CN114027429A - Mung bean coating beverage and preparation method thereof - Google Patents
Mung bean coating beverage and preparation method thereof Download PDFInfo
- Publication number
- CN114027429A CN114027429A CN202111361637.XA CN202111361637A CN114027429A CN 114027429 A CN114027429 A CN 114027429A CN 202111361637 A CN202111361637 A CN 202111361637A CN 114027429 A CN114027429 A CN 114027429A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- preparation
- liquorice
- beverage
- coat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 122
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 122
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 122
- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 239000011248 coating agent Substances 0.000 title claims abstract description 39
- 238000000576 coating method Methods 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 30
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 30
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 23
- 235000011477 liquorice Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000006228 supernatant Substances 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 235000012171 hot beverage Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000008213 purified water Substances 0.000 claims abstract description 9
- 239000003755 preservative agent Substances 0.000 claims abstract description 8
- 230000002335 preservative effect Effects 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 230000001376 precipitating effect Effects 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000035622 drinking Effects 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000000706 filtrate Substances 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 8
- 235000010234 sodium benzoate Nutrition 0.000 claims description 8
- 239000004299 sodium benzoate Substances 0.000 claims description 8
- 238000004898 kneading Methods 0.000 description 22
- 239000000463 material Substances 0.000 description 17
- 238000004519 manufacturing process Methods 0.000 description 15
- 230000005540 biological transmission Effects 0.000 description 14
- 238000004321 preservation Methods 0.000 description 11
- 239000000047 product Substances 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 9
- 238000003756 stirring Methods 0.000 description 9
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 6
- 230000009471 action Effects 0.000 description 6
- 229940010454 licorice Drugs 0.000 description 6
- 230000007246 mechanism Effects 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000000975 bioactive effect Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 235000017443 Hedysarum boreale Nutrition 0.000 description 2
- 235000007858 Hedysarum occidentale Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- -1 flavonoid compounds Chemical class 0.000 description 2
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 229940097217 cardiac glycoside Drugs 0.000 description 1
- 239000002368 cardiac glycoside Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- LPMXVESGRSUGHW-HBYQJFLCSA-N ouabain Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@@H]1C[C@@]2(O)CC[C@H]3[C@@]4(O)CC[C@H](C=5COC(=O)C=5)[C@@]4(C)C[C@@H](O)[C@@H]3[C@@]2(CO)[C@H](O)C1 LPMXVESGRSUGHW-HBYQJFLCSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229930002534 steroid glycoside Natural products 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Images
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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
A mung bean coating beverage and a preparation method thereof, the raw materials are prepared according to the following weight proportions: 92 to 95 percent of fresh dried mung bean coat and 5 to 8 percent of liquorice, and the preparation method comprises the following steps: step one, preparing fresh dried mung bean coat and liquorice in proportion and putting the mixture into a decocting and concentrating pot; step two, adding a certain amount of purified water into the decoction concentration pot, and soaking for a plurality of hours to soften the fresh dried mung bean coat and the liquorice; step three, boiling with strong fire until boiling; turning to mild fire, and slowly cooking for 100-150 minutes to form hot drinking liquid; step five, filtering the hot drink obtained in the step four, taking the filtrate, standing, precipitating and cooling, and taking supernatant; and step six, adding a proper amount of preservative into the supernatant obtained in the step five, uniformly mixing, filling and sterilizing to obtain the mung bean coating beverage.
Description
Technical Field
The invention belongs to the technical field of beverage preparation, and particularly relates to a mung bean coating beverage and a preparation method thereof.
