CN109418655A - A kind of mung bean-lily health drink and preparation method thereof - Google Patents
A kind of mung bean-lily health drink and preparation method thereof Download PDFInfo
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- CN109418655A CN109418655A CN201710765316.3A CN201710765316A CN109418655A CN 109418655 A CN109418655 A CN 109418655A CN 201710765316 A CN201710765316 A CN 201710765316A CN 109418655 A CN109418655 A CN 109418655A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000234435 Lilium Species 0.000 claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 244000013123 dwarf bean Species 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 7
- 238000005516 engineering process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 240000004922 Vigna radiata Species 0.000 claims description 32
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 32
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 32
- 239000002002 slurry Substances 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000006187 pill Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000013022 venting Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 230000000844 anti-bacterial effect Effects 0.000 claims description 2
- 238000007872 degassing Methods 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 230000002779 inactivation Effects 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 206010011224 Cough Diseases 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 206010036790 Productive cough Diseases 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000001151 other effect Effects 0.000 abstract description 3
- 210000003802 sputum Anatomy 0.000 abstract description 3
- 208000024794 sputum Diseases 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 230000002936 tranquilizing effect Effects 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 3
- 229930013930 alkaloid Natural products 0.000 description 3
- 150000003797 alkaloid derivatives Chemical class 0.000 description 3
- 239000003814 drug Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 1
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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 invention discloses a kind of mung bean-lily health drinks and preparation method thereof, belong to food processing technology field.The beverage includes following raw material by weight percentage: green bean juice 35%, white granulated sugar 6%, honey 2%, lily juice 16%, so that being rich in higher protein, amino acid, dietary fiber, carbohydrate, vitamin and microelement in the beverage.The drink is suitable for that various people are edible, has heat-clearing, relieves summer heat, detoxifies, liver protection, reducing blood lipid and cholesterol, moistening lung to arrest cough, clearing away the heart fire and tranquillizing, relieving cough and reducing sputum, tonifying middle-Jiao and Qi, and softening blood vessel and other effects.
Description
Technical field
The present invention relates to a kind of preparation methods of mung bean-lily health drink, belong to food processing technology field.
Background technique
Mung bean, alias plant beans, Semen phaseoli radiati, Ji Dou are the seed of pulse family annual herb plant.Mung bean is that a kind of medicine food is simultaneous
Cereal has heat-clearing, relieves summer heat, detoxifies, liver protection, reducing blood lipid and cholesterol, and softening blood vessel and other effects.Mung bean contains
Protein abundant, and rich amino acids, wherein lysine content needed by human is up to 6.9%, it is necessary to amino acid content
Recommendation more than FAO/WHO, additionally dietary fiber rich in, carbohydrate, vitamin and microelement, and
Rub the bioactive substances such as matter, cumarin, alkaloid, soap former times and flavone compound.According to Compendium of Material Medica introduction, " mung bean is boiled
Food, can reduce swelling lower gas, heat reliving and toxin-eliminating, relieve summer heat cough-relieving and the five internal organs, soothe the nerves, tonifying primordial Qi, moisten skin, preferably often eat ".China is green
The country of origin of beans, and one of the major producing country of mung bean in the world.
Lily is perennial herb plant, and bulb is spherical, and meat white belongs to Liliaceae lilium also known as lily
Garlic is the liliaceous plant Yan.Containing there are many alkaloid, starch, protein, fat and VB1, VB2, VC and carrots in lily
Element, still there are many nets such as Alkaloid colchicin.China's medicine thinks that lily sweet and slightly bitter taste is mild-natured, can moistening lung stop
The pharmacological effects such as cough, clearing away the heart fire and tranquillizing, relieving cough and reducing sputum, tonifying middle-Jiao and Qi profit.Lily is full of nutrition, acts not only as keeping fit and healthy
Nourishing food, moreover it is possible to enhance immune function.
Summary of the invention
Mung bean-lily health drink simple, full of nutrition that it is an object of that present invention to provide a kind of preparation processes.
A kind of mung bean-lily health drink and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
30-60 parts of green bean juice
6-9 parts of white granulated sugar
2-5 parts of honey
20-30 parts of lily juice
Processing technology is as follows:
1) raw material sorts: selecting no small holes caused by worms, the dry mung bean without mildew and lily respectively.
2) it impregnates: weighing 200g mung bean and 100g lily respectively, impregnate 12h at room temperature in different vessels.
