CN101518349B - Mung bean malt beverage and method for producing same - Google Patents
Mung bean malt beverage and method for producing same Download PDFInfo
- Publication number
- CN101518349B CN101518349B CN2009100384354A CN200910038435A CN101518349B CN 101518349 B CN101518349 B CN 101518349B CN 2009100384354 A CN2009100384354 A CN 2009100384354A CN 200910038435 A CN200910038435 A CN 200910038435A CN 101518349 B CN101518349 B CN 101518349B
- Authority
- CN
- China
- Prior art keywords
- mung bean
- fructus hordei
- hordei germinatus
- weight
- malt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The invention provides a mung bean malt beverage and a method for producing the same. The production method comprises the followings steps that: the mung bean and malt are taken as main materials; starch and protein in the mung bean and malt are hydrolyzed by a compound enzyme naturally existing in the malt to obtain a mung bean malt beverage liquid; the mung bean malt beverage liquid is filtered and added with favoring matters; and the obtained mixture is subjected to homogenization, filling, sterilization and packaging to produce the product. The compound enzyme naturally existing in the malt is used for enzymolysis, so that the method has the advantages of improving the utilization rate of nutrient components in the mung bean, generating functional matters with certain health care function, such as maltose, amino acid, micromolecule peptide and the like, forming an unique mung bean-malt compound flavor and simultaneously improving the safety of the beverage. Due to the addition of flavoring matters such as a sweetening agent, nutrient additives and the like, the mung bean malt beverage has a good taste and flavor fitting the characteristics of vegetable protein beverage products, and is a new vegetable protein beverage product. The production method is based on the vegetable protein beverage common property processing technique and utilizes the biological enzymolysis technique and has wide applicability.
Description
Technical field
The invention belongs to food, biological technical field; More particularly, the present invention relates to a kind of mung bean malt beverage that utilizes starch and the protein in amylase such as naturally occurring beta amylase, AMS and protease hydrolytic mung bean in the Fructus Hordei Germinatus, the Fructus Hordei Germinatus and make; Simultaneously, the invention still further relates to the production method of this mung bean malt beverage.
Background technology
Mung bean is long at China's cultivation history, and planting range is extensive, and with its distinctive nutrition and medical value and receive people and like in food industry and catering trade, having good development prospect.Contain comparatively rich nutrient contents in the mung bean: mung bean protein matter content is 20～29%, and content of starch reaches more than 50%, phosphatide, vitamin and various trace elements.Wherein, mung bean globulin content accounts for total protein content and reaches more than 53%, has fine solubility and emulsibility.Mung bean protein amino acid A wide selection of colours and designs is compared with other plant albumen such as soybean proteins, and its lysine, arginine content are higher.Mung bean also contains abundant phosphatide, and phospholipid composition is mainly phosphatid ylcholine, phosphatidyl-ethanolamine, phosphatidylinositols, phosphatidyl glycerol, phosphatidylserine and phosphatidic acid.Mung bean phosphatide can make neutral fat and serum cholesterol particle diminish, and makes its suspension prevent thrombosis, thereby vascular wall and the effect that improves CBF of cleaning arranged.Phosphatid ylcholine can prevent cardiovascular and cerebrovascular disease and senile dementia, and can improve fatty liver, delays senility, and beauty treatment skin is a kind of very desirable health care for the aged food.
Utilize mung bean to be processed into vegetable protein beverage and have nutrition and clearing heat and detoxicating, the water conservancy that the disappears effects such as health care such as step-down that swell, make eye bright; It is edible not only to be convenient to people, and helps human body and fully absorb, utilize protein, phosphatide, trace element and vitamin in the mung bean.Because starch can form deposition in beverage, influence the organoleptic quality of product, traditional beverage of green bean production method need use filter method to remove the starch material in the mung bean as far as possible, but causes the waste and the energy consumption of food resource.In addition, because the particle diameter of green starch is little, average out to 7～8 μ m; Soluble starch content higher (account for green starch 40%) therefore, uses common press filtration means to be difficult to thoroughly remove desizing; The starch that remains in the beverage products still can produce deposition, reduces the organoleptic quality of product.
Utilizing enzyme preparations such as amylase, protease that the starch in the mung bean and albumen are hydrolyzed is the another approach of preparation beverage of green bean.Utilize amylase and protease that the mung bean slurries are handled through Two-Stage Biochemical in the patent application of number of patent application 95116453.8; Starch in the mung bean is converted into compound sugar and monose; Protein transduction turns to small-molecular peptides and amino acid, thereby has improved the absorbing property of nutritional labeling in the mung bean.But, owing in the composition of green starch, be amylose more than 60%; And particle diameter is less; This characteristics have determined green starch to be difficult to gelatinization and easy ageing after the gelatinization, thereby utilize diastatic enzymolysis efficiency lower, and are bad to the removal effect of green starch.Simultaneously, in order to obtain best enzymatic hydrolysis condition, need utilize acid solution to regulate the pH value of mung bean slurries, this makes technology become complicated on the one hand, has also influenced the utilization of mung bean protein and the local flavor of product on the other hand.Before forming stable mung bean emulsion,, can cause the protein denaturation cohesion in the mung bean, thereby make the nutritive value reduction of beverage of green bean with 90～105 ℃ of high temperature enzyme that goes out.Use enzyme preparation finally also can form enzyme preparation residual in beverage products, its security need be estimated.People such as Xu Liping utilize AMS 890mg/kg; Beta amylase 0.4mg/mL hydrolysis green starch prepares enzymolysis mung bean solid beverage; Reach comparatively desirable liquefaction degree (Xu Liping, Miu Ming: the research of green bean enzymolyzing technology, Harbin University of Commerce's journal (natural science edition), the 21st volume; 2005 the 1st phases, 96～99 pages).But the use amount of enzyme preparation is higher, and manufacturing cost increases, and can form enzyme preparation residual in the final beverage product simultaneously, and its security need be estimated.
