Production method of bitterless red bean and coix seed drink

A production method, a technology without bitterness, applied in milk substitutes, dairy products, applications, etc., can solve the problems of high cost, difficult operation, heavy bitterness after bitterness, etc., and achieve the effect of retaining nutrition and flavor, stable performance, and green method

Active Publication Date: 2019-07-05
CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Red beans are processed into beverages and are convenient to eat, but their bitterness, especially the aftertaste, is very bitter, which is difficult for consumers to accept and seriously affects the sales of the product
At present, there are mainly the following types of red bean debittering technologies: (1) Use cyclodextrin to embed bitter substances, but the effect is obvious when this method is first used, but with the prolongation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] Add water 6 times the weight of the red beans to the red beans without mold and foreign matter, soak for 12 hours at room temperature, and then drain; add water with a weight of 6 times the weight of red beans and a temperature of 60°C to the drained red beans. -60 kHz ultrasonic treatment for 30 minutes, and then continue to keep soaking for 1.5 h, and then drain for later use; use a grinder to crush the barley, pass a 100-mesh sieve, and mix the soaked red beans with the crushed barley to obtain a mixture of A, and a mixture of A Put into a jacketed pot, add water 5 times the weight of A mixture, and at the same time add 0.05% gelatin with a weight of A mixture weight, bring to a boil, change to a low heat to cook the red beans thoroughly; the cooked red beans and barley are made with colloid Refining, circulate 15 min with a colloid mill, pump the slurry into the liquefaction tank, add high-temperature α-amylase, the high-temperature resistant α-amyla...

Example Embodiment

[0030] Example 2

[0031] Add water that is twice the weight of the red beans to the red beans without mold and foreign matter, soak them at room temperature for 10 hours, and then drain them; add water with a weight of 6 of the red beans and a temperature of 60℃ to the drained red beans. -50 kHz ultrasonic treatment for 40 minutes, then continue to keep soaking for 2 hours, and then drain for later use; use a grinder to crush the barley, pass a 100-mesh sieve, mix the soaked red beans and the crushed barley to obtain a mixture of A, and place the mixture of A Put into a jacketed pot, add water 5 times the weight of A mixture, and add gelatin with 0.06% weight of A mixture at the same time. Bring to a boil. Change to a low heat to cook the red beans thoroughly; the cooked red beans and barley are ground with colloid Circulate the slurry for 15 min with a colloid mill, pump the slurry into the liquefaction tank, add high-temperature α-amylase, the high-temperature resistant α-amyl...

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PUM

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Abstract

The invention provides a production method of a bitterless red bean and coix seed drink. The production method comprises the specific steps as follows: red bean preparation, cleaning, primary soaking,draining, addition of water at 60 DEG C, ultrasonic treatment and secondary soaking, draining, mixing with crushed coix seed, placement of the mixture in a jacketed kettle and water addition, heatingfor thorough boiling, pulping, amylase enzymolysis, pulp and residue separation, blending, homogenization, filling, sterilization, cooling, packaging and obtaining of a finished product. The drink produced by the process is refreshing and bitterless and reserves nutrient and healthcare functions and flavors of red beans and coix seeds.

Description

technical field [0001] The invention relates to the production field of red bean barley beverage, in particular to a production method of red bean barley beverage. Background technique [0002] Red bean, also known as red bean, red bean, etc., is an annual herbaceous crop that is used both as food and medicine. Red beans are rich in nutrients. Every 100 g of red beans contains 20.2 g of protein, 0.6 g of fat, 55.7 g of carbohydrates, 74 mg of calcium, 305 mg of phosphorus, 7.4 mg of iron and rich carotene, V B1 , V B2 , V E Wait. Red beans have high medicinal value. "Compendium of Materia Medica" summarizes and treats water vapor swelling, dysentery, intestinal hemorrhoids, tooth pain, milk blockage, initial pain and gangrene, cheek swelling, erysipelas, and frequent urination. 10 types of enuresis in children, so regular consumption of red beans is also good for disease prevention and treatment, and physical fitness, especially it contains ingredients such as triterpen...

Claims

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Application Information

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IPC IPC(8): A23C11/10A23L2/38A23L11/60
CPCA23C11/103
Inventor 刘永乐李向红俞健王发祥王建辉
Owner CHANGSHA UNIVERSITY OF SCIENCE AND TECHNOLOGY
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