3) boiling is gelatinized: being carried out on electromagnetic oven, mung bean boiling 10-15min, lily slice boiling 5-10min.
4) it is beaten: 1:12,1:20(g/ml is distinguished with the ratio of mung bean and water, lily and water) it is beaten.
5) it filters: slurry is filtered respectively, then filtered with 150-200 mesh filter screen, filtrate is recycled to pill tank.
White granulated sugar and honey are mixed well with feed liquid with hot water dissolving by formula ratio.
6) heating allotment: in advance dispersing compound stabilizer in a small amount of hot water, be allowed to abundant water absorption and swelling, and by sucrose
It is dissolved in slurries.When mung bean slurries are heated to 80 DEG C, people is fallen after the stirring such as stabilizer for adding people to impregnate in advance to pill tank
In, green bean juice obtained and above-mentioned materials allocating is uniform.
7) homogeneous: being warming up to 70 DEG C or so for feed liquid temperature, carries out 2 homogeneous with high pressure homogenizer, pressure 20MPa,
The stability of product can be enhanced, while keeping product structural state more fine and smooth mellow and full, avoid the occurrence of the harsh feeling of particle.
8) filling: to clean beverage of green bean dress people, in the vial that dries in advance while homogeneous.
9) sterilization uses Portable pressure steam sterilizing device, sterilizes through 121 DEG C of holding 20min constant temperature, the operation of sterilizer
It should be carried out in strict accordance with logical steam, steam discharge, heating, constant temperature, pass steam course.
10) cooling: after sterilization pot inner pressure is down to normal pressure, venting part hot water adds cold water in pot, and so circulation is straight
38 DEG C or so are down to temperature, to keep good quality.
Boiling mung bean described in step 3) is to make enzymatic inactivation to soften beans, removes beany flavor.
Pay attention to when being beaten described in step 4) plus water is uniform, though hypervolia is conducive to the extraction of nutritional ingredient, and it is unfavorable
In production.In addition, to select suitable mashing temperature, temperature is excessively high, then easily gelatinization, and screenings separation is difficult, and temperature is too low to starch
It is few.The vacuum degree control when degassing is in 0.05~0.08MPa.
, to enhance bactericidal effect, bottom clearance air should be discharged at 70 DEG C or more in general slurry temperature when tinning described in step 8).
The invention has the advantages that: contain a large amount of protein, amino acid, dietary fiber, carbohydrate, dimension in the 1) tea-drinking
Raw element and microelement etc.；2) have heat-clearing, relieve summer heat, detoxify, liver protection, reduce blood lipid and cholesterol, moistening lung to arrest cough, clear away heart-fire peace
Refreshing, relieving cough and reducing sputum, tonifying middle-Jiao and Qi, and softening blood vessel and other effects.
The present invention is further illustrated below in conjunction with specific embodiment, but the scope of protection of present invention is not limited to
In following embodiments.
Specific embodiment:
Embodiment 1
A kind of mung bean-lily health drink and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
40 parts of green bean juice
7 parts of white granulated sugar
3 parts of honey
20 parts of lily juice
Processing technology is as follows:
1) raw material sorts: selecting no small holes caused by worms, the dry mung bean without mildew and lily respectively.
2) it impregnates: weighing 200g mung bean and 100g lily respectively, impregnate 12h at room temperature in different vessels.
3) boiling is gelatinized: being carried out on electromagnetic oven, mung bean boiling 10-15min, lily slice boiling 5-10min.
4) it is beaten: 1:12,1:20(g/ml is distinguished with the ratio of mung bean and water, lily and water) it is beaten.
5) it filters: slurry is filtered respectively, then filtered with 150-200 mesh filter screen, filtrate is recycled to pill tank.
White granulated sugar and honey are mixed well with feed liquid with hot water dissolving by formula ratio.
6) heating allotment: in advance dispersing compound stabilizer in a small amount of hot water, be allowed to abundant water absorption and swelling, and by sucrose
It is dissolved in slurries.When mung bean slurries are heated to 80 DEG C, people is fallen after the stirring such as stabilizer for adding people to impregnate in advance to pill tank
In, green bean juice obtained and above-mentioned materials allocating is uniform.
7) homogeneous: being warming up to 70 DEG C or so for feed liquid temperature, carries out 2 homogeneous with high pressure homogenizer, pressure 20MPa,
The stability of product can be enhanced, while keeping product structural state more fine and smooth mellow and full, avoid the occurrence of the harsh feeling of particle.