Background
In daily life, a great number of mung bean products are encountered, such as mung bean cakes, mung bean wine, mung bean cakes, mung bean paste, mung bean sheet jelly and the like, and in order to improve the mouthfeel of the mung bean products and enable the mung bean products to have finer mouthfeel, the mung bean products are all made from mung bean meat serving as a main raw material. In the preparation process, mung bean meat and mung bean skin are separated, the mung bean meat is taken to prepare mung bean products, most of the mung bean skin is sold at low price as feed, and some mung bean skin is even treated as waste. However, the medicinal value of mung beans is mostly in the mung bean coating. Resulting in a serious waste of this valuable resource.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a mung bean coating beverage and a preparation method thereof.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a mung bean coating beverage and a preparation method thereof, the raw materials are prepared according to the following weight proportions: 92 to 95 percent of fresh dried mung bean coat and 5 to 8 percent of liquorice, and the preparation method comprises the following steps:
step one, preparing fresh dried mung bean coat and liquorice in proportion and putting the mixture into a decocting and concentrating pot;
step two, adding a certain amount of purified water into the decoction concentration pot, and soaking for a plurality of hours to soften the fresh dried mung bean coat and the liquorice;
step three, boiling with strong fire until boiling;
turning to mild fire, and slowly cooking for 100-150 minutes to form hot drinking liquid;
step five, filtering the hot drink obtained in the step four, taking the filtrate, standing, precipitating and cooling, and taking supernatant;
and step six, adding a proper amount of preservative into the supernatant obtained in the step five, uniformly mixing, filling and sterilizing to obtain the mung bean coating beverage.
As a further improvement of the invention, the amount of the purified water added in the second step is equal to 25 times of the sum of the weight of the fresh dried mung bean coat and the weight of the liquorice.
As a further improvement of the invention, after a certain amount of purified water is added in the step two, the soaking time is 6 hours.
As a further improvement of the invention, the preservative added in the sixth step is sodium benzoate, and the sodium benzoate is added according to 2 per mill of the supernatant.
The invention has the beneficial effects that: the mung bean hull beverage obtained by the invention only adopts the fresh dried mung bean hull and the liquorice as raw materials and is prepared by matching with a specified preparation method, the raw materials are rich, the cost is low, and the preparation method is simple; and the fresh dried mung bean coat and the liquorice are both medicinal and edible raw materials, and the prepared mung bean coat beverage has the effects of clearing heat and removing toxicity, relieving summer heat and clearing damp and has good industrial development prospect.
Drawings
The invention is further illustrated by the following figures and embodiments:
FIG. 1 is a schematic structural diagram of a mung bean peeler according to the present embodiment;
FIG. 2 is a schematic diagram of the rotation of the rotating roller in the mung bean peeling machine of the present embodiment;
FIG. 3 is a schematic structural diagram of a kneading mechanism in the mung bean peeler according to the embodiment;
fig. 4 is a schematic structural diagram of the flame stove of the embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention.
The invention discloses a mung bean coating beverage and a preparation method thereof, wherein the raw materials are prepared according to the following weight ratio: 92 to 95 percent of fresh dried mung bean coat and 5 to 8 percent of liquorice, preferably 95 percent of fresh dried mung bean coat and 5 percent of liquorice, and the preparation method comprises the following steps:
step one, preparing fresh dried mung bean coat and liquorice in proportion and putting the mixture into a decocting and concentrating pot;
step two, adding a certain amount of purified water into the decoction concentration pot, soaking for 6 hours to soften the fresh dried mung bean coat and the liquorice, so that bioactive components in the fresh dried mung bean coat and the liquorice can overflow conveniently, wherein the adding amount of the purified water is equal to 25 times of the sum of the weights of the fresh dried mung bean coat and the liquorice;
step three, boiling the mixture by strong fire to ensure that the water temperature in a decocting and concentrating pot is quickly raised to be boiled;
step four, turning to mild fire for slow boiling for 100-150 minutes, preferably for 120 minutes, and forming hot drink liquid, wherein the mung bean coat beverage is prepared preliminarily, only has partial mung bean coat and liquorice residues, is poor in taste and is not beneficial to long-term quality guarantee, but the hot drink liquid has the efficacy of 80% of mung bean coat and is suitable for being boiled and drunk at home;
and step five, filtering the hot drink obtained in the step four, taking the filtrate, standing, precipitating and cooling, and taking the supernatant, wherein the filtering, standing, precipitating and cooling processes in the step are all performed in a sealed sterile environment, and the small-amount preparation and short-term drinking do not need to be performed with sterilization treatment. In the third step and the fourth step, the hot drink is fully sterilized by water;
and step six, if mass preparation and long-term quality guarantee are carried out, adding a proper amount of preservative into the supernatant obtained in the step five, wherein the preservative is sodium benzoate, the sodium benzoate is added according to 2 per mill of the supernatant, namely 2 g of sodium benzoate is added into 1000 ml of the supernatant, uniformly mixing, filling and sterilizing to obtain the mung bean coat beverage. The supernatant obtained in the fifth step is weakly acidic, the pH value is generally 6.5-6.8, and the sodium benzoate has excellent antibacterial and antiseptic effects in a weakly acidic environment, so that the shelf life of the mung bean coating beverage is effectively prolonged.
