Mung milk beverage and preparation process thereof

A technology of milk drink and mung bean, which is applied in the field of mung bean milk drink and its preparation, can solve the problem of no soft drink, etc., and achieve the effect of short action time and low nutrition

Inactive Publication Date: 2004-01-07
FUXIN XIANGXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, due to the limitation of processing technology, although mung beans are processed into foods such as mung bean cakes, there is no other way and approach to become the daily diet of consumers in most other areas, and there is no soft drink with grain as the main raw material at present.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0049] Embodiment: take by weighing 100kg mung beans, clean up with flowing drinking water, to remove its surface dust and impurities. Add the cleaned mung beans to 1300kg of drinking water at a temperature of 30°C, soak for 3 hours, heat and boil for 40 minutes, then cool to 70°C, add 6g of microorganisms Bacillus licheniformis and Bacillus subtilis, keep warm for liquefaction for 20 minutes, heat up and sterilize for 20 minutes , Obtain about 1400kg mung bean colloidal puree.

[0050] The obtained mung bean puree was liquefied, processed 3 times with a colloid mill, and the fibers were separated with a 120-mesh sieve. Add the complex emulsifier that is made up of 0.25kg molecular distillation monoglyceride and 0.25kg sucrose fatty acid ester in the mung bean slurry after removing fiber through sieving, the mixing stabilizer that is made up of 0.6kg agar and 0.7kg xanthan gum, 50kg sucrose , 0.5kg sodium chloride and 0.2kg citric acid, after mixing evenly, homogenize 3 times...

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PUM

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Abstract

The present invention relates to a milk-line beverage produced by mung bean as main raw material, and its preparation method includes the following steps: cleaning and soaking mung bean, draining, stir-frying, boiling, adding microbe, heat-insulating and liquifying, heating and sterilizing to obtain raw bean milk, separating by colloid mill, adding emulsifier, material richly-containing lysine, additive and stabilizing agent, homogenizing by means of high-pressure homogenizer and high-temp. sterilizing so as to obtain the invented beverage with rich nutrients and health-care function, and itsprotein content is greater than or equal to 0.5%.

Description

Technical field [0001] The invention relates to a mung bean milk beverage and a preparation method thereof. Background technique [0002] With the development of society and the improvement of living standards, people pay more and more attention to the improvement of quality of life and physical health. Non-alcoholic beverages, such as various fruit beverages such as orange juice, apple juice and beverages made from other various fruits and vegetables, are becoming more and more popular. However, most of the existing beverages are fruit, vegetable and vegetable protein beverages. The variety of beverage products is facing an update. In addition, people are increasingly pursuing the diversification of beverage tastes and are no longer satisfied with the traditional dietary structure. , but to the comprehensive direction of fast, convenient, flavorful and functional. Advances in agricultural science have provided us with abundant grains, making it possible to further process...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/66A23L11/00
Inventor 霍丽芬王强
Owner FUXIN XIANGXIANG FOODS
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