CN108244426A - A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean - Google Patents
A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean Download PDFInfo
- Publication number
- CN108244426A CN108244426A CN201711271209.1A CN201711271209A CN108244426A CN 108244426 A CN108244426 A CN 108244426A CN 201711271209 A CN201711271209 A CN 201711271209A CN 108244426 A CN108244426 A CN 108244426A
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- mung bean
- culture solution
- preparation
- fermentation
- fermented beverage
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- Pending
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 52
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 52
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 52
- 239000002245 particle Substances 0.000 title claims abstract description 17
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 14
- 239000012530 fluid Substances 0.000 claims abstract description 13
- 239000003381 stabilizer Substances 0.000 claims abstract description 10
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000002253 acid Substances 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 3
- 235000019634 flavors Nutrition 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 241000031003 Monascus ruber Species 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000002054 inoculum Substances 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000011435 rock Substances 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000012976 tarts Nutrition 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 13
- 244000013123 dwarf bean Species 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019631 acid taste sensations Nutrition 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- 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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention provides a kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean, step is：Pretreatment of raw material；Make red yeast rice culture solution；Mung bean ferments；Mung bean particle after filtering fermentation, is mixed with the filtered fluid obtained before, is boiled 10 minutes；Stabilizer, sweetener and acid are added in mixed liquor to be seasoned, and are reheated sterilizing, are obtained the beverage of green bean of full particle.Mung bean fermented beverage produced by the present invention has good taste and flavor, full of nutrition and easily absorbed by the body, and the shelf-life, men and women, old and young drank the kind for all preferably, enriching existing beverage of green bean up to 6 months or more.
Description
Technical field
The present invention relates to a kind of preparation methods and products obtained therefrom of the full particle fermented beverage containing mung bean, belong to beverage processing skill
Art field.
Background technology
Mung bean belongs to pulse family, in the cultivation history in China's existing 2 over thousands of years.Mung bean is full of nutrition, contains in every 100 grams of mung beans
There are 23.8 grams of protein, 58.8 grams of carbohydrate, 0.5 gram of fat, 80 milligrams of calcium, 360 milligrams of phosphorus, 6.8 milligrams of iron.Also contain
Carrotene, vitamin B1, vitamin B2, vitamin E and niacin and multi mineral prime element.The pharmacological action of mung bean is drop
Blood fat, norcholesterol, antiallergy, antibacterial, it is antitumor, whet the appetite, liver protection shield kidney.The type of mung bean fabricated product is more, very
Liked by consumers in general, but the R and D at present about mung bean drink are also less；It if can be using mung bean as raw material
It is processed, and occurs on the market with all good healthy beverage of nutrition, mouthfeel, will can not replace as Other Drinks new one
For product.
Red yeast rice is both Chinese medicine and food, is begun for the Tang Dynasty, has more than 1,000 years history away from the present.Red yeast rice is monascus
Colonize in the fermentation product on rice.Modern research shows that red yeast rice has great Development volue.Modern medicine research report thinks,
Red yeast rice has the function of lowering blood pressure and blood fat, and with natural anticorrosion effect.Due to the nutrition and health care function of beverage of green bean
It still needs to strengthen, therefore mung bean drink is produced with monascus ruber, to meet the needs in market and people's health.
Invention content
The object of the present invention is to provide a kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean, this method
Deep processing for mung bean provides a kind of new approach, and the beverage mouthfeel of gained is unique, nutrition is good, long shelf-life, meets consumption
Person's demand.
