Red bean-coix seed beverage and preparation method thereof

Abstract

The invention discloses a red bean-coix seed beverage. The red bean-coix seed beverage is prepared from the following raw materials in parts by weight: 8 to 10 parts of red bean, 0.5 to 1.5 parts of coix seed, 0.8 to 1.2 parts of rhizoma zingiberis recens, 0.2 to 0.5 part of dried tangerine peel, 0.2 to 0.4 part of mesona chinensis leaf, 0.1 to 0.3 part of fructus crataegi and 0.04 to 0.05 part ofstevia rebaudian leaf. By adopting a multiple enzymatic hydrolysis technology, compact seed coats of the red bean and coix seed are broken, and the extraction efficiency of polysaccharide, polyphenol, protein and the like bound in the seed coats are improved. Protein macromolecules are transformed into soluble polypeptide, and starch macromolecules are transformed into reducing sugar, so that theturbidity of the product is lowered, and the sweetness of the beverage can be improved. The red bean-coix seed beverage is suitable for various people to drink.

Description

technical field [0001] The invention relates to the technical field of cereal beverage processing. More specifically, the present invention relates to a red bean barley drink and a preparation method thereof. Background technique [0002] Red beans are flat and bitter in nature, have high nutritional value, and have the effect of regulating qi and promoting menstruation; barley is sweet and light in taste, and has the effects of diuretic and swelling, invigorating the spleen and dehumidification, relaxing muscles and eliminating numbness, clearing away heat and discharging pus, etc. A kind of beauty food, regular food can keep the human skin shiny and delicate; Ginger has aromatic and spicy taste, which can invigorate the stomach and stop vomiting, sterilize and detoxify, anti-oxidation and anti-aging; tangerine peel and hawthorn have a slightly sour taste, which can help digestion and stagnation, and regulate blood lipids; Xiancao Jie Hot diuretic. With the improvement of...

AI Technical Summary

Problems solved by technology

This extraction method has the problems of low extraction efficiency and high cost of active ingredients; in addition, due to the integrity of the grain, macromolecules such as proteins and polypeptides inside the endosperm cannot be extracted during the extraction process, and almost all are lost with the slag, which seriously affects its nutritional function. feature play

In addition, due to the compounding of multiple medicinal and food materials of the same origin, the taste is bitter and astringent, and a large amount of sweeteners such as sucrose needs to be added, so it is not suitable for diabetics.

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