Formula and manufacturing process for instant cocoa-flavored red bean drink mix containing probiotics.

Abstract

OCR 10KL (27 / 05 / 2569) The formula for producing a semi-ready-to-drink red bean cocoa-flavored powder beverage containing probiotics includes: Red bean milk, cocoa powder, hydrocolloids, sweeteners, flavoring powder, red bean flour, and probiotics. (Probiotics) Made with red bean milk, cocoa powder, hydrocolloids, sweeteners, flavoring powder, and red bean flour. Combine the ingredients by heating, then blend them using a homogenizer. Take the resulting mixture... It is dried using a spray drier, then the probiotics are mixed thoroughly and packaged. Packaging

Claims

OCR 10KL (27 / 05 / 2569) 1. A formula for producing a semi-ready-to-drink red bean and cocoa-flavored beverage mix containing probiotics. together with Red bean milk, 5-90% by weight. Cocoa powder 0.1 - 10 percent by weight. Hydrocolloids (1-20%) by weight. Sweeteners, 1-10% by weight. Seasoning powder, 1-10% by weight. Red bean flour 0.1 - 10 percent by weight. Probiotics 5-50% by weight.

2. The formula for manufacturing a semi-ready-to-drink red bean and cocoa-flavored beverage mix containing probiotics, according to the regulations. Rights 1: Red bean milk is prepared using red beans in either whole or shelled form. Rinse the peels, either individually or mixed together, in clean water 2-3 times to remove dirt. Then soak them in water. Clean 5-10 liters of water for 16-24 hours, then grind it into a homogeneous paste using a blender. Use a high-speed blender, filter through 2-4 layers of cheesecloth, and cook at a temperature of 80-95 degrees Celsius. Heating at Celsius degrees for 1-3 hours results in red bean milk with a soluble solids content of 10-15 Brix. (Degrees of Brix) 3. The formula for manufacturing a semi-ready-to-drink red bean and cocoa-flavored beverage mix containing probiotics, according to the regulations. Right 1, where hydrocolloids can be selected from cassava starch and modified cassava starch. Modified tapioca starch or maltodextrin, either individually or in combination.

4. The formula for manufacturing a semi-ready-to-drink red bean and cocoa-flavored beverage mix containing probiotics, according to the regulations. Right 1: Sweeteners of choice include sorbitol, erythritol, and sucralose. Sucralose or maltitol, either individually or in combination.

5. The formula for manufacturing a semi-ready-to-drink red bean and cocoa-flavored beverage mix containing probiotics, according to the regulations. Option 1: Seasoning powders are available in choices of salt: table salt, low sodium salt, rock salt, and sea salt. (Sea salt) or fleur de sel, either individually or in a mixture.

6. The formula for manufacturing a semi-ready-to-drink red bean and cocoa-flavored powder beverage containing probiotics, according to the regulations. Rights 1: Red bean flour is prepared by taking the leftover flour from red bean milk production and baking it in an air oven. Heat at a temperature of 40-75 degrees Celsius for 6-16 hours, then grind finely for another 7-8 hours. Using a high-speed blender, the mixture is sifted through a 60-100 mesh sieve to obtain red bean flour. It is an ingredient in drinks.

7. The formula for manufacturing a semi-ready-to-drink red bean and cocoa-flavored beverage mix containing probiotics, according to the regulations. Rights 1: Probiotics of choice include Bacillus coagulans (TISTR 2853) and Bifidobacteria. Bifidobacterium animalis (TISTR 2591), Lactobacillus acidophilus (Lactobacillus acidophilus TISTR 2734) Lactobacillus paracasei Lactobacillus reuteri (TISTR 2593), Lactobacillus reuteri (TISTR 2736), Lactobacillus CE (Lactobacillus zeae TISTR 2529) either individually or in combination.

8. Manufacturing process of instant cocoa-flavored red bean drink mix containing probiotics, as per the patent claim. Any one of the following (1-7) involves the following steps: A. Mix the red bean milk, cocoa powder, hydrocolloids, sweetener, flavoring powder, and red bean flour. Combine the ingredients and heat to 90-95 degrees Celsius for 10-30 minutes. Then blend the mixture. Using a homogenizer at a speed of 3,000-10,000 revolutions per minute for 3-5 minutes. B. Dry the mixture obtained from step A using a hot air spray drier. The initial temperature is 120-150 degrees Celsius, and the final hot air temperature is 80-90 degrees Celsius, resulting in a powder product. Prepare the instant cocoa-flavored red bean drink mix, then mix in the probiotics. Pack all the ingredients into the containers. The product is a ready-to-drink powdered red bean beverage with cocoa flavor that contains probiotics.