CN1376425A - Process for preparing mung bean beverage - Google Patents
Process for preparing mung bean beverage Download PDFInfo
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- CN1376425A CN1376425A CN02108908.6A CN02108908A CN1376425A CN 1376425 A CN1376425 A CN 1376425A CN 02108908 A CN02108908 A CN 02108908A CN 1376425 A CN1376425 A CN 1376425A
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- beverage
- green bean
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- sterilization
- mung bean
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Abstract
A mung bean beverage for antipyresis and detoxication includes such steps as washing raw mung bean, boiling, filtering, adding VC, citric acid, sugar or honey, essence and colour protecting agent, ultrahigh-temp sterilizing and filtering. It has natural drinking feeling and rich nutrients.
Description
Technical field
The present invention relates to a kind of preparation method's of beverage, particularly a kind of beverage of green bean preparation method.
Background technology
Present various beverage is very many, for example various tea beverage, soda, fruit beverage etc., but adopt grain to prepare beverage really seldom, the particularly beverage of mung bean preparation.China Intellectual Property Office's on November 1st, 2000 disclosed " a kind of mineralized mung bean beverage and preparation method thereof " (application number 00103432.4), it is mainly filled a prescription and is mineral water, mung bean and an amount of rock sugar, main technique be with mung bean well-done after, cooling is filtered and to be made beverage of green bean with mineral water.And for example China Intellectual Property Office's on May 13rd, 1998 disclosed " a kind of Summerheat-dispelling beverage and preparation method thereof ", the main prescription of this patent application is sweet mung bean soup and peppermint oil.This product has relieving summer heat, promotes the production of body fluid, quenches one's thirst, clearing heat and detoxicating effect.But above two kinds of patent applications have some defectives on technology and aspect the product, and product easily produces precipitation after placing a period of time.
Summary of the invention
The purpose of this invention is to provide and a kind ofly the effective ingredient of mung bean is made full use of mung bean fermentation, have good, the nutritious mung bean drink of mouthfeel.
Technical scheme of the present invention is:
A kind of preparation method of beverage of green bean comprises that raw material cleans, boils, filters, prepares, sterilization, can, and the preparation technology of beverage of green bean is:
A. produce green bean juice:
After earlier mung bean, millet being cleaned, in 1: after the 0.1-0.25 ratio is mixed, add 3-4 times water boil 20-40 minute, add 2-4 boiling water doubly then, cross leaching juice.
B. preparation:
In the green bean juice that step a produces, add proper vitamin C, citric acid and sugar or honey, carry out ultra high temperature short time sterilization then after, filter, can.
Ascorbic addition is that the addition of 0.1-0.6 ‰, citric acid is 1-5 ‰.
The temperature of ultra high temperature short time sterilization is 120-150 ℃, sterilization time 1-5 minute.
Boiling water adopts mineral water or pure water.Can add an amount of various fruit essences in the beans beverage as required and protect pigment.
Characteristics of the present invention are: made full use of the effect of the clearing heat and detoxicating relieving summer-heat that mung bean had, and after fermentation process, this beverage possesses good, the nutritious characteristics of mouthfeel.
The specific embodiment
Embodiments of the invention are as follows:
After getting 100kg mung bean and 10kg millet and cleaning, add the mineral water boiling 20 minutes of 340kg, take out the back and add the 220kg mineral water and reduce to room temperature, squeeze the juice, filter, good juice is standby with filtering.Vitamin C, citric acid 5 ‰ and an amount of sugar and the fruit essence of adding 0.6 ‰ in filtering good green bean juice, adjust mouthfeel, carry out ultra high temperature short time sterilization then, sterilising temp is 120 ℃, sterilization time 5 minutes, with the beverage after the sterilization filter, can is finished product.
Get 100kg mung bean and 15kg millet, after cleaning, after the pure water that adds 400kg boils 30 minutes, add 400kg boiled pure water or mineral water after, squeeze the juice, filter, good juice is standby with filtering.In filtering good green bean juice, add 0.1 ‰ vitamin C, citric acid 1 ‰ and an amount of sugar and honey and fruit essence, protect pigment, adjust mouthfeel, carry out ultra high temperature short time sterilization then, sterilising temp is 130 ℃, sterilization time 2 minutes, with the beverage after the sterilization filter, can is finished product.
Claims (5)
1. the preparation method of a beverage of green bean comprises that raw material cleans, boils, filters, prepares, sterilization, can, it is characterized in that the preparation technology of beverage of green bean is:
A. produce green bean juice:
After earlier mung bean, millet being cleaned, in 1: after the 0.1-0.25 ratio is mixed, add 3-4 times water boil 20-40 minute, add 2-4 boiling water doubly then, cross leaching juice.
B. preparation:
In the green bean juice that step a produces, add proper vitamin C, citric acid and sugar or honey, carry out ultra high temperature short time sterilization then after, filter, can.
2. the preparation method of a kind of beverage of green bean according to claim 1, the temperature that it is characterized in that ultra high temperature short time sterilization is 120-150 ℃, sterilization time 1-5 minute.
3. the preparation method of a kind of beverage of green bean according to claim 1 is characterized in that boiling water adopts mineral water or pure water.
4. the preparation method of a kind of beverage of green bean according to claim 1 is characterized in that ascorbic addition is that the addition of 0.1-0.6 ‰, citric acid is 1-5 ‰.
5. the preparation method of a kind of beverage of green bean according to claim 1 is characterized in that can adding as required in the beverage of green bean an amount of various fruit essences and protects pigment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02108908.6A CN1274252C (en) | 2002-04-01 | 2002-04-01 | Process for preparing mung bean beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02108908.6A CN1274252C (en) | 2002-04-01 | 2002-04-01 | Process for preparing mung bean beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1376425A true CN1376425A (en) | 2002-10-30 |
| CN1274252C CN1274252C (en) | 2006-09-13 |
Family
ID=4740404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02108908.6A Expired - Lifetime CN1274252C (en) | 2002-04-01 | 2002-04-01 | Process for preparing mung bean beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1274252C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103874149A (en) * | 2012-12-10 | 2014-06-18 | 索尼公司 | Mobile switching management method, equipment and system in wireless communication network |
| CN103948131A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Method for preparing novel mung bean beverage |
-
2002
- 2002-04-01 CN CN02108908.6A patent/CN1274252C/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103874149A (en) * | 2012-12-10 | 2014-06-18 | 索尼公司 | Mobile switching management method, equipment and system in wireless communication network |
| US10149223B2 (en) | 2012-12-10 | 2018-12-04 | Sony Corporation | Mobile handover management method, apparatus and system in wireless communication network |
| CN103874149B (en) * | 2012-12-10 | 2020-06-09 | 索尼公司 | Mobile handover management method, equipment and system in wireless communication network |
| CN103948131A (en) * | 2014-05-05 | 2014-07-30 | 齐鲁工业大学 | Method for preparing novel mung bean beverage |
| CN103948131B (en) * | 2014-05-05 | 2016-03-02 | 齐鲁工业大学 | A kind of preparation method of novel beverage of green bean |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1274252C (en) | 2006-09-13 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20060913 |