CN114403317A - Preparation method of red bean water - Google Patents
Preparation method of red bean water Download PDFInfo
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- CN114403317A CN114403317A CN202210145627.0A CN202210145627A CN114403317A CN 114403317 A CN114403317 A CN 114403317A CN 202210145627 A CN202210145627 A CN 202210145627A CN 114403317 A CN114403317 A CN 114403317A
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Classifications
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- 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
-
- 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
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- 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
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- 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
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Abstract
The application relates to the technical field of beverage processing, and particularly discloses a preparation method of red bean water, which comprises the following steps: pulverizing semen Phaseoli, Tremella, Lentinus Edodes and semen euryales, adding water, extracting to obtain supernatant, vacuum concentrating the supernatant, and freeze drying to obtain mixed lyophilized powder; adding water into the mixed freeze-dried powder, stirring and dissolving to obtain a solution, filtering and sterilizing the solution, and filling after the solution is checked to be qualified to obtain the required red bean water; the red bean water prepared by the preparation method does not foam in the production process, does not influence the production efficiency, can achieve the effects of resisting oxidation and aging, enhancing the immune function of a human body and the like on the basis of keeping the flavor of the red bean water, does not need to be added with any preservative, can be stored for a long time, has the quality guarantee period of over 12 months, and is fresh in flavor, palatable in sour and sweet taste, rich in nutrition, suitable for people of all ages and in line with the development prospect by utilizing the perfect fusion of the red beans and other raw materials.
Description
Technical Field
The application relates to the technical field of beverage processing, in particular to a preparation method of red bean water.
Background
The red bean is a non-toxic leguminous coarse cereal plant which is rich in high protein, high carbohydrate, low fat, pleasant to light, warm and sweet in taste, and is also named as red bean, small red bean and the like. The ormosia from ancient times not only has rich cultural connotation and emotional trusting, but also is a nourishing food material which is hot-held by people, has rich nutrient substances, and has the effects of promoting urination, relaxing bowels, preventing cirrhosis and calculus, delaying senility and the like. The low-fat high-quality protein in the red bean has better absorption rate and low heat and fat content, and is popular with weight-losing women; in addition, the red beans are natural antioxidants of human bodies, and are beneficial to delaying senescence; meanwhile, the red bean contains various vitamins and minerals, which is beneficial to improving and preventing various skin inflammations, and is helpful for relaxing bowel and building body to lose weight. The bioactive substance of HONGDOUDINGJINXINGXINGXIN contained in semen Phaseoli can regulate and balance endocrine, and saponin can enhance immunity and has certain effect in treating AIDS.
With the development of society, the pace of life is gradually accelerated, the pressure of life is increased, and the health of people is greatly influenced, so that more and more people begin to pay attention to health care. The red bean serving as a common food material in daily diet of people has good nutrition and health care functions, and plays an irreplaceable role in improving the nutrition and health level of the masses of people. The red bean beverage is prepared by processing red beans serving as a main raw material into red bean juice and adding different auxiliary materials, and the red bean beverage contains a certain amount of red bean functional components and has a red bean flavor. The existing red bean beverage is rich in substances such as protein, fat and the like, is easy to deteriorate, and has a short shelf life.
Disclosure of Invention
In order to obtain the red bean water with long quality guarantee period and safe components, the application provides the preparation method of the red bean water, and the produced red bean water is safe in components and rich in nutrition by adopting reasonable raw material collocation and preparation method, does not need any additional preservative, can be stored for a long time, and has the quality guarantee period of more than 12 months.
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, preferably selecting 50-70 parts of red beans, 20-28 parts of tremella, 8-12 parts of mushrooms and 10-20 parts of gordon euryale seeds according to parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10-100 microns;
s2, adding the mixed micro powder into deionized water according to the material-liquid ratio of 1:9-13, performing ultrasonic-microwave extraction for 20-40min at the temperature of 50-70 ℃, then heating to 90-100 ℃, performing heat preservation for 3-5h, centrifuging, collecting supernatant, performing vacuum concentration on the supernatant, and performing freeze drying to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at the temperature of 50-70 ℃ according to the material-liquid ratio of 1:80-120, controlling the stirring speed to be 80-120r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution, detecting turbidity and sugar content, controlling the turbidity to be less than 20 and the sugar content to be less than 0.5g/100ml, sterilizing the filtered dissolved solution at 115 ℃ for 38-50S, checking the turbidity and the sugar content of the mixed solution again after the sterilization is finished, and filling after the inspection is qualified to obtain the required red bean water.
