CN105380057A - Mung bean water drink preparation method - Google Patents
Mung bean water drink preparation method Download PDFInfo
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- CN105380057A CN105380057A CN201510945544.XA CN201510945544A CN105380057A CN 105380057 A CN105380057 A CN 105380057A CN 201510945544 A CN201510945544 A CN 201510945544A CN 105380057 A CN105380057 A CN 105380057A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
Abstract
A mung bean water drink preparation method is as follows: effective extracts of green beans, corn stigma, mulberry leaves, persimmon leaves, honeysuckle, ginkgo biloba leaves and mint are added with lemon juice, edible salt, crystal sugar, sorbitol, acesulfame, an anti-corrosion agent and an antioxidant, the method is simple and practical, and reasonable and synergic in ratio, the mung bean water drink not only has the effects of relieving summer-heat, quenching thirst, clearing away heat and toxic materials, slaking thirst and helping saliva production, cleaning blood and diminishing inflammation, and preventing heat illness, also has the health functions of clearing body heavy metals, lowering blood pressure, preventing cardiovascular diseases, and can meet the needs of real life of people.
Description
Technical field
The present invention relates to a kind of preparation method of sweet mung bean soup, especially a kind of preparation method of the beverage of green bean preventing heatstroke that quenches the thirst for relieving summer-heat in summer.
Background of invention
Sweet mung bean soup is the good merchantable brand that quenches the thirst of han nationality tradition relieving summer-heat, have clearing heat and detoxicating, slake thirst and help produce saliva, the anti-inflammatory that purifies the blood, the effect such as prevention heatstroke.Sweet mung bean soup has various cooking method, taste is various, as publication number is: CN102429037A disclosed " a kind of beverage of green bean and manufacturing process thereof ", this technique adds color stabilizer in the lixiviate forward direction aqueous solution, and this color stabilizer contains natrium citricum, sodium iso-vc and sodium phosphate trimer; Wherein the addition of natrium citricum accounts for the 0.1-0.3% of mung bean drink gross weight, and the addition of sodium iso-vc accounts for the 0.01-0.02% of mung bean drink gross weight, and the addition of sodium phosphate trimer accounts for the 0.02-0.12% of mung bean drink gross weight; The addition of mung bean and the mass ratio of drinking water are 1: 10-15, and extraction temperature is 75-85 DEG C, lixiviate 15-25 minute; The pH value regulating filtrate with sodium hydrogen phosphate is 8.0-8.5, and the mung bean drink obtained thus can keep the natural dark green color and luster of mung bean, and still keeps stable under high temperature, HIGH PRESSURE TREATMENT and illumination; There is higher general flavone content; Improve the utilization rate of mung bean.For another example publication number is: CN102613627A disclosed a kind of " preparation method of sea-tangle, mung bean step-down drink ", comprise the pretreatment of raw material, the preparation of raw material extract, the allotment of drink and the step such as the canned of drink and sterilizing, obtained sea-tangle, mung bean step-down drink are suitable for the health food of hyperpietic, make mouthfeel abundanter after adding the allotment such as sweetener, acid.Publication number is also had to be: CN102771865A disclosed a kind of " lotus seeds mung bean fresh beverage and preparation method thereof ", publication number are: CN102771561A disclosed a kind of " mung bean peanut breast and preparation method thereof ", publication number are: CN102187903A disclosed " a kind of complete molten mung bean milk drink manufacture method " and publication number are: CN104663907A disclosed the drink manufacturing method of base-material " a kind of be with mung bean ".
Above-mentioned disclosed prior art meets part human needs, but its health care is still difficult to the heavy metal that meets in purged body, reduces blood pressure, the health care of the aspects such as angiocardiopathy preventing.Be difficult to meet the business-like requirement such as better taste and long-term preservation simultaneously.Therefore, develop that a kind of relieving summer-heat adapting to numerous taste quenches the thirst and be the demand of actual life in conjunction with the mung bean drink of plurality of health care functions.
Summary of the invention
There is deficiency based on above-mentioned prior art, the invention provides a kind of preparation method of mung bean water drink, for meeting the demand of people's life, there is plurality of health care functions simultaneously, and the mung bean water drink that can store.