In the embodiment, the mung bean coat contains abundant bioactive components such as flavonoid compounds, tannin, saponin, alkaloid, cardiac glycoside, anthraquinone compounds and the like, and has remarkable antioxidant and bacteriostatic effects. The liquorice has the effects of tonifying spleen and qi, clearing away heat and toxic materials, eliminating phlegm and stopping cough, relieving spasm and pain and harmonizing the medicines. Through the fusion of the biological active ingredients overflowing from the two, the obtained mung bean coating beverage has strong effects of clearing heat and removing toxicity, relieving summer heat and clearing damp, meanwhile, the action function and the taste of the mung bean coating beverage can be adjusted by controlling the total amount and the proportion relation of the liquorice and the mung bean coating, the mung bean coating beverage is sweet and delicious in taste, has leisure drinking value, and is more suitable for people who smoke, drink, have excessive tea and stay up to night to drink. Has good industrialization development prospect. For cough due to lung heat, sore throat and damp retention due to heatstroke, the medicine can be orally taken for 2-3 times a day and 100-200 ml/time according to the degree of symptoms, and has a good treatment effect.
As shown in fig. 1 to 4, in the present embodiment, in order to realize the industrial development of the mung bean coating beverage, there is also disclosed a mung bean coating beverage production facility including a mung bean peeling machine, a mung bean coating beverage production line for preparing a mung bean coating beverage from the separated mung bean coating, and a mung bean product production line for preparing a mung bean product from the separated mung bean meat, wherein the mung bean coating beverage production line includes a decocting and concentrating pot, a filtering and precipitating device, and a filling machine, which are sequentially provided along the mung bean coating beverage preparation process.
In this embodiment, the mung bean peeling machine includes a case 1, a rotating peeling device 2 for rotating and peeling mung beans, and a kneading peeling device 3 for kneading and peeling mung beans, wherein a feed inlet 4 for putting mung beans is opened at the top of the case 1, the rotating peeling device 2 is disposed below the feed inlet 4, the kneading peeling device 3 is disposed below the rotating peeling device 2, a first discharge outlet 5 for discharging separated mung bean meat and a second discharge outlet 6 for discharging separated mung bean skin are disposed below the kneading peeling device 3, the first discharge outlet 5 is disposed at the bottom of the case 1, the second discharge outlet 6 is disposed at the side of the case 1, the second discharge outlet 6 is connected with a centrifugal fan 7, and mung bean meat and mung bean skin processed by the kneading peeling device 3 are separated by wind power of the centrifugal fan 7, mung bean clothing weight is less, is inhaled by centrifugal fan 7, discharges through second discharge gate 6, and mung bean meat weight is great, drops first discharge gate 5 under the action of gravity, and first discharge gate 5 and second discharge gate 6 are connected respectively to mung bean goods production line and mung bean clothing beverage production line and carry out raw and other materials and collect.
