A kind of preparation method of red bean beverage

Abstract

The invention belongs to the technical field of food processing, in particular to a preparation method of red bean beverage. The preparation method of the red bean beverage comprises the steps of mixing red beans with pure water, steaming, filtering once, filtering twice, filtering three times, heat preservation, sterilization, filling and the like. The preparation method of the red bean beverage can boil out the biologically active components of the red bean to the greatest extent; the product state is uniform and stable, especially ensuring the stability of polyphenols, the basic nutrient source of the red bean beverage; the precipitation of starch and protein is eliminated; the concentration of biologically active substances High, can eliminate free radicals in the body; it has the advantages of significantly lowering blood sugar, inhibiting bacteria, clearing the intestines, diuresis, and restoring vision.

Description

[0001] (1) Technical field [0002] The invention belongs to the technical field of food processing, in particular to a preparation method of red bean beverage. [0003] (2) Background technology [0004] Bean beverages are more and more popular with people because of their unique taste and flavor, and have gradually become an indispensable life drink in people's daily life. At present, various bean drinks emerge in endlessly in shopping malls, mainly soybeans and mung beans. As a product with unique nutritional value and flavor, red bean beverages are rare in China. Red bean beverages are popular among women. It has been sold well for many years. At present, the red bean drinks produced by domestic red bean deep-processing enterprises are mainly made of red bean thick pulp. Substances such as protein, fat, and sugar are removed, and the whole process cost is high, and the process steps are cumbersome. [0005] Domestic red bean deep-processing enterprises have natural and ri...

AI Technical Summary

Problems solved by technology

At present, various bean drinks emerge in endlessly in shopping malls, mainly soybeans and mung beans. As a product with unique nutritional value and flavor, red bean beverages are rare in China. Red bean beverages are popular among women. It has been sold well for many years. At present, the red bean drinks produced by domestic red bean deep-processing enterprises are mainly made of red bean thick pulp. Protein, fat, sugar and other substances are removed, the whole process cost is high, and the process steps are cumbersome

[0005] Domestic red bean deep-processing enterprises have natural and rich boiled water resources. However, the existing boiled red bean water is generally produced through red bean cooking steps. During the whole process, more nutrients will be analyzed. After testing, it mainly contains protein, starch, and more. Organic matter such as phenol and rich iron elements have a strong astringent taste and will not produce harmful substances. The red bean water boiled through the above steps is of little value as food raw materials or feed, and basically can only be discharged as sewage. In the process, further processing is required to avoid secondary pollution. The whole process requires a lot of manpower and material resources to control pollution, resulting in serious waste

If the process of red bean cooking is improved, the boiled red bean water can be comprehensively and fully utilized and put on the market as a beverage product, which can not only alleviate the environmental pressure to a limited extent, but also create considerable economic benefits for red bean deep-processing enterprises. Red bean processing enterprises can realize the comprehensive utilization of boiled red bean water and produce red bean beverage with remarkable effect, excellent quality and unique flavor

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