CN1062431C - Preparation of mung bean and radish juice - Google Patents

Abstract

The present invention relates to a preparation process for a beverage, namely, mung bean-radish juice, which comprises the following process steps: A, the preparation of malt, rice and syrup; B, the preparation of radish juice; C, the preparation of mung bean juice; D, the preparation of finished products: according to the ratio by volume, preparing 35 to 45% of syrup(containing 10-20% of water) with the temperature between 10 DEG C and 30 DEG C, 25 to 35% of mung bean juice and 5 to 35% of radish juice; uniformly stirring; then, degassing in vacuum and instantly sterilizing at high temperature to obtain the finished products. The present invention has the following advantages: the prepared beverage, a natural green beverage without any toxic and side effect, has the advantages of low sugar, low calorie and moderate sweetness and has the functions of promoting secretion to supplement fluid, resolving phlegm, quenching thirst, removing summer-heat, energizing spirit, promoting appetite, invigorating the stomach and pleasing people by fragrance.

Description

The production technology of mung bean radish Juice

The present invention relates to the production technology that a kind of beverage is the mung bean radish Juice.

Radish is to be of value to the people in the vegetables most, because of it is ignored by common people owing to cheap, that is because be unfamiliar with its benefit, raw turnip juice can refreshing and detoxicating, sharp joint, caring skin, go out the five internal organs bad odor, system face poison, air inducing gas, gas reduces phlegm and internal heat, sharp the five internal organs, make somatosensory easily frank, the delicate exquisiteness of skin, but the while is stopping coughing and removing phlegm again, tonifying for the deficiency in the temperature, and mung bean is because its distinctive multiple use, praised in the good grain of benefiting mankind, its effect and function and radish have similarity, the ventilation of can subsiding a swelling, clearing heat and detoxicating, mend stomach, help vigour, with the accent the five internal organs, relieve summer heat and quench one's thirst, calm the nerves, the logical twelve regular channels that draws, remove scurf removing, skin care.But find as yet at present to utilize radish and mung bean to allocate the beverage that makes.

The object of the present invention is to provide a kind of production technology of utilizing radish and mung bean co-production beverage.

For achieving the above object, the present invention includes the preparation of following processing step: A, syrup:

The preparation of a, Fructus Hordei Germinatus: barley is used 18-20 ℃ water logging 1-2 hour, puts into behind the drainage in the container of ventilative and insulation, and the water with 18-20 ℃ under 10-15 ℃ environment temperature drenched one time every 5-12 hour, grew to 3-4cm until Fructus Hordei Germinatus, smashed standby;

The preparation of b, rice: be soaked in water 2-3 hour after eluriating rice totally, steam to sending fragrance behind the drainage, stop to steam, add boiling water, steam again after 20-30 minute to well-done, standby to soaking rice and flour 0-2cm;

Two steps of c, above-mentioned a, b thing by rice: Fructus Hordei Germinatus: water=500: 75-125: the ratio of 1200 (weight ratios) mixes, be heated to 60-70 ℃, be stirred to water taste little sweet sense back sealing insulation 7-8 hour arranged, squeeze the juice, filter, filtrate is evaporated to palm fibre white, gets the syrup (weight ratio) of translucent water content 10-20%, and is standby;

The preparation of B, radish Juice: after radish cleans up, be cut into small pieces and squeeze the juice, juice reaches ultraviolet sterilization after filtration, and is standby;

The preparation of C, green bean juice: after the palace mung bean cleans up, by 1: the weight ratio of 6-8 adds entry, is heated to boiling, make soup be dark green till, add people sweet osmanthus foam while hot, every 1000ml green bean juice adds sweet osmanthus foam 40-60 gram, filter after stirring green bean juice, standby;

The preparation of D, finished product: 10 ℃ of-30 ℃ of syrup and green bean juice are allocated with radish Juice, the volume ratio of allotment is syrup (water content 10-20%) 35-45%, green bean juice 25-35%, radish Juice 25-35%, after stirring, through vacuum outgas, high-temperature instantaneous sterilization, get final product finished product.

The present invention has following advantage: prepared beverage low sugar low-heat, sugariness adapt to, the fluid infusion of promoting the production of body fluid, reduce phlegm quench the thirst, relieve summer heat soothe the spirit, food digesting stomach fortifying, fragrance overflow the people, are a kind of natural green beverages that has no side effect.