Specifically, the rotating peeling device 2 includes three-stage rotating mechanisms from top to bottom, the rotating peeling group 21 and the middle rotating peeling group 22 respectively rotate and peel the group 23, wherein the upper rotating peeling group 21 is provided with two rotating rollers, the middle rotating peeling group 22 is provided with three rotating rollers, the lower rotating peeling group 23 is provided with two rotating rollers, a plurality of rolling hobs 25 protruding outwards are uniformly distributed on the peripheries of the rotating rollers, rotating peeling channels 26 through which mung beans pass are formed between adjacent rotating rollers at intervals, so that one rotating peeling channel 26 is formed in the upper rotating peeling group 21, two rotating peeling channels 26 are formed in the middle rotating peeling group 22, one rotating peeling channel 26 is formed in the lower rotating peeling group 23, a transmission gear for meshing transmission is arranged at the end of each rotating roller, and the rotating rollers of the upper rotating peeling group 21 and the lower rotating peeling group 23 are respectively arranged right above and right below the two rotating channels 26 in the middle rotating group 22 In the embodiment, the two rotating rollers of the upper rotating peeling group 21 are respectively a No. 1 rotating roller 211 and a No. 2 rotating roller 212 from front to back, the three rotating rollers of the middle rotating peeling group 22 are respectively a No. 3 rotating roller 221, a No. 4 rotating roller 222 and a No. 5 rotating roller 223 from front to back, the two rotating rollers of the lower rotating peeling group 23 are respectively a No. 6 rotating roller 231 and a No. 7 rotating roller 232 from front to back, wherein the No. 4 rotating roller 222 is used as a driving roller and connected with a rotating peeling motor, a transmission gear at the end part of the No. 4 rotating roller 222 is simultaneously meshed with a transmission gear at the end part of the No. 1 rotating roller 211, a transmission gear at the end part of the No. 3 rotating roller 221 and a transmission gear at the end part of the No. 6 rotating roller 231, the transmission gear at the end part of the No. 1 rotating roller 211 is meshed with a transmission gear at the end part of the No. 2 rotating roller 212, the transmission gear at the end part of the No. 6 rotating roller 231 is meshed with a transmission gear at the end part of the No. 7 rotating roller 232, the transmission gear at the end part of the No. 5 rotating roller 223 can be meshed with any one of the transmission gear at the end part of the No. 2 rotating roller 212, the transmission gear at the end part of the No. 4 rotating roller 222 or the transmission gear at the end part of the No. 7 rotating roller 232, so that when mung beans enter the rotating peeling channel 26 of the upper rotating peeling group 21, under the rotating action of the No. 1 rotating roller 211 and the No. 2 rotating roller 212, the mung beans are guided to enter the rotating peeling channel 26 to realize rotating peeling, similarly, the peeling working principle of the upper rotating peeling group 21 is introduced into the middle rotating peeling group 22 and the lower rotating peeling group 23, three-stage peeling is realized, the mung beans are peeled more comprehensively, and because the No. 5 rotating roller 223 cannot form the guiding force which tends to the rotating peeling channel 26 with the No. 4 rotating roller 222, the outer baffle box 24 is arranged at the periphery of the rotating peeling device 2, through keeping off case 24 with mung bean encircleing stranded in rotating peeling apparatus 2 and peeling off, both ends opening about keeping off case 24, mung bean rotates through rotating peeling apparatus 2 and peels off the back, drops from the lower extreme opening of keeping off case 24 outward.