To achieve these goals, the technical solution used in the present invention is as follows.
A preparation method for mung bean water drink, the raw material composition that described preparation method adopts and content thereof are by weight as follows:
Major ingredient: drink water: Datong District Xiao Ming mung bean of 8 ~ 20 ‰; The lemon juice of 2 ~ 2.5 ‰;
Auxiliary material: the peppermint of 1 ~ 1.5 ‰; Or
The honeysuckle of 1 ~ 1.5 ‰; Or
The corn stigma of 2 ~ 5 ‰; The mulberry leaf of 1 ~ 2 ‰; The Folium Kaki of 1 ~ 2 ‰; The honeysuckle of 1 ~ 1.5 ‰; The peppermint of 1 ~ 1.5 ‰; The ginkgo leaf of 1 ~ 1.5 ‰;
Food additives: the potassium sorbate of 0.3 ~ 0.5 ‰; The D-araboascorbic acid sodium of 0.1 ~ 0.15%; The antioxidant Vb-Na of 50 ~ 100ppm; The salt of 1 ~ 2%; The rock sugar of 2 ~ 2.5%; The D-sorbite of 1 ~ 3%; The acesulfame potassium of 0.15 ~ 0.25 ‰;
Described preparation method follows these steps to carry out:
(1) according to weight ratio be: the ratio of 1 ~ 3.5:1000, by the acidity of lemon juice adjustment drink water be: 7.6 ~ 8.0, the drink water mixing up acidity is heated to boiling, be: 0.5 ~ 25:100 joins after in clean mung bean be heated to boiling again by the weight ratio of mung bean and drink water, maintaining boiling time is: 10 ~ 25 minutes, stop heating, and 50 ~ 100ppm adds antioxidant Vb-Na in proportion, cooled and filtered, obtains clear liquid I for subsequent use;
(2) add peppermint in the ratio of 1 ~ 1.5 ‰, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use; Or
Add honeysuckle in the ratio of 1 ~ 1.5 ‰, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use; Or
By the weight ratio of corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf and drink water be: 1 ~ 30:1 ~ 30:1 ~ 30:1 ~ 5:1 ~ 5:1000, clean corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf are added appropriate drink water at rustless steel container and soak 5 ~ 30 hours at 10 ~ 60 DEG C, be heated to boiling, maintain 30 ~ 60 minutes, add peppermint in proportion again, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use;
(3) by overanxious for first step acquisition clear liquid I and the overanxious acquisition clear liquid II of second step be by weight: the ratio of 1:9 mixes respectively, again after interpolation salt 0.5 ~ 1.5%, rock sugar 2 ~ 2.5%, D-sorbite 1 ~ 3%, acesulfame potassium 0.15 ~ 0.25 ‰, anticorrisive agent 0.3 ~ 0.5 ‰ and antioxidant 0.1 ~ 0.15%, essence filter, sterilization, packing, namely obtains mung bean water peppermint drink, mung bean water honeysuckle drink and mung bean water drink respectively.
Further, supplementary technology scheme is as follows:
A preparation method for mung bean water drink, the raw material composition that described preparation method adopts and content thereof are by weight as follows further:
Major ingredient: drink water: the mung bean of 18 ‰; 2.5 ‰ lemon juices;
Auxiliary material: the peppermint of 1.0 ‰; Or
The honeysuckle of 1.5 ‰; Or
The corn stigma of 3 ‰; The mulberry leaf of 2 ‰; The Folium Kaki of 2 ‰; The honeysuckle of 1.5 ‰; The peppermint of 1.5 ‰; The ginkgo leaf of 1.5 ‰;
Food additives: the potassium sorbate of 0.4 ‰; The D-araboascorbic acid sodium of 0.15%; The antioxidant Vb-Na of 80ppm; The salt of 1.5%; The rock sugar of 2.5%; The D-sorbite of 3%; The acesulfame potassium of 0.25 ‰.
In technique scheme, described drink water is the one in mineral water and pure water; Described Datong District Xiao Ming mung bean is that color and luster is dark green, and protein content is 25.6%, and fat content is 0.7%, and containing VA and VD composition; Described honeysuckle is county of Fengqiu honeysuckle, and the green former phosphorus content of honeysuckle is 4% ~ 6%, and general flavone content is 2.14%.