Malty is sweet, property flat (tepor), returns spleen, stomach, Liver Channel, has promoting digestion and removing indigestion, and the effect of the liver delaactation of relaxing cures mainly dyspepsia and do not disappear, abdominal fullness and distention; Vomiting is had loose bowels, poor appetite, and milk smoulders, swollen breasts; Can excited heart, vasoconstriction, expansion bronchus, strong blood benefit gas, promoting circulation of blood stagnates with loosing.Fructus Hordei Germinatus nutrition is abundant; The hydrolase that contains various nutritional labelings; Like amylolytic enzyme, proteolytic enzyme and glucan hydrolase etc.; And starch, protein, B family vitamin, vitamin E, α-Ke quinone, alpha-tocotrienol, carbon glucosyl group, glucoside etc., and carbon containing glucosyl group flavones-saponarin, lutonarin, still contain leucoanthocyanin, anhaline.Other has report to isolate horbatine A, B and glycoside thereof in the fructus hordei germinatus.As everyone knows; The hydrolase kind is many in the complex enzyme that Fructus Hordei Germinatus self exists, content abundant; Effectively hydrolyzed vegetable protein and starchy material can obtain to reach 45～55% maltose after adding the hydrolysis of Fructus Hordei Germinatus self starch, so Fructus Hordei Germinatus are widely used in the beer manufacturing industry.Amylolytic enzyme in the Fructus Hordei Germinatus is main with beta amylase; Beta amylase optimum temperature scope is 50～65 ℃; The optimum pH scope is 5.5～6.0, therefore utilizes the amylolytic enzyme hydrolyzed starch in the Fructus Hordei Germinatus, the pH value that need not regulate enzymolysis liquid; Do not need at high temperature to carry out yet, be fit to very much the production of beverage products.For example the brewer's wort in Beer Production prepares in the process, and Fructus Hordei Germinatus and rice under 63～70 ℃, natural pH value condition (pH value 5.5～6.0) carry out gelatinization, liquefaction and the saccharification of starch.The main component of Fructus Hordei Germinatus is starch and protein; In enzyme hydrolysis other plant starch; The proteolytic enzyme of Fructus Hordei Germinatus can resolve into the protein of Fructus Hordei Germinatus itself peptide and amino acid, and amylolytic enzyme resolves into lower-molecular substances such as dextrin and maltose with the starch of Fructus Hordei Germinatus self.The maltose sugariness is about 1/3rd of sucrose, and sweet taste is more tasty and more refreshing again not like the such gastric mucosa that stimulates of sucrose, and its nutritive value is higher in the carbohydrate.Therefore, compare, utilize starch and protein in naturally occurring amylase in the Fructus Hordei Germinatus, the protease hydrolytic mung bean with using enzyme preparation, have technological operation easy, be of high nutritive value, advantage that unharmful substance is residual.At present, do not find that as yet other people utilize natural complex enzyme for hydrolyzing mung bean of Fructus Hordei Germinatus and Fructus Hordei Germinatus nutritional labeling to process the report of mung bean malt beverage.
Summary of the invention
In order to overcome shortcoming or the deficiency that above-mentioned prior art exists, primary and foremost purpose of the present invention is to utilize that the biology enzyme zymolysis technique provides that a kind of mouthfeel is good, taste is good, nutritious, mung bean malt beverage with certain health care functions.This beverage is to utilize the starch in naturally occurring complex enzyme for hydrolyzing mung bean, the Fructus Hordei Germinatus and protein in the Fructus Hordei Germinatus and a kind of vegetable protein beverage product of making, contains the nutrition of mung bean and Fructus Hordei Germinatus and has certain health-care effect.
Another object of the present invention also is to provide a kind of method of producing above-mentioned mung bean malt beverage, and this method is the basis with biology enzyme zymolysis technique and vegetable protein beverage process technology, has advantages such as technology is simple, with low cost.
The object of the invention is realized through following technical proposals: a kind of mung bean malt beverage comprises the component of following proportioning:
100 parts of Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid
20～100 parts in water
6～12 parts of sweeteners
0.1～0.2 part of emulsion stabilizer
0～36 part of nourishing additive agent;
Above component is all in weight portion;
Described Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid is made by following method:
(1) getting weight ratio is 1: 10～20 mung bean flour and water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 80～85 ℃ and kept 10～15 minutes, obtains mung bean milk; Mung bean milk is cooled to 40～45 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/10～1/5; Add in the mung bean milk and stir; Continue down to stir and kept 30～60 minutes at 40～45 ℃, utilize protein and starch material in the first one-step hydrolysis mung bean of Fructus Hordei Germinatus complex enzyme, obtain system mung bean Fructus Hordei Germinatus reaction slurry just; Then, will just make mung bean Fructus Hordei Germinatus reaction slurry and be warming up to 55～60 ℃, and keep this temperature and continue stirring 30～60 minutes, utilize protein and starch material in the further hydrolysis mung bean of Fructus Hordei Germinatus complex enzyme, obtain mung bean Fructus Hordei Germinatus reaction slurry.
Perhaps; Getting weight ratio is 0.05～0.1: after 1: 5～10 malt flours, mung bean flour and water mix; Under stirring, be heated to the green starch gelatinization and be the state of comparison thickness, lasting stirring is warming up to 80～85 ℃ and kept 10～15 minutes, obtains mung bean mash; Mung bean mash is cooled to 55～60 ℃; The malt flour that again weight is equivalent to mung bean flour weight 1/20～1/10; Add in the mung bean milk and stir; Continue down to stir and kept 60～90 minutes at 55～60 ℃, utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(2) mung bean Fructus Hordei Germinatus reaction slurry carries out filtration treatment, obtains Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
Said water is the water that meets the requirement of soft drink process water, i.e. demineralized water.
Said sweetener is a kind of or at least two kinds of mixtures in sucrose, HFCS, L-aspartyl-L-phenylalanine methylester or the Sucralose.
Said emulsion stabilizer is to meet the mixture that sucrose ester, monoglyceride, carragheen, sodium alginate, phosphate and citrate that food additives use sanitary standard are composited.
The part by weight of the sucrose ester in the said emulsion stabilizer, monoglyceride, carragheen, sodium alginate, phosphate and citrate is 15～30: 20～30: 10～15: 10～20: 15～20: 5～10.
Described phosphate is preferably calgon; Described citrate is preferably natrium citricum.
Said nourishing additive agent is a kind of or at least two kinds of mixtures in almond, shelled peanut, soybean or the dairy products.
For embodiment of the present invention better, said nourishing additive agent is a kind of or at least two kinds of mixing that soybean, weight that shelled peanut, weight that almond, weight that weight is equivalent to Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid weight 1/100～1/50 are equivalent to Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid weight 1/50～1/25 are equivalent to Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid weight 1/50～1/25 are equivalent to the dairy products of Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid weight 1/50～8/25.
In the said nourishing additive agent soybean, shelled peanut or almond all carry out aquation in advance, size mixing, filtration treatment.Shelled peanut, soybean or almond need be selected the individuality of full grains, cleaning, and rotten, damaged by vermin and the unusual individuality of smell reject to go rotten.According to product requirement, shelled peanut can toast maturation in advance, also can not toast direct use.With water logging bubble shelled peanut (roasted peaunt kernel), soybean or the almond of the cleaning of 3～5 times of peanut, soybean or almond weight, use NaHCO
3(sodium bicarbonate) is regulated soak pH value to 8～9, and soaking temperature is 40～50 ℃, and soak time is 5～8 hours.Pull out and drain, place the clear water rinsing.Soybean, shelled peanut or almond are placed 95～100 ℃ of hot water, took out in 2～3 minutes, with normal-temperature water flushing cooling, with the lipoxidase in passivation soybean, peanut or the almond.Behind the inactive enzyme, be equivalent to the water of 6～8 times of peanut, soybean or almond weight with weight, water is the soft drink process water, and water temperature is 60～80 ℃, goes into the colloid mill defibrination with soybean, shelled peanut or almond.The slurries that grind should fine and smooth no harsh feeling.Adopt press filtration or centrifugal filtration; Slurries to grinding filter, and the water that the thin slag after the filtration can add 4～6 times of filter residue weight carries out second extraction, and water is the soft drink process water; Water temperature is 60～80 ℃; Need add sodium bicarbonate adjust pH to 7.5～8 during second extraction, temperature is controlled at 60～80 ℃, is beneficial to the protein stripping.