8) filling: to clean beverage of green bean dress people, in the vial that dries in advance while homogeneous.
9) sterilization uses Portable pressure steam sterilizing device, sterilizes through 121 DEG C of holding 20min constant temperature, the operation of sterilizer
It should be carried out in strict accordance with logical steam, steam discharge, heating, constant temperature, pass steam course.
10) cooling: after sterilization pot inner pressure is down to normal pressure, venting part hot water adds cold water in pot, and so circulation is straight
38 DEG C or so are down to temperature, to keep good quality.
Embodiment 2
A kind of mung bean-lily health drink and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
50 parts of green bean juice
8 parts of white granulated sugar
4 parts of honey
20 parts of lily juice
Processing technology is as follows:
1) raw material sorts: selecting no small holes caused by worms, the dry mung bean without mildew and lily respectively.
2) it impregnates: weighing 200g mung bean and 100g lily respectively, impregnate 12h at room temperature in different vessels.
3) boiling is gelatinized: being carried out on electromagnetic oven, mung bean boiling 10-15min, lily slice boiling 5-10min.
4) it is beaten: 1:12,1:20(g/ml is distinguished with the ratio of mung bean and water, lily and water) it is beaten.
5) it filters: slurry is filtered respectively, then filtered with 150-200 mesh filter screen, filtrate is recycled to pill tank.
White granulated sugar and honey are mixed well with feed liquid with hot water dissolving by formula ratio.
6) heating allotment: in advance dispersing compound stabilizer in a small amount of hot water, be allowed to abundant water absorption and swelling, and by sucrose
It is dissolved in slurries.When mung bean slurries are heated to 80 DEG C, people is fallen after the stirring such as stabilizer for adding people to impregnate in advance to pill tank
In, green bean juice obtained and above-mentioned materials allocating is uniform.
7) homogeneous: being warming up to 70 DEG C or so for feed liquid temperature, carries out 2 homogeneous with high pressure homogenizer, pressure 20MPa,
The stability of product can be enhanced, while keeping product structural state more fine and smooth mellow and full, avoid the occurrence of the harsh feeling of particle.
8) filling: to clean beverage of green bean dress people, in the vial that dries in advance while homogeneous.
9) sterilization uses Portable pressure steam sterilizing device, sterilizes through 121 DEG C of holding 20min constant temperature, the operation of sterilizer
It should be carried out in strict accordance with logical steam, steam discharge, heating, constant temperature, pass steam course.
10) cooling: after sterilization pot inner pressure is down to normal pressure, venting part hot water adds cold water in pot, and so circulation is straight
38 DEG C or so are down to temperature, to keep good quality.
Embodiment 3
A kind of mung bean-lily health drink and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
60 parts of green bean juice
9 parts of white granulated sugar
5 parts of honey
30 parts of lily juice
Processing technology is as follows:
1) raw material sorts: selecting no small holes caused by worms, the dry mung bean without mildew and lily respectively.
2) it impregnates: weighing 200g mung bean and 100g lily respectively, impregnate 12h at room temperature in different vessels.
3) boiling is gelatinized: being carried out on electromagnetic oven, mung bean boiling 10-15min, lily slice boiling 5-10min.
4) it is beaten: 1:12,1:20(g/ml is distinguished with the ratio of mung bean and water, lily and water) it is beaten.
5) it filters: slurry is filtered respectively, then filtered with 150-200 mesh filter screen, filtrate is recycled to pill tank.
White granulated sugar and honey are mixed well with feed liquid with hot water dissolving by formula ratio.
6) heating allotment: in advance dispersing compound stabilizer in a small amount of hot water, be allowed to abundant water absorption and swelling, and by sucrose
It is dissolved in slurries.When mung bean slurries are heated to 80 DEG C, people is fallen after the stirring such as stabilizer for adding people to impregnate in advance to pill tank
In, green bean juice obtained and above-mentioned materials allocating is uniform.
7) homogeneous: being warming up to 70 DEG C or so for feed liquid temperature, carries out 2 homogeneous with high pressure homogenizer, pressure 20MPa,
The stability of product can be enhanced, while keeping product structural state more fine and smooth mellow and full, avoid the occurrence of the harsh feeling of particle.
8) filling: to clean beverage of green bean dress people, in the vial that dries in advance while homogeneous.
9) sterilization uses Portable pressure steam sterilizing device, sterilizes through 121 DEG C of holding 20min constant temperature, the operation of sterilizer
It should be carried out in strict accordance with logical steam, steam discharge, heating, constant temperature, pass steam course.
10) cooling: after sterilization pot inner pressure is down to normal pressure, venting part hot water adds cold water in pot, and so circulation is straight
38 DEG C or so are down to temperature, to keep good quality.
Claims (4)
1. a kind of mung bean-lily health drink and preparation method thereof, it is characterised in that raw material is mixed by following parts by weight:
30-60 parts of green bean juice
6-9 parts of white granulated sugar
2-5 parts of honey
20-30 parts of lily juice
Processing technology is as follows:
1) raw material sorts: selecting no small holes caused by worms, the dry mung bean without mildew and lily respectively.
2) it impregnates: weighing 200g mung bean and 100g lily respectively, impregnate 12h at room temperature in different vessels.
3) boiling is gelatinized: being carried out on electromagnetic oven, mung bean boiling 10-15min, lily slice boiling 5-10min.
4) it is beaten: 1:12,1:20(g/ml is distinguished with the ratio of mung bean and water, lily and water) it is beaten.
5) it filters: slurry is filtered respectively, then filtered with 150-200 mesh filter screen, filtrate is recycled to pill tank.By matching
Side's amount with hot water dissolving, mixes well white granulated sugar and honey with feed liquid.
6) it heating allotment: in advance disperses compound stabilizer in a small amount of hot water, is allowed to abundant water absorption and swelling, and sucrose is dissolved
In slurries.When mung bean slurries are heated to 80 DEG C, people is fallen after the stirring such as stabilizer for adding people to impregnate in advance into pill tank, it will
Green bean juice obtained and above-mentioned materials allocating are uniform.
7) homogeneous: being warming up to 70 DEG C or so for feed liquid temperature, carries out 2 homogeneous with high pressure homogenizer, pressure 20MPa can increase
The stability of strong product, while keeping product structural state more fine and smooth mellow and full, avoid the occurrence of the harsh feeling of particle.
8) filling: to clean beverage of green bean dress people, in the vial that dries in advance while homogeneous.
9) sterilization uses Portable pressure steam sterilizing device, sterilizes through 121 DEG C of holding 20min constant temperature, and the operation of sterilizer should be tight
Lattice are carried out according to logical steam, steam discharge, heating, constant temperature, pass steam course.
10) cooling: after sterilization pot inner pressure is down to normal pressure, venting part hot water adds cold water, so circulation until temperature in pot
Degree is down to 38 DEG C or so, to keep good quality.
2. a kind of mung bean-lily health drink and preparation method thereof as described in claim 1, it is characterised in that steamed described in step 3)
Boiling mung bean is to make enzymatic inactivation to soften beans, removes beany flavor.
3. a kind of mung bean-lily health drink and preparation method thereof as described in claim 1, it is characterised in that beaten described in step 4)
Pay attention to when slurry plus water uniformly though hypervolia is conducive to the extraction of nutritional ingredient, will be unfavorable for producing.In addition, to select to fit
The mashing temperature of amount, temperature is excessively high, then easily gelatinization, and screenings separation is difficult, and temperature is too low must to starch less.The vacuum degree when degassing
Control is in 0.05~0.08MPa.
4. a kind of mung bean-lily health drink and preparation method thereof as described in claim 1, it is characterised in that filled described in step 8)
, to enhance bactericidal effect, bottom clearance air should be discharged at 70 DEG C or more in general slurry temperature when tank.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710765316.3A CN109418655A (en) | 2017-08-30 | 2017-08-30 | A kind of mung bean-lily health drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710765316.3A CN109418655A (en) | 2017-08-30 | 2017-08-30 | A kind of mung bean-lily health drink and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081136A (en) * | 2021-11-29 | 2022-02-25 | 武汉中百古唐美膳中央厨房有限责任公司 | Mung bean soup beverage and preparation method thereof |
| CN114668090A (en) * | 2022-03-16 | 2022-06-28 | 浏阳河集团股份有限公司 | Healthy mung bean beverage |
-
2017
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114081136A (en) * | 2021-11-29 | 2022-02-25 | 武汉中百古唐美膳中央厨房有限责任公司 | Mung bean soup beverage and preparation method thereof |
| CN114668090A (en) * | 2022-03-16 | 2022-06-28 | 浏阳河集团股份有限公司 | Healthy mung bean beverage |
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