By adopting the technical scheme, the red beans are sweet, sour and mild in nature and have the effects of clearing away heat and toxic materials, tonifying spleen and stomach, inducing diuresis to reduce edema, ventilating and relieving restlessness and the like; the tremella is sweet and mild in nature and taste, and has the effects of nourishing yin, moistening dryness, detoxifying, protecting liver, relaxing bowel, enhancing human immunity, strengthening body resistance, consolidating constitution and the like; the mushroom is sweet and mild in nature and taste, and has the effects of strengthening body resistance, tonifying deficiency, tonifying spleen, stimulating appetite, dispelling wind, promoting eruption, reducing phlegm, regulating qi, detoxifying, resisting cancer and the like; the gorgon fruit is sweet and astringent in taste and flat, and has the effects of tonifying the kidney, securing essence, tonifying the spleen, stopping diarrhea, removing dampness, stopping leukorrhagia and the like; the red bean juice is a flat drink which is safe in components and rich in nutrition, is suitable for long-term drinking of all people with physique (including cold, cold and hot diseases), and is a nutritional health-care drink;
mixing and crushing raw materials, adding water, performing ultrasonic-microwave extraction and high-temperature extraction, performing centrifugal filtration after complete extraction, and freeze-drying after vacuum concentration to prepare mixed freeze-dried powder; the extraction rate of active ingredients of the raw materials is high by double extraction operations.
Preferably, the raw materials in the step S1 are all subjected to a pretreatment process, which specifically comprises the steps of cleaning, removing impurities, and drying at the temperature of 58-70 ℃ until the water content is less than or equal to 7%.
By adopting the technical scheme, the matching accuracy among the raw materials is ensured, and the influence of subsequent impurities on the turbidity and the flavor of the prepared red bean water is avoided.
Preferably, the raw materials in the step S1 include 55-65 parts of red beans, 22-26 parts of tremella, 9-11 parts of shiitake mushrooms and 12-18 parts of gordon euryale seeds.
Preferably, the raw materials in the step S1 include 60 parts of red beans, 24 parts of tremella, 10 parts of mushrooms and 15 parts of gorgon fruits.
By adopting the technical scheme, red beans are selected as a main material, white fungus, mushroom and gordon euryale seed are matched as auxiliary materials, the dosage ratio of the main material to the auxiliary material is strictly controlled, the flavor of the red bean water is ensured, and meanwhile, the bioavailability of active ingredients among the raw materials is maximally exerted, so that the optimal health-care effect is achieved.
Preferably, the ultrasonic-microwave extraction conditions in step S2 are specifically: the ultrasonic power is 200-400W, and the microwave power is 300-500W.
Preferably, the centrifugation conditions in step S2 are specifically: the centrifugal speed is 3000-4000r/min, and the centrifugal time is 18-25 min.
By adopting the technical scheme, the advance rate and the extraction efficiency of the active ingredients of the raw materials are improved, and the utilization maximization of the active ingredients of the raw materials is ensured.
Preferably, in the step S2, the vacuum concentration multiple is 40-60 times, the freeze-drying temperature is-40 to-30 ℃, the vacuum degree is 11-15Pa, and the drying time is 24-40 h.
By adopting the technical scheme, the supernatant rich in the effective active ingredients of the raw materials is freeze-dried after being concentrated, so that the solubility of the effective active ingredients of the raw materials in the prepared red bean water is effectively improved, the utilization rate of the effective active ingredients in the red bean water is improved, and the quality guarantee period of the red bean water is prolonged.
Preferably, the filtering process in step S4 specifically includes the following steps: firstly, filtering by adopting a filter of 80-120 meshes, then entering a homogenizer for homogenizing and filtering, controlling the rotating speed of the homogenizer to be 6000-10000r/min and the liquid passing speed to be 7-15L/s, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000-5000r/min and the centrifugal time to be 3-8 min.
By adopting the technical scheme, the dissolving solution is subjected to multiple filtration treatment, so that the clarity and the color degree of the red bean water are effectively improved, the overall taste and flavor of the red bean water are improved, and the quality guarantee period of the red bean water is prolonged.
Preferably, the filling in the step S4 is performed by directly filling at high temperature or filling after cooling according to the requirement of packaging material.
In summary, the present application has the following beneficial effects:
1. the red bean water prepared by the method has the advantages of safe components, rich nutrition, and rich protein, carbohydrate and essential amino acid required by a human body, has good effects of clearing heat, detoxifying, inducing diuresis, relieving swelling, relaxing bowels, regulating blood sugar, resisting oxidation, resisting aging and the like, can enhance the immune function of a human body after being drunk for a long time, clears away free radicals in the human body, and plays a role in strengthening the body resistance and consolidating the constitution.
