CN103462157A - Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage - Google Patents
Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage Download PDFInfo
- Publication number
- CN103462157A CN103462157A CN2013104009937A CN201310400993A CN103462157A CN 103462157 A CN103462157 A CN 103462157A CN 2013104009937 A CN2013104009937 A CN 2013104009937A CN 201310400993 A CN201310400993 A CN 201310400993A CN 103462157 A CN103462157 A CN 103462157A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- mung
- thickened pulp
- bean grain
- water
- 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.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a mung bean grain thickened pulp beverage. The mung bean grain thickened pulp beverage is characterized in that various components of raw materials are matched by the following weight percentage: 3%-30% of mung beans, 3%-15% of white granulated sugar, 0.5%-1.5% of vegetable fat powder, 0.01%-0.05% of carrageenan, 0.01%-0.12% of xanthan gum, 0.01%-0.03% of gellan gum, 0.01%-0.05% of sodium tripolyphosphate, 0.01%-0.03% of sodium pyrophosphate, 0.01%-0.1% of sucrose fatty acid ester, 0.01%-0.07% of glycerol monostearate, and the balance water. A preparation method of the mung bean grain thickened pulp beverage is characterized by comprising the following steps of a. cleaning the selected mung beans by using running water, adding the mung beans into boiling water the weight of which are two times that of the mung beans for boiling for 1-1.5 hours, and then stirring to enable the mung beans to be in a mushy state; b. beating by using a beating machine with 0.3mm meshes, and carrying out centrifugal separation for peeling; c. heating filter pulp for gelatinization; d. dissolving the white granulated sugar, the vegetable fat powder, the carrageenan and the like by using an appropriate amount of warm water and grinding for standby; e. mixing the liquid in the steps c and d to achieve constant volume; f. carrying out ultra-high temperature instantaneous sterilization, and sterile filling. The mung bean grain thickened pulp beverage has good viscosity, and is obviously superior to existing products in aspects of nutrition, taste, appearance and shelf life.
Description
Technical field
The invention belongs to food technology field, relate in particular to a kind of mung bean cereal concentrated slurry beverage and preparation method thereof.
Background technology
Mung bean is of many uses, is the good merchantable brand of regulating diet, is again the important source material of food industry.Mung bean is nutritious, and seed is containing protein 20-24%, fatty 0.5-1.5%, carbohydrate 55-65.4% and various minerals and vitamins.Each seed amino acid that contains needed by human in protein.Mung bean is the beverage of heatstroke prevention, can be made into multiple cake, bean vermicelli, bean sheet jelly, brew mung bean Daqu and liquor.Mung bean also has the effect of antibacterial bacteriostatic, reducing blood lipid, antitumor, removing toxic substances.Therefore the mung bean drink is loved by the people always.Chinese patent 200810030251.9 discloses a kind of preparation method of mung bean milk, it is characterized in that, comprises the steps: the first step: mung bean is soaked to 4-8 hours in the water of 50 ℃ of 30-, and wherein the mass ratio of mung bean and water is 1:2-4; Second step: boiling water for described mung bean is scalded to 1-6 minute, then described mung bean is added in the water of 70-90 ℃ to defibrination 2-3 time, filter the residue separation, must give birth to slurry; Wherein the quality of water be described mung bean quality 12-20 doubly; The 3rd step: described, add one of following combination in giving birth to slurry: (1) xanthans and sweetener, add the 0.06-0.09% that the xanthans quality is the quality of water in described second step; (2) lecithin and sweetener, add the 0.1%-0.5% that the lecithin quality is the quality of water in described second step; (3) soya bean slurry and sweetener; To add the mass ratio of water in soya bean slurry quality and described second step be 0-1:1-4; The 4th step: by the described slurry of giving birth to, undertaken high-pressure homogeneously, then sterilizing, obtain mung bean milk.The contained mung bean amount of this drink is less, and taste is not good enough, and density is not high yet.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of mung bean cereal concentrated slurry beverage, it is characterized in that the raw material each component is by following percentage by weight proportioning: mung bean 3-30%, white granulated sugar 3-15%, vegetable fat powder 0.5-1.5%, carragheen 0.01-0.05%, xanthans 0.01-0.12%, gellan gum 0.01-0.03%, sodium phosphate trimer 0.01-0.05%, sodium pyrophosphate 0.01-0.03%, sucrose fatty ester 0.01-0.1%, glycerin monostearate 0.01-0.07%, add water to 100%.