Dairy products are skimmed milk power, whole milk powder or fresh milk in the said nourishing additive agent.Fresh milk is the product that meets the sweet milk sanitary standard after standardization.Skimmed milk power, whole milk powder need carry out aquation before using, and use after processing reconstituted milk.With whole milk powder or skimmed milk power and the suitable water of 8～10 times of whole milk powder or skimmed milk power weight, water is the water that meets the requirement of soft drink process water, continues stirring fully dissolving down, and keeps 30 minutes down in 50～60 ℃, obtains reconstituted milk.
The production method of said mung bean malt beverage comprises the following steps:
(1) getting weight ratio is 1: 10～20 mung bean flour and water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 80～85 ℃ and kept 10～15 minutes, obtains mung bean milk; Mung bean milk is cooled to 40～45 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/10～1/5; Add in the mung bean milk and stir; Continue down to stir and kept 30～60 minutes at 40～45 ℃, utilize protein and starch material in the first one-step hydrolysis mung bean of Fructus Hordei Germinatus complex enzyme, obtain system mung bean Fructus Hordei Germinatus reaction slurry just; Then, will just make mung bean Fructus Hordei Germinatus reaction slurry and be warming up to 55～60 ℃, and keep this temperature and continue stirring 30～60 minutes, utilize protein and starch material in the further hydrolysis mung bean of Fructus Hordei Germinatus complex enzyme, obtain mung bean Fructus Hordei Germinatus reaction slurry.
Perhaps; Getting weight ratio is 0.05～0.1: after 1: 5～10 malt flours, mung bean flour and water mix; Under stirring, be heated to the green starch gelatinization and be the state of comparison thickness, lasting stirring is warming up to 80～85 ℃ and kept 10～15 minutes, obtains mung bean mash; Mung bean mash is cooled to 55～60 ℃; The malt flour that again weight is equivalent to mung bean flour weight 1/20～1/10; Add in the mung bean milk and stir; Continue down to stir and kept 60～90 minutes at 55～60 ℃, utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(2) mung bean Fructus Hordei Germinatus reaction slurry carries out filtration treatment, obtains Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(3) in 100 weight portion Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid; The sweetener, the emulsion stabilizer of 0.1～0.2 weight portion, the water of 20～100 weight portions and the nourishing additive agent of 0～36 weight portion that add 6～12 weight portions; Stirring and dissolving; Kept 30～40 minutes down at 60～65 ℃, obtain the mung bean malt beverage slurries;
(4) will allocate good mung bean malt beverage slurries and under 20～30MPa, 65～75 ℃, carry out homogenization processing once or twice,, promptly make mung bean malt beverage again through can, sterilization, check, packing, decals operation.
Mung bean flour prepares as follows described in the said step (1): get the mung bean or the shelling mung bean benevolence of full grains, epidermis complete sum cleaning, it is dry under 40～60 ℃ that water cleans the back, pulverizes the back with pulverizer and cross 60 mesh sieves, obtains the powder of even particle size distribution; Said malt flour prepares as follows: get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, pulverize the back with pulverizer and cross 40 mesh sieves, obtain powder comparatively uniformly.
After said step (4) can, sterilization were first hot filling, 121 ℃, sterilization of 20 minutes high temperature freeze modes or sterile filling combined 137 ℃, and 1～3 second, moment UHTS processing (UHT sterilization).
Mung bean malt beverage product of the present invention has the characteristic flavor on basis of mung bean and Fructus Hordei Germinatus, and have add due fragrance of nutriment and flavour; Be milky white to light yellow, pistac; Emulsion does not have flocculent deposit, and nothing is condensed, and N/R toughness allows small amount of precipitate.The protein wt percentage composition is 1.0～2.0%, and the fat weight percentage composition is 0.1～1.0%, and the soluble solid weight percentage is 6～10%, and the total solid weight percentage is 10～20%.Meet the requirement of vegetable protein beverage sanitary standard regulation.
Mung bean malt beverage of the present invention can be used as the vegetable protein beverage product of current consumption, also can be used as under the hot environment health product that waits that special population is clearing heat and detoxicating, the water conservancy that disappears swells, makes eye bright step-down etc. with middle old man.In the present invention; Interpolation through materials such as sweetener, nourishing additive agents; The good taste and the local flavor that form to be fit to vegetable protein beverage had not only kept the characteristic local flavor of mung bean but also had enlarged the adaptability of product special flavour, made it be suitable as the beverage products of popular current consumption.In the present invention; Through adding the emulsion stabilizer of sucrose ester, monoglyceride, carragheen, sodium alginate, phosphate, citrate composition; Form stable emulsion with the composition in the Fructus Hordei Germinatus enzymolysis mung bean milk liquid, make the mung bean malt beverage product in 12 months shelf life, can keep stable.
The present invention has following advantage and beneficial effect with respect to prior art:
(1) appearance of mung bean malt beverage product of the present invention has increased the kind of beverage of green bean, has improved local flavor, the mouthfeel of existing beverage of green bean product, and makes it have the distinctive fragrance of mung bean, and is equipped with other local flavors.
(2) the present invention is through mixing Fructus Hordei Germinatus with mung bean, utilizes the starch in amylorrhexis mung bean such as naturally occurring beta amylase, AMS in the Fructus Hordei Germinatus and the Fructus Hordei Germinatus, makes it be converted into maltose, solved the problem of starch utilization; Utilize the protein in the naturally occurring protease hydrolytic mung bean and Fructus Hordei Germinatus in the Fructus Hordei Germinatus; Make it be converted into amino acid and micromolecule polypeptide; Improve the digestibility of the protein of mung bean and Fructus Hordei Germinatus, thereby reached the purpose that makes full use of food resource, improved the nutrition and health care function of mung bean protein beverage; Satisfy the demand of consumer better, have good market prospects for the mung bean protein beverage.
(3) production method of mung bean malt beverage of the present invention is utilized the nutritional labeling of the naturally occurring hydrolase enzymolysis of Fructus Hordei Germinatus mung bean, Fructus Hordei Germinatus, reduced production cost, has improved the utilization rate of mung bean, Fructus Hordei Germinatus resource, has guaranteed the security of food simultaneously again.
The specific embodiment
Further specify the present invention through embodiment below, but embodiment of the present invention is not limited thereto.