2. In the production process of the red bean water, the technological parameters in the preparation process are strictly controlled, so that the red bean water does not foam and influence the production efficiency, and on the basis of keeping the flavor of the red bean water, the effects of resisting oxidation and aging, enhancing the immunologic function of a human body and the like can be achieved, no preservative is required to be added, the red bean water can be stored for a long time, and the quality guarantee period is far longer than 12 months; the red bean water prepared by perfectly fusing the red bean and other raw materials has fresh flavor, agreeable sour and sweet taste and rich nutrition, is suitable for people of all ages, and accords with the development prospect.
Detailed Description
The present application will be described in further detail with reference to examples.
Example 1
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 50 parts of the raw materials of the red beans, 20 parts of the white fungus, 8 parts of the mushrooms and 10 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at the temperature of 50 ℃, controlling the ultrasonic power to be 200W and the microwave power to be 300W, heating to 90 ℃, performing heat preservation for 3h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to be 3000r/min and the centrifugal time to be 18min, performing vacuum concentration on the supernatant, and performing freeze drying, wherein the vacuum concentration multiple is controlled to be 40 times, the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24h, so as to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to the material-liquid ratio of 1:80, controlling the stirring speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by using an 80-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to be 6000r/min and the liquid passing speed to be 7L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000r/min and the centrifugal time to be 3min, detecting turbidity and sugar, controlling turbidity to be 19 and sugar to be 0.45g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Example 2
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 60 ℃ until the water content is 6%, preferably selecting 55 parts of the raw materials of the red beans, 22 parts of the white fungus, 9 parts of the mushrooms and 12 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 30 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:10, performing ultrasonic-microwave extraction for 25min at the temperature of 55 ℃, controlling the ultrasonic power to be 250W and the microwave power to be 350W, heating to 92 ℃, performing heat preservation treatment for 3.5h, centrifuging, collecting supernate, controlling the centrifugal rotating speed to be 3200r/min and the centrifugal time to be 20min, performing vacuum concentration on the supernate, and then performing freeze drying, controlling the vacuum concentration multiple to be 45 times, the freeze drying temperature to be-38 ℃, the vacuum degree to be 12Pa and the drying time to be 28h, thus obtaining mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 55 ℃ according to the material-liquid ratio of 1:90, controlling the stirring speed to be 90r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by a 90-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotation speed of the homogenizer to be 7000r/min and the liquid passing speed to be 9L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotation speed to be 3500r/min and the centrifugal time to be 4min, detecting turbidity and sugar, controlling turbidity to be 18 and sugar content to be 0.4g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 40S, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Example 3
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 64 ℃ until the water content is 5%, preferably selecting 60 parts of the raw materials of the red beans, 24 parts of the white fungus, 10 parts of the mushrooms and 15 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 50 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:11, performing ultrasonic-microwave extraction for 30min at the temperature of 60 ℃, controlling the ultrasonic power to be 300W and the microwave power to be 400W, heating to 95 ℃, performing heat preservation treatment for 4h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to be 3500r/min and the centrifugal time to be 22min, performing vacuum concentration on the supernatant, and then performing freeze drying, controlling the vacuum concentration multiple to be 50 times, the freeze drying temperature to be-35 ℃, the vacuum degree to be 13Pa and the drying time to be 32h to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at the temperature of 60 ℃ according to the material-liquid ratio of 1:100, controlling the stirring speed to be 100r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by a 100-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotation speed of the homogenizer to be 8000r/min and the liquid passing speed to be 11L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotation speed to be 4000r/min and the centrifugal time to be 5min, detecting turbidity and sugar, controlling the turbidity to be 17 and the sugar to be 0.4g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 44S, checking the turbidity and the sugar again after the sterilization is finished, and filling the mixture after the inspection is qualified to obtain the required red bean water.
