CN104663907A - Preparation method of beverage taking mung beans as base material - Google Patents
Preparation method of beverage taking mung beans as base material Download PDFInfo
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- CN104663907A CN104663907A CN201410072733.6A CN201410072733A CN104663907A CN 104663907 A CN104663907 A CN 104663907A CN 201410072733 A CN201410072733 A CN 201410072733A CN 104663907 A CN104663907 A CN 104663907A
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Abstract
The invention discloses an emulsion-type beverage produced by taking mung bean as a main raw material. A preparation method comprises the steps that the mung bean is cleaned, soaked, drained, stir-fried and boiled; microorganisms are added; heat preservation liquidation is performed; heating sterilization is performed; primary pulp is obtained and separated by a colloid mill; an emulgator, a material rich in lysine, an additive and a stabilizing agent are added; homogenization is performed by a high-pressure homogenizer; high-temperature sterilization is performed, so that the mung bean emulsion-type beverage is obtained. According to the emulsion-type beverage, the emulsification effect is improved; beverage sediments are prohibited; the emulsion-type beverage is good in storage stability, balance and rich in nutrition, and mellow in taste, and has the efficacies of tonifying the spleen, nourishing the stomach, building a body, nourishing, etc.; the protein content of the emulsion-type beverage is equal to or greater than 0.5%; and the emulsion-type beverage is an edible and medicinal health care beverage.
Description
Art
The present invention relates to a kind of take mung bean as the drink manufacturing new method of base-material.
Background technology
Along with development and the growth in the living standard of society, people more and more pay close attention to the improvement of quality of life and the health of health.Soft drink, such as various fruit beverage is as orange juice, the beverage more and more welcomed by the people that cider and other various fruits and vegetables etc. are obtained.But in existing beverage, the overwhelming majority is fruit, vegetables and vegetable protein beverage, the kind of beverage products is faced with and updates, in addition, people also more and more pursue the variation of beverage taste, no longer be satisfied with traditional diet structure, but to comprehensive future development that is quick and easy, flavoured, functionalization.The progress of agricultural sciences, for we providing abundant grain, makes to become possibility to the further processing process of grain to obtain nutritious beverage.But up to the present, owing to being subject to processing technology restriction, mung bean be also that consumers in general are cognitive without any major way and approach, though the current soft drink had using mung bean as primary raw material, its local flavor and function can not meet consumer's diversified demand.
Mung bean is the main rain fed crops of China, and it is nutritious, containing rich in protein, vitamin and calcium content, having detumescence ventilation, clearing heat and detoxicating effect, wherein containing abundant carrotene.Mung bean also has toxin expelling skin makeup, antianaphylactic function.Such as easily bicker papula, fester, easy long small pox, often have the people of allergic phenomena, mung bean should be eaten more.Eat this phenomenon for a long time will soon improve more.
" book on Chinese herbal medicine is looked for the truth " is said: " mung bean taste is sweet cold in nature, claims to be apt to for pole according to book, have speech can thick stomach, profit skin and the five internal organs and money taste, though by this with ginseng, stilbene, return, art, be not yet.The institute say can thick, can moisten, can and, can money person, edge because of poison evil in vehement, all zang-fu differentiation skin taste, none is not disturbed by poison, takes this property and is apt to detoxify, therefore all invariably prove effective with this." make a general survey of each book on Chinese herbal medicine, to the removing toxic substances of mung bean clearing summer heat, the medicinal efficacies such as Li Shui are all very praised highly.In recent decades, people have carried out many-sided research by modern science and technology to mung bean.Therefore, the exploitation of mung bean product, to the mung bean resource making full use of China's abundant, in ample diet kind, tool has very important significance.
Summary of the invention
An object of the present invention is to provide a kind of Mung Bean Milk Drink taking mung bean as primary raw material and obtain.
It take mung bean as the drink manufacturing new method of base-material that another object of the present invention is to provide a kind of.