Specific technical solution is as follows：
（1）, pretreatment of raw material：It is cleaned up after mung bean is cleaned with clean water, by the mung bean cleaned up and water in mass ratio 1
: 10 mixing, and at room temperature impregnate 6 hours, 85 DEG C precook 30 minutes after filter, retain filtered fluid；
（2）, make red yeast rice culture solution：The formula of culture solution is milk 20-40g, and rock sugar 120-140g adds water to mix to volume
1000mL, pH value are natural；
（3）, mung bean fermentation：Mung bean after filtering is put into step（2）In the red yeast rice culture solution of preparation, culture solution is heated to 95
DEG C sterilizing 30 minutes, as fermentation base-material, then according to 5% inoculum concentration to fermentation base-material in access monascus ruber, 30 DEG C hair
Ferment 35-40h, after fermentation by zymotic fluid with 8 layers of filtered through gauze, the mung bean that must be fermented；
（4）, the filtered fluid obtained by step (1) mixed with the mung bean in mass ratio 10: 1 to ferment, 100 DEG C are boiled 10 minutes；Add
Enter stabilizer, the stabilizer selects sodium alginate, additive amount 0.15wt%；
（5）, add in sweetener in mixed liquor into step (4) and acid is seasoned, sweetener uses white granulated sugar, tart flavour
Agent uses citric acid, and addition is as follows：White granulated sugar additive amount is 6-8wt%, and citric acid additive amount is 0.3-0.35wt%；
（6）, by step (5) mixed liquor be packed into packaging bottle closure, in 135 DEG C carry out ultra high temperature short time sterilization in 5 seconds, cooling
Cooling obtains the fermented beverage of the full particle of mung bean.
The present invention has the following advantages：
（1）Enrich the kind of existing beverage of green bean, a kind of Promethean invention red koji fermentation beverage of full particle containing mung bean.
（2）The present invention provides a kind of drink containing full mung bean particle, mung bean particle is complete and easily chews, unique in taste.
（3）Due to the addition of stabilizer, solve that beverage of green bean stability is poor, lamination problem easily occurs.
（4）Red yeast rice has high anti-oxidation power, by the fermentation of monascus ruber, beverage is made also to have high anti-oxidation power,
Long-term drinking helps to improve body immunity.
（5）Monascus ruber has been used during the fermentation, extends the shelf-life of beverage.
（6）Nutritive loss caused by full mung bean particle beverage avoids the processing technologys such as fine grinding, homogeneous, is protected to greatest extent
The nutritive value of product is demonstrate,proved.
（7）Due to the fermentation of microorganism, the intensity of mung bean particle is increased, so beverage is not in because mung bean boils
Rotten and generation cloudy state, can keep clarifying.
Invention content
Below by specific embodiment, the present invention will be further elaborated, it should be appreciated that, the description below is only
In order to explain the present invention, and it is not limited thereof.Unless otherwise instructed, the percentage occurred in following embodiments is weight
Percentage.
Embodiment 1
1st, pretreatment of raw material：It is cleaned up after mung bean is cleaned with clean water, by the mung bean cleaned up and water in mass ratio 1:
10 mixing, and at room temperature impregnate 6 hours, 85 DEG C precook 30 minutes after filter, retain filtered fluid.
2nd, red yeast rice culture solution is made：The formula of culture solution is milk 20g, rock sugar 120g, and water is added to mix to volume 1000mL,
PH value is natural.
3rd, mung bean ferments：Mung bean after filtering is put into step（2）In the red yeast rice culture solution of preparation, culture solution is heated to
95 DEG C sterilize 30 minutes, as fermentation base-material, then monascus ruber are accessed into fermentation base-material according to 5% inoculum concentration, at 30 DEG C
Ferment 35h, after fermentation by zymotic fluid with 8 layers of filtered through gauze, the mung bean that must be fermented.
4th, the filtered fluid obtained by step (1) is mixed with the mung bean in mass ratio 10: 1 to ferment, 100 DEG C are boiled 10 minutes；
Stabilizer is added in, the stabilizer selects sodium alginate, additive amount 0.15wt%.
5th, it adds in sweetener in the mixed liquor into step (4) and acid is seasoned, sweetener uses white granulated sugar, acid
Taste agent uses citric acid, and addition is as follows：White granulated sugar additive amount is 6wt%, and citric acid additive amount is 0.3wt%.
6th, the mixed liquor in step (5) is packed into packaging bottle closure, ultra high temperature short time sterilization in 5 seconds is carried out in 135 DEG C, it is cold
But cool down, obtain the fermented beverage of the full particle of mung bean.
Embodiment 2
1st, pretreatment of raw material：It is cleaned up after mung bean is cleaned with clean water, by the mung bean cleaned up and water in mass ratio 1:
10 mixing, and at room temperature impregnate 6 hours, 85 DEG C precook 30 minutes after filter, retain filtered fluid.
