CN107873844A - The preparation method of lily mung bean breast - Google Patents
The preparation method of lily mung bean breast Download PDFInfo
- Publication number
- CN107873844A CN107873844A CN201610865687.4A CN201610865687A CN107873844A CN 107873844 A CN107873844 A CN 107873844A CN 201610865687 A CN201610865687 A CN 201610865687A CN 107873844 A CN107873844 A CN 107873844A
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- China
- Prior art keywords
- lily
- mung bean
- liquid
- preparation
- breast
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides the preparation method of lily mung bean breast, and its step is：1st, lily is crushed to 20 30 mesh, with water in mass ratio 1:30 mixing, extract 1 2h under the conditions of 60 80 DEG C, filter, obtain lily juice；2nd, 50 100g mung bean flours and 5 10mL mung bean essence are added in every 1L lily juice, obtains just liquid；3rd, first liquid is seasoned, 4, mixing shake up after, tinning.The invention has the advantages that realize making full use of for resource.The present invention meets pursuit of people from modern metropolitan cities to healthy food as the breast with healthcare function, nutrition, delicious food and quenches one's thirst, high-grade and fashion, has wide market prospects.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of lily mung bean breast.
Background technology
Lily sweet and slightly bitter taste, mild-natured, traditional Chinese medicine thinks, lily enters the heart, lung channel, have moisten the lung and relieve the cough, the work(of clearing away the heart fire and tranquillizing, can
Do not disappear for waste heat after pyreticosis, dysphoria palpitates with fear, the disease such as wandering and tuberculosis chronic cough, spitting of blood, lung abscess.
Mung bean is the desirable plants protein sources food being widely recognized as, and also there is health care to make while nutrient content is abundant
With.Nowadays requirement of the people to quality of life is improved constantly, and at the same time, inferior health Population is continuously increased, " to eat generation
The concept of medicine " is gradually received by consumers in general.
The content of the invention
In view of the above-mentioned deficiencies in the prior art, it is an object of the present invention to provide a kind of preparation method of lily mung bean breast.
The purpose of the present invention is achieved through the following technical solutions：A kind of preparation method of lily mung bean breast, it is walked
Suddenly it is：
1st, lily is crushed to 20-30 mesh, with water in mass ratio 1:30 mixing, extract 1-2h under the conditions of 60-80 DEG C, filter,
Obtain lily juice；
2nd, 50-100g mung bean flours and 5-10mL mung bean essence are added in every 1L lily juice, obtains just liquid；
3rd, first liquid is seasoned, 300-500mL fresh milks, 10-20g white granulated sugars, 0.5g citric acids, 1g is added in first liquid per 1L
Calgon, 2g sodium citrates and 0.5g potassium sorbates；
4th, mix after shaking up, tinning, cooled down after the 40min that sterilized under the conditions of 80-95 DEG C, produce lily mung bean breast.
Optimization, in the step 2 of the preparation method of above-mentioned lily mung bean breast：Added in per 1L lily juice 100g mung bean flours and
5mL mung bean essence, obtain just liquid.
Optimization, in the step 3 of the preparation method of above-mentioned lily mung bean breast：Just added per 1L in liquid 500mL fresh milks,
15g white granulated sugars, 0.5g citric acids, 1g calgons, 2g sodium citrates and 0.5g potassium sorbates.
The invention has the advantages that the present invention is the brand-new trial that newborn field is brought, that is, meet the need of consumer
Ask and enrich milk beverage market, realize making full use of for resource.The present invention meets existing as the breast with healthcare function
For pursuit of the urbanite to healthy food, nutrition, delicious food and quench one's thirst, high-grade fashion again, there are wide market prospects.
Embodiment
The present invention is described in further detail below according to embodiment.
Embodiment 1：
A kind of preparation method of lily mung bean breast, its step are：
1st, it is selected：From health, full appearance, individual is complete, nothing crushes, has light delicate fragrance, the lily of free from extraneous odour.
2nd, clean：Lily will be soaked 10min in clear water, be cleaned with flowing water to remove the dust on surface and impurity, dripped
It is dry.Meanwhile avoid being exposed to the sun under sunlight.
3rd, sieve：The lily drained is smashed to 20 mesh with beating crusher.
4th, extract：Lily root flour water ratio is 1:30th, soaking temperature is 60 DEG C, soak time 1h.
5th, filter：The purpose of filtering is to remove water insoluble ingredients.Frequently with multistage filtering method, progressively remove in filtered juice
Solid particulate matter.The present invention takes first filtered through gauze, the multistage filtering method filtered afterwards.