Two guide plates 8 are arranged between the rotary peeling device 2 and the kneading peeling device 3, the mixture of mung bean pulp and mung bean coat falling from the rotary peeling device 2 is guided into the kneading peeling device 3 by the two guide plates 8, the kneading peeling device 3 of the embodiment comprises a fixed table 31 and kneading mechanisms 32 symmetrically arranged at two sides of the fixed table 31, two sides of the fixed table 31 are provided with fixed kneading blocks 33 respectively matched with the two kneading mechanisms 32, the kneading mechanisms 32 are provided with movable kneading blocks 321 matched with the fixed kneading blocks 33, the movable kneading blocks 321 are arranged on a movable plate 322, the movable plate 322 is arranged on a movable frame 323, the movable frame 323 is connected with the side wall of the case 1 through a slide rail, the side wall of the case 1 is provided with a rack 324, the rack 324 is matched and connected with a rotary gear 325, the rotary gear 325 is driven by a kneading motor, the rotating gear 325 and the rack 324 are matched to drive the moving frame 323, the moving plate 322 and the moving kneading block 321 to move up and down, the moving kneading block 321 and the fixed kneading block 33 form an up-and-down kneading action in the moving process, mung bean meat and mung bean skin enter the kneading and peeling device 3 to further realize peeling, so that the mung bean peeling and separating work is more comprehensive, and the peeling rate is higher.
In the prior art, there are various mung bean product production lines, each manufacturer can match the mung bean product production lines according to the service range, and the separated mung bean meat is easily conveyed into the existing mung bean product production line, i.e. manual conveying or automatic conveying line conveying can be adopted. In the mung bean-coated beverage production line, since the present embodiment discloses a mung bean-coated beverage and a method for producing the same, it is necessary to develop a mung bean-coated beverage production line suitable for the method.
In this embodiment, mung bean coating beverage production line is including decocte concentrator 9, a mung bean coating of being used for putting fresh dry mung bean coating into decocte concentrator 9 weighs throws the material jar, a licorice weighing throws the material jar and is used for adding the water storage tank of pure water to decocte concentrator 9 for putting into licorice in decocte concentrator 9, wherein mung bean coating weighs throws the material jar, licorice weighs throws material jar and water storage tank and all belongs to prior art, mung bean coating weighs throws the material jar, licorice weighs throws the material jar and belongs to solid material and weighs throws material machinery, the water storage tank belongs to liquid material and weighs throws material machinery, respectively through mung bean coating weigh throw the material jar, fresh dry mung bean coating is realized to licorice weighing throw material jar and water storage tank, the ration of licorice and pure water throws the material.
In this embodiment, the decocting and concentrating pot 9 is installed in an open fire furnace, the open fire furnace comprises a heat preservation kiln 10, a stove 11 and a fixing frame 12, the stove 11 and the fixing frame 12 are arranged in the heat preservation kiln 10, the heat preservation kiln 10 is a kiln which is made of heat preservation materials and is provided with a heat preservation cavity 13 inside, the stove 11 is installed at the bottom of the heat preservation cavity 13, the decocting and concentrating pot 9 is fixed in the heat preservation cavity 13 through the fixing frame 12 and is erected above the stove 11, the decocting and concentrating pot 9 adopts a marmite, the marmite is stable in property, chemical reaction of bioactive substances generated in the manufacturing process of the mung bean coating beverage can be avoided, and the mung bean coating beverage is safe and pure. And the periphery of the heat preservation kiln 10 is provided with an air duct for ventilating the heat preservation cavity 13, the air duct is arranged around the periphery of the heat preservation kiln 10, and an air outlet of the air duct is obliquely upwards exhausted towards the stove 11. The air outlet quantity of the air vent pipeline can be controlled. Carry out step one to four times, throw the material jar through mung bean clothing is weighed earlier, licorice root is weighed and is thrown material jar and water storage tank ration and add fresh dry mung bean clothing to decocting and concentrating in the pot 9, licorice root and pure water, soak the appointed time in decocting and concentrating pot 9, then stove 11 starts, the passageway 14 of ventilating simultaneously ventilates to heat preservation chamber 13 in, adopt the strong fire to boil to the boiling, then 11 fire volumes of stove are transferred to the slow fire, it can to boil the appointed time slowly, in the soak time, the strong fire boils time and slow fire boils slowly the time, all can realize the switch of stove fire and the adjustment of fire volume size through the timer, thereby realize automated production. Meanwhile, in the embodiment, in order to prevent the problems that the raw materials in the decocting and concentrating pot 9 are heated unevenly, the bottom of the raw materials sinks and sticks to the pot, and the like, the stirring spoon 15 is arranged in the decocting and concentrating pot 9, the materials in the decocting and concentrating pot 9 are stirred at regular intervals through the stirring spoon 15, in order to realize the automatic stirring action, the top of the stirring spoon 15 is connected with the telescopic cylinder 16, and the stirring spoon 15 is driven to stir up and down through the action of the telescopic cylinder 16. And the bottom of the decocting and concentrating pot 9 is a conical bottom structure, the stirring direction of the stirring spoon 15 is along the direction towards the center of the bottom of the decocting and concentrating pot 9, so that the sediment at the bottom of the decocting and concentrating pot 9 is gathered towards the center of the bottom of the decocting and concentrating pot 9, and then the sediment is accurately stirred by the stirring spoon 15.