2nd, red yeast rice culture solution is made：The formula of culture solution is milk 40g, rock sugar 140g, and water is added to mix to volume 1000mL,
PH value is natural.
3rd, mung bean ferments：Mung bean after filtering is put into step（2）In the red yeast rice culture solution of preparation, culture solution is heated to
95 DEG C sterilize 30 minutes, as fermentation base-material, then monascus ruber are accessed into fermentation base-material according to 5% inoculum concentration, at 30 DEG C
Ferment 40h, after fermentation by zymotic fluid with 8 layers of filtered through gauze, the mung bean that must be fermented.
4th, the filtered fluid obtained by step (1) is mixed with the mung bean in mass ratio 10: 1 to ferment, 100 DEG C are boiled 10 minutes；
Stabilizer is added in, the stabilizer selects sodium alginate, additive amount 0.15wt%.
5th, it adds in sweetener in the mixed liquor into step (4) and acid is seasoned, sweetener uses white granulated sugar, acid
Taste agent uses citric acid, and addition is as follows：White granulated sugar additive amount is 8wt%, and citric acid additive amount is 0.35wt%.
6th, the mixed liquor in step (5) is packed into packaging bottle closure, ultra high temperature short time sterilization in 5 seconds is carried out in 135 DEG C, it is cold
But cool down, obtain the fermented beverage of the full particle of mung bean.
Claims (1)
1. a kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean, it is characterized in that including the following steps：
（1）, pretreatment of raw material：It is cleaned up after mung bean is cleaned with clean water, by the mung bean cleaned up and water in mass ratio 1
: 10 mixing, and at room temperature impregnate 6 hours, 85 DEG C precook 30 minutes after filter, retain filtered fluid；
（2）, make red yeast rice culture solution：The formula of culture solution is milk 20-40g, and rock sugar 120-140g adds water to mix to volume
1000mL, pH value are natural；
（3）, mung bean fermentation：Mung bean after filtering is put into step（2）In the red yeast rice culture solution of preparation, culture solution is heated to 95
DEG C sterilizing 30 minutes, as fermentation base-material, then according to 5% inoculum concentration to fermentation base-material in access monascus ruber, 30 DEG C hair
Ferment 35-40h, after fermentation by zymotic fluid with 8 layers of filtered through gauze, the mung bean that must be fermented；
（4）, the filtered fluid obtained by step (1) mixed with the mung bean in mass ratio 10: 1 to ferment, 100 DEG C are boiled 10 minutes；Add
Enter stabilizer, the stabilizer selects sodium alginate, additive amount 0.15wt%；
（5）, add in sweetener in mixed liquor into step (4) and acid is seasoned, sweetener uses white granulated sugar, tart flavour
Agent uses citric acid, and addition is as follows：White granulated sugar additive amount is 6-8wt%, and citric acid additive amount is 0.3-0.35wt%；
（6）, by step (5) mixed liquor be packed into packaging bottle closure, in 135 DEG C carry out ultra high temperature short time sterilization in 5 seconds, cooling
Cooling obtains the fermented beverage of the full particle of mung bean.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711271209.1A CN108244426A (en) | 2017-12-06 | 2017-12-06 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711271209.1A CN108244426A (en) | 2017-12-06 | 2017-12-06 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108244426A true CN108244426A (en) | 2018-07-06 |
Family
ID=62720969
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711271209.1A Pending CN108244426A (en) | 2017-12-06 | 2017-12-06 | A kind of preparation method and products obtained therefrom of the full particle fermented beverage containing mung bean |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244426A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878940A (en) * | 2010-06-18 | 2010-11-10 | 中国农业大学 | Method for producing mung bean beverage containing full mung bean granules |
| CN106578268A (en) * | 2016-12-22 | 2017-04-26 | 山东建筑大学 | Preparation method of red coffee and product thereof |
-
2017
- 2017-12-06 CN CN201711271209.1A patent/CN108244426A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878940A (en) * | 2010-06-18 | 2010-11-10 | 中国农业大学 | Method for producing mung bean beverage containing full mung bean granules |
| CN106578268A (en) * | 2016-12-22 | 2017-04-26 | 山东建筑大学 | Preparation method of red coffee and product thereof |
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Application publication date: 20180706 |
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