CN1019733B - The manufacture method of instant dehydrated green gram extract - Google Patents
The manufacture method of instant dehydrated green gram extractInfo
- Publication number
- CN1019733B CN1019733B CN90108196A CN90108196A CN1019733B CN 1019733 B CN1019733 B CN 1019733B CN 90108196 A CN90108196 A CN 90108196A CN 90108196 A CN90108196 A CN 90108196A CN 1019733 B CN1019733 B CN 1019733B
- Authority
- CN
- China
- Prior art keywords
- mung bean
- powder
- green gram
- boiling
- temperature
- 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
Links
Landscapes
- Beans For Foods Or Fodder (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of is the method that raw material is made the instant dehydrated green gram extract beverage with the mung bean, it is characterized in that mung bean promptly gets product through cleaning-boiling-oven dry-ultra-fine grinding-batching-granulation-drying-technology of the package process.This method technological process is simple, cost is low, and favorable economic benefit is arranged, and the product that makes can keep mung bean original nutritive value and pharmacological function, and additive is the natural emulsified dispersant of food type in the product, and is harmless.
Description
The present invention relates to a kind of is the method that raw material is made the instant dehydrated green gram extract beverage with the mung bean.
Mung bean is a kind of edible coarse cereals with abundant nutritive value and pharmacological function, except that eight seed amino acids that contain rich in protein, carbohydrate, fat and needed by human, vitamins and other nutritious components, also contain bioactivators such as Coumarins alkaloid and phytosterol in its seed.Therefore, mung bean has clearing heat and detoxicating, the Li Shui that relieves summer heat, moves back order
, change effects such as class's rash, detumescence expand, according to the Compendium of Material Medica record, the crust of mung bean has special effect, the suitable gross weight of using.For ease of edible, all the mung bean deep processing is made the method for liquid or solid beverage in recent years both at home and abroad in research, for liquid beverage, product weight is big, packing, transportation, store all inconvenience, at this shortcoming CN86104558 patent provide a kind of with the mung bean peeling, expanded, mill, sieve, method that technical process such as oven dry is made mung bean flour.
The objective of the invention is to provide a kind of manufacture method of instant dehydrated green gram extract, this method can keep the crust of mung bean fully, and intrinsic pharmacological function and nutritive value are maintained, and its technological process is simple, cost is low.
Realize that key of the present invention is:
The preparation of ripe bean powder: put into the autoclaving pot after mung bean cleaning cleaned, under 100-152kpa air pressure, 110-130 ℃ temperature, heated 30-45 minute, make the starch composition in the mung bean seed reach the αization state, drying is dried and is made water content at 8-13% again, with ultrafine crusher ripe bean powder is broken into 200-300 purpose fine powder then, need not sieves and to cooperate with other component.Adopt this process route, process is simplified greatly, improved yield rate, cut down finished cost, its novel ultra-fine grinding function is the complete refinement of green gram spermoderm, thereby is retained in the product.
Batching: because contents of starch is higher in the mung bean seed, and starch can only be suspended in the suspension that presents dispersity in the aqueous solution, be outstanding turbid this difficult point of the molten water that solves starch, except that mung bean being made 200-300 purpose fine powder, the present invention adopts sucrose ester as emulsifying dispersant, interpolation granulated sugar powder is as figuration and collapse powder, with rapid dissolution characteristics after granule strength after the increase granulation and the entry.This class material mostly is hydroxy compounds, have than strongly hydrophilic, and Icing Sugar can also improve the taste index of bean powder.Sucrose ester can also form complex with starch and prevent age of starch scleroma, prevents that the solid content precipitation from separating out, and also has characteristics such as wetting infiltration, anti-bacterial refreshing and solubilising dispersion suspension, its prescription:
Icing Sugar 55-60%(wt%)
Sucrose ester 1-1.5%(wt%)
All the other are mung bean flour.
Granulation: mung bean flour, Icing Sugar, sucrose ester are fully mixed by last prescription; put into the fountain dampener and spraying water; make material moisture 25%; make 12-20 purpose granular substance through comminutor; drying is packed again: use the boiling type drying machine, drying under 90-110 ℃ temperature makes its content be not more than 4%; be beneficial to storage, transportation and long shelf-life, the material cold after waiting to do during to room temperature weighing and bagging the instant dehydrated green gram extract product.
The manufacture method of instant dehydrated green gram extract of the present invention is taked the dry method ultra-fine grinding; Dissolve food type emulsifying dispersant; Starch solidifies the granulation new technology, has simplified technological process, and low cost of manufacture can obtain than the large economy benefit.Nutritious by the product that this method makes, pharmacological function is maintained, and every physics and chemistry and sanitary index all meet the regulation of related standards, see table 1, table 2 for details.