6th, allocate：50g mung bean flours and 10mL mung bean essence are added in per 1L lily juice, obtains just liquid.First liquid is carried out again
Seasoning, just added per 1L in liquid 300mL fresh milks, 20g white granulated sugars, 0.5g citric acids, 1g calgons, 2g sodium citrates with
And 0.5g potassium sorbates, it is well mixed simultaneously homogeneous.
7th, it is filling：Carried out with hot filling mode filling.
8th, sterilization conditions：Temperature is 80 DEG C, 40min sterilization conditions are most suitable.
Embodiment 2：
A kind of preparation method of lily mung bean breast, its step are：
1st, it is selected：From health, full appearance, individual is complete, nothing crushes, has light delicate fragrance, the lily of free from extraneous odour.
2nd, clean：Lily will be soaked 10min in clear water, be cleaned with flowing water to remove the dust on surface and impurity, dripped
It is dry.Meanwhile avoid being exposed to the sun under sunlight.
3rd, sieve：The lily drained is smashed to 30 mesh with beating crusher.
4th, extract：Lily root flour water ratio is 1:30th, soaking temperature is 80 DEG C, soak time 2h.
5th, filter：The purpose of filtering is to remove water insoluble ingredients.Frequently with multistage filtering method, progressively remove in filtered juice
Solid particulate matter.The present invention takes first filtered through gauze, the multistage filtering method filtered afterwards.
6th, allocate：100g mung bean flours and 5mL mung bean essence are added in per 1L lily juice, obtains just liquid.First liquid is carried out again
Seasoning, just added per 1L in liquid 500mL fresh milks, 10g white granulated sugars, 0.5g citric acids, 1g calgons, 2g sodium citrates with
And 0.5g potassium sorbates, it is well mixed simultaneously homogeneous.
7th, it is filling：Carried out with hot filling mode filling.
8th, sterilization conditions：Temperature is 95 DEG C, 40min sterilization conditions are most suitable.
This product combines Chinese tradition raw material mung bean and lily, and attempting to add in soymilk first, there is health care to make
Lily leaching liquor, then through seasoning, brand-new vegetable protein milk has been made, containing abundant nutrient and bioactivity into
Point.Product had both embodied the intension of Chinese tradition health care, also met the popular demand to nutraceutical instantly.
Claims (3)
1. the preparation method of lily mung bean breast, it is characterised in that step is：
1st, lily is crushed to 20-30 mesh, with water in mass ratio 1:30 mixing, extract 1-2h under the conditions of 60-80 DEG C, filter,
Obtain lily juice；
2nd, 50-100g mung bean flours and 5-10mL mung bean essence are added in every 1L lily juice, obtains just liquid；
3rd, first liquid is seasoned, 300-500mL fresh milks, 10-20g white granulated sugars, 0.5g citric acids, 1g is added in first liquid per 1L
Calgon, 2g sodium citrates and 0.5g potassium sorbates；
4th, mix after shaking up, tinning, cooled down after the 40min that sterilized under the conditions of 80-95 DEG C, produce lily mung bean breast.
2. the preparation method of lily mung bean breast according to claim 1, it is characterised in that in step 2：Per in 1L lily juice
100g mung bean flours and 5mL mung bean essence are added, obtains just liquid.
3. the preparation method of lily mung bean breast according to claim 1, it is characterised in that in step 3：Add per 1L in first liquid
Add 500mL fresh milks, 15g white granulated sugars, 0.5g citric acids, 1g calgons, 2g sodium citrates and 0.5g potassium sorbates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610865687.4A CN107873844A (en) | 2016-09-30 | 2016-09-30 | The preparation method of lily mung bean breast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610865687.4A CN107873844A (en) | 2016-09-30 | 2016-09-30 | The preparation method of lily mung bean breast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107873844A true CN107873844A (en) | 2018-04-06 |
Family
ID=61769097
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610865687.4A Pending CN107873844A (en) | 2016-09-30 | 2016-09-30 | The preparation method of lily mung bean breast |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107873844A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991121A (en) * | 2018-06-29 | 2018-12-14 | 西南大学 | A kind of red bayberry bean curd and preparation method thereof |
-
2016
- 2016-09-30 CN CN201610865687.4A patent/CN107873844A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991121A (en) * | 2018-06-29 | 2018-12-14 | 西南大学 | A kind of red bayberry bean curd and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180406 |