Example 4
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 68 ℃ until the water content is 6%, preferably selecting 65 parts of the raw materials of the red beans, 26 parts of the white fungus, 11 parts of the mushrooms and 18 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 80 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:12, performing ultrasonic-microwave extraction for 35min at a temperature of 65 ℃, controlling ultrasonic power of 350W and microwave power of 450W, heating to 98 ℃, performing heat preservation treatment for 4.5h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to 3800r/min and the centrifugal time to 24min, performing vacuum concentration on the supernatant, and performing freeze drying, wherein the vacuum concentration multiple is 55 times, the freeze drying temperature is-32 ℃, the vacuum degree is 14Pa, and the drying time is 36h, so as to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into 65 ℃ water according to the material-liquid ratio of 1:110, controlling the stirring speed to be 110r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by a 110-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to be 9000r/min and the liquid passing speed to be 13L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 4500r/min and the centrifugal time to be 7min, detecting turbidity and sugar content, controlling turbidity to be 18 and sugar content to be 0.45g/100ml, placing the filtered dissolved solution at 115 ℃, sterilizing for 48S, checking the turbidity and the sugar content of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Example 5
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 70 ℃ until the water content is 7%, preferably selecting 70 parts of the raw materials of the red beans, 28 parts of the white fungus, 12 parts of the mushrooms and 20 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 100 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:13, performing ultrasonic-microwave extraction for 40min at the temperature of 70 ℃, controlling the ultrasonic power to be 400W and the microwave power to be 500W, heating to 100 ℃, performing heat preservation for 5h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to be 4000r/min and the centrifugal time to be 25min, performing vacuum concentration on the supernatant, and performing freeze drying, wherein the vacuum concentration multiple is controlled to be 60 times, the freeze drying temperature is-30 ℃, the vacuum degree is 15Pa, and the drying time is 40h, so as to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 70 ℃ according to the material-liquid ratio of 1:120, controlling the stirring speed at 120r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by a 120-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotation speed of the homogenizer to be 10000r/min and the liquid passing speed to be 15L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotation speed to be 5000r/min and the centrifugal time to be 8min, detecting turbidity and sugar, controlling turbidity to be 19 and sugar to be 0.45g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 50S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Example 6
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 50 parts of the raw materials of the red beans, 28 parts of the white fungus, 12 parts of the mushrooms and 20 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at the temperature of 50 ℃, controlling the ultrasonic power to be 200W and the microwave power to be 300W, heating to 90 ℃, performing heat preservation for 3h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to be 3000r/min and the centrifugal time to be 18min, performing vacuum concentration on the supernatant, and performing freeze drying, wherein the vacuum concentration multiple is controlled to be 40 times, the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24h, so as to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to the material-liquid ratio of 1:80, controlling the stirring speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by using an 80-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to be 6000r/min and the liquid passing speed to be 7L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000r/min and the centrifugal time to be 3min, detecting turbidity and sugar, controlling turbidity to be 19 and sugar to be 0.48g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Example 7
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 70 parts of the raw materials of the red beans, 20 parts of the white fungus, 8 parts of the mushrooms and 10 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at the temperature of 50 ℃, controlling the ultrasonic power to be 200W and the microwave power to be 300W, heating to 90 ℃, performing heat preservation for 3h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to be 3000r/min and the centrifugal time to be 18min, performing vacuum concentration on the supernatant, and performing freeze drying, wherein the vacuum concentration multiple is controlled to be 40 times, the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24h, so as to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to the material-liquid ratio of 1:80, controlling the stirring speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by using an 80-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to be 6000r/min and the liquid passing speed to be 7L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000r/min and the centrifugal time to be 3min, detecting turbidity and sugar, controlling turbidity to be 19 and sugar to be 0.43g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Comparative example 1
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, tremella, mushrooms and gorgon fruits, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 88 parts by weight of the raw materials of the red beans, adding the raw materials into a grinder, and uniformly grinding to obtain red bean micro powder with the particle size of 10 microns;