Embodiment 1
(1) get the mung bean of full grains, epidermis complete sum cleaning, water clean the back in 40 ℃ dry down, after pulverizing with pulverizer, obtain crossing the powder of 60 mesh sieves, even particle size distribution.Get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, pulverize, cross 40 mesh sieves, become powder comparatively uniformly with pulverizer.
(2) getting weight ratio is 1: 10 mung bean flour and demineralized water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 80 ℃ and kept 15 minutes, obtains mung bean milk; Mung bean milk is cooled to 45 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/10, stir in the adding mung bean milk, continue down to stir and kept 60 minutes at 45 ℃; Utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain system mung bean Fructus Hordei Germinatus reaction slurry just; To just make mung bean Fructus Hordei Germinatus reaction slurry and be warming up to 60 ℃, and keep this temperature and continue stirring 60 minutes, utilize protein and starch material in the further hydrolysis mung bean of Fructus Hordei Germinatus complex enzyme, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(3) mung bean Fructus Hordei Germinatus reaction slurry carries out filtration treatment, obtains Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(4) in every 100g Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid, add 8g sucrose, 0.1g emulsion stabilizer (emulsion stabilizer consist of sucrose ester 15%, monoglyceride 25%, carragheen 15%, sodium alginate 15%, calgon 20%, natrium citricum 10%; Above percentage composition is weight percentage), the 80g demineralized water, stirring and dissolving kept 30 minutes down at 65 ℃, obtained the mung bean malt beverage slurries.
(5) will allocate good mung bean malt beverage slurries at 20MPa, and carry out homogenization processing one time under 65 ℃, again through sterile filling, 137 ℃ of UHT sterilizations 1 second, check, packing, decals operation promptly make product.The mung bean malt beverage product of present embodiment has the characteristic flavor on basis of mung bean and Fructus Hordei Germinatus, has the sweet taste of sucrose and maltose; Be pistac; Emulsion does not have flocculent deposit, and nothing is condensed, N/R toughness.The protein wt percentage composition is 1.0%, and the fat weight percentage composition is 0.1%, and the soluble solid weight percentage is 8%, and the total solid weight percentage is 10%.Meet the requirement of vegetable protein beverage sanitary standard.
Embodiment 2
(1) get the mung bean of full grains, epidermis complete sum cleaning, water clean the back in 45 ℃ dry down, after pulverizing with pulverizer, obtain crossing the powder of 60 mesh sieves, even particle size distribution.Get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, pulverize, cross 40 mesh sieves, become powder comparatively uniformly with pulverizer.
(2) getting weight ratio is 1: 15 mung bean flour and water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 85 ℃ and kept 10 minutes, obtains mung bean milk; Mung bean milk is cooled to 40 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/5, stir in the adding mung bean milk, continue down to stir and kept 40 minutes at 40 ℃; Utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain system mung bean Fructus Hordei Germinatus reaction slurry just; Then, will just make mung bean Fructus Hordei Germinatus reaction slurry and be warming up to 55 ℃, and keep this temperature and continue stirring 30 minutes, utilize protein and starch material in the further hydrolysis mung bean of Fructus Hordei Germinatus complex enzyme, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(3) mung bean Fructus Hordei Germinatus reaction slurry is carried out filtration treatment, obtain Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(4) in every 100g Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid, add 12g sucrose, 0.15g emulsion stabilizer (emulsion stabilizer consist of sucrose ester 30%, monoglyceride 30%, carragheen 10%, sodium alginate 10%, calgon 15%, natrium citricum 5%; Above percentage composition is weight percentage), the 80g demineralized water, carry out aquation size mixing treatment fluid after handling and the reconstituted milk of processing by the 3g whole milk powder by the 1g almond, stirring and dissolving kept 40 minutes down at 60 ℃, obtained the mung bean malt beverage slurries.Wherein, the 1g almond that is treated to of 1g almond steeps with the water logging of 5g cleaning, uses NaHCO
3(sodium bicarbonate) is regulated soak pH value to 8, and soaking temperature is 50 ℃, and soak time is 8 hours, treats almond suction swelling, pulls out to drain, and places the clear water rinsing.Place 95 ℃ of hot water to take out through 3 minutes in almond, with normal-temperature water flushing cooling, using the 6g water temperature again is 80 ℃ soft drink process water; Go into the colloid mill defibrination with almond, the fine and smooth no harsh feeling of the slurries that ground carries out press filtration to the slurries that grind and filters; The water that thin slag after the filtration can add 4 times of filter residue weight carries out second extraction, and water is the soft drink process water, and water temperature is 80 ℃; Need with sodium bicarbonate adjust pH to 7.5 during second extraction, temperature is controlled to be 80 ℃, is beneficial to the protein stripping.The 3g whole milk powder continues stirring until abundant dissolving with 24g soft drink process water, and keeps 30 minutes down in 55 ℃, obtains the protein wt percentage composition and be 3% reconstituted milk.
(5) will allocate good mung bean malt beverage slurries at 20MPa, and carry out homogenization processing one time under 75 ℃, again through sterile filling, 137 ℃ of UHT sterilizations 3 seconds, check, packing, decals operation promptly make product.The mung bean malt beverage product of present embodiment has the characteristic flavor on basis of mung bean and Fructus Hordei Germinatus, and the fragrance and the flavour of almond, whole milk, and has the sweet taste of sucrose and maltose; Be light yellow; Emulsion does not have flocculent deposit, and nothing is condensed, and N/R toughness has small amount of precipitate.The protein wt percentage composition is 1.2%, and the fat weight percentage composition is 0.5%, and the soluble solid weight percentage is 10%, and the total solid weight percentage is 13%.Meet the requirement of vegetable protein beverage sanitary standard regulation.