And in the fifth step, the hot drink decocted in the decoction concentration pot 9 needs to be pumped out to a filtering device, the mung bean coat and the liquorice remained in the hot drink are filtered by the filtering device, then the hot drink is placed still and cooled, the hot drink is added into a mixing tank of a filling machine, and a preservative is quantitatively added for mixing and filling, wherein the filling process is a conventional means of a person skilled in the art, and is not described herein any more.
In this embodiment, since the hot drink just obtained by boiling is thick, it is difficult to achieve rapid and effective filtration by using a common filtration device, and therefore the filtration device of this embodiment uses a high-speed centrifugal filtration device.
The above description is only a preferred embodiment of the present invention, and the technical solutions that achieve the objects of the present invention by substantially the same means are within the protection scope of the present invention.
Claims (4)
1. A mung bean coating beverage and a preparation method thereof are characterized in that: the raw materials are prepared according to the following weight proportion: 92 to 95 percent of fresh dried mung bean coat and 5 to 8 percent of liquorice, and the preparation method comprises the following steps:
step one, preparing fresh dried mung bean coat and liquorice in proportion and putting the mixture into a decocting and concentrating pot;
step two, adding a certain amount of purified water into the decoction concentration pot, and soaking for a plurality of hours to soften the fresh dried mung bean coat and the liquorice;
step three, boiling with strong fire until boiling;
turning to mild fire, and slowly cooking for 100-150 minutes to form hot drinking liquid;
step five, filtering the hot drink obtained in the step four, taking the filtrate, standing, precipitating and cooling, and taking supernatant;
and step six, adding a proper amount of preservative into the supernatant obtained in the step five, uniformly mixing, filling and sterilizing to obtain the mung bean coating beverage.
2. The mung bean coating beverage and the preparation method thereof according to claim 1, wherein the mung bean coating beverage comprises the following components in parts by weight: in the second step, the adding amount of the purified water is equal to 25 times of the sum of the weight of the fresh dried mung bean coat and the weight of the liquorice.
3. The mung bean coating beverage and the preparation method thereof according to claim 1, wherein the mung bean coating beverage comprises the following components in parts by weight: and step two, adding a certain amount of purified water, and soaking for 6 hours.