s2, adding red bean micro powder into deionized water according to a material-liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at the temperature of 50 ℃, controlling the ultrasonic power to be 200W and the microwave power to be 300W, heating to 90 ℃, performing heat preservation treatment for 3h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to be 3000r/min and the centrifugal time to be 18min, performing vacuum concentration on the supernatant, and performing freeze drying, wherein the vacuum concentration multiple is controlled to be 40 times, the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24h, so as to obtain red bean freeze-dried powder;
s3, adding the red bean freeze-dried powder into water at 50 ℃ according to the material-liquid ratio of 1:80, controlling the stirring speed to be 80r/min, stirring until the red bean freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by using an 80-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to be 6000r/min and the liquid passing speed to be 7L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000r/min and the centrifugal time to be 3min, detecting turbidity and sugar, controlling turbidity to be 18 and sugar to be 0.42g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Comparative example 2
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 50 parts of the raw materials of the red beans, 20 parts of the white fungus, 8 parts of the mushrooms and 10 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10 microns;
s2, adding the mixed micro powder into deionized water according to the material-liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at the temperature of 50 ℃, controlling the ultrasonic power to be 200W and the microwave power to be 300W, heating to 90 ℃, performing heat preservation for 3h, centrifuging, collecting supernate, controlling the centrifugal rotation speed to be 3000r/min, and centrifuging for 18 min;
and S3, filtering the supernatant by using an 80-mesh filter, then homogenizing and filtering the supernatant in a homogenizer, controlling the rotating speed of the homogenizer to be 6000r/min and the liquid passing speed to be 7L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000r/min and the centrifugal time to be 3min, detecting turbidity and sugar, controlling turbidity to be 22 and sugar to be 0.51g/100ml, placing the filtered solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Comparative example 3
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 50 parts of the raw materials of the red beans, 20 parts of the white fungus, 8 parts of the mushrooms and 10 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at the temperature of 50 ℃, controlling the ultrasonic power to be 200W and the microwave power to be 300W, then performing centrifugation to collect supernatant, controlling the centrifugation speed to be 3000r/min and the centrifugation time to be 18min, performing freeze drying on the supernatant after vacuum concentration, controlling the vacuum concentration multiple to be 40 times, controlling the freeze drying temperature to be-40 ℃, controlling the vacuum degree to be 11Pa and the drying time to be 24h to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to the material-liquid ratio of 1:80, controlling the stirring speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by using an 80-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to be 6000r/min and the liquid passing speed to be 7L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000r/min and the centrifugal time to be 3min, detecting turbidity and sugar, controlling turbidity to be 19 and sugar to be 0.45g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Comparative example 4
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 50 parts of the raw materials of the red beans, 20 parts of the white fungus, 8 parts of the mushrooms and 10 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:9, heating to 90 ℃, carrying out heat preservation treatment for 3 hours, centrifuging to collect supernatant, controlling the centrifugal rotation speed to be 3000r/min, centrifuging for 18 minutes, carrying out vacuum concentration on the supernatant, and then carrying out freeze drying, controlling the vacuum concentration multiple to be 40 times, the freeze drying temperature to be-40 ℃, the vacuum degree to be 11Pa, and the drying time to be 24 hours, thus obtaining mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to the material-liquid ratio of 1:80, controlling the stirring speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by using an 80-mesh filter, then homogenizing and filtering the solution in a homogenizer, controlling the rotating speed of the homogenizer to be 6000r/min and the liquid passing speed to be 7L/S, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000r/min and the centrifugal time to be 3min, detecting turbidity and sugar, controlling turbidity to be 19 and sugar to be 0.45g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar of the mixed solution again after the sterilization is finished, and filling the mixed solution after the inspection is qualified to obtain the required red bean water.
Comparative example 5
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 50 parts of the raw materials of the red beans, 20 parts of the white fungus, 8 parts of the mushrooms and 10 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at the temperature of 50 ℃, controlling the ultrasonic power to be 200W and the microwave power to be 300W, heating to 90 ℃, performing heat preservation for 3h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to be 3000r/min and the centrifugal time to be 18min, performing vacuum concentration on the supernatant, and performing freeze drying, wherein the vacuum concentration multiple is controlled to be 40 times, the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24h, so as to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to the material-liquid ratio of 1:80, controlling the stirring speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by using an 80-mesh filter, then feeding the filtered solution into a homogenizer for homogenizing and filtering, controlling the rotating speed of the homogenizer to be 6000r/min and the passing speed to be 7L/S, detecting turbidity and sugar content after homogenizing and filtering, controlling the turbidity to be 20 and the sugar content to be 0.47g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and the sugar content of the mixed solution again after the sterilization is finished, and filling after the inspection is qualified to obtain the required red bean water.
Comparative example 6
The application provides a preparation method of red bean water, which adopts the following technical scheme:
a preparation method of red bean water specifically comprises the following steps:
s1, respectively cleaning red beans, white fungus, mushrooms and gordon euryale seeds, removing impurities, drying at 58 ℃ until the water content is 7%, preferably selecting 50 parts of the raw materials of the red beans, 20 parts of the white fungus, 8 parts of the mushrooms and 10 parts of the gordon euryale seeds in parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10 microns;
s2, adding the mixed micro powder into deionized water according to a material-liquid ratio of 1:9, performing ultrasonic-microwave extraction for 20min at the temperature of 50 ℃, controlling the ultrasonic power to be 200W and the microwave power to be 300W, heating to 90 ℃, performing heat preservation for 3h, centrifuging, collecting supernatant, controlling the centrifugal rotation speed to be 3000r/min and the centrifugal time to be 18min, performing vacuum concentration on the supernatant, and performing freeze drying, wherein the vacuum concentration multiple is controlled to be 40 times, the freeze drying temperature is-40 ℃, the vacuum degree is 11Pa, and the drying time is 24h, so as to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at 50 ℃ according to the material-liquid ratio of 1:80, controlling the stirring speed to be 80r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foams are eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution by using an 80-mesh filter, performing centrifugal filtration, controlling the centrifugal rotation speed to be 3000r/min, the centrifugal time to be 3min, detecting turbidity and sugar content, controlling turbidity to be 20 and sugar content to be 0.48g/100ml, placing the filtered dissolved solution at the temperature of 115 ℃, sterilizing for 38S, checking the turbidity and sugar content of the mixed solution again after the sterilization is finished, and filling after the inspection is qualified to obtain the required red bean water.
First, sensory evaluation
The sensory evaluation is mainly to carry out comprehensive scoring according to the conditions of color, taste, smell and the like of the prepared red bean water.
Specifically, the red bean water prepared in examples 1 to 7 and comparative examples 1 to 6 of the present application was used as a test sample, 10 professional beverage inspectors who had received sensory test training were asked to form an evaluation group, the color, taste and flavor of the red bean water were comprehensively scored, and the average score was selected as the final sensory score.
TABLE 1 Red Bean evaluation criteria for Water sensitivity
TABLE 2 Red Bean Water sensitivity evaluation results
From table 2 above, it can be seen that: the red bean water prepared in the embodiments 1-5 of the application has higher overall comprehensive scores of color, smell and taste, wherein the embodiment 3 has the best comprehensive performance; the red bean water prepared in example 6 has a weak red bean flavor, resulting in a poor overall flavor score of the red bean water compared to the red bean flavor concentration of example 1 and the red bean water prepared in example 7, but the overall flavor harmony of the red bean water is poor compared to example 1, resulting in a poor overall flavor score of the red bean water. The red bean water prepared in the comparative example 1 only has red bean raw material, has good color, smell and taste integrity, but has inferior health care performance to the examples 1-7; in the comparative example 2, after the raw materials are extracted, the step of preparing freeze-dried powder is omitted, and the red bean water with the lowest color, smell and taste and the lowest comprehensive performance is directly prepared; comparative examples 3 and 4 were subjected to only one extraction process, and comparative examples 5 and 6 were reduced by one filtration process, so that the red bean water comprehensive scores obtained in comparative examples 3 to 6 were lower than that of example 1. As can be seen from example 1 and comparative example 2, pulverizing the mixed raw materials into lyophilized powder improves the color, smell and taste of the finally obtained red bean water integrally. As can be seen from example 1 and comparative examples 3 to 6, the limitations of the process parameters and the process operations in the present application have a certain influence on the overall properties of the finally obtained red bean water.
Second, performance detection
According to the detection standard GB 7101-.
The red bean water prepared in the embodiments 1-7 of the application is subjected to safety performance detection according to a first method of detection standards GB 4789.15-2016, a plate counting method GB 4789.2-2016 and a plate counting method GB 4789.10-2016, and the following result parameters are obtained:
TABLE 3 Red Bean Water Performance test results
Note: n is the number of samples to be collected in the same batch of products; c is the maximum allowable number of samples exceeding the value of m; m is the limit value of the acceptable level of the microorganism/pathogenic bacteria index; m is the highest safety limit value of microorganism/pathogenic bacteria index.
From table 3 above, it can be seen that: the red bean water prepared in the embodiments 1-7 of the application meets the standard requirements of GB 4789.15-2016 first method, GB 4789.2-2016 and GB 4789.10-2016 plate counting method.
Three, abuse and temperature cycling test
Carrying out abuse testing: 10 bottles of the red bean water prepared in examples 1-7 and comparative examples 1-6 of the application are respectively taken and divided into two groups, 5 bottles of each group are respectively stored for 7 days at 4 ℃ and 55 ℃. And summarizing the appearance, the physicochemical property and the flavor change of the product after 7 days.
And (3) a abuse test result: after the red bean water prepared in the embodiments 1-7, the comparative examples 1 and the comparative examples 3-4 is stored for 7 days at the temperature of 4 ℃ and 55 ℃, the product has normal appearance and uniform color, and no visible precipitation is generated; the product has normal physicochemical property, and the sugar degree, the turbidity and the pH value of the product have no obvious change; the product has normal flavor, inherent smell and taste, and no peculiar smell. The red bean water prepared in the comparative example 2 and the comparative examples 5 to 6 has a macroscopic precipitation phenomenon, and the flavor of the product has no obvious change; but the sugar degree is increased by 0.12-0.20%, the pH is reduced by 0.04-0.09, and the turbidity is increased by 0.09-0.23 NTU.