In the technical scheme of a kind of mung bean water drink preparation method that the present invention is above-mentioned provided, the good merchantable brand mung bean quenched the thirst with han nationality tradition relieving summer-heat is for this, on the basis of traditional mix proportion scheme, add there is skin maintenance, the lemon juice of the breath freshening that delays senility, keeps; Add protein and C content of supporting one's family, higher than common vegetable fruit several times even tens times, there is again slaking thirst and help produce saliva, the lung qi that disappears is swollen, diuresis defaecation, reduce the Folium Kaki of blood fat softening blood vessel; Add have antibacterial anti-ageing, reduce by three high, clear liver and improve vision improve body immunity, prevention cancerous tissue generates, clearing heat and detoxicating, eliminate adolescent acne, moth patch, skin had to the mulberry leaf of beautification function; Add and there is refrigerant stomach invigorating, dispel the wind, eliminate the phlegm, the effect of cholagogic, dispelling wind-heat, help the peppermint of the effect into blood circulation, sweating, anti-inflammatory analgesic, anti-itch detoxification and dispelling wind and heat from the body; Augment the corn stigma that taste is sweet, have inducing diuresis to reduce edema, clearing liver cholagogic treatment diabetes effect; Add there is clearing heat and detoxicating, dispelling wind and heat from the body, remove heat from the blood and relieve diarrhea, fall blood fire, anti-inflammatory profit diaphragm, develop immunitypty fall, protect liver antitumor, be conducive to wind fire hot eyes and have the honeysuckle of unique effect of weight reducing.The increase of these food materials is mung bean drinks of brand-new, both remained sweet mung bean soup to relieve summer heat traditional effect of quenching one's thirst, there is again prevention hot summer weather, prevention had been got angry, clearing heat and detoxicating, slake thirst and help produce saliva, prevention and therapy three is high, treat diabetes, protect liver improving eyesight, inducing diuresis to reduce edema, increase immunity, prevention cancer cell generate, eliminate the health-care efficacy such as adolescent acne, skin maintenance.
Above-mentioned multiple efficacies is integrated by performance proportion composite by the present invention, obtain a kind of can relieve summer heat quench one's thirst, clearing heat and detoxicating, prevention heatstroke, get rid of vivotoxin, reduce blood pressure, angiocardiopathy preventing, antifatigue, anti-ageing, beautifying face and moistering lotion, the effect such as pre-preventing tumor mung bean drink, reach effective storage simultaneously, time limit, improve and have adjusted taste, adding the functions such as VB.
Inventor is in the practice of long-term Traditional Chinese health, particularly in hot summer, situation under human body different temperatures, sign and reaction, according to Traditional Chinese health theory in conjunction with the practice of everyday life, through repeatedly putting into practice proportioning, therefrom draw the effective proportioning of the best of each raw material, achieve good effect, also the demand of different crowd different taste is met, also there is health care simultaneously, life for people provides good to eat health care drink in summer time, also solves the problem of mung bean drink long term storage, has the market prospects of suitability for industrialized production.
Detailed description of the invention
Below the specific embodiment of the present invention is made further instructions.