4. The mung bean coating beverage and the preparation method thereof according to claim 1, wherein the mung bean coating beverage comprises the following components in parts by weight: and the preservative added in the sixth step is sodium benzoate, and the sodium benzoate is added according to 2 per mill of the supernatant.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111361637.XA CN114027429A (en) | 2021-11-17 | 2021-11-17 | Mung bean coating beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111361637.XA CN114027429A (en) | 2021-11-17 | 2021-11-17 | Mung bean coating beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114027429A true CN114027429A (en) | 2022-02-11 |
Family
ID=80137918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111361637.XA Pending CN114027429A (en) | 2021-11-17 | 2021-11-17 | Mung bean coating beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114027429A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000036820A (en) * | 2000-03-29 | 2000-07-05 | 이상룡 | Manufacture of oriental medicine technical oxygen drink |
| CN102048003A (en) * | 2011-01-27 | 2011-05-11 | 中国农业科学院农产品加工研究所 | Soyabean coat herbal tea and preparation method thereof |
| CN102488285A (en) * | 2011-12-26 | 2012-06-13 | 李忠盘 | Production technology of mung bean beverage |
| CN208211396U (en) * | 2018-04-10 | 2018-12-11 | 浙江碟中碟食品有限公司 | Marinating apparatus is used in a kind of production of soy sauce chicken |
-
2021
- 2021-11-17 CN CN202111361637.XA patent/CN114027429A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000036820A (en) * | 2000-03-29 | 2000-07-05 | 이상룡 | Manufacture of oriental medicine technical oxygen drink |
| CN102048003A (en) * | 2011-01-27 | 2011-05-11 | 中国农业科学院农产品加工研究所 | Soyabean coat herbal tea and preparation method thereof |
| CN102488285A (en) * | 2011-12-26 | 2012-06-13 | 李忠盘 | Production technology of mung bean beverage |
| CN208211396U (en) * | 2018-04-10 | 2018-12-11 | 浙江碟中碟食品有限公司 | Marinating apparatus is used in a kind of production of soy sauce chicken |
Non-Patent Citations (1)
| Title |
|---|
| 翟翎: "本草纲目药膳大全集", 31 January 2011, 湖南美术出版社, pages: 186 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1471830A (en) | Red flower tea | |
| CN105586226A (en) | Brewing technology of nandina wine | |
| CN110800852A (en) | Hawthorn and lotus leaf tea beverage capable of removing grease and preparation method | |
| CN110731491A (en) | Autumn pear syrup and preparation method thereof | |
| CN1345543A (en) | Method for producing low fructose wild preserved Fructus chaenomelis | |
| CN114027429A (en) | Mung bean coating beverage and preparation method thereof | |
| CN111493187A (en) | Selenium-rich Chinese flowering crabapple green tangerine tea preparation system | |
| CN108728236A (en) | Children's olive oil processing technology | |
| CN104509748B (en) | A kind of chicken feed addictive and preparation method thereof | |
| CN115777852A (en) | Preparation process and equipment of astragalus beverage | |
| CN111557363B (en) | Oil-removed hawthorn lotus leaf tea beverage and preparation method thereof | |
| CN106387558A (en) | Fruit and vegetable juice preparation system and fruit and vegetable juice preparation method utilizing same | |
| CN106804810A (en) | A kind of catchweed bedstraw herb heat-clearing and detoxicating tea jelly and preparation method thereof | |
| CN113736615A (en) | Health food rich in SOD and emblic leafflower fruit and its production process | |
| CN111109416A (en) | Making method and application of dandelion health tea | |
| CN105942119A (en) | Hippophae fruit powder, preparation method of hippophae fruit powder and fruit powder processing device | |
| CN111961023A (en) | Method for extracting anthocyanin | |
| CN110881552A (en) | Preparation process and equipment of chrysanthemum tea | |
| CN110547381A (en) | Preparation method of papaya enzyme compound beverage | |
| KR20010027065A (en) | A method of producing a supplementary diet food from various vegetables | |
| CN106616145A (en) | Millettia speciosa drink | |
| CN114470021A (en) | Preparation method of fresh ginseng honey tablets and fresh ginseng honey tablets | |
| CN210874217U (en) | Stem of noble dendrobium fresh juice grinds extraction element | |
| JP2011182730A (en) | Method for extracting roasted tea | |
| CN208545376U (en) | A kind of production system of pressed tea seed oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |