CN1279043A - Bean sprout juice beverage and its preparing process - Google Patents
Bean sprout juice beverage and its preparing process Download PDFInfo
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- CN1279043A CN1279043A CN 99114287 CN99114287A CN1279043A CN 1279043 A CN1279043 A CN 1279043A CN 99114287 CN99114287 CN 99114287 CN 99114287 A CN99114287 A CN 99114287A CN 1279043 A CN1279043 A CN 1279043A
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- juice
- bean
- bean sprouts
- bean sprout
- juice beverage
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Abstract
A bean sprout juice beverage contains juice of soybean or mung bean (5-25 wt%), pectic acid (0.18-0.7), antiseptic (0.01-0.04), perfume (0.01-0.06), sugar (6-10) and water (64.2-88.8), and is prepared through sprouting, squeezing juice, clarifying, bleaching with sulfur, concentrating, superfiltrating, proportioning, and loading in containers. Its advantages include rich in glucose, amino acids and vitamines, and health-care function of detoxicating, weight lossing, promoting growth and preventing diseases.
Description
The present invention relates to bean sprout juice beverage and preparation method thereof.
Owing to contain a large amount of high-quality albumen in the bean or pea, therefore carbohydrate and multiple trace element to the human body beneficial come into people's life with the beverage that beans is made, and are subjected to more and more people's favor.The Chinese patent communique discloses two kinds of bean beverages and preparation method thereof, and a kind of " beverage of green bean and preparation method thereof ", application number is: 97106093.2, and this beverage is to be primary raw material with the mung bean, adds some batchings, finishes by scientific and reasonable preparation method.The product appearance look clear, refrigerant tasty and refreshing, has the clearing heat and detoxicating effect of driving away summer heat, and is convenient to market sale and the consumer drinks, storage and convenient transportation.Its product each component weight ratio is: mung bean 3～10, and sugar 8～30, anticorrisive agent 0.03～0.08, citric acid 0.1～0.8, spices 0.2～0.5, water 150～600 adds some medicine batchings again.Another kind of " soybean protein hydrolysate, its method for making and use the meat products and the beverage of these goods ", application number is: 97111669.5, this invention provides a kind of soybean protein hydrolysate and production method with low content beta-conglycinin.Act on the hydrolysate that soybean protein prepares the low content beta-conglycinin by protease (0.01～0.1%, 60～80 ℃, 10～30 minutes), with preparation meat products and beverage.Its beverage proportioning is:
Glycinin hydrolysate 5.0 (weight %)
Particle sucrose 5.0
Skimmed milk power 1.0
Cocoa power 1.0
Glycolipid 0.1
Water 87.9
Total amount 100.0 these two kinds of bean beverages, the former processing technology is simple, product is clearing heat and detoxicating, market and accumulating are all better, but the main nutrition globulin of mung bean fails further to be decomposed into amino acid, glucose and the multivitamin that human body is easy to absorb, so the effective ingredient-use rate in the mung bean is not high.Latter's product is of high nutritive value, but its hydrolysate nutrition is comprehensive inadequately, and processing technology is complicated, needs to add enzyme preparation, and severe reaction conditions is wayward.
The purpose of this invention is to provide a kind of bean sprout juice beverage and preparation method thereof, with soya bean and mung bean as raw material, through the batching of squeezing the juice of germinateing naturally, finish with scientific and reasonable preparation method, make in the bean or pea main nutrition globulin further be decomposed into amino acid, glucose and the multivitamin that is easy to absorption of human body, improve the effective ingredient in the beans, do not need manually to add enzyme preparation.
Bean sprout juice beverage of the present invention and preparation method thereof, the formula constituent and the percentage by weight of its bean sprout juice beverage are as follows:
Bean sprouts juice 5～25% tartaric acid 0.18～0.7%
Anticorrisive agent 0.01～0.04% essence 0.008～0.06%
Sugar 6～10% water 64.2～88.8% these bean sprout juice beverages are to be raw material with soya bean and mung bean, press ten through germinateing naturally and make with extra care and form.Be rich in the decomposed amino acid of protein, vitamin A, D, P, C and carrotene in the bean sprouts, and trace quantity mineral substance element such as calcium, iron, phosphorus.Described bean sprouts juice can be used moyashi and mung bean sprouts mixed juice, also can use true yellow bean sprouts juice, can also be with pure mung bean sprouts juice, and the ratio of moyashi and mung bean sprouts mixed juice is 1: 1～6: 1.
