CN101878940A - Method for producing mung bean beverage containing full mung bean granules - Google Patents
Method for producing mung bean beverage containing full mung bean granules Download PDFInfo
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- CN101878940A CN101878940A CN201010210885XA CN201010210885A CN101878940A CN 101878940 A CN101878940 A CN 101878940A CN 201010210885X A CN201010210885X A CN 201010210885XA CN 201010210885 A CN201010210885 A CN 201010210885A CN 101878940 A CN101878940 A CN 101878940A
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Abstract
The invention discloses a method for producing mung bean beverage containing full mung bean granules, which belongs to the technical field of mung bean beverage preparation. The method comprises the following steps of: cleaning mung beans and mung bean skins by using clean water respectively, soaking the cleaned mung beans and mung bean skins into the water respectively, separating the mung bean granules and the mung bean skins from the soaking solution, mixing the soaking solution, and pre-cooking and filtering the separated mung bean granules; sterilizing the mung bean granules; adding a stabilizing agent into the mixed soaking solution, adding sweetener and sour agent into the solution to adjust the taste, adding editable essence into the solution to adjust the aroma, and thermally sterilizing the solution; and finally, mix-filling, capping, sealing, cooling and refrigerating the solution. The beverage is prepared by adopting a new process of sterilizing the solid and liquid components respectively and mix-filling. The beverage prepared by the method contains complete mung bean granules, has similar physical and chemical indexes and quality guarantee period as the conventional mung bean beverage, and has good mouthfeel and flavor.
Description
Technical field
The invention belongs to the beverage of green bean preparing technical field, particularly a kind of production contains the method for the beverage of green bean of the full particle of mung bean.
Background technology
Mung bean is Semen phaseoli radiati again, ancient name Lu beans, plant beans, mature seed for leguminous herbaceous plant's mung bean (Phaseolus radiatus L.), in the cultivation history in existing more than 2,000 year of China, as cereal crops plantation is arranged all in various places, having purposes such as grain, vegetables, green manure and medicine, is traditional bean food of China people.Mung bean contains protein, fat, carbohydrate, vitamin B1, B2, carrotene, nicotinic acid(NA, folic acid, mineral calcium, phosphorus, iron.Protein content almost is 3 times of polished rice, and contained protein is mainly globulin, and it is rich in lysine, leucine, threonine in forming, but methionine, tryptophan, tyrosine are fewer.Therefore, it not only has good edibility, also has extraordinary medical value.In hot summer, sweet mung bean soup is the beverage for relieving summer heat that common people like.Effect: the sweet cold of mung bean nature and flavor has clearing heat and detoxicating merit.Summer, the people in hot environment work perspired many, loss of body fluids is very big, electrolyte balance in the body is destroyed, boiling with mung bean that soup replenishes is optimal method, can clearing summer-heat and tonifying qi, the diuresis of quenching the thirst, can not only keep the skin wet, and can also in time replenish inorganic salts, significance be arranged keeping the body fluid electrolyte balance.
The relevant drink of mung bean is a lot of in the market, and beverage of green bean, mung bean yoghourt, mung bean milk etc. are arranged, but the manufacture craft of these drinks all relates to " peeling " or " removing slag " operation, and these operations exist some not enough: the utilization rate of mung bean is not high; Some nutritional labelings of mung bean are not well utilized.And the nutritive loss that full mung bean particle beverage has avoided processing technologys such as correct grinding, homogeneous to cause has guaranteed the nutritive value of product to greatest extent.The green gram spermoderm soak is made an addition in the mung bean soak,, improve the mung bean product utilization rate to strengthen mung bean active ingredient.
Summary of the invention
The purpose of this invention is to provide the method that a kind of production contains the beverage of green bean of the full particle of mung bean, it is characterized in that this method step is as follows:
(1) mung bean is used the clean water wash clean, will be cleaned up with clean water after the green gram spermoderm sorting removal of impurities; Wherein, described mung bean is selected the mung bean that meets food sanitation standard for use, artificial or mechanical removal impurity of process and atrophy, unavailable particle; The green gram spermoderm that described green gram spermoderm selects for use clean separation to produce in other food processing process;
(2) mung bean that cleans up is mixed (every 1g mung bean need add 20ml water) with water by mass volume ratio at 1: 20, and soaked 6 hours down in room temperature～60 ℃; The green gram spermoderm that cleans up is mixed by mass volume ratio with water 1: 10 (every 1g green gram spermoderm need add 10ml water), and soaked 6 hours down in room temperature～60 ℃;
(3) with mung bean soak in the step (2) and mung bean particle separation, the green gram spermoderm soak is separated with green gram spermoderm; And with mung bean soak and the mixing of green gram spermoderm soak, the mung bean particle after the separation adds water precooks, the 5min that generally under 100 ℃, precooks, and filter the back of precooking;
(4) with the whole sterilization of step (3) gained mung bean particle; Or step (3) gained mung bean particle is sub-packed in the Packaging Bottle, mung bean particle band bottle is sterilized;
(5) in the mixed soaking solution of step (3), filter behind the adding stabilizing agent;
(6) adding sweetener and acid carry out seasoning in the soak in step (5), and sweetener adopts white granulated sugar, xylitol or non-sugar sweetener, and acid adopts citric acid or malic acid and citric acid mixing regulating acid agent;
(7) with the soak flavoring essence blending in the step (6), heat kill sterilization again;
(8) soak after the sterilization in the step (7) is adopted in the Packaging Bottle that the mung bean particle is housed of the canned sterilization in step (4) of aseptic hot canning mode; Perhaps, adopt aseptic hot canning mode canned in aseptic Packaging Bottle with the mung bean particle on-line mixing of whole sterilization in soak after the sterilization in the step (7) and the step (4);
(9) Packaging Bottle of canned good solid-liquid mixing beverage of green bean is sealed, cool, storage.
