Production method of bitterless red bean and coix seed drink

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...

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 of beverage storage time, bitter substances are released, and the bitter taste Added again; (2) The peeling method has a certain effect, and can only remove the bitter substance of the bean skin, but the industrialization is not easy to operate, the cost is high, and it affects the color of the beverage, and there is some after-bitterness; (3) The soaking method, soaking red beans in water, But the effect of removing bitterness is not ideal