Embodiment 3
(1) get the mung bean of full grains, epidermis complete sum cleaning, water clean the back in 60 ℃ dry down, after pulverizing with pulverizer, obtain crossing the powder of 60 mesh sieves, even particle size distribution.Get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, pulverize, cross 40 mesh sieves, become powder comparatively uniformly with pulverizer;
(2) getting weight ratio is 1: 20 mung bean flour and water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 82 ℃ and kept 12 minutes, obtains mung bean milk; Mung bean milk is cooled to 43 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 3/20, stir in the adding mung bean milk, continue down to stir and kept 30 minutes at 43 ℃; Utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain system mung bean Fructus Hordei Germinatus reaction slurry just; Then, will just make mung bean Fructus Hordei Germinatus reaction slurry and be warming up to 58 ℃, and keep this temperature and continue stirring 40 minutes, utilize protein and starch material in the further hydrolysis mung bean of Fructus Hordei Germinatus complex enzyme, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(3) mung bean Fructus Hordei Germinatus reaction slurry is carried out filtration treatment, obtain Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(4) in every 100g Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid, add 6g HFCS, 0.15g emulsion stabilizer (emulsion stabilizer consist of sucrose ester 30%, monoglyceride 30%, carragheen 10%, sodium alginate 10%, calgon 15%, natrium citricum 5%; Above percentage composition is weight percentage), the 20g demineralized water, carry out aquation size mixing treatment fluid and 32g fresh milk after handling by the 4g shelled peanut, stirring and dissolving kept 35 minutes down at 62 ℃, obtained the mung bean malt beverage slurries.Wherein, the shelled peanut that is treated to 4g full grains, cleaning of 4g shelled peanut is used NaHCO with the water logging bubble of 20g cleaning
3(sodium bicarbonate) is regulated soak pH to 9, and soaking temperature is 45 ℃, and soak time is 5 hours.When peanut kind skin all decolours, shelled peanut suction swelling is pulled out and is drained, and places the clear water rinsing, till water colorless.Place 100 ℃ of boiling water to take out shelled peanut, with normal-temperature water flushing cooling, with the lipoxidase in the passivation peanut through 2 minutes.Behind the inactive enzyme, use 32g water temperature is 70 ℃ a soft drink process water, goes into the colloid mill defibrination with shelled peanut; The fine and smooth no harsh feeling of the slurries that grind carries out centrifugal filtration to the slurries that grind, and the water that the thin slag after the filtration can add 5 times of filter residue weight carries out second extraction; Water is the soft drink process water, and water temperature is 70 ℃, needs during second extraction with sodium bicarbonate adjust pH to 8; Temperature is controlled at 70 ℃, is beneficial to the protein stripping.
(5) will allocate good mung bean malt beverage slurries at 30MPa, carry out homogenization processing twice under 65 ℃, again through hot filling, 121 ℃ of 20min high temperature freeze mode sterilization sterilizations, check, packing, the decals operation promptly makes product.The mung bean malt beverage product of present embodiment has characteristic flavor on basis and the peanut of mung bean and Fructus Hordei Germinatus, the fragrance and the flavour of milk; Be light yellow; Emulsion does not have flocculent deposit, and nothing is condensed, and does not have unusual toughness.The protein wt percentage composition is 2.0%, and the fat weight percentage composition is 1.0%, and the soluble solid weight percentage is 6%, and the total solid weight percentage is 10%.Meet the requirement of vegetable protein beverage sanitary standard regulation.
Embodiment 4
(1) get the mung bean of full grains, epidermis complete sum cleaning, water clean the back in 50 ℃ dry down, after pulverizing with pulverizer, obtain crossing the powder of 60 mesh sieves, even particle size distribution.Get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, pulverize, cross 40 mesh sieves, become powder comparatively uniformly with pulverizer.
(2) getting weight ratio is 1: 10 mung bean flour and water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 80 ℃ and kept 15 minutes, obtains mung bean milk; Mung bean milk is cooled to 45 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/10, stir in the adding mung bean milk, continue down to stir and kept 60 minutes at 45 ℃; Utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain system mung bean Fructus Hordei Germinatus reaction slurry just; Then, will just make mung bean Fructus Hordei Germinatus reaction slurry and be warming up to 60 ℃, and keep this temperature and continue stirring 60 minutes, utilize protein and starch material in the further hydrolysis mung bean of Fructus Hordei Germinatus complex enzyme, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(3) mung bean Fructus Hordei Germinatus reaction slurry carries out filtration treatment, obtains Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(4) in every 100g Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid, add 3g sucrose, 3g HFCS, 0.006g Sucralose, 0.015g L-aspartyl-L-phenylalanine methylester, 0.15g emulsion stabilizer (emulsion stabilizer consist of sucrose ester 20%, monoglyceride 30%, carragheen 10%, sodium alginate 10%, calgon 20%, natrium citricum 10%; Above percentage composition is weight percentage), the 60g demineralized water, stirring and dissolving kept 30 minutes down at 65 ℃, obtained the mung bean malt beverage slurries.
(5) will allocate good mung bean malt beverage slurries at 20MPa, and carry out homogenization processing one time under 65 ℃, again through sterile filling, 137 ℃ of UHT sterilizations 1 second, check, packing, decals operation promptly make product.The mung bean malt beverage product of present embodiment has the characteristic flavor on basis of mung bean and Fructus Hordei Germinatus, has the sweet taste of sucrose and maltose; Be pistac; Emulsion does not have flocculent deposit, and nothing is condensed, N/R toughness.The protein wt percentage composition is 1.2%, and the fat weight percentage composition is 0.15%, and the soluble solid weight percentage is 7.5%, and the total solid weight percentage is 13%.Meet the requirement of vegetable protein beverage sanitary standard.
Embodiment 5
(1) get the shelling mung bean benevolence that outward appearance is complete, clean, it is dry under 40 ℃ that water cleans the back, after the pulverizer pulverizing, obtains crossing the powder of 60 mesh sieves, even particle size distribution.Get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, be ground into powder comparatively uniformly with pulverizer.
(2) getting weight ratio is 0.05: 1: 5 malt flour, mung bean flour and water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 85 ℃ and kept 10 minutes, obtains mung bean mash; Mung bean mash is cooled to 55 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/20 again, stir in the adding mung bean milk, continue down to stir and kept 60 minutes at 60 ℃; Utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(3) mung bean Fructus Hordei Germinatus reaction slurry is carried out filtration treatment, obtain Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(4) in every 100g Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid, add 10g sucrose, 0.2g emulsion stabilizer (emulsion stabilizer consist of sucrose ester 20%, monoglyceride 20%, carragheen 10%, sodium alginate 20%, calgon 20%, natrium citricum 10%; Above percentage composition is weight percentage), the 80g demineralized water, stirring and dissolving kept 40 minutes down at 60 ℃, obtained the mung bean malt beverage slurries.
(5) at 25MPa, carry out homogenization processing one time under 70 ℃, through 137 ℃ of sterile fillings, UHT sterilization 2 seconds, check, packing, decals operation, promptly make product again.The mung bean malt beverage product of present embodiment has the characteristic flavor on basis of mung bean and Fructus Hordei Germinatus, has the sweet taste of sucrose and maltose; Be light yellow; Emulsion does not have flocculent deposit, and nothing is condensed, and N/R toughness has small amount of precipitate.The protein wt percentage composition is 2.0%, and the fat weight percentage composition is 0.2%, and the soluble solid weight percentage is 9%, and the total solid weight percentage is 20%.Meet the requirement of vegetable protein beverage sanitary standard regulation.
Embodiment 6
(1) get the shelling mung bean benevolence that outward appearance is complete, clean, it is dry under 60 ℃ that water cleans the back, after the pulverizer pulverizing, obtains crossing the powder of 60 mesh sieves, even particle size distribution.Get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, pulverize, cross 40 mesh sieves, become powder comparatively uniformly with pulverizer;
(2) getting weight ratio is 0.1: 1: 7.5 malt flour, mung bean flour and water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 83 ℃ and kept 12 minutes, obtains mung bean mash; Mung bean mash is cooled to 53 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 2/25 again, stir in the adding mung bean milk, continue down to stir and kept 70 minutes at 53 ℃; Utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(3) mung bean Fructus Hordei Germinatus reaction slurry is carried out filtration treatment, obtain Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(4) in every 100g Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid, add 8g sucrose, 0.2g emulsion stabilizer (emulsion stabilizer consist of sucrose ester 20%, monoglyceride 20%, carragheen 15%, sodium alginate 15%, calgon 20%, natrium citricum 10%; Above percentage composition is weight percentage), 100g demineralized water and carry out the aquation treatment fluid after handling of sizing mixing by the 4g soybean, stirring and dissolving kept 40 minutes down at 65 ℃, obtained the mung bean malt beverage slurries.Wherein, the soybean that is treated to 4g full grains, cleaning of 4g soybean adds NaHCO with the water logging bubble of 16g cleaning
3(sodium bicarbonate) is regulated soak pH value to 8.5,45 ℃ of soaking temperatures, soak time 6.5 hours.When soybean suction swelling, pull out and drain, place the clear water rinsing.Place 95 ℃ of hot water to take out soybean, with normal-temperature water flushing cooling, with the lipoxidase in the passivation soybean through 2 minutes.Behind the inactive enzyme, use 28g water temperature is 60 ℃ a soft drink process water, goes into the colloid mill defibrination with soybean; The fine and smooth no harsh feeling of the slurries that grind carries out press filtration to the slurries that grind, and the water that the thin slag after the filtration adds 5 times of filter residue weight carries out second extraction; Water is the soft drink process water, and water temperature is 60 ℃, needs during second extraction to transfer pH to 8 with sodium bicarbonate; Temperature is controlled at 60 ℃, is beneficial to the protein stripping.
(5) at 25MPa, carry out double homogenization processing under 65 ℃, again through hot filling, the sterilization of 121 ℃ of 20min high temperature freeze modes, check, packing, the decals operation promptly makes product.The mung bean malt beverage product of present embodiment has characteristic flavor on basis and the due fragrance of soybean and the flavour of mung bean and Fructus Hordei Germinatus; Be light yellow; Emulsion does not have flocculent deposit, and nothing is condensed, and N/R toughness has small amount of precipitate.The protein wt percentage composition is 1.6%, and the fat weight percentage composition is 0.5%, and the soluble solid weight percentage is 12%, and the total solid weight percentage is 15%.Meet the requirement of vegetable protein beverage sanitary standard regulation.
Embodiment 7
(1) get the shelling mung bean benevolence that outward appearance is complete, clean, it is dry under 50 ℃ that water cleans the back, after the pulverizer pulverizing, obtains crossing the powder of 60 mesh sieves, even particle size distribution.Get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, pulverize, cross 40 mesh sieves, become powder comparatively uniformly with pulverizer.
(2) getting weight ratio is 0.075: 1: 7.5 malt flour, mung bean flour and demineralized water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 80 ℃ and kept 10 minutes, obtains mung bean mash; Mung bean mash is cooled to 55 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 2/25 again, stir in the adding mung bean milk, continue down to stir and kept 60 minutes at 55 ℃; Utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(3) mung bean Fructus Hordei Germinatus reaction slurry is carried out filtration treatment, obtain Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(4) in every 100g Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid, add 4g sucrose, 4g HFCS, 0.2g emulsion stabilizer (emulsion stabilizer consist of sucrose ester 20%, monoglyceride 30%, carragheen 10%, sodium alginate 10%, calgon 20%, natrium citricum 10%; Above percentage composition is weight percentage), the 100g demineralized water, carry out aquation size mixing treatment fluid after handling and the reconstituted milk of processing by the 3g skimmed milk power by the 2g almond, stirring and dissolving kept 40 minutes down at 60 ℃, obtained the mung bean malt beverage slurries.Wherein, being treated to the water logging of 10g cleaning of 2g almond steeped, and uses NaHCO
3(sodium bicarbonate) is regulated soak pH value to 8.5, and soaking temperature is 50 ℃, and soak time is 8 hours, pulls out to drain, and places the clear water rinsing.Almond is placed 98 ℃ of boiling water, took out, with normal-temperature water flushing cooling through 2.5 minutes.Using the 12g water temperature again is 7 ℃ soft drink process water, goes into the colloid mill defibrination with almond, and the fine and smooth no harsh feeling of the slurries that grind carries out centrifugal filtration to the slurries that grind; Add the water that thin slag after the filtration adds 6 times of filter residue weight and carry out second extraction; Water is the soft drink process water, and water temperature is 75 ℃, needs during second extraction with sodium bicarbonate adjust pH to 7.5; Temperature is controlled at 75 ℃, is beneficial to the protein stripping.The 3g skimmed milk power continues stirring until abundant dissolving with 30g soft drink process water, and keeps 30 minutes down in 55 ℃, obtains reconstituted milk.
(5) at 25MPa, carry out homogenization processing twice under 65 ℃, again through 137 ℃ of sterile fillings, UHT sterilization 3 seconds,, check, packing, decals operation, promptly make product.The mung bean malt beverage product of present embodiment has the characteristic flavor on basis of mung bean and Fructus Hordei Germinatus and the fragrance and the flavour of almond and milk, has the sweet taste of sucrose, fructose, glucose, maltose; Be creamy white; Emulsion does not have flocculent deposit, and nothing is condensed, N/R toughness.The protein wt percentage composition is 1.5%, and the fat weight percentage composition is 0.6%, and the soluble solid weight percentage is 12%, and the total solid weight percentage is 15%.Meet the requirement of vegetable protein beverage sanitary standard regulation.
Embodiment 8
(1) get the shelling mung bean benevolence that outward appearance is complete, clean, it is dry under 45 ℃ that water cleans the back, after the pulverizer pulverizing, obtains crossing the powder of 60 mesh sieves, even particle size distribution.Get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, pulverize, cross 40 mesh sieves, become powder comparatively uniformly with pulverizer.
(2) getting weight ratio is 0.05: 1: 10 malt flour, mung bean flour and water, mixes the back and under stirring, is heated to the state that the green starch gelatinization is the comparison thickness, and lasting stirring is warming up to 80 ℃ and kept 15 minutes, obtains mung bean mash; Mung bean mash is cooled to 60 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/10 again, stir in the adding mung bean milk, continue down to stir and kept 90 minutes at 60 ℃; Utilize protein and starch material in the Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean, obtain mung bean Fructus Hordei Germinatus reaction slurry.
(3) mung bean Fructus Hordei Germinatus reaction slurry is carried out filtration treatment, obtain Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid.
