Method for preparing complete soluble instant powder of green bean

An instant powder and fully dissolving technology, applied in food preparation, dairy products, milk substitutes, etc., can solve the problems of low mung bean utilization and incomplete dissolution

Inactive Publication Date: 2006-04-19
郑为完 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] Mung beans have high nutritional value, high protein content, 8 kinds of essential amino acids needed by the human body and rich iodine and vitamin E, so the development of mung bean products is of great significance. There are many reports on the development and utilization of mung beans in China. Such as: CN02108908.6 discloses a kind of "preparation method of mung bean beverage", CN03107863.X discloses "a kind of formula of mung bean mineral water and its preparation process", CN031443745 discloses a kind of "production method of kelp mung bean beverage", The current development and utilization of mung bean is usually mild enzymolysis or micronization of mung bean to make mung bean powder, and then make various mung bean-containing beverages and foods. The powder dissolves in water to form an emulsion suspension, and after standing for a period of time, precipitation and stratification occur, the dissolution is very incomplete, and the utilization rate of mung beans is low

Method used

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  • Method for preparing complete soluble instant powder of green bean

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Effect test

Embodiment 1

[0007] Embodiment one, as figure 1 Shown, the present invention takes following process step:

[0008] (1) Mung bean screening: select mung beans with full grains, no insect bites and no mildew;

[0009] (2) Impurity removal and cleaning: use winnowing to remove the remaining sundries with small specific gravity; sieve to remove sundries such as sediment and stones; wash to further remove the rest of the sundries and drain;

[0010] (3) Soaking: Soak at room temperature, soak for 12 hours in summer, soak until the mung bean skin partially swells but does not fall off, drain;

[0011] (4) Refining: about 2 times the amount of wet mung bean, grind it into mung bean milk with an electric stone mill, and the slurry particles pass 20 meshes;

[0012] (5) pulping: add water until the mung bean milk contains 15% solids, adjust the pH value to 6.2 with sodium carbonate, add α-high temperature resistant amylase, the dosage is 0.7% of the dry mung bean weight; the pulping process is n...

Embodiment 2

[0022] Embodiment two, such as figure 1 Shown, the present invention takes following process step:

[0023] (1) Mung bean screening: select mung beans with full grains, no insect bites and no mildew;

[0024] (2) Impurity removal and cleaning: use winnowing to remove other sundries with small specific gravity; sieve to remove sundries such as silt and stones; wash with water to further remove other sundries and drain;

[0025] (3) Soaking: Soaking at room temperature, 16 hours in winter, soaking until the mung bean skin partially swells but does not fall off, drain;

[0026] (4) Refining: about 4 times the water of wet mung beans, grind the mung bean milk with a 45A pulverizer, and pass the slurry particles for 20H;

[0027] (5) pulping: add water until the mung bean milk contains 25% solids, adjust the pH value to 6.8 with sodium carbonate, add α-high temperature resistant amylase, the dosage is 1.2% of the dry mung bean weight; the pulping process is not heated;

[0028] ...

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Abstract

A process for preparing an instant mung bean powder includes such steps as screening mung bean, removing impurities, washing, immersing in water, grinding to obtain milk, adding additives, liquefying by high-pressure steam jet, holding the temp for liquefying twice, enzymolyzing by composite proteinase and then by composite cellulase, activating the enzymes, filtering, concentrating and spray drying. It can be used for food, cake and beverage.

Description

technical field [0001] The invention relates to a preparation method of fully dissolved mung bean instant powder. Background technique [0002] Mung beans have high nutritional value, high protein content, 8 kinds of essential amino acids needed by the human body and rich iodine and vitamin E, so the development of mung bean products is of great significance. There are many reports on the development and utilization of mung beans in China. Such as: CN02108908.6 discloses a kind of "preparation method of mung bean beverage", CN03107863.X discloses "a kind of formula of mung bean mineral water and its preparation process", CN031443745 discloses a kind of "production method of kelp mung bean beverage", The current development and utilization of mung bean is usually mild enzymolysis or micronization of mung bean to make mung bean powder, and then make various mung bean-containing beverages and foods. The powder dissolves in water to form an emulsion suspen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23C11/10A23L11/00A23L11/60
Inventor 郑为完张刚
Owner 郑为完
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