In the said method, in the step (4), autoclaving or non-heat sterilization mode are adopted in the whole sterilization of mung bean particle, adopt heat kill sterilization, hot high pressure to kill bacterium or non-heat sterilization mode when the band bottle is sterilized after the packing of mung bean particle, wherein, during the heat kill sterilization, sterilising temp is 121 ℃, and the time is 15 minutes.
In the said method, in the step (7), soak heat kill sterilization method comprises autoclaving, ultra high temperature short time sterilization; Wherein, during ultra high temperature short time sterilization, temperature is 130～140 ℃, and the time is 5～30 seconds.
In the said method, the non-heat sterilization mode of mung bean particle reaches the food sterilization method that equates bactericidal effect with the heat kill sterilization for other.Non-heat sterilization mode comprises convection current, irradiation, impulse electric field etc.
In the said method, in the step (6), sweetener and acid addition are as follows: the white granulated sugar addition is 6～8wt%, the xylitol addition is as the criterion sugariness sucrose such as to reach, the non-sugar sweetener addition is 0.6～0.8wt%, the citric acid addition is 20mM/l, or the malic acid and the citric acid mixing regulating acid agent of acidity such as adding.
In the said method, described stabilizing agent is selected sodium alginate or sodium carboxymethylcellulose for use, and addition is not higher than 0.3wt%.
In the said method, described essence is mung bean essence, and addition is 0.1wt%.
In the said method, described Packaging Bottle is a food-grade transparent material Packaging Bottle, comprises aseptic vial and aseptic PET bottle.
In the said method, can add chrysanthemum or the honeysuckle flower handled through discontinuous sterilization in the mixed soaking solution.
In the said method, in every bottle of beverage of green bean, the mung bean granule content is not less than 10% (g/ml) by mass volume ratio.
Beneficial effect of the present invention is: the invention provides a kind of refrigerant drink that contains full mung bean particle.The beverage production system that contains the full particle of mung bean, its process using is sterilized respectively, mixes canned mode, can guarantee the mung bean particle integrity and easily chew, and beverage can not occur splitting the muddy state that produces because of mung bean boils, and can keep clarification.
This beverage adopts the separately sterilization of solid, liquid component, the canned new technology of mixing to make.The beverage that makes through this technology contains whole complete mung bean particle, and the beverage physical and chemical index is similar to conventional beverage of green bean with the shelf-life, has good mouthfeel and local flavor.
Description of drawings
Fig. 1 is a beverage of green bean manufacture craft flow process.
The specific embodiment
The invention will be further described below in conjunction with embodiment and accompanying drawing:
Embodiment 1
A kind of production contains the method for the beverage of green bean of the full particle of mung bean, and step is as follows:
(1) mung bean is used the clean water wash clean, will be cleaned up with clean water after the green gram spermoderm sorting removal of impurities; Wherein, described mung bean is selected the mung bean that meets food sanitation standard for use, artificial or mechanical removal impurity of process and atrophy, unavailable particle; The green gram spermoderm that described green gram spermoderm selects for use clean separation to produce in other food processing process;
(2) mung bean that cleans up is mixed (every 1g mung bean need add 20ml water) with water by mass volume ratio at 1: 20, and soaked 6 hours down for 25 ℃ in room temperature; The green gram spermoderm that cleans up is mixed by mass volume ratio with water 1: 10 (every 1g green gram spermoderm need add 10ml water), and soaked 6 hours down for 25 ℃ in room temperature;
(3) with mung bean soak in the step (2) and mung bean particle separation, the green gram spermoderm soak is separated with green gram spermoderm; And mung bean soak and green gram spermoderm soak mixed, the mung bean particle after the separation adds the water 5min that precooks under 100 ℃, and filter the back of precooking;
(4) step (3) gained mung bean particle is sub-packed in the vial,, sterilized 15 minutes for 121 ℃ the sterilization of mung bean particle band bottle;
(5) in the mixed soaking solution of step (3), filter behind the adding stabilizing agent,, described stabilizing agent is selected sodium alginate for use, and addition is 0.15wt%.