Table 1. physical and chemical index assay
Interventions Requested moisture content ash protein-fat-total reducing sugar sense organ
*
Measured result
Standard code (%)≤3.5≤1.5 〉=8 〉=0.8≤60
Measured result (%) 3.21 1.25 9.27 0.88 55.87 is qualified
Annotate: the lucky long QCLK * 1101-90 of test stone.Survey report is seen appendix 1,
Table 2. sanitary index assay
The plumbous arsenical copper total number of bacteria of Interventions Requested coliform pathogenic bacteria
Measured result mg/kg mg/kg mg/kg/ml/100ml
Measured result＜0.1 0.397 7.75 10＜30 do not detect
Annotate: test stone GB2759-81 cold drink food sanitary standard.Survey report is seen appendix 2,
The invention will be further described below in conjunction with embodiment:
Embodiment 1, and the manufacture process of instant dehydrated green gram extract comprises:
Clean: remove foreign material and stone and wash;
Boiling: the mung bean after the cleaning is put into heating 30-45 minute under the air pressure of 100-152kpa, 110-130 ℃ temperature of autoclaving pot, makes the starch in the mung bean seed reach the αization state;
Oven dry: the mung bean after the boiling is sent in the oscillatory type dryer, dries under 90-110 ℃ of temperature and dries, and makes moisture content reduce to 8-13%;
Ultra-fine grinding: the mung bean that dries is ground into 200-300 purpose fine powder with ultrafine crusher, then,
Batching: mung bean flour and Icing Sugar, sucrose ester are pressed the prescription weighing, fully mix, its prescription:
Mung bean flour 39% (wt%)
Icing Sugar 60% (wt%)
Sucrose ester 1% (wt%)
It is 80-100 purpose fine powder that described Icing Sugar needs first powder to granularity,
Granulation: the compound of preparation is sent in the fountain dampener and is being sprayed water, makes material moisture 25%, makes 12-20 purpose granular substance through comminutor, warp again,
Dry, packing: use the boiling type drying machine, drying under 90-110 ℃ temperature makes its water content be not more than 4%, and weighing when cooling to room temperature, packing get the instant dehydrated green gram extract product.
Embodiment 2: the manufacture method of instant dehydrated green gram extract, its technical process are with embodiment 1, and difference is that prescription of mixed materials is:
Mung bean flour 43.5% (wt%)
Icing Sugar 55% (wt%)
Sucrose ester 1.5% (wt%)
Claims (1)
1, a kind of manufacture method of instant dehydrated green gram extract is characterized in that:
(1) cleans: remove foreign material and stone and wash;
(2) boiling: the mung bean after the cleaning is put into the autoclaving pot, under 100-152kpa air pressure, 110-130 ℃ temperature, heats 30-45 minute, makes starch αization;
(3) oven dry: the mung bean after the boiling is sent in the oscillatory type dryer, and oven dry is dried and made moisture content reduce to 8-13% under 90-110 ℃ of temperature;
(4) ultra-fine grinding: the mung bean that dries is ground into 200-300 purpose fine powder with ultrafine crusher, then,
(5) batching: with mung bean flour with as figuration with collapse the granulated sugar powder of powder, press the prescription weighing as the sucrose ester of emulsifying agent after, fully mix its prescription:
Icing Sugar 55-60% (wt%)
Sucrose ester 1-1.5% (wt%)
All the other are mung bean flour
It is 80-100 purpose fine powder that described Icing Sugar needs first powder to granularity,
(6) granulation: the compound of preparation is sent in the fountain dampener and is being sprayed water, makes material moisture 25%, makes 12-20 purpose granular substance through comminutor, warp again,
(7) dry, packing: use the boiling type drying machine, drying under 90-110 ℃ temperature makes its water content be not more than 4%, and weighing when cooling to room temperature, packing get the instant dehydrated green gram extract product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90108196A CN1019733B (en) | 1990-10-12 | 1990-10-12 | The manufacture method of instant dehydrated green gram extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN90108196A CN1019733B (en) | 1990-10-12 | 1990-10-12 | The manufacture method of instant dehydrated green gram extract |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1049444A CN1049444A (en) | 1991-02-27 |
| CN1019733B true CN1019733B (en) | 1992-12-30 |
Family
ID=4880882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN90108196A Expired CN1019733B (en) | 1990-10-12 | 1990-10-12 | The manufacture method of instant dehydrated green gram extract |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1019733B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100394869C (en) * | 2003-05-08 | 2008-06-18 | 周兴芳 | Iced mung bean-wheat composition and its prepn process |
| CN100998368B (en) * | 2006-01-12 | 2010-09-22 | 天津科技大学 | Protein powder produced by fluidized bed spraying lecithinum granulation technique and preparing method thereof |
| KR101145164B1 (en) * | 2009-09-09 | 2012-05-11 | 한상효 | The system and method for making whole soybean milk. |
| CN102038149A (en) * | 2010-10-28 | 2011-05-04 | 咀香园健康食品（中山）有限公司 | Mung bean high-fiber solid drink and preparation method thereof |
| CN103876022A (en) * | 2014-02-25 | 2014-06-25 | 安徽硒谷生物科技有限公司 | Additive-free instant selenium enrichment coarse grain flour as well as preparation method thereof |
| CN105380271B (en) * | 2015-11-28 | 2018-04-13 | 吉林农业大学 | Additive-free full seed mung bean composite nutrient powder and its production method |
| CN105995368A (en) * | 2016-05-23 | 2016-10-12 | 徐州工程学院 | Natural and healthy solid instant beverage based on high-starch crop and preparation method |
-
1990
- 1990-10-12 CN CN90108196A patent/CN1019733B/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| CN1049444A (en) | 1991-02-27 |
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