Implement the present invention above-mentioned a kind of preparation method of mung bean water drink is provided to obtain, the raw material composition that the method adopts and content thereof are by weight as follows:
Major ingredient: adopt suitable drink water: the mung bean of 8 ~ 20 ‰; The lemon juice of 2 ~ 2.5 ‰;
Auxiliary material: adopt the peppermint of 1 ~ 1.5 ‰; Or
Adopt the honeysuckle of 1 ~ 1.5 ‰; Or
Adopt the corn stigma of 2 ~ 5 ‰; The mulberry leaf of 1 ~ 2 ‰; The Folium Kaki of 1 ~ 2 ‰; The honeysuckle of 1 ~ 1.5 ‰; The peppermint of 1 ~ 1.5 ‰; The ginkgo leaf of 1 ~ 1.5 ‰; Carry out difference proportioning;
Food additives: adopt the potassium sorbate of 0.3 ~ 0.5 ‰; The D-araboascorbic acid sodium of 0.1 ~ 0.15%; The antioxidant Vb-Na of 50 ~ 100ppm; The salt of 1 ~ 2%; The rock sugar of 2 ~ 2.5%; The D-sorbite of 1 ~ 3%; The acesulfame potassium of 0.15 ~ 0.25 ‰;
On the basis of above-mentioned specific embodiments proportioning, further proportion optimizing is as follows:
Major ingredient: adopt appropriate drink water: the mung bean of 18 ‰; 2.5 ‰ lemon juices;
Auxiliary material: adopt the peppermint of 1.0 ‰; Or
Adopt the honeysuckle of 1.5 ‰; Or
Adopt the corn stigma of 3 ‰; The mulberry leaf of 2 ‰; The Folium Kaki of 2 ‰; The honeysuckle of 1.5 ‰; The peppermint of 1.5 ‰; The ginkgo leaf of 1.5 ‰;
Food additives: adopt the potassium sorbate of 0.4 ‰; The D-araboascorbic acid sodium of 0.15%; The antioxidant Vb-Na of 80ppm; The salt of 1.5%; The rock sugar of 2.5%; The D-sorbite of 3%; The acesulfame potassium of 0.25 ‰;
In the mix proportion scheme of above-mentioned concrete enforcement, the drink water adopted is mineral water and pure water, preferably adopts pure water; Datong District's Xiao Ming's mung bean adopted is that Datong County, Datong City, Shanxi Province produces, this Datong District Xiao Ming mung bean has full grains, color and luster is dark green, and protein content is 25.6% after measured, and fat content is 0.7%, in addition containing Multiple components such as VA and VD, there is higher medical value simultaneously, lower gas of can subsiding a swelling, clearing heat and detoxicating, diuresis, the function of relieving summer heat of quenching the thirst; The honeysuckle adopted is county of Fengqiu honeysuckle, and the green former phosphorus content of honeysuckle is 4% ~ 6%, and general flavone content is 2.14%.
By the mix proportion scheme of the above-mentioned a kind of mung bean water drink preparation method of the present invention, described preparation method follows these steps to carry out:
(1) according to weight ratio be: the ratio of 1 ~ 3.5:1000, by the acidity of lemon juice adjustment drink water be: 7.6 ~ 8.0, the drink water mixing up acidity is heated to boiling, be: 0.5 ~ 25:100 joins after in clean mung bean be heated to boiling again by the weight ratio of mung bean and drink water, maintaining boiling time is: 10 ~ 25 minutes, stop heating, and 50 ~ 100ppm adds antioxidant Vb-Na in proportion, cooled and filtered, obtains clear liquid I for subsequent use;
(2) add peppermint in the ratio of 1 ~ 1.5 ‰, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use; Or
Add honeysuckle in the ratio of 1 ~ 1.5 ‰, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use; Or
By the weight ratio of corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf and drink water be: 1 ~ 30:1 ~ 30:1 ~ 30:1 ~ 5:1 ~ 5:1000, clean corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf are added appropriate drink water at rustless steel container and soak 5 ~ 30 hours at 10 ~ 60 DEG C, be heated to boiling, maintain 30 ~ 60 minutes, add peppermint in proportion again, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use;
(3) by overanxious for first step acquisition clear liquid I and the overanxious clear liquid II that obtains respectively of second step be by weight: the ratio of 1:9 mixes respectively, again after interpolation salt 0.5 ~ 1.5%, rock sugar 2 ~ 2.5%, D-sorbite 1 ~ 3%, acesulfame potassium 0.15 ~ 0.25 ‰, anticorrisive agent 0.3 ~ 0.5 ‰ and antioxidant 0.1 ~ 0.15%, essence filter, sterilization, packing, namely obtains mung bean water peppermint drink, mung bean water honeysuckle drink and mung bean water drink respectively.