(6) adding sweetener and acid carry out seasoning in the soak in step (5), and sweetener adopts white granulated sugar, and acid adopts citric acid, and addition is as follows: the white granulated sugar addition is 8wt%, and the citric acid addition is 20mM/l;
(7) with the soak flavoring essence blending in the step (6), described essence is mung bean essence, and addition is 0.1wt%, again in 135 ℃, carries out ultra high temperature short time sterilization 5 seconds;
(8) soak after the sterilization in the step (7) is adopted in the vial that the mung bean particle is housed of the canned sterilization in step (4) of aseptic hot canning mode;
(9) vial with canned good solid-liquid mixing beverage of green bean seals, and cools storage.
In the said method, can add chrysanthemum or the honeysuckle flower handled through discontinuous sterilization in the mixed soaking solution.
In the said method, in every bottle of beverage of green bean, the mung bean granule content is not less than 10% (g/ml) by mass volume ratio.
Embodiment 2
A kind of production contains the method for the beverage of green bean of the full particle of mung bean, and step is as follows:
(1) mung bean is used the clean water wash clean, will be cleaned up with clean water after the green gram spermoderm sorting removal of impurities; Wherein, described mung bean is selected the mung bean that meets food sanitation standard for use, artificial or mechanical removal impurity of process and atrophy, unavailable particle; The green gram spermoderm that described green gram spermoderm selects for use clean separation to produce in other food processing process;
(2) mung bean that cleans up is mixed (every 1g mung bean need add 20ml water) with water by mass volume ratio at 1: 20, and soaked 6 hours down for 25 ℃ in room temperature; The green gram spermoderm that cleans up is mixed by mass volume ratio with water 1: 10 (every 1g green gram spermoderm need add 10ml water), and soaked 6 hours down for 25 ℃ in room temperature;
(3) with mung bean soak in the step (2) and mung bean particle separation, the green gram spermoderm soak is separated with green gram spermoderm; And mung bean soak and green gram spermoderm soak mixed, the mung bean particle after the separation adds the water 5min that precooks under 100 ℃, and filter the back of precooking;
(4) with the whole sterilization of step (3) gained mung bean particle, sterilized 15 minutes for 121 ℃;
(5) filter behind the adding stabilizing agent in the mixed soaking solution of step (3), described stabilizing agent is selected sodium alginate for use, and addition is 0.15wt%.
(6) adding sweetener and acid carry out seasoning in the soak in step (5), and sweetener adopts white granulated sugar, and acid adopts citric acid, and addition is as follows: the white granulated sugar addition is 7wt%, and it is 20mM/1 that citric acid adds addition;
(7) with the soak flavoring essence blending in the step (6), described essence is mung bean essence, and addition is 0.1wt%, again in 135 ℃, carries out ultra high temperature short time sterilization 5 seconds;
(8) with the mung bean particle on-line mixing of whole sterilization in soak after the sterilization in the step (7) and the step (4), adopt aseptic hot canning mode canned in aseptic vial;
(9) vial with canned good solid-liquid mixing beverage of green bean seals, and cools storage.
In the said method, can add chrysanthemum or the honeysuckle flower handled through discontinuous sterilization in the mixed soaking solution.
In the said method, in every bottle of beverage of green bean, the mung bean granule content is not less than 10% (g/m1) by mass volume ratio.
Claims (10)
1. a production contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that this method step is as follows:
(1) mung bean is used the clean water wash clean, will be cleaned up with clean water after the green gram spermoderm sorting removal of impurities;
(2) mung bean that cleans up is mixed by mass volume ratio with water at 1: 20, and soaked 6 hours down in room temperature～60 ℃; The green gram spermoderm that cleans up is mixed by mass volume ratio with water at 1: 10, and soaked 6 hours down in room temperature～60 ℃;
(3) with mung bean soak in the step (2) and mung bean particle separation, the green gram spermoderm soak is separated with green gram spermoderm; And with mung bean soak and the mixing of green gram spermoderm soak, the mung bean particle after the separation adds water precooks, and filter the back of precooking;
(4) with the whole sterilization of step (3) gained mung bean particle; Or step (3) gained mung bean particle is sub-packed in the Packaging Bottle, mung bean particle band bottle is sterilized;
(5) in the mixed soaking solution of step (3), filter behind the adding stabilizing agent;
(6) adding sweetener and acid carry out seasoning in the soak in step (5), and sweetener adopts white granulated sugar, xylitol or non-sugar sweetener, and acid adopts citric acid or malic acid and citric acid mixing regulating acid agent;
(7) with the soak flavoring essence blending in the step (6), heat kill sterilization again;
(8) soak after the sterilization in the step (7) is adopted in the Packaging Bottle that the mung bean particle is housed of the canned sterilization in step (4) of aseptic hot canning mode; Perhaps, adopt aseptic hot canning mode canned in aseptic Packaging Bottle with the mung bean particle on-line mixing of whole sterilization in soak after the sterilization in the step (7) and the step (4);
(9) Packaging Bottle of canned good solid-liquid mixing beverage of green bean is sealed, cool, storage.