The invention will be further described below in conjunction with embodiment:

1. the germination process of wheat.

The barley of choosing full grains, soak 1 hour (water temperature 18-20 ℃) with cold water, elimination cold water, in the container that the threading pore can leak, (can cover with the thing covering above (the thin 0.2cm in hole) with the handle that straw is bundled into, so both can keep the high ventilation degree, can be incubated again), drenched one time (room temperature 10-15 ℃ water temperature 18-20 ℃) with cold water in first day five to six hours, after going out a small particles and begin to germinate through a nadir minister like this, drenched one time in every 10-12 hour with cold water (temperature is between 18-20 ℃), grow to about 3.5cm until Fructus Hordei Germinatus and adopt, the Fructus Hordei Germinatus tip must not general cyan.

2. rice prepares.

The high quality white rice water of selected mistake washed in a pan remove to expect juice and impurity, soaked 2 hours with cold water (water temperature is not limit), pot steams to going out atmosphere on the drainage then, and send fragrance, cook and pour rehydration in the container that soaks rice originally (water will the be used boiling water) water yield into and just soaked rice 2cm, if glutinous rice then the water yield just soaked rice, going up pot after 20 minutes again steams to atmosphere ripe greatly, it is standby when fragrance is denseer, (soak the container of rice and the container of rehydration, but also inadequacy, if conditions permit can be used separately, select any material as for container, select) with regard to condition.

3. the ratio of Fructus Hordei Germinatus, rice and water and making.

Per 500 gram rice 1200ml water, 65 ℃ of water temperatures, per 500 gram rice are decided (glutinous rice only needs the 75-100 gram) with Fructus Hordei Germinatus 100-125 gram because of the kind and the rice matter of rice, and the good Fructus Hordei Germinatus of rice matter can be a small amount of.

Fructus Hordei Germinatus is battered down.Smash to a bit having little sweet feel again water to be burnt to 65 ℃ with hand is sticking, put in the container in the lump with the Fructus Hordei Germinatus that batters down, container can be with the vacuum double stainless steel drum of bottom band rotary blade type, be stirred to water taste then little sweet sense is arranged, again the good rice of firm steaming (is steamed rice, heat up water, the bud that threshes wheat carries out synchronously) pour into, be stirred to again become little sweet till, sealing back insulation seven-eight hours, (glutinous rice is seven hours) goes out cylinder then and crosses press for extracting juice, cross and press the thin bamboo strip goods that apparatus is the close hole of software, the liquid of crossing after pressing filters through 80 order silks, delivers into evaporation boiling container with pipeline, be evaporated to palm fibre white, the syrup of translucent water content 10-20%.

4. radish selects, repairs, cleans.

The selection color is vivid, individual big, water content is sufficient, is not subjected to the large white radish of agricultural pest, requires the sweet sand soil maturation of the crisp flavor of meat, all poisonous mashed, dried tangerines of evil mind, must not the adopting of the hard puckery of meat.

At first ternip through thick flushing, wash away mud, manually cut about 1 cun in the place of coring and petiole pastiness, do not stay cyan.Putting into rinse bath washes again, the steel tank that rotates in the middle of rinse bath can adopt is by the power of water spray, wash away the residual mud on radish surface, radish through flushing enters second rinse bath with conveyer belt, thoroughly clean earth, in the middle of entering, conveyer belt rotates again, the steel tank of bottom of which has holes (hole is thin 1 centimetre) four sides water spray, be washed to white bright clean radish, enter shredding machine through conveyer belt again, after being cut into the fritter about 1 cun, enter juice extractor and squeeze the juice, remove by filter fragment in the juice through 80 order silks again, filter through the sand filtration rod again through the radish Juice of coarse filtration, can effectively remove not capacitive solid matter of suspended impurity in the juice and some like this, owing to be that raw turnip juice is directly allocated, can not pass through high temperature sterilization, so must adopt ultraviolet radiation for sterilizing and disinfecting, so both can reach the degerming purpose of sanitary standard, peculiar function of physique raw turnip juice and local flavor that again can be good.