In the technical scheme of a kind of mung bean water drink preparation method of above-mentioned enforcement, sweet mung bean soup, as the good merchantable brand that quenches one's thirst of relieving summer heat that summer, people liked, does not commercially find the product of suitability for industrialized production at present, just now does existing drink at home.This method is on the basis of traditional proportioning, except major ingredient, become to have the functional beverage of good to eat health-care efficacy with other auxiliaries, wherein, C content of supporting one's family in Folium Kaki is higher than common vegetable fruit several times even tens times, has again slaking thirst and help produce saliva, the lung qi that disappears is swollen, diuresis defaecation, reduces the effect of blood fat and softening blood vessel; Mulberry leaf have anti-ageing, reduce blood fat, norcholesterol, reduce blood pressure, clear liver and improve vision, improve body immunity, prevention cancerous tissue generates, clearing heat and detoxicating, eliminate the effect such as adolescent acne, moth patch; Corn stigma taste is sweet, have inducing diuresis to reduce edema, clearing liver cholagogic and treatment diabetes effect; Peppermint has refrigerant, stomach invigorating, dispels the wind, eliminates the phlegm, cholagogic, be beneficial to blood circulation, promote sweating, the effect of anti-inflammatory analgesic, anti-itch detoxification and dispelling wind and heat from the body; Honeysuckle has clearing heat and detoxicating, dispelling wind and heat from the body, removes heat from the blood and relieve diarrhea, anti-inflammatory profit diaphragm, develop immunitypty, protect liver, the effect such as antitumor, and has unique effect of weight reducing.
Below by instantiation, the specific embodiment of the present invention is made further instructions.
Embodiment 1
By weight the ratio being 0.35:100, the acidity regulating pure water with lemon juice is 7.6, be heated to boiling, be that 10:100 adds clean mung bean by the part by weight of mung bean and pure water again, maintain and boil 15 minutes, stop heating, be that to add antioxidant be Vb-Na to 100ppm by concentration, cooled and filtered, obtains clear liquid I, for subsequent use.
Second step, by corn stigma: mulberry leaf: Folium Kaki: honeysuckle: ginkgo leaf: the weight ratio of pure water is 5:5:5:2:2:1000, clean corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf are added appropriate pure water at rustless steel container and soak 10 hours at 25 DEG C, afterwards, be heated to boiling, maintain 60 minutes, be 1 ‰ add peppermint in proportion, maintain boiling 10 minutes, cooling, filtering residue, must clear liquid II, for subsequent use.
3rd step, the clear liquid II that the clear liquid I filter the first step and second step filter is by weight the ratio mixing being 1:9, with mixed liquor weight for benchmark, add the salt of 1%, 2% rock sugar, 1.5% D-sorbite, the acesulfame potassium of 0.15 ‰, the anticorrisive agent of 0.3 ‰ and 0.1% antioxidant.Afterwards, essence filter, sterilization, i.e. obtained mung bean water drink.
Embodiment 2
By weight the ratio being 0.15:100, the acidity regulating pure water with lemon juice is 8.0, be heated to boiling, be that 5:100 adds clean mung bean according to the part by weight of mung bean and pure water again, maintain and boil 20 minutes, stop heating, be that 60ppm adds antioxidant Vb-Na by concentration, cooled and filtered, obtains clear liquid I, for subsequent use.
Second step, by corn stigma: mulberry leaf: Folium Kaki: honeysuckle: ginkgo leaf: the weight ratio of pure water is: 15:12:25:3:5:1000, clean corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf are added appropriate pure water at rustless steel container and soak 6 hours at 40 DEG C, afterwards, be heated to boiling, maintain 40 minutes, add the peppermint of 0.6 ‰ in proportion, maintain boiling 10 minutes, cooling, filtering residue, must clear liquid II, for subsequent use.
3rd step, the clear liquid II that the clear liquid I filter the first step and second step filter is by weight the ratio mixing being 1:9, with mixed liquor weight for benchmark, add the salt of 1.2%, 2.5% rock sugar, 1.0% D-sorbite, 0.20 ‰ acesulfame potassium, the anticorrisive agent of 0.35 ‰ and the antioxidant of 0.12%.Afterwards, essence filter, sterilization, i.e. obtained mung bean water drink.
