Preparation method of red bean water

A technology of red bean and raw material, applied in the field of beverage processing, can solve the problems of perishability, harm to health, short shelf life, etc., and achieve the effects of safe ingredients, fresh flavor and rich nutrition

Pending Publication Date: 2022-04-29
北京鲜汽十族食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing red bean beverages are rich in substances such as protein and fat, which are easy to deteriorate and have a short shelf life. In order to prolong the shelf life, the existing technology mostly adopts the method of adding preservatives. Drinking red bean beverages added with preservatives for a long time will cause damage to health

Method used

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  • Preparation method of red bean water
  • Preparation method of red bean water
  • Preparation method of red bean water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The application provides a kind of preparation method of red bean water, adopts following technical scheme:

[0032] A preparation method of red bean water, specifically comprising the following steps:

[0033] S1. Wash the red beans, white fungus, shiitake mushrooms and Gorgon fruit respectively, and then dry them at 58°C until the water content is 7%. In parts by weight, the preferred raw materials are 50 parts of red beans, 20 parts of white fungus, 8 parts of shiitake mushrooms and 10 parts of Gorgon fruit, the above-mentioned raw materials are jointly added in the pulverizer, and the pulverization is uniform to obtain a mixed micropowder with a particle size of 10 μm;

[0034] S2. The ratio of material to liquid is 1:9, and the mixed micropowder is added to deionized water. At a temperature of 50°C, ultrasonic-microwave extraction is performed for 20 minutes. The ultrasonic power is controlled to 200W and the microwave power is 300W, and then the temperature is rai...

Embodiment 2

[0038] The application provides a kind of preparation method of red bean water, adopts following technical scheme:

[0039] A preparation method of red bean water, specifically comprising the following steps:

[0040] S1. Wash red beans, white fungus, shiitake mushrooms and Gorgon fruit respectively, and then dry them at 60°C until the water content is 6%. In parts by weight, the preferred raw materials are 55 parts of red beans, 22 parts of white fungus, 9 parts of shiitake mushrooms and 12 parts of Gorgon fruit, the above-mentioned raw materials are jointly added in the pulverizer, and pulverized evenly to obtain a mixed micropowder with a particle size of 30 μm;

[0041]S2. The ratio of material to liquid is 1:10, and the mixed micropowder is added to deionized water. At a temperature of 55°C, ultrasonic-microwave extraction is performed for 25 minutes. The ultrasonic power is controlled to 250W and the microwave power is 350W, and then the temperature is raised to 92°C for...

Embodiment 3

[0045] The application provides a kind of preparation method of red bean water, adopts following technical scheme:

[0046] A preparation method of red bean water, specifically comprising the following steps:

[0047] S1. Wash red beans, white fungus, shiitake mushrooms and Gorgon fruit respectively, and then dry them at 64°C until the water content is 5%. In parts by weight, the preferred raw materials are 60 parts of red beans, 24 parts of white fungus, 10 parts of shiitake mushrooms and 15 parts of Gorgon fruit, the above-mentioned raw materials are jointly added in the pulverizer, and pulverized evenly to obtain a mixed micropowder with a particle size of 50 μm;

[0048] S2. The ratio of material to liquid is 1:11, and the mixed micropowder is added to deionized water. At 60°C, conduct ultrasonic-microwave extraction for 30 minutes, control the ultrasonic power to 300W, and the microwave power to 400W, then raise the temperature to 95°C, and heat-preserve for 4 hours. Col...

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Abstract

The invention relates to the technical field of beverage processing, and particularly discloses a preparation method of red bean water, the preparation method of the red bean water comprises the following steps: crushing raw materials of red beans, tremella fuciformis, shiitake mushrooms and gordon euryale seeds, adding water, extracting to obtain supernate, carrying out vacuum concentration on the supernate, and freeze-drying to obtain mixed freeze-dried powder; adding water into the mixed freeze-dried powder, stirring and dissolving to obtain a dissolved solution, filtering and sterilizing the dissolved solution, and filling after checking to be qualified to obtain the required red bean water. The red bean water prepared by the preparation method does not foam in the production process, does not influence the production efficiency, can achieve the effects of resisting oxidation, resisting aging, enhancing the immune function of a human body and the like on the basis of keeping the flavor of the red bean water, can be stored for a long time without adding any preservatives, and has the quality guarantee period far more than 12 months. The red beans and other raw materials are perfectly fused, and the prepared red bean water is fresh in flavor, palatable in sourness and sweetness, rich in nutrition and suitable for people of all ages and meets the development prospect.

Description

technical field [0001] The application relates to the technical field of beverage processing, more specifically, it relates to a preparation method of red bean water. Background technique [0002] Red bean is a high-protein, high-carbohydrate, low-fat, light-loving, warm-loving, sweet, non-toxic leguminous miscellaneous grain plant, also known as red bean, adzuki bean, red adzuki bean, etc. Since ancient times, red beans not only have rich cultural connotations and emotional sustenance, but also are popular nourishing ingredients. It is rich in nutrients, has diuretic and laxative effects, prevents liver cirrhosis and stones, and delays aging. The low-fat high-quality protein in red beans not only has a better absorption rate, but also has low calorie and fat content, which is very popular among women who lose weight; in addition, red beans are also natural antioxidants for the human body, which is beneficial to delay aging; at the same time, red beans contain a variety of v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/10A23L33/105
CPCA23L2/02A23L33/10A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2200/328A23V2200/302A23V2200/324A23V2250/21A23V2250/208A23V2300/14A23V2300/48
Inventor 李淼
Owner 北京鲜汽十族食品科技有限公司
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