And (3) temperature cycle test: respectively taking 5 bottles of the red bean water prepared in the examples 1-7 and the comparative examples 1-6, placing the red bean water in an environment of 4 ℃ and 55 ℃ for alternately storing for one day, and repeatedly alternating for three times for 6 days; and summarizing the appearance, the physicochemical property and the flavor change of the product after 6 days.
Temperature cycle test results: the red bean water prepared in the embodiments 1-7, the comparative example 1 and the comparative examples 3-4 is alternately stored for one day and three times repeatedly in the environment of 4 ℃ and 55 ℃ respectively, and after 6 days, the product has normal appearance and uniform color and no visible precipitation; the product has normal physicochemical property, and the sugar degree, the turbidity and the pH value of the product have no obvious change; the product has normal flavor, inherent smell and taste, and no peculiar smell. The red bean water prepared in the comparative example 2 and the comparative examples 5 to 6 has a macroscopic precipitation phenomenon, and the flavor of the product has no obvious change; but the sugar degree is increased by 0.13-0.28%, the pH is reduced by 0.03-0.09, and the turbidity is increased by 0.11-0.25 NTU.
From the above abuse and temperature cycling tests, it can be seen that: in the comparative example 2, after the raw materials are extracted, the step of preparing freeze-dried powder is omitted, the red bean water is directly prepared, and the comparative example 5 and the comparative example 6 reduce one filtering operation, so that the stability and the quality guarantee period of the finally prepared red bean aquatic product are influenced.
Fourth, clinical effect experiment
130 volunteers with symptoms of dyspepsia, abdominal distention, general edema, diarrhea, cold hands and feet and the like of spleen deficiency patients diagnosed by traditional Chinese medicine are selected, wherein the lowest age is 18 years old, the highest age is 65 years old, and the average age is 34.3 years old. 130 volunteers were randomly divided into 13 groups of 10 persons each.
The first group of volunteers drunk the red bean water prepared in the example 1 of the application, and drunk one bottle (500 ml) every day, after drinking for 15 days continuously, the effective rate reached 50%, and after drinking for 30 days continuously, the effective rate reached 80%.
The second group of volunteers drunk the red bean water prepared in the example 2 of the application, and drunk one bottle (500 ml) every day, after drinking for 15 days continuously, the effective rate reached 60%, and after drinking for 30 days continuously, the effective rate reached 90%.
The third group of volunteers drunk the red bean water prepared in the example 3 of the application, and drunk one bottle (500 ml) every day, after drinking for 15 days continuously, the effective rate reached 60%, and after drinking for 30 days continuously, the effective rate reached 100%.
The fourth group of volunteers drunk the red bean water prepared in the example 4 of the application, and drunk one bottle (500 ml) every day, after drinking for 15 days continuously, the effective rate reached 50%, and after drinking for 30 days continuously, the effective rate reached 90%.
The fifth group of volunteers drunk the red bean water prepared in the example 5 of the application, and drunk one bottle (500 ml) every day, after drinking for 15 days continuously, the effective rate reached 40%, and after drinking for 30 days continuously, the effective rate reached 80%.
The sixth group of volunteers drunk the red bean water prepared in the example 6 of the application, and drunk one bottle (500 ml) every day, after drinking for 15 days continuously, the effective rate reached 40%, and after drinking for 30 days continuously, the effective rate reached 70%.
The seventh group of volunteers drunk the red bean water prepared in the example 7 of the application, and drunk one bottle (500 ml) every day, after drinking for 15 days continuously, the effective rate reached 30%, and after drinking for 30 days continuously, the effective rate reached 60%.
The eight volunteers drunk the red bean water prepared in the comparative example 1 of the application, and drunk one bottle (500 ml) every day, after drinking for 15 days continuously, the effective rate reached 30%, and after drinking for 30 days continuously, the effective rate reached 60%.
The ninth group of volunteers drunk the red bean water prepared in comparative example 2 of the present application, and drunk one bottle per day (after 500ml was continuously drunk for 15 days, the effective rate reached 40%, and after 30 days, the effective rate reached 80%.
The tenth group of volunteers drunk the red bean water prepared in comparative example 3 of the present application, and drunk one bottle (500 ml) per day, and after drinking for 15 days continuously, the effective rate reached 40%, and after drinking for 30 days continuously, the effective rate reached 70%.