(4) in every 100g Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid, add 4g sucrose, 4g HFCS, 0.2g emulsion stabilizer (emulsion stabilizer consist of sucrose ester 25%, monoglyceride 25%, carragheen 10%, sodium alginate 15%, calgon 15%, natrium citricum 10%; Above percentage composition is weight percentage), the 100g demineralized water, carry out aquation size mixing treatment fluid after handling and the reconstituted milk of processing by the 5g skimmed milk power by the 2g almond, stirring and dissolving kept 40 minutes down at 60 ℃, obtained the mung bean malt beverage slurries.Wherein, the 2g almond that is treated to of 2g almond steeps with the water logging of 8g cleaning, uses NaHCO
3(sodium bicarbonate) is regulated soak pH to 8, and soaking temperature is 50 ℃, and soak time is 8 hours, pulls out to drain, and places the clear water rinsing.Almond is placed 100 ℃ of boiling water, took out, with normal-temperature water flushing cooling through 3 minutes.Using the 14g water temperature again is 80 ℃ soft drink process water, goes into the colloid mill defibrination with almond, the fine and smooth no harsh feeling of the slurries that grind; Slurries to grinding carry out centrifugal filtration, and the water that the thin slag after the filtration adds 5.5 times of filter residue weight carries out second extraction, and water is the soft drink process water; Water temperature is 80 ℃; Need with sodium bicarbonate adjust pH to 7.5 during second extraction, temperature is controlled at 80 ℃, is beneficial to the protein stripping.The 5g skimmed milk power continues stirring until abundant dissolving with 50g soft drink process water, and keeps 30 minutes down in 55 ℃, obtains reconstituted milk.
(5) at 25MPa, carry out single treatment under 65 ℃, through 137 ℃ of sterile fillings, UHT sterilization 1 second, check, packing, decals operation, promptly make product again.The mung bean malt beverage product of present embodiment has the characteristic flavor on basis of mung bean and Fructus Hordei Germinatus and the fragrance and the flavour of almond and milk, has the sweet taste of sucrose, fructose, glucose, maltose; Be creamy white; Emulsion does not have flocculent deposit, and nothing is condensed, N/R toughness.The protein wt percentage composition is 1.2%, and the fat weight percentage composition is 0.5%, and the soluble solid weight percentage is 10%, and the total solid weight percentage is 12%.Meet the requirement of vegetable protein beverage sanitary standard regulation.
The foregoing description is a preferred implementation of the present invention; But embodiment of the present invention is not restricted to the described embodiments; Other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination or simplify; All should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. mung bean malt beverage, it is characterized in that: said mung bean malt beverage is the component of following proportioning:
100 parts of Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid
20～100 parts in water
6～12 parts of sweeteners
0.1～0.2 part of emulsion stabilizer
0～36 part of nourishing additive agent;
Above component all by weight;
Described Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid is made by following method:
Get mung bean flour and water that weight ratio is 1:10～20, mix the back and under stirring, be heated to the state that the green starch gelatinization is thickness, lasting stirring is warming up to 80～85 ℃ and kept 10～15 minutes, obtains mung bean milk; Mung bean milk is cooled to 40～45 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/10～1/5, stir in the adding mung bean milk, continue down to stir and kept 30～60 minutes at 40～45 ℃; Obtain system mung bean Fructus Hordei Germinatus reaction slurry just; To just make mung bean Fructus Hordei Germinatus reaction slurry and be warming up to 55～60 ℃, and keep this temperature and continue stirring 30～60 minutes, obtain mung bean Fructus Hordei Germinatus reaction slurry; Perhaps; Getting weight ratio is after 0.05～0.1:1:5～10 malt flours, mung bean flour and water mix, under stirring, to be heated to the state that the green starch gelatinization is thickness, and lasting stirring is warming up to 80～85 ℃ and kept 10～15 minutes; Obtain mung bean mash; Mung bean mash is cooled to 55～60 ℃, gets the malt flour that weight is equivalent to mung bean flour weight 1/20～1/10 again, stir in the adding mung bean milk; Continue down to stir and kept 60～90 minutes at 55～60 ℃, obtain mung bean Fructus Hordei Germinatus reaction slurry; Above-mentioned mung bean Fructus Hordei Germinatus reaction slurry carries out filtration treatment, obtains Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid;
Said water is the water that meets the requirement of soft drink process water; Said sweetener is a kind of or at least two kinds of mixtures of sucrose, HFCS, L-aspartyl-L-phenylalanine methylester, Sucralose; Said emulsion stabilizer is the mixture that sucrose ester, monoglyceride, carragheen, sodium alginate, phosphate and citrate are composited; Said nourishing additive agent is a kind of or at least two kinds of mixing in almond, shelled peanut, soybean or the dairy products.
2. mung bean malt beverage according to claim 1 is characterized in that: the part by weight of described sucrose ester, monoglyceride, carragheen, sodium alginate, phosphate and citrate is 15～30:20～30:10～15:10～20:15～20:5～10; Described phosphate is calgon; Described citrate is a natrium citricum.
3. mung bean malt beverage according to claim 1 is characterized in that: said nourishing additive agent is that shelled peanut, weight that almond, weight that weight is equivalent to Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid weight 1/100～1/50 are equivalent to Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid weight 1/50～1/25 are equivalent to a kind of or at least two kinds of mixing in the soybean of Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid weight 1/50～1/25 or the dairy products that weight is equivalent to Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid weight 1/50～8/25.
4. mung bean malt beverage according to claim 3 is characterized in that: described dairy products are skimmed milk power, whole milk powder or fresh milk.
5. mung bean malt beverage according to claim 3 is characterized in that: described almond, shelled peanut, soybean are to carry out aquation in advance, size mixing and filtration treatment.
6. mung bean malt beverage according to claim 4 is characterized in that: described skimmed milk power, whole milk powder need carry out aquation before using, and use after processing reconstituted milk; Described fresh milk is the product that meets the sweet milk sanitary standard after standardization.
7. according to the production method of claim 1 or 2 each said mung bean malt beverages, it is characterized in that comprising the following steps:
(1) get mung bean flour and the water that weight ratio is 1:10～20, mix the back and under stirring, be heated to the state that the green starch gelatinization is thickness, lasting stirring is warming up to 80～85 ℃ and kept 10～15 minutes, obtains mung bean milk; Mung bean milk is cooled to 40～45 ℃; Get the malt flour that weight is equivalent to mung bean flour weight 1/10～1/5, stir in the adding mung bean milk, continue down to stir and kept 30～60 minutes at 40～45 ℃; Obtain system mung bean Fructus Hordei Germinatus reaction slurry just; To just make mung bean Fructus Hordei Germinatus reaction slurry and be warming up to 55～60 ℃, and keep this temperature and continue stirring 30～60 minutes, obtain mung bean Fructus Hordei Germinatus reaction slurry;
Perhaps; Getting weight ratio is after 0.05～0.1:1:5～10 malt flours, mung bean flour and water mix, under stirring, to be heated to the state that the green starch gelatinization is thickness, and lasting stirring is warming up to 80～85 ℃ and kept 10～15 minutes; Obtain mung bean mash; Mung bean mash is cooled to 55～60 ℃, gets the malt flour that weight is equivalent to mung bean flour weight 1/20～1/10 again, stir in the adding mung bean milk; Continue down to stir and kept 60～90 minutes at 55～60 ℃, obtain mung bean Fructus Hordei Germinatus reaction slurry;
(2) mung bean Fructus Hordei Germinatus reaction slurry carries out filtration treatment, obtains Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid;
(3) in 100 weight portion Fructus Hordei Germinatus complex enzyme for hydrolyzing mung bean Fructus Hordei Germinatus liquid; The sweetener, the emulsion stabilizer of 0.1～0.2 weight portion, the water of 20～100 weight portions and the nourishing additive agent of 0～36 weight portion that add 6～12 weight portions; Stirring and dissolving; Kept 30～40 minutes down at 60～65 ℃, obtain the mung bean malt beverage slurries;
(4) will allocate good mung bean malt beverage slurries at 20～30MPa, carry out homogenization processing once or twice under 65～75 ℃,, promptly make mung bean malt beverage again through can, sterilization, check, packing, decals operation.