The invention provides a kind of take mung bean as the newborn class beverage of main material production, and it comprises:
(1) through the mung bean magma of microorganism biological process;
(2) with described mung bean magma weight 0.05-0.10% (weighing scale) for emulsifying agent;
(3) with described mung bean magma weight 0.2-0.6% (weighing scale) for stabilizing agent;
(4) be rich in the material of lysine, the addition of this material makes the content of the lysine obtained in Mung Bean Milk Drink increase 0.5-0.74% (weighing scale).
According to Mung Bean Milk Drink of the present invention, wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or its composite mixture.
According to Mung Bean Milk Drink of the present invention, wherein said stabilizing agent is CMC, algin, xanthans or its mixture.
According to Mung Bean Milk Drink of the present invention, the wherein said material being rich in lysine is milk or liquid bean product.
According to Mung Bean Milk Drink of the present invention, comprise sucrose, glycerine and citric acid, its consumption is respectively the 2-5% of mung bean breast magma weight, 0.05-0.10% and 0.02-0.05%.
Present invention also offers a kind of method of producing Mung Bean Milk Drink, comprise the steps:
(1) cleaning and dipping: rinsed 2-3 time with 1-3 times of drinking water by raw material mung bean or with the cleaning of flowing drinking water, wash away surface dirt or impurity, then with 10-15 25-40 DEG C of emerge in worm water 10-12h doubly;
(2) insulation liquefaction: 30-50min is boiled in the mung bean heating through above-mentioned cleaning and dipping, add the microorganism accounting for mung bean dry weight 0.0005-0.001%, its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, and intensification sterilizing 15-20min obtains mung bean magma;
(3) the mung bean magma that will obtain of defibrination, by colloid mill circular treatment at least 2 times, and isolates fiber wherein with 120 mesh sieves;
(4) the high-pressure homogeneous mung bean slurries to obtaining through step (3) add the water-in-oil emulsifier of the 0.05-0.1% accounting for mung bean magma weight and mix, and at pressure 20-40Mpa, temperature is homogeneous 2-3 time in 60-80 DEG C of high pressure homogenizer;
(5) sterilizing, by the high-temperature sterilization 2-3s in the high-temperature short-time sterilization equipment of 120-140 DEG C of the mung bean slurries after above-mentioned homogeneous, obtains Mung Bean Milk Drink.
According to above-mentioned method, comprise further:
(1) add stabilizing agent in mung bean slurries before treatment, the addition of stabilizing agent is the 0.2-0.6% of mung bean weight:
(2) add the material being rich in lysine in mung bean slurries before treatment, the addition of this material makes the content of the lysine in the mung bean magma obtained increase 0.5-0.74% (weight);
(3) add in homogeneous mung bean before treatment slurries and be selected from following additive: sucrose, glycerine and citric acid, its consumption is respectively the 2-5% of mung bean magma weight, 0.05-0.10% and 0.02-0.05%;
(4) emulsifying agent described in it is molecule distillating monoglyceride, sucrose fatty ester or its composite mixture;
(5) described stabilizing agent is CMC, algin or its mixture;
(6) material being rich in lysine described in is milk or liquid soy fabricated product.
The present inventor, by a large amount of for a long time research practice, has succeeded in developing stable storing, Mung Bean Milk Drink that mouthfeel is good, nutritious.
The present invention relates to a kind of take mung bean as the drink manufacturing new method of base-material.
According to Mung Bean Milk Drink of the present invention, it comprises:
(1) through the mung bean magma of biological treatment;
(2) with the weighing scale of described mung bean magma, 0.05-0.10% (weight) emulsifying agent.
In Mung Bean Milk Drink of the present invention, described emulsifying agent can be emulsifying agent conventional in field of food, in Mung Bean Milk Drink of the present invention, preferably uses molecule distillating monoglyceride, sucrose fatty ester or its mixture as emulsifying agent.The particularly preferably composite mixture of molecular clock monoglyceride and sucrose fatty ester.When not affecting mouthfeel, suitably improving the viscosity of beverage, the aggegation of protein microbeads, sedimentation can be prevented, make colloid keep stable.