The preparation method of its bean sprout juice beverage is: preferred do not have a summer soya bean that only goes mouldy, mung bean, through germinateing 3～5 centimetres, go into the juice extractor squeezing, gained is squeezed the juice with edible gelatin and kaolin clarifying treatment, edible gelatin and kaolin mix half and half, its consumption is 0.005～0.06%, float decolouring through high-efficient vulcanization tower sulphur again, the consumption of sulphur is controlled at 0.005～0.015%, enters vacuum afterwards and concentrates, thickening temperature is 65 ± 5 ℃, kept 30～60 minutes, the vacuum negative pressure is 60～70kPa, and the concentrated proportion that makes bean sprouts juice is 1.15～1.25, filter through coarse and fine filming type filter again, coarse filtration hole 1 micron pore size, smart filter opening 0.2 micron pore size adds batching: malic acid then, anticorrisive agent, essence, sugar, final pasteurising, encapsulation gets final product.Also can feed atmospheric carbon dioxide and make the bean sprouts juice carbonic acid beverage of gas.
Advantage of the present invention is: both kept the advantage of the easy and heat-clearing toxin-expelling functions of former beverage of green bean manufacture craft, kept nutrition advantage of higher in the former soya hydrolysate system beverage again; Both further improve nutrition intrinsic in the mung bean, overcome soya hydrolysate nutrition again inadequately comprehensively and the shortcoming of complex manufacturing technology.Mung bean, soya bean are after germinateing, and its carbohydrate and protein under effects such as self amylase, protease, decomposite glucose, amino acid and abundant vitamin, and these materials help absorption by human body more.The bean germination process is the biochemistry change procedure simultaneously, the active of various enzymes further improves, various vitamin activities are intensified, the contained vitamin class of beans material own improves before living and giving birth to germination greatly, thereby the utilization rate of solable matter increases substantially after the bean germination, its germination, squeeze the juice, cleaning procedure is simple, and is easy to operate, and processing and fabricating is simple, soybean protein enzyme natural decomposition, hydrolytic process is easy to control, do not need to add enzyme preparation in addition, and with low cost, product color is good, nutritious, have clearing heat and detoxicating, defatting beauty, increasing intelligence encourages, prevent disease, the effect that improves the health has a wide range of applications.
Below in conjunction with embodiment bean sprout juice beverage of the present invention and preparation method thereof is further specified:
Embodiment 1:
The component and the percentage by weight of bean sprout juice beverage are as follows:
Bean sprouts juice 9% malic acid 0.25%
Anticorrisive agent 0.01% essence 0.01%
Sugar 6% water 84.73%
Wherein bean sprouts juice is soya bean and mung bean sprouts mixed juice, and ratio is 1: 0.7;
Bean sprout juice beverage manufacturing process is: germinate → squeeze the juice → clarify → sulphur floats → concentrates → ultrafiltration → batching → can.
Specific practice is as follows:
1. germinate: preferably do not have go mouldy only soya bean, the mung bean in summer, bean or pea are germinateed 3～5 centimetres, no
Dark green bean sprouts must be arranged;
2. squeeze the juice: get the bean sprouts and go into juice extractor and press juice to remove slag, require to squeeze the juice evenly, the visible foreign material of naked eyes must not be arranged;
3. clarification: add 1: 1 edible gelatin and kaolin mix in the juice of gained bean sprouts, consumption 0.01% carries out clear green grass or young crops to bean sprouts juice, and clarifying temp remains on 8～20 ℃, keeps 8～16 hours, obtains bean sprout juice clean liquid;
5. sulphur floats: consumption is that 0.007% sulphur is through high-efficient vulcanization tower, bean sprout juice clean liquid is carried out sulphur to be floated, bean sprouts juice and sulfur dioxide gas mutual countercurrent reaction in high-efficient vulcanization tower reaches decolouring, helps with fixed attention, bactericidal action, and bean sprouts juice percent of decolourization is reached more than 92%;
6. vacuum concentrates: with vacuum negative pressure 60～70kPa, temperature is 65 ± 5 ℃, kept 30～60 minutes, with this understanding, effective ingredient in the juice of bean sprouts, be difficult for destroyedly as amino acid, monose, vitamin, evaporate part moisture content simultaneously, the cocnentration factor of bean sprouts juice is weighed 1.15～1.25 get final product;
7. ultrafiltration: with coarse and fine filming type filter the bean sprouts juice after concentrating is filtered, the coarse filtration aperture is 1 micron, and smart filter opening directly is 0.2 micron;
8. prepare burden: press proportion scale and add malic acid, anticorrisive agent, essence, sugar, the sterilization can gets final product then.
Also can before the product can, feed the bean sprouts juice carbonic acid beverage that atmospheric carbon dioxide makes gas.
Embodiment 2:
The component and the percentage by weight of bean sprout juice beverage are as follows:
Bean sprouts juice 15% citric acid 0.35%
Anticorrisive agent 0.02% essence 0.03%
Sugar 7% water 77.6%
Wherein selecting soya bean and mung bean sprouts ratio is 4: 1;
The process of manufacturing is with embodiment 1.
Edible gelatin and the kaolin consumption of wherein clarifying usefulness are 0.04%; Vulcanizing used sulfur consumption is 0.01%.