5. mung bean selecting and preparing

The selection color and luster is dark green, the big palace of grain green (common mung bean such as glossy dark green also do not select for use), elder generation's clear water floats decontamination, water temperature do not limit rinsing once more to the water no obvious impurity and seem clean till, filtration is anhydrated, and mung bean is poured into the boiling container, per 500 gram mung beans add water 3500ml and are heated to boiling, make its soup be dark green till, add the sweet osmanthus foam while hot, every 1000ml green bean juice adds sweet osmanthus foam 50 gram.Stir elder generation through the filter coarse filtration, be filtered into sparkling and crystal-clear dark green green bean juice through 80 order silks again.

6. allotment.

Cool syrup and green bean juice, for local flavor and the function that does not influence radish Juice, the temperature of syrup and green bean juice must not be above 30 ℃, by the syrup after filtering, green bean juice, radish Juice are allocated in proportion, the allotment ratio is: syrup (water content 10-20%) 40% green bean juice 30%, radish Juice 30% (volume ratio).Allotment can be carried out in the stainless steel jacketed pan that band stirs, and through the mung bean radish Juice of allotment, through the vacuum degassing machine degassing, removes oxygen and air in the liquid, to improve the quality of finished product.

7. pre-sterilizing.

In order to prevent the local flavor of finished product, the decline of color and luster and vitamin can be killed the hear resistance bacterium again effectively, generally adopts 121 ℃, 45S high-temperature instantaneous sterilization method, use tubular type during pre-sterilizing, or board-like sterilization machine, the mung bean radish Juice after the sterilization is carried out the Tetrapack box through cooling and is loaded.

8. can, sealing.

The Tetrapack box is loaded the nutrition loss that can reduce beverage, can process the strong beverage of thermal sensitivity, the mung bean radish Juice belongs to the strong beverage of thermal sensitivity, in order better not influence the reduction of peculiar taste and functional and the vitamin of mung bean radish Juice, so preferably adopt the Tetrapack box to load.

The general method that adopts aseptic filling and packing of can Tetrapack box, so-called aseptic packaging is promptly the liquid of the cooling of sterilizing, under aseptic condition, filling also is sealed in the container of having sterilized, and to reach the purpose of long-term preservation under the non-refrigerated condition, finished product is put in storage after packing after the can.

Claims (1)

1, a kind of production technology of mung bean radish Juice, it comprises following processing step:

The preparation of A, syrup:

The preparation of a, Fructus Hordei Germinatus: barley is used 18-20 ℃ water logging 1-2 hour, puts into behind the drainage in the container of ventilative and insulation, and the water with 18-20 ℃ under 10-15 ℃ environment temperature drenched one time every 5-12 hour, grew to 3-4cm until Fructus Hordei Germinatus, smashed standby;

The preparation of b, rice: be soaked in water 2-3 hour after eluriating rice totally, steam to sending fragrance behind the drainage, stop to steam, add boiling water, steam again after 20-30 minute to well-done, standby to soaking rice and flour 0-2cm;

Two steps of c, above-mentioned a, b thing by rice: Fructus Hordei Germinatus: water=500: 75-125: the ratio of 1200 (weight ratios) mixes, be heated to 60-70 ℃, be stirred to water taste little sweet sense back sealing insulation 7-8 hour arranged, squeeze the juice, filter, filtrate is evaporated to palm fibre white, gets the syrup (weight ratio) of translucent water content 10-20%, and is standby;

The preparation of B, radish Juice: after radish cleans up, be cut into small pieces and squeeze the juice, juice reaches ultraviolet sterilization after filtration, and is standby;

The preparation of C, green bean juice: after the palace mung bean cleans up, by 1: the weight ratio of 6-8 adds entry, is heated to boiling, make soup be dark green till, add the sweet osmanthus foam while hot, every 1000ml green bean juice adds sweet osmanthus foam 40-60 gram, filter after stirring green bean juice, standby;

The preparation of D, finished product: 10 ℃ of-30 ℃ of syrup and green bean juice are allocated with radish Juice, the volume ratio of allotment is syrup (water content 10-20%) 35-45%, green bean juice 25-35%, radish Juice 25-35%, after stirring, through vacuum outgas, high-temperature instantaneous sterilization, get final product finished product.