The preparation method of above-mentioned mung bean cereal concentrated slurry beverage is characterized in that comprising the following steps:
A. select mung bean, flowing water cleans up, and adds in the boiling water of 2 times and boils 1-1.5 hour, then is stirred to atherosclerotic;
B. with the beater making beating of mesh 0.3mm, centrifugation is removed the peel;
C. filter pulp is heated to gelatinization 60-80 minute more than 85 ℃;
D. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
E. by the liquid mixing constant volume of step c and d, homogenization pressure is 40-50Mpa;
F. 121 ℃ of ultra high temperature short time sterilizations 15-30 second, sterile filling.
Beneficial effect of the present invention is: the reasonable selection raw material adds the assembly of science, with existing product, compares, and fills a prescription more perfect, reasonable.Reasonably mung bean and white sugar content make the drink sugariness moderate, meet most crowds' taste.Vegetable fat powder has good water-soluble and emulsifying dispersivity, plays flavouring, increases fat, increases the effect of flavor, makes the drink mouthfeel more lubricated, finer and smoother, abundant.Carragheen is thickener, can improve the stickiness of drink, gives the glutinous profit of food, suitable mouthfeel, and has emulsification, stable or make to be the effect of suspended state concurrently.Glycerin monostearate is emulsifying agent, can promote that drink becomes stabilized emulsion, and drink is maintained a relatively stable state in a long time.Natrium citricum is the tart flavour conditioning agent.Sodium pyrophosphate is the stay in grade agent.This product has good viscosity, no matter is on nutrition, mouthfeel, or on appearance, or all obviously be better than existing product on the shelf-life.
This product adds man-hour, removed green gram spermoderm, make products taste better, by the heating gelatinization to mung bean milk, taste is better, when constant volume mixes, homogenization pressure is 40-50Mpa, be beneficial to product and keep suspended state preferably, sterile filling after filling employing product high-temperature sterilization, make product can keep the shelf-life of growing.
The specific embodiment
Embodiment mono-
The raw material each component is pressed following percentage by weight proportioning: mung bean 3%, white granulated sugar 3%, vegetable fat powder 0.5%, carragheen 0.05%, xanthans 0.12%, gellan gum 0.01%, sodium phosphate trimer 0.01%, sodium pyrophosphate 0.01%, sucrose fatty ester 0.01%, glycerin monostearate 0.01%, add water to 100%.
The preparation method of above-mentioned mung bean cereal concentrated slurry beverage is characterized in that comprising the following steps:
A. select mung bean, flowing water cleans up, and adds in the boiling water of 2 times and boils 1-1.5 hour, then is stirred to atherosclerotic;
B. with the beater making beating of mesh 0.3mm, centrifugation is removed the peel;
C. filter pulp is heated to gelatinization 60-80 minute more than 85 ℃;
D. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
E. by the liquid mixing constant volume of step c and d, homogenization pressure is 40-50Mpa;
F. 121 ℃ of ultra high temperature short time sterilizations 15-30 second, sterile filling.
Embodiment bis-
The raw material each component is pressed following percentage by weight proportioning: mung bean 30%, white granulated sugar 15%, vegetable fat powder 1.5%, carragheen 0.01%, xanthans 0.12%, gellan gum 0.03%, sodium phosphate trimer 0.05%, sodium pyrophosphate 0.03%, sucrose fatty ester 0.1%, glycerin monostearate 0.07%, add water to 100%.