Embodiment 3
3 by weight the ratio being 0.20:100, the acidity regulating mineral water with lemon juice is 8.3, be heated to boiling, be that 25:100 adds clean mung bean according to the weight ratio of mung bean and mineral water again, maintain and boil 6 minutes, stop heating, be that 50ppm adds antioxidant Vb-Na by concentration, cooled and filtered, obtains clear liquid I, for subsequent use.
Second step, according to corn stigma: mulberry leaf: Folium Kaki: honeysuckle: ginkgo leaf: the weight ratio of mineral water is: 25:10:15:2:4:1000, clean corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf are added appropriate mineral water at rustless steel container and soak 5 hours at 50 DEG C, afterwards, be heated to boiling, maintain 30 minutes, add the peppermint of 1.2 ‰ in proportion, maintain boiling 8 minutes, cooling, filtering residue, must clear liquid II, for subsequent use.
3rd step, the clear liquid II that the clear liquid I filter the first step and second step filter is by weight the ratio mixing being 1:9, with mixed liquor weight ratio for benchmark, add the salt of 1.4%, 2.2% rock sugar, 1.2% D-sorbite, 0.25 ‰ acesulfame potassium, the anticorrisive agent of 0.30 ‰ and the antioxidant of 0.15%.Afterwards, essence filter, sterilization, i.e. obtained mung bean water drink.
Mung bean water drink obtained by above-described embodiment, sample thief is deposited in 5 degree, 25 degree, 37 degree three insulating boxs respectively, the sample of 5 degree is as standard sample or control sample, and the sample of 25 degree is as the sample on simulation shelf, and the sample of 37 degree is as environmental disruption sample.Every 5 days, the sample under 37 degree of conditions is judged, when judging and the sample of 5 degree compare.When the sample under 37 degree occur having larger difference with the sample of 5 degree or occurs can not received difference time, the sample stopping under 37 degree of conditions is tested, and the time that so sample is deposited under 37 degree of conditions is multiplied by the roughly shelf-life that 3 times obtained were product.Sample under 25 degree of conditions proceeds experiment, and when unacceptable difference compared with the sample under 5 degree of conditions also appears in the sample under 25 degree, the experiment under 25 degree of conditions also stops, and its time limit of preserving is as the actual shelf-life of product.This mung bean water drink was tested by the shelf-life, was finally defined as 1 year effectively guarantee the quality memory time, solved the problem that existing beverage of green bean can not store.
Claims (5)
1. a preparation method for mung bean water drink, the raw material composition that described preparation method adopts and content thereof are by weight as follows:
Major ingredient: drink water: Datong District Xiao Ming mung bean of 8 ~ 20 ‰; The lemon juice of 2 ~ 2.5 ‰;
Auxiliary material: the peppermint of 1 ~ 1.5 ‰; Or
The honeysuckle of 1 ~ 1.5 ‰; Or
The corn stigma of 2 ~ 5 ‰; The mulberry leaf of 1 ~ 2 ‰; The Folium Kaki of 1 ~ 2 ‰; 1 ~
The honeysuckle of 1.5 ‰; The peppermint of 1 ~ 1.5 ‰; The ginkgo leaf of 1 ~ 1.5 ‰;
Food additives: the potassium sorbate of 0.3 ~ 0.5 ‰; The D-araboascorbic acid sodium of 0.1 ~ 0.15%; The antioxidant Vb-Na of 50 ~ 100ppm; The salt of 1 ~ 2%; The rock sugar of 2 ~ 2.5%; The D-sorbite of 1 ~ 3%; The acesulfame potassium of 0.15 ~ 0.25 ‰;
Described preparation method follows these steps to carry out:
(1) according to weight ratio be: the ratio of 1 ~ 3.5:1000, by the acidity of lemon juice adjustment drink water be: 7.6 ~ 8.0, the drink water mixing up acidity is heated to boiling, be: 0.5 ~ 25:100 joins after in clean mung bean be heated to boiling again by the weight ratio of mung bean and drink water, maintaining boiling time is: 10 ~ 25 minutes, stop heating, and 50 ~ 100ppm adds antioxidant Vb-Na in proportion, cooled and filtered, obtains clear liquid I for subsequent use;