The eleventh group of volunteers drunk the red bean water prepared in comparative example 4 of the present application, and drunk one bottle per day (after 500ml was continuously drunk for 15 days, the effective rate reached 30%, and after 30 days was continuously drunk, the effective rate reached 60%.
The twelfth group of volunteers drunk the red bean water prepared in the comparative example 5 of the application, and drunk one bottle (500 ml) per day, after drinking for 15 days continuously, the effective rate reached 50%, and after drinking for 30 days continuously, the effective rate reached 80%.
The thirteen groups of volunteers drunk the red bean water prepared in the comparative example 6 of the application and drunk one bottle per day (after 500ml was continuously drunk for 15 days, the effective rate reached 50%, and after 30 days, the effective rate reached 80%.
Note: the effective rate refers to the proportion of the number of volunteers in each group of experiment, such as obviously improved symptoms, indigestion, abdominal distension, general edema symptom disappearance, appetite improvement, stool formation, warm hands and feet and the like.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (9)
1. The preparation method of the red bean water is characterized by comprising the following steps:
s1, preferably selecting 50-70 parts of red beans, 20-28 parts of tremella, 8-12 parts of mushrooms and 10-20 parts of gordon euryale seeds according to parts by weight, adding the raw materials into a grinder together, and grinding uniformly to obtain mixed micro powder with the particle size of 10-100 microns;
s2, adding the mixed micro powder into deionized water according to the material-liquid ratio of 1:9-13, performing ultrasonic-microwave extraction for 20-40min at the temperature of 50-70 ℃, then heating to 90-100 ℃, performing heat preservation for 3-5h, centrifuging, collecting supernatant, performing vacuum concentration on the supernatant, and performing freeze drying to obtain mixed freeze-dried powder;
s3, adding the mixed freeze-dried powder into water at the temperature of 50-70 ℃ according to the material-liquid ratio of 1:80-120, controlling the stirring speed to be 80-120r/min, stirring until the mixed freeze-dried powder is completely dissolved, and standing until foam is eliminated to obtain a dissolved solution for later use;
and S4, filtering the dissolved solution, detecting turbidity and sugar content, controlling the turbidity to be less than 20 and the sugar content to be less than 0.5g/100ml, sterilizing the filtered dissolved solution at 115 ℃ for 38-50S, checking the turbidity and the sugar content of the mixed solution again after the sterilization is finished, and filling after the inspection is qualified to obtain the required red bean water.
2. The method for preparing the red bean water according to claim 1, wherein the raw materials in the step S1 are all subjected to a pretreatment process, and the pretreatment process specifically comprises the steps of cleaning, impurity removal and drying at 58-70 ℃ until the water content is less than or equal to 7%.
3. The method for preparing red bean water according to claim 1, wherein the raw materials in the step S1 include 55-65 parts of red beans, 22-26 parts of tremella, 9-11 parts of shiitake mushrooms and 12-18 parts of gordon euryale seeds.
4. The method for preparing red bean water according to claim 1, wherein the raw materials in the step S1 include 60 parts of red beans, 24 parts of tremella, 10 parts of mushrooms and 15 parts of gordon euryale seeds.
5. The method for preparing red bean water according to claim 1, wherein the ultrasonic-microwave extraction conditions in the step S2 are specifically: the ultrasonic power is 200-400W, and the microwave power is 300-500W.
6. The method for preparing red bean water according to claim 1, wherein the centrifugation conditions in step S2 are specifically: the centrifugal speed is 3000-4000r/min, and the centrifugal time is 18-25 min.
7. The method for preparing red bean water according to claim 1, wherein the vacuum concentration multiple in step S2 is 40-60 times, the freeze-drying temperature is-40 to-30 ℃, the vacuum degree is 11-15Pa, and the drying time is 24-40 h.
8. The method for preparing red bean water according to claim 1, wherein the filtering process in the step S4 specifically includes the steps of: firstly, filtering by adopting a filter of 80-120 meshes, then entering a homogenizer for homogenizing and filtering, controlling the rotating speed of the homogenizer to be 6000-10000r/min and the liquid passing speed to be 7-15L/s, carrying out centrifugal filtration after homogenizing and filtering, controlling the centrifugal rotating speed to be 3000-5000r/min and the centrifugal time to be 3-8 min.
9. The method for preparing red bean water according to claim 1, wherein the filling in the step S4 is performed by high-temperature direct filling or cooling and filling according to the requirement of packaging material.
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