In order to improve the stability of Mung Bean Milk Drink of the present invention, Mung Bean Milk Drink of the present invention comprises the stabilizing agent of the 0.2-0.6% accounting for described mung bean magma weight further, such as, be CMC, algin, xanthans or its composite mixture.Stabilizing agent add the aqueous viscosity that can improve mung bean breast of the present invention, thus prevent the emulsified particle in beverage from sinking or aggegation mutually, improve beverage stability, high-pressure homogeneous the slurries of raw material are carried out emulsifying process, high pressure or mechanism is utilized to be that superfine grain is dispersed in the middle of liquid and makes uniform newborn compound by crushing material, and prevent product from going out precipitation, improve the stability of emulsion.
In addition, in Mung Bean Milk Drink of the present invention, also to comprise further in beverage other additives of commonly using, such as sucrose, glycerine and citric acid, its consumption is respectively 2-5%, 0.05-0.10% and 0.02-0.05% of mung bean dairy milk starting material weight.
Foodstuff beverage manufacture craft difficulty is comparatively large, and main cause is that precipitated and separated phenomenon easily occurs, and is difficult to keep original local flavor after processing process.Foodstuff beverage based on starch, simply adds stabilizing agent, thickener, is difficult to keep newborn body to stablize.If starch is degradable, then can lose original flavor characteristics.The present inventor, by research practices a large amount of for a long time, has succeeded in developing using mung bean as primary raw material, has prepared storage stability good, maintained the original local flavor of mung bean and nutritious Mung Bean Milk Drink.
According to method of the present invention, in the mung bean magma of mung bean after biological treatment, by colloid mill circular treatment at least 2 times, and remove fiber wherein, because the existence of fiber has adverse effect to its stability stored and outward appearance in liquid with 120 mesh sieves.The magma obtained is the mixture of the Multiple components such as protein, fat, starch, maltose, glucose, various micro-element, mineral matter.
The inventive method adopts conventional high-temperature instantaneous sterilization equipment, and action time is short, less on the color and luster of beverage, local flavor, nutrition impact.
According to method of the present invention, comprise further: in homogeneous mung bean slurries before treatment, add stabilizing agent, the addition of stabilizing agent is the 0.2-0.6% of mung bean magma weight, according to method of the present invention, described stabilizing agent can be stabilizing agent conventional in field of food, such as, be CMC, algin, xanthans or its mixture.
According to method of the present invention, comprise further: in homogeneous mung bean slurries before treatment, add the material being rich in lysine, the addition of this material is make the lysine content obtained in mung bean slurries increase to 0.65-0.74% (content), the described material being rich in lysine is dairy produce, corn product, such as milk.
According to method of the present invention, comprise further: add in homogeneous mung bean before treatment slurries and be selected from following additive: sucrose, glycerine and citric acid, its consumption is respectively the 2-5% of mung bean magma weight; 0.05-0.10% and 0.02-0.05%.
According to method of the present invention, wherein said emulsifying agent is the known emulsifying agent of those of ordinary skill in the art, emulsifying agent has hydrophilic segment and oleophilic moiety from molecular structure, its degree that is hydrophilic or oleophylic represents by HLB value usually, HLB value is the yardstick of emulsifier ability, for polyalcohols fatty acid ester, HLB value can be represented by the formula:
HLB value=20 (1-S/A)
In formula, S represents the saponification value of ester, and A represents the acid value of aliphatic acid, and the HLB value of oil-in-water emulsifiers is between 8-18, between the HLB value 3.5-6 of water-in-oil emulsifier, HLB value is higher, shows that the hydrophily of emulsifying agent is larger, otherwise then shows that the lipophile of emulsifying agent is larger.In Mung Bean Milk Drink of the present invention, the water-in-oil emulsifier that preferred HLB value is lower.According to the present invention, adopt the water-in-oil emulsifier of HLB between 3.5-6, such as molecule distillating monoglyceride, sucrose-fatty or its composite mixture, be preferably its mixture.