The preparation method of above-mentioned mung bean cereal concentrated slurry beverage is characterized in that comprising the following steps:
A. select mung bean, flowing water cleans up, and adds in the boiling water of 2 times and boils 1-1.5 hour, then is stirred to atherosclerotic;
B. with the beater making beating of mesh 0.3mm, centrifugation is removed the peel;
C. filter pulp is heated to gelatinization 60-80 minute more than 85 ℃;
D. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
E. by the liquid mixing constant volume of step c and d, homogenization pressure is 40-50Mpa;
F. 121 ℃ of ultra high temperature short time sterilizations 15-30 second, sterile filling.
Embodiment tri-
The raw material each component is pressed following percentage by weight proportioning: mung bean 23%, white granulated sugar 12%, vegetable fat powder 0.9%, carragheen 0.04%, xanthans 0.08%, gellan gum 0.02%, sodium phosphate trimer 0.02%, sodium pyrophosphate 0.02%, sucrose fatty ester 0.06%, glycerin monostearate 0.03%, add water to 100%.
The preparation method of above-mentioned mung bean cereal concentrated slurry beverage is characterized in that comprising the following steps:
A. select mung bean, flowing water cleans up, and adds in the boiling water of 2 times and boils 1-1.5 hour, then is stirred to atherosclerotic;
B. with the beater making beating of mesh 0.3mm, centrifugation is removed the peel;
C. filter pulp is heated to gelatinization 60-80 minute more than 85 ℃;
D. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
E. by the liquid mixing constant volume of step c and d, homogenization pressure is 40-50Mpa;
F. 121 ℃ of ultra high temperature short time sterilizations 15-30 second, sterile filling.
Abovely by embodiment, to of the present invention, have been described in detail, but described content is only preferred embodiment of the present invention, can not be considered to for limiting practical range of the present invention.All equalization variations of doing according to the present patent application scope and improvement etc., within all should still belonging to patent covering scope of the present invention.
Claims (2)
1. mung bean cereal concentrated slurry beverage, it is characterized in that the raw material each component is by following percentage by weight proportioning: mung bean 3-30%, white granulated sugar 3-15%, vegetable fat powder 0.5-1.5%, carragheen 0.01-0.05%, xanthans 0.01-0.12%, gellan gum 0.01-0.03%, sodium phosphate trimer 0.01-0.05%, sodium pyrophosphate 0.01-0.03%, sucrose fatty ester 0.01-0.1%, glycerin monostearate 0.01-0.07%, add water to 100%.
2. the preparation method of mung bean cereal concentrated slurry beverage as claimed in claim 1 is characterized in that comprising the following steps:
A. select mung bean, flowing water cleans up, and adds in the boiling water of 2 times and boils 1-1.5 hour, then is stirred to atherosclerotic;
B. with the beater making beating of mesh 0.3mm, centrifugation is removed the peel;
C. filter pulp is heated to gelatinization 60-80 minute more than 85 ℃;
D. white granulated sugar, vegetable fat powder, carragheen, xanthans, gellan gum, sodium phosphate trimer, sodium pyrophosphate, sucrose fatty ester and glycerin monostearate are dissolved to the glue mill with appropriate warm water standby;
E. by the liquid mixing constant volume of step c and d, homogenization pressure is 40-50Mpa;
F. 121 ℃ of ultra high temperature short time sterilizations 15-30 second, sterile filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104009937A CN103462157A (en) | 2013-09-06 | 2013-09-06 | Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013104009937A CN103462157A (en) | 2013-09-06 | 2013-09-06 | Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103462157A true CN103462157A (en) | 2013-12-25 |
Family
ID=49787389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013104009937A Pending CN103462157A (en) | 2013-09-06 | 2013-09-06 | Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103462157A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261417A (en) * | 2016-09-18 | 2017-01-04 | 天津北洋百川生物技术有限公司 | Mung bean polypeptide beverage goods and preparation method thereof |
| CN106359609A (en) * | 2016-08-30 | 2017-02-01 | 徐州市汉元生物科技研究所 | Mung bean paste beverage and processing technology thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000201640A (en) * | 1999-01-13 | 2000-07-25 | Minami Sangyo Kk | Production of soybean milk |