Embodiment 3:
The component and the percentage by weight of bean sprout juice beverage are as follows:
Bean sprouts juice 22% malic acid 0.6%
Anticorrisive agent 0.035% essence 0.055%
Sugar 10% water 67.31%
Wherein selecting soya bean and mung bean sprouts ratio is 6: 1;
The process of manufacturing is with embodiment 1.
Edible gelatin and the kaolin consumption of wherein clarifying usefulness are that the used sulfur consumption of 0.06% sulfuration is 0.012%.
Claims (8)
1. bean sprout juice beverage, it is characterized in that: the component and the percentage by weight of prescription are as follows:
Bean sprouts juice 5～25% tartaric acid 0.18～0.7%
Anticorrisive agent 0.01～0.04% spices 0.01～0.06%
Sugar 6～10% water 64.2～88.8%
2. bean sprout juice beverage according to claim 1 is characterized in that: described bean sprouts juice is raw material with soya bean and mung bean, squeezes the juice through germinateing naturally.
3. bean sprout juice beverage according to claim 2 is characterized in that: described bean sprouts juice can be used moyashi and mung bean sprouts mixed juice, also can use true yellow bean sprouts juice, can also be with pure mung bean sprouts juice.
4. bean sprout juice beverage according to claim 3 is characterized in that: the ratio of described moyashi and mung bean sprouts mixed juice is: 1: 1～6: 1.
5. the preparation method of a bean sprout juice beverage, it is characterized in that: preferred do not have a summer soya bean that only goes mouldy, mung bean, through germinateing 3～5 centimetres, go into the juice extractor squeezing, gained is squeezed the juice with edible gelatin and kaolin clarifying treatment, and clarifying temp remains on 8～20 ℃, 8～16 hours time, obtain bean sprout juice clean liquid, float decolouring through high-efficient vulcanization tower sulphur again, enter vacuum afterwards and concentrate, temperature was 65 ± 5 ℃ when vacuum concentrated, kept 30～60 minutes, the vacuum negative pressure is 60～70KPa, and bean sprouts juice is concentrated, proportion is 1.15～1.25, filter through coarse and fine filming type filter again, add batching then: malic acid, anticorrisive agent, essence, sugar, final pasteurising, encapsulation gets final product.
6. the preparation method of bean sprout juice beverage according to claim 5 is characterized in that: edible gelatin that described clarification bean sprouts juice is used and kaolin mix half and half, and its consumption is 0.005～0.06%.
7. the preparation method of bean sprout juice beverage according to claim 5 is characterized in that: the described sulfur consumption that floats decolouring usefulness through high-efficient vulcanization tower sulphur is 0.005～0.015%.
8. the preparation method of bean sprout juice beverage according to claim 5 is characterized in that: described roughing and fine membrane type micro porous filtration, 1 micron in coarse filtration aperture, 0.2 micron in smart filter opening footpath.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99114287 CN1279043A (en) | 1999-06-25 | 1999-06-25 | Bean sprout juice beverage and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99114287 CN1279043A (en) | 1999-06-25 | 1999-06-25 | Bean sprout juice beverage and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1279043A true CN1279043A (en) | 2001-01-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99114287 Pending CN1279043A (en) | 1999-06-25 | 1999-06-25 | Bean sprout juice beverage and its preparing process |
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| CN (1) | CN1279043A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303887C (en) * | 2004-05-24 | 2007-03-14 | 冯昀 | Nutrient flour pastry |
| CN104207262A (en) * | 2014-07-22 | 2014-12-17 | 当涂县黄池蔬菜产销专业合作社 | Refreshing-fragrant fruit and vegetable beverage with mung bean sprouts and lotus and preparation method thereof |
| CN104757657A (en) * | 2015-04-30 | 2015-07-08 | 辽宁省农业科学院食品与加工研究所 | Method for preparing green bean sprout compound beverage |
| CN107683983A (en) * | 2017-08-18 | 2018-02-13 | 程国均 | A kind of organic mung bean sprout juice health drink and preparation method thereof |
-
1999
- 1999-06-25 CN CN 99114287 patent/CN1279043A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1303887C (en) * | 2004-05-24 | 2007-03-14 | 冯昀 | Nutrient flour pastry |
| CN104207262A (en) * | 2014-07-22 | 2014-12-17 | 当涂县黄池蔬菜产销专业合作社 | Refreshing-fragrant fruit and vegetable beverage with mung bean sprouts and lotus and preparation method thereof |
| CN104757657A (en) * | 2015-04-30 | 2015-07-08 | 辽宁省农业科学院食品与加工研究所 | Method for preparing green bean sprout compound beverage |
| CN107683983A (en) * | 2017-08-18 | 2018-02-13 | 程国均 | A kind of organic mung bean sprout juice health drink and preparation method thereof |
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