Various additive used in the present invention, such as emulsifying agent as above, stabilizing agent are rich in the material of lysine and other additive all can be buied from the market.In addition, by the usual procedure in mung bean breast manufacture field of the present invention, do not repeat them here.
In addition, the equipment used in the inventive method is equipment conventional in drink and food manufacture field.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in more detail.But it should be understood that these embodiments only for illustration of instead of restriction the present invention.
Embodiment: take 100kg mung bean, cleans up with the drinking water of flowing, to remove its surface dirt and impurity.It is in the drinking water of 30 DEG C that mung bean after cleaning up is joined 1300kg temperature, soak 12h, 40min is boiled in the heating of the mung bean of cleaning and dipping, then 70 DEG C are cooled to, add 6g microorganism bacillus licheniformis and bacillus subtilis, insulation liquefaction 20min, obtains about 1400kg mung bean colloid magma.
By the mung bean magma liquefaction obtained, by colloid mill circular treatment at least 3 times, and isolate fiber wherein with 120 mesh sieves.To through screening out the compound emulsifying agent adding in the mung bean slurries after fiber and be made up of 0.25kg molecule distillating monoglyceride and 0.25kg sucrose fatty ester, the mixed stabilizer be made up of 0.6kgCMC, 0.7kg algin and 0.7kg xanthans, 50kg sucrose, 0.5kg glycerine and 0.2kg citric acid, after mixing, be 35Mpa at pressure, temperature is homogeneous 3 times in the high pressure homogenizer of 75 DEG C.
Be high-temperature sterilization 2s in 130 DEG C of high-temperature short-time sterilization equipment by the mung bean whey liquid after above-mentioned homogeneous in temperature, sterile filling, obtains the Mung Bean Milk Drink of 5300 bottles (every bottle of 250ml).
The Mung Bean Milk Drink obtained by method of the present invention, protein content >=0.5%.The constituent of mung bean obtains modification, and the emulsifier effect of obtained beverage is enhanced, and inhibits the formation precipitated in beverage, and therefore good stability fully meets it as the requirement of beverage to storage stability.In addition, with the addition of the material being rich in lysine in Mung Bean Milk Drink of the present invention, therefore nutritional labeling is more balanced, maintains the distinctive mouthfeel of mung bean simultaneously, adds utilization rate and the absorptivity of active ingredient.
Mung Bean Milk Drink of the present invention have mung bean itself there are abundant vitamin C, B group, carrotene etc.In the traditional Chinese medical science, mung bean can be used as medicine, there is clearing away summerheat, the diuresis that purifies the blood, the effect such as improving eyesight step-down, be rare " good paddy of benefiting mankind ".Mung bean also has toxin expelling skin makeup, antianaphylactic function.Such as easily bicker papula, fester, easy long small pox, often have the people of allergic phenomena, mung bean should be eaten more.Eat this phenomenon for a long time will soon improve more.Therefore be a kind of nutritious and healthy drink eating medicine dual-purpose.
Claims (3)
1. be a newborn class beverage for primary raw material with mung bean, comprise:
(1) through the mung bean magma of microbiological treatment, described microorganism is the bacillus licheniformis and the bacillus subtilis that account for mung bean dry weight 0.0005-0.001%, being added heating boils in the mung bean of 30-50min, insulation liquefaction 10-30min, and intensification sterilizing 15-20min obtains mung bean magma;
(2) emulsifying agent of described mung bean magma weight 0.05-0.10%: molecule distillating monoglyceride, sucrose fatty ester or its mixture;
(3) with the stabilizing agent of described mung bean magma weight 0.2-0.6%: CMC, algin, xanthans or its mixture;
(4) be rich in the material of lysine, the addition of this material makes lysine content in the Mung Bean Milk Drink obtained increase 0.5-0.74% weight, described in be rich in lysine material be milk or liquid bean product;
(5) sucrose of mung bean magma weight 2-5%, the glycerine of 0.05-0.1% and the citric acid of 0.02-0.05%.
