Soya bean beverage

A beverage and bean-based technology, which is applied in the field of soy-based beverages, can solve the problems of affecting consumers' demand for soy-based beverages, affecting the pure taste of soy-based beverages, destroying the nutritional structure of beans, etc., and achieving simple manufacturing process, enhanced physical fitness, and low cost. cheap effect

Inactive Publication Date: 2004-04-21
雷应魁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many soy-based beverages that have added additives, medicinal materials or other nutritional ingredients, which not only affects the pure taste of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0014] Example 1

[0015] The components and weight percentages of the formula are as follows:

[0016] String beans 2% Red beans 3%

[0017] Mung beans 3% Soy beans 5%

[0018] Black beans 4% Sucrose 3%

[0019] The rest is water

[0020] Production method: the above five kinds of beans are respectively soaked and peeled in warm water according to weight percentage, mixed after peeling, and ground with water to prepare soy milk, filtered soy milk, mixed with water and sucrose, and finally subjected to high temperature sterilization to make a beverage.

Example Embodiment

[0021] Example 2

[0022] The components and weight percentages of the formula are as follows:

[0023] String beans 3% Red beans 4%

[0024] Mung beans 4% Soy beans 6%

[0025] Black beans 5% sucrose 2%

[0026] The rest is water

[0027] Production method: the above five kinds of beans are respectively soaked and peeled in warm water according to weight percentage, mixed after peeling, and ground with water to prepare soy milk, filtered soy milk, mixed with water and sucrose, and finally subjected to high temperature sterilization to make a beverage.

Example Embodiment

[0028] Example 3

[0029] The components and weight percentages of the formula are as follows:

[0030] String beans 4% Red beans 2%

[0031] Mung beans 2% Soy beans 7%

[0032] Black beans 6% Sucrose 4%

[0033] The rest is water

[0034] Production method: the above five kinds of beans are respectively soaked and peeled in warm water according to weight percentage, mixed after peeling, and ground with water to prepare soy milk, filtered soy milk, mixed with water and sucrose, and finally subjected to high temperature sterilization to make a beverage.

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PUM

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Abstract

A bean beverage is prepared from kidney bean (2-4 wt.%), mung bean (2-4), black bean (3-6), soybean (4-8), red bean (2-4), cane sugar (2-4) and water (rest). Its advantages are rich nutrients including protein, carbonhydrate, vitamines, Fe, Ca, Zn, and P, and sure health-care function of building body, delaying senility, nourishing blood and liver, etc.

Description

technical field [0001] The invention relates to a drink, in particular to a bean drink with health care function. Background technique [0002] As we all know, beans are rich in protein, carbohydrates, iron, calcium, zinc, phosphorus and other nutrients needed by the human body, as well as a variety of vitamins. In daily life, as long as you eat beans every meal for two weeks, the body can increase the absorption of fiber, enhance the body's immunity, and reduce the chance of disease. Beans also have the effect of beautifying the skin. Therefore, people often make various functional foods and beverages from beans to meet the needs of people's lives. At present, there are many soy-based beverages that have added additives, medicinal materials or other nutritional ingredients, which not only affects the pure taste of soy-based beverages, but also destroys the original nutritional structure of beans, and affects consumers' perception of the original taste of soy-based beverage...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L11/00
Inventor 雷应魁
Owner 雷应魁
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