(2) add peppermint in the ratio of 1 ~ 1.5 ‰, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use; Or
Add honeysuckle in the ratio of 1 ~ 1.5 ‰, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use; Or
By the weight ratio of corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf and drink water be: 1 ~ 30:1 ~ 30:1 ~ 30:1 ~ 5:1 ~ 5:1000, clean corn stigma, mulberry leaf, Folium Kaki, honeysuckle, ginkgo leaf are added appropriate drink water at rustless steel container and soak 5 ~ 30 hours at 10 ~ 60 DEG C, be heated to boiling, maintain 30 ~ 60 minutes, add peppermint in proportion again, maintain boiling 5 ~ 10 minutes, cooling, filtering residue, obtain clear liquid II for subsequent use;
(3) by overanxious for first step acquisition clear liquid I and the overanxious clear liquid II that obtains respectively of second step be by weight: the ratio of 1:9 mixes respectively, again after interpolation salt 0.5 ~ 1.5%, rock sugar 2 ~ 2.5%, D-sorbite 1 ~ 3%, acesulfame potassium 0.15 ~ 0.25 ‰, anticorrisive agent 0.3 ~ 0.5 ‰ and antioxidant 0.1 ~ 0.15%, essence filter, sterilization, packing, namely obtains mung bean water peppermint drink, mung bean water honeysuckle drink and mung bean water drink respectively.
2. the preparation method of a kind of mung bean water drink as claimed in claim 1, the raw material composition that described preparation method adopts and content thereof are by weight as follows further:
Major ingredient: drink water: the mung bean of 18 ‰; 2.5 ‰ lemon juices;
Auxiliary material: the peppermint of 1.0 ‰; Or
The honeysuckle of 1.5 ‰; Or
The corn stigma of 3 ‰; The mulberry leaf of 2 ‰; The Folium Kaki of 2 ‰; The honeysuckle of 1.5 ‰;
The peppermint of 1.5 ‰; The ginkgo leaf of 1.5 ‰;
Food additives: the potassium sorbate of 0.4 ‰; The D-araboascorbic acid sodium of 0.15%; The antioxidant Vb-Na of 80ppm; The salt of 1.5%; The rock sugar of 2.5%; The D-sorbite of 3%; The acesulfame potassium of 0.25 ‰.
3. the preparation method of a kind of mung bean water drink as claimed in claim 1, described drink water is the one in mineral water and pure water.
4. the preparation method of a kind of mung bean water drink as claimed in claim 1, described Datong District Xiao Ming mung bean is that color and luster is dark green, and protein content is 25.6%, and fat content is 0.7%, and containing VA and VD composition.
5. the preparation method of a kind of mung bean water drink as claimed in claim 1, described honeysuckle is county of Fengqiu honeysuckle, and the green former phosphorus content of honeysuckle is 4% ~ 6%, and general flavone content is 2.14%.
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| CN113100380A (en) * | 2021-05-19 | 2021-07-13 | 江西省农业科学院农产品质量安全与标准研究所 | Color protection liquid for fresh lotus seeds and preparation method thereof |
| US11718594B2 (en) | 2016-09-21 | 2023-08-08 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| US11724994B2 (en) | 2016-09-21 | 2023-08-15 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| US11724993B2 (en) | 2016-09-21 | 2023-08-15 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| US11731948B2 (en) | 2016-09-21 | 2023-08-22 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US11718594B2 (en) | 2016-09-21 | 2023-08-08 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| US11724994B2 (en) | 2016-09-21 | 2023-08-15 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| US11724993B2 (en) | 2016-09-21 | 2023-08-15 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| US11731948B2 (en) | 2016-09-21 | 2023-08-22 | Celanese International Corporation | Acesulfame potassium compositions and processes for producing same |
| CN113100380A (en) * | 2021-05-19 | 2021-07-13 | 江西省农业科学院农产品质量安全与标准研究所 | Color protection liquid for fresh lotus seeds and preparation method thereof |
| CN113100380B (en) * | 2021-05-19 | 2022-11-11 | 江西省农业科学院农产品质量安全与标准研究所 | Color protection liquid for fresh lotus seeds and preparation method thereof |
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Application publication date: 20160309 |