2. produce a method for the Mung Bean Milk Drink of claim 1, after comprising the following steps:
(1) cleaning and dipping: cleaned 2-3 time by the drinking water of raw material mung bean with 1-3 times, or with the cleaning of circulating water drinking water, wash away surface dirt and impurity, then with 10-15 25-40 DEG C of emerge in worm water 10-12h doubly;
(2) insulation liquefaction: by the mung bean of above-mentioned cleaning and dipping, 30-50min is boiled in heating, and add the microorganism accounting for mung bean dry weight 0.0005-0.001%, its bacterial classification is bacillus licheniformis and bacillus subtilis, insulation liquefaction 10-30min, intensification sterilizing 15-20min obtains mung bean magma;
(3) defibrination: by the mung bean magma obtained, by colloid mill circular treatment at least 2 times, and isolates fiber wherein with 120 mesh sieves;
(4) high-pressure homogeneous: to add to the mung bean slurries obtained through step (3) water-in-oil emulsifier that accounts for mung bean magma weight 0.05-0.1% and mix, at pressure 20-40Mpa, temperature is homogeneous 2-3 time in 60-80 DEG C of high pressure homogenizer;
(5) sterilizing: the mung bean slurries after above-mentioned homogeneous of expounding doctrines and experiences are high-temperature sterilization 2-3s in the high-temperature short-time sterilization equipment of 120-140 DEG C, obtains Mung Bean Milk Drink.
3. method as claimed in claim 2, comprises further:
(1) in homogeneous mung bean slurries before treatment, add the stabilizing agent of mung bean magma weight 0.2-0.6% weight, described stabilizing agent is CMC, algin, xanthans or its mixture;
(2) in homogeneous mung bean slurries before treatment, add the material being rich in lysine, the addition of this material makes lysine content in the Mung Bean Milk Drink obtained increase 0.5-0.74% weight, described in be rich in material milk or the liquid bean product of lysine;
(3) in homogeneous mung bean slurries before treatment, the sucrose of mung bean magma weight 2-5% is added, the glycerine of 0.05-0.1% and the citric acid of 0.02-0.05%;
(4) wherein said emulsifying agent is molecule distillating monoglyceride, sucrose fatty ester or other mixtures.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410072733.6A CN104663907A (en) | 2014-02-24 | 2014-02-24 | Preparation method of beverage taking mung beans as base material |
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| CN201410072733.6A CN104663907A (en) | 2014-02-24 | 2014-02-24 | Preparation method of beverage taking mung beans as base material |
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| CN1465292A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Oats milk beverage and preparation method thereof |
| CN1465291A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Buckwheat milk beverage and preparation process thereof |
| CN1465294A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Kaoliang milk beverage and preparation method thereof |
| CN1465279A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Red bean milk beverage and preparation process thereof |
| CN1465293A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Corn milk beverage and preparation method thereof |
| 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 |
-
2014
- 2014-02-24 CN CN201410072733.6A patent/CN104663907A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1465292A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Oats milk beverage and preparation method thereof |
| CN1465291A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Buckwheat milk beverage and preparation process thereof |
| CN1465294A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Kaoliang milk beverage and preparation method thereof |
| CN1465279A (en) * | 2002-12-16 | 2004-01-07 | 阜新香香食品有限责任公司 | Red bean milk beverage and preparation process thereof |
| CN1465293A (en) * | 2002-12-16 | 2004-01-07 | ��������ʳƷ�������ι�˾ | Corn milk beverage and preparation method thereof |
| 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 |
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