生物科技研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Insufficient soy drinks generally have the following problems: 1. The content of beans is low; 2. The taste is hard and the taste of bean paste is poor; 3. The soy drinks are easy to layer and precipitate, which affects the taste; 4. The shelf life is short
[0007] The problems in this patent application are that the mung bean content is low, the bean skin is wasted, the suspension stabilizer has a single effect, and the sterilization process is unreasonable, resulting in a short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A mung bean paste beverage, characterized in that it comprises the following components and parts by weight: 30 parts of mung beans, 30 parts of white sugar, 50 parts of water, 2 parts of compound thickener, 0.4 parts of essence, and 0.2 parts of iso-Vc-Na , 0.01 part of fruit green, 0.02 part of baking soda, also includes 5 parts of peeled peanut kernels, 0.1 part of table salt; The composite thickener includes the following component raw materials and parts by weight, 1 part of monoglyceride, 0.5 part of sucrose fatty acid ester part, 0.5 part of xanthan gum,.

[0034] A kind of processing technology of mung bean paste beverage, is characterized in that following steps,

[0035] Step 1, boil beans; wash 30 parts of mung beans with water, after washing, add 50 parts of water and 0.2 parts of iso-Vc-Na, heat up to 100°C for 40 minutes, and boil to bloom;

[0036] Step 2, beating; add 5 parts of peeled peanut kernels to the material obtained in step 1, beat with a collo...

Embodiment 2

[0043] A mung bean paste beverage, characterized in that it comprises the following components and parts by weight: 70 parts of mung beans, 70 parts of white sugar, 200 parts of water, 6 parts of compound thickener, 0.7 parts of essence, and 0.4 parts of iso-Vc-Na , 0.015 parts of fruit green, 0.04 parts of baking soda, also include 10 parts of walnut kernels, 0.5 part of table salt; The composite thickener includes the following component raw materials and parts by weight, 2 parts of monoglycerides, 1 part of polyglycerides, 1 part of konjac gum, 1 part of carrageenan, 0.5 part of cellulase, and 0.5 part of pectinase.

[0044] A kind of processing technology of mung bean paste beverage, is characterized in that following steps,

[0045] Step 1, boil beans; wash 70 parts of mung beans with water, after washing, add 200 parts of water and 0.4 parts of iso-Vc-Na, heat up to 100°C for 40 minutes, and boil to bloom;

[0046] Step 2, beating; add 10 parts of walnut kernels to the ...

Embodiment 3

[0053] A mung bean paste beverage, characterized in that it comprises the following components and parts by weight: 50 parts of mung beans, 50 parts of white sugar, 100 parts of water, 5 parts of compound thickener, 0.5 parts of essence, and 0.3 parts of iso-Vc-Na , 0.012 parts of fruit green, 0.03 parts of baking soda, 10 parts of milk powder, and 0.4 parts of table salt. The compound thickener comprises the following components and parts by weight: 1 part of diglyceride, 1 part of sucrose fatty acid ester, 1 part of gellan gum, 1 part of microcrystalline cellulose and 1 part of xanthan gum.

[0054] The processing technology of described a kind of mung bean paste beverage is characterized in that the following steps,

[0055] Step 1, boil beans; wash 50 parts of mung beans with water, after washing, add 100 parts of water and 0.3 parts of iso-Vc-Na, heat up to 100°C for 40 minutes, and boil to bloom;

[0056] Step 2, beating; add 10 parts of milk powder to the material obta...

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PUM

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Abstract

The invention relates to a mung bean paste beverage. The mung bean paste beverage is characterized by comprising the following raw materials in parts by weight: 30-70 parts of mung beans, 30-70 parts of white sugar, 50-200 parts of water, 2-6 parts of a compound thickening agent, 0.4-0.7 part of essences, 0.2-0.4 part of isoVc-Na (sodium isoascorbate), 0.01-0.015 part of pigments and 0.02-0.04 part of sodium bicarbonate.; and the mung bean paste beverage further comprises the following raw materials: 5-10 parts of peeled peanut kernels or 5-10 parts of walnut kernels or 5-15 parts of milk powder. A processing technology of the mung bean paste beverage comprises the following steps: Step One, cooking the mung beans; Step Two, pulping the cooked mung beans; Step Three, carrying out homogenizing; Step Four, carrying out first sterilizing; Step Five, adjusting color and aroma; Step Six, carrying out hot filling; and Step Seven, carrying out second sterilizing. The invention has the following advantages: the mung beans are wholly utilized without the need of removing mung bean peels and mung bean residues; and the prepared mung bean paste beverage is high in mung bean content, good in product stability, good in taste, non-sticky to the mouth, and refreshing and sandy in taste.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a mung bean paste beverage and a processing technology thereof. Background technique [0002] There are many types of existing beverages, such as various tea beverages, carbonated beverages, fruit beverages, etc., as well as beans. Insufficient bean beverages generally have the following problems: 1. The content of beans is low; 2. The taste is hard and the taste of bean paste is poor; 3. The bean beverages are easy to layer and precipitate, which affects the taste; [0003] Currently known technical solutions mainly include: Chinese patent application CN200910070971.2 discloses a mung bean paste beverage and its production process: [0004] 1. A mung bean paste beverage, characterized in that: the beverage made from the following raw materials according to the following weight ratio: 5-60 parts of mung bean paste, 10-50 parts of milk, 5-12 parts of sweetener, suspension stabi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/154A23C3/03
CPCA23C3/03A23C9/154A23C9/156
Inventor 吴晓伟
Owner 徐州市汉元生物科技研究所
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