8. the production method of mung bean malt beverage according to claim 7; It is characterized in that: mung bean flour makes as follows described in the said step (1): the mung bean or the shelling mung bean benevolence of getting full grains, epidermis complete sum cleaning; It is dry down in 40～60 ℃ that water cleans the back; After the pulverizer pulverizing, cross 60 mesh sieves, obtain the powder of even particle size distribution; Said malt flour makes as follows: get the Fructus Hordei Germinatus of full grains, outward appearance complete sum cleaning, after pulverizing with pulverizer, cross 40 mesh sieves, obtain uniform powder.
9. the production method of mung bean malt beverage according to claim 7; It is characterized in that: after can in the said step (4), sterilization are first can; 121 ℃ of 20 minutes high temperature freeze modes sterilizations or sterile filling combine 137 ℃ 1～3 second, moment UHTS handle sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100384354A CN101518349B (en) | 2009-04-08 | 2009-04-08 | Mung bean malt beverage and method for producing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100384354A CN101518349B (en) | 2009-04-08 | 2009-04-08 | Mung bean malt beverage and method for producing same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101518349A CN101518349A (en) | 2009-09-02 |
| CN101518349B true CN101518349B (en) | 2012-06-06 |
Family
ID=41079312
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100384354A Expired - Fee Related CN101518349B (en) | 2009-04-08 | 2009-04-08 | Mung bean malt beverage and method for producing same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101518349B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934693A (en) * | 2010-08-09 | 2013-02-20 | 长春新高食品有限公司 | Anti-fatigue milk powder and production method thereof |
| CN102450330A (en) * | 2010-10-28 | 2012-05-16 | 长春新高食品有限公司 | Composite protein milk powder and production method thereof |
| TWI505783B (en) * | 2013-04-03 | 2015-11-01 | Nat Univ Chung Cheng | A method for preparing insoluble dietary fiber |
| CN104432377A (en) * | 2014-10-17 | 2015-03-25 | 滁州学院 | Gordon euryale seed beverage and processing method thereof |
| CN109042890A (en) * | 2018-07-18 | 2018-12-21 | 延边大学 | A kind of enzymatic hydrolysis of soybean protein drink and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1223825A (en) * | 1997-12-02 | 1999-07-28 | 雀巢制品公司 | Malted beverage powder and process for preparing same |
| CN1371967A (en) * | 2002-02-21 | 2002-10-02 | 唐千忠 | Mung bean beer |
| CN1465278A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Mung milk beverage and preparation process thereof |
-
2009
- 2009-04-08 CN CN2009100384354A patent/CN101518349B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1223825A (en) * | 1997-12-02 | 1999-07-28 | 雀巢制品公司 | Malted beverage powder and process for preparing same |
| CN1371967A (en) * | 2002-02-21 | 2002-10-02 | 唐千忠 | Mung bean beer |
| CN1465278A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Mung milk beverage and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 贾君.新型麦芽饮料的研究.《食品与机械》.2004,第20卷(第2期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101518349A (en) | 2009-09-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101125014B (en) | Chestnut bifidobacterium factor functional beverage and preparation method thereof | |
| CN101156707B (en) | Chinese chestnut isomaltose hypgather functional instant beverage prepared through hot processing and method | |
| CN101138371B (en) | Husked rice tea beverage and preparation method thereof | |
| CN105725006A (en) | Quinoa plant protein beverage and preparation method thereof | |
| CN103732084B (en) | Spirulina potato milk acid fermentation juice | |
| CN105433235A (en) | Method for making coarse cereal powder | |
| CN101518349B (en) | Mung bean malt beverage and method for producing same | |
| CN103271158B (en) | Health preserving cereal milk and preparation method thereof | |
| KR101697107B1 (en) | Method for Preparing of Beverage Fermented by Lactic Acid Bacteria using Grain Syrup and Beverage Fermented by Lactic Acid Bacteria thereof | |
| CN104509631B (en) | Full coffee peptide nutrient food and preparation method thereof | |
| CN101125020B (en) | Freezing concentrating drying method preparing chestnut bifidobacterium factor functional beverage and method thereof | |
| CN111418760A (en) | Preparation method of instant oat rice milk powder | |
| CN113349356A (en) | Iceland red-pole ginseng intestine egg nutritional jelly and preparation method thereof | |
| CN108740699A (en) | A kind of Siraitia grosvenorii purple sweet potato puree and preparation method thereof | |
| CN101416763A (en) | Pollen beverage and preparation method thereof | |
| KR100871568B1 (en) | Vegetable beverage containing rice extract and soybean milk and producing method therof | |
| CN107897593A (en) | A kind of heat is low, nutritional balance is good, it is fine and smooth it is tasty and refreshing, be not easy the preparation method of five cereals clear-juice beverage that precipitates | |
| CN109965018B (en) | Production method of bitter-free red bean and coix seed beverage | |
| JP3760139B2 (en) | Process for producing food and beverage composition | |
| CN105029189A (en) | Coarse millet instant porridge and preparation method thereof | |
| KR102356983B1 (en) | Manufacturing method of soymilk | |
| KR102063484B1 (en) | Method of manufacturing pumpkin beverage using enzyme fermentation and pumpkin beverage manufactured thereby | |
| KR101296419B1 (en) | A portable water contaning cucumber and the method of making it | |
| CN104381791B (en) | A kind of instant abalone raspberry particle electuary and preparation method thereof | |
| CN114317172B (en) | Stewed wine and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: GUANGDONG LIGHT INDUSTRY VOCATIONAL TECHN COLLEGE Free format text: FORMER OWNER: FAN RUI Effective date: 20150515 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20150515 Address after: 510300 Xingang West Road, Guangdong, China, No. 152, No. Patentee after: Guangdong Industry Technical College Address before: 510300 Xingang West Road, Guangdong, China, No. 152, No. Patentee before: Fan Rui |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120606 Termination date: 20150408 |
|
| EXPY | Termination of patent right or utility model |