| CN101579090A (en) * | 2009-06-06 | 2009-11-18 | 美的集团有限公司 | Pulping method of pulping machine |
| CN101796980A (en) * | 2010-05-10 | 2010-08-11 | 方海田 | Acidic vegetable protein drink and preparation method thereof |
| CN101828746A (en) * | 2010-05-19 | 2010-09-15 | 厦门欧凯科技有限公司 | Food additives for grain beverage |
| CN102669284A (en) * | 2012-05-04 | 2012-09-19 | 长春大学 | Method for processing 'plant milk' and 'plant milk powder' by pre-ripening plant seeds |
| CN102715619A (en) * | 2012-07-10 | 2012-10-10 | 中绿食品集团有限公司 | Cereal beverage containing mung beans and matcha and preparation method of cereal beverage |
-
2013
- 2013-09-06 CN CN2013104009937A patent/CN103462157A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000201640A (en) * | 1999-01-13 | 2000-07-25 | Minami Sangyo Kk | Production of soybean milk |
| CN101579090A (en) * | 2009-06-06 | 2009-11-18 | 美的集团有限公司 | Pulping method of pulping machine |
| CN101796980A (en) * | 2010-05-10 | 2010-08-11 | 方海田 | Acidic vegetable protein drink and preparation method thereof |
| CN101828746A (en) * | 2010-05-19 | 2010-09-15 | 厦门欧凯科技有限公司 | Food additives for grain beverage |
| CN102669284A (en) * | 2012-05-04 | 2012-09-19 | 长春大学 | Method for processing 'plant milk' and 'plant milk powder' by pre-ripening plant seeds |
| CN102715619A (en) * | 2012-07-10 | 2012-10-10 | 中绿食品集团有限公司 | Cereal beverage containing mung beans and matcha and preparation method of cereal beverage |
Non-Patent Citations (2)
| Title |
|---|
| 许月: "红豆浓浆加工工艺和配方研究", 《中小企业管理与科技（下旬刊）》 * |
| 陈月玲，等: "绿豆营养乳研制报告", 《食品科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359609A (en) * | 2016-08-30 | 2017-02-01 | 徐州市汉元生物科技研究所 | Mung bean paste beverage and processing technology thereof |
| CN106261417A (en) * | 2016-09-18 | 2017-01-04 | 天津北洋百川生物技术有限公司 | Mung bean polypeptide beverage goods and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103262992B (en) | Purple sweet potato milk pudding and processing method thereof | |
| CN104824582B (en) | A kind of new preparation process of natural coconut powder | |
| CN103168850B (en) | Miracle fruit lactic acid bacteria health-care beverage for regulating blood sugar level | |
| CN101461556A (en) | Seabuckthorn fruit walnut milk and method for producing the same | |
| CN104757248A (en) | Low-calorie and low-fat ice cream and preparation method thereof | |
| CN103168980A (en) | Milk-containing type agar jelly | |
| CN107751390A (en) | A kind of low sugar chick-pea soymilk preparation method | |
| CN105265587A (en) | Soymilk with original flavor, and preparation method thereof | |
| CN103238902B (en) | Juice powder and preparation method thereof | |
| CN103478844A (en) | Oat cereal dense-mix beverage and preparation method thereof | |
| CN108902576A (en) | A kind of preparation of composite mango juice beverage and its production technology | |
| CN104544433A (en) | Preparation method for highland barley fiber and cereal drink | |
| JP3892144B2 (en) | Cocoa composition | |
| JP4255106B2 (en) | Rice liquefaction and production method thereof | |
| CN107811236A (en) | A kind of low sugar cake made of fruits and vegetables and preparation method thereof | |
| CN103462157A (en) | Mung bean grain thickened pulp beverage and preparation method of mung bean grain thickened pulp beverage | |
| CN103250934A (en) | Banana actinidia japonica rice jam and preparation method thereof | |
| CN103518852A (en) | Purple perilla and mung bean containing beverage and preparation method thereof | |
| CN109043517A (en) | A kind of purple composite instant powder and preparation method thereof | |
| KR101771432B1 (en) | Soy milk with increased dietary fiber and low sugar, and its fabrication method | |
| CN105265974A (en) | Almond flavored tartary buckwheat beverage and preparation method thereof | |
| CN110063433A (en) | A kind of grosvenor momordica fruit juice and preparation method | |
| CN104263576A (en) | A dendrobium officinale wine beverage with rice fragrance and a preparing method thereof | |
| JP7387519B2 (en) | Smoothie-like beverage and its manufacturing method | |
| CN102047966A (en) | Green bean paste beverage 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 | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20131225 |