2. a kind of production according to claim 1 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: in the step (4), autoclaving or non-heat sterilization mode are adopted in the whole sterilization of mung bean particle, adopt heat kill sterilization, hot high pressure to kill bacterium or non-heat sterilization mode when the band bottle is sterilized after the packing of mung bean particle, wherein, during the heat kill sterilization, sterilising temp is 121 ℃, and the time is 15 minutes.
3. a kind of production according to claim 1 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: in the step (7), soak heat kill sterilization method comprises autoclaving, ultra high temperature short time sterilization; Wherein, during ultra high temperature short time sterilization, temperature is 130～140 ℃, and the time is 5～30 seconds.
4. a kind of production according to claim 2 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: the non-heat sterilization mode of mung bean particle reaches the food sterilization method that equates bactericidal effect with the heat kill sterilization for other.
5. a kind of production according to claim 1 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: in the step (6), sweetener and acid addition are as follows: the white granulated sugar addition is 6～8wt%, the xylitol addition is as the criterion sugariness sucrose such as to reach, the non-sugar sweetener addition is 0.6～0.8wt%, the citric acid addition is 20mM/l, or the malic acid and the citric acid mixing regulating acid agent of acidity such as adding.
6. a kind of production according to claim 1 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: described stabilizing agent is selected sodium alginate or sodium carboxymethylcellulose for use, and addition is not higher than 0.3wt%.
7. a kind of production according to claim 1 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: described essence is mung bean essence, and addition is 0.1wt%.
8. a kind of production according to claim 1 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: described Packaging Bottle is a food-grade transparent material Packaging Bottle, comprises aseptic vial and aseptic PET bottle.
9. a kind of production according to claim 1 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: can add chrysanthemum or the honeysuckle flower handled through discontinuous sterilization in the mixed soaking solution.
10. a kind of production according to claim 1 contains the method for the beverage of green bean of the full particle of mung bean, it is characterized in that: in every bottle of beverage of green bean, the mung bean granule content is not less than 10% by mass volume ratio.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380821A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品（集团）有限公司 | Green soya bean iced beverage and preparation method thereof |
| CN105380057A (en) * | 2015-12-16 | 2016-03-09 | 刘英昊 | Mung bean water drink preparation method |
| CN108094785A (en) * | 2017-12-06 | 2018-06-01 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing rice |
| CN108157709A (en) * | 2017-12-06 | 2018-06-15 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing corn |
| CN108185246A (en) * | 2017-12-06 | 2018-06-22 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing red kidney bean |
| CN108185247A (en) * | 2017-12-06 | 2018-06-22 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing wheat |
| CN108244426A (en) * | 2017-12-06 | 2018-07-06 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean |
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| CN1415252A (en) * | 2002-10-24 | 2003-05-07 | 朱红英 | Green bean protein beverage |
| CN1759731A (en) * | 2005-11-11 | 2006-04-19 | 郑为完 | Method for preparing complete soluble instant powder of green bean |
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2010
- 2010-06-18 CN CN201010210885XA patent/CN101878940B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1053171A (en) * | 1990-12-03 | 1991-07-24 | 河南省农业科学院科学实验中心 | The prescription of instant " Lubaoru " and production method thereof |
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| CN1759731A (en) * | 2005-11-11 | 2006-04-19 | 郑为完 | Method for preparing complete soluble instant powder of green bean |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380821A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品（集团）有限公司 | Green soya bean iced beverage and preparation method thereof |
| CN105380057A (en) * | 2015-12-16 | 2016-03-09 | 刘英昊 | Mung bean water drink preparation method |
| CN108094785A (en) * | 2017-12-06 | 2018-06-01 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing rice |
| CN108157709A (en) * | 2017-12-06 | 2018-06-15 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing corn |
| CN108185246A (en) * | 2017-12-06 | 2018-06-22 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing red kidney bean |
| CN108185247A (en) * | 2017-12-06 | 2018-06-22 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing wheat |
| CN108244426A (en) * | 2017-12-06 | 2018-07-06 | 山东建筑大学 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean |
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