CN1419845A - Mung bean milk preparing process - Google Patents
Mung bean milk preparing process Download PDFInfo
- Publication number
- CN1419845A CN1419845A CN01132234A CN01132234A CN1419845A CN 1419845 A CN1419845 A CN 1419845A CN 01132234 A CN01132234 A CN 01132234A CN 01132234 A CN01132234 A CN 01132234A CN 1419845 A CN1419845 A CN 1419845A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- bean milk
- slurry
- milk
- preparing process
- 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
Abstract
A mung bean milk is prepared from mung bean through pretreating, mixing with water, grinding, separating milk from dregs, heating milk to 90-115 deg.C, mixing with sugar and filtering. Its advantages are natural green color and agreeable taste.
Description
Technical field:
The processing that the present invention relates to a kind of fruits of leguminous plants is to make a kind of method of food, and particularly relating to a kind of is the preparation method of the mung bean milk of raw material with the mung bean.
Background technology:
Just there has been soya-bean milk in China in the period of the Han dynasty.Because of it contains rich nutrient substances, low price is still the public food of liking even to this day.Confirm after deliberation, often eat preventing that artery sclerosis, coronary heart disease, hypertension from being useful, split pastiness teenager's intelligence, strengthening person in middle and old age's man memory also has important effect.Therefore this ancient soy food product of soya-bean milk occupies extremely important status in people's vegetarian diet, and country also pays much attention to this type of development of food.
Though this ancient traditional food soya-bean milk is edible so far, its nutritional labeling also only limits to be present in the nutritional labeling in the soybean, and its color also only is dull white, and taste is also dull.
Summary of the invention:
Technical problem to be solved by this invention provides a kind ofly can prepare the soy milk product with mung bean taste.The technical solution adopted for the present invention to solve the technical problems is, a kind of preparation method of mung bean milk, its characteristics are: raw material mung bean and water that preliminary treatment is good grind the formation slurry, the slurry in the slurry is separated with slag, the slurry after the separation slagging-off is heated to 90-115 ℃ and carries out slaking sterilization, sugaring and filtration again.Owing to adopt such scheme, be not difficult to draw the present invention and have following beneficial effect, method of the present invention, be skillfully constructed, technical maturity, simple to operate, small investment, instant effect, can produce green soya-bean milk, and its color being the natural true qualities of mung bean, is the product of pure natural fully, taste is better than soybean milk, in addition the method that can all know with those of ordinary skills of the soya-bean milk produced of method of the present invention is selected into bean curd with soya-bean milk, forms the new taste and the bean curd of color, add gang again, the tool promotional value for ancient bean product.
Below in conjunction with embodiment the present invention is described in further detail.
The specific embodiment:
Is being to soak 6-18 hour in 1/6 the water selected clean mung bean with its weight ratio.The raw material that preliminary treatment is good grinds the formation slurry, the slurry in the slurry is separated with slag again, and the slurry after the separation slagging-off is heated to 90-115 ℃ and carries out slaking sterilization, sugaring and filtration.
Claims (2)
1, a kind of preparation method of mung bean milk, it is characterized in that: raw material mung bean and water that preliminary treatment is good grind the formation slurry, the slurry in the slurry is separated with slag, the slurry after the separation slagging-off is heated to 90-115 ℃ and carries out slaking sterilization, sugaring and filtration again.
2, by the preparation method of the described a kind of mung bean milk of claim 1, it is characterized in that: the preliminary treatment of raw material is, is being to soak 6-18 hour in the water of 1/6-1/9 selected clean mung bean with its weight ratio.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN01132234A CN1419845A (en) | 2001-11-19 | 2001-11-19 | Mung bean milk preparing process |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN01132234A CN1419845A (en) | 2001-11-19 | 2001-11-19 | Mung bean milk preparing process |
Publications (1)
Publication Number | Publication Date |
---|---|
CN1419845A true CN1419845A (en) | 2003-05-28 |
Family
ID=4671272
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN01132234A Pending CN1419845A (en) | 2001-11-19 | 2001-11-19 | Mung bean milk preparing process |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN1419845A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101341954B (en) * | 2008-08-19 | 2011-06-22 | 华南理工大学 | Method of preparing mung bean milk |
-
2001
- 2001-11-19 CN CN01132234A patent/CN1419845A/en active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101341954B (en) * | 2008-08-19 | 2011-06-22 | 华南理工大学 | Method of preparing mung bean milk |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101518314B (en) | Nutritive soybean milk and method for preparing same | |
CN102960466B (en) | Preparation method of Chinese medicinal herbal fermented beancurd | |
CN100486464C (en) | Preparation method of sweet potato health beverage | |
CN102113685B (en) | Large fried melon seed and processing method thereof | |
CN100551259C (en) | A kind of health mulberry leaf noodles | |
CN106722775A (en) | The preparation method of soy sauce | |
CN101250470B (en) | Method for preparing strawberry brandy | |
CN1911055A (en) | Soymilk contg. fruit of Chinese wolfberry, sour soymilk contg. fruit of Chinese wolfberry, and soymilk powder contg. fruit of Chinese wolfberry | |
CN101715925A (en) | Dry type pickled bean curd and preparation method thereof | |
CN102899230B (en) | Chinese yam yellow rice wine and preparation process thereof | |
CN102154089A (en) | Production method of fig fruit vinegar | |
CN1036566C (en) | Method for directly producing soy sour milk with soybean as main raw material | |
CN104855757A (en) | Heat-clearing and diuresis-promoting apple jam and preparation method therefor | |
CN1419846A (en) | Process for preparing small red bean milk | |
CN102246862B (en) | Tiangu bean product | |
CN1565207A (en) | Plant protein yoghourt drink formula and its preparation process | |
CN1419845A (en) | Mung bean milk preparing process | |
CN1345542A (en) | Fruit taste type fermented sour soybean milk preparation method | |
CN102771746A (en) | Production method for sweet oil | |
CN113974077B (en) | Blueberry and blackberry juice coagulated bean curd and production method thereof | |
CN109161467A (en) | The preparation method of holy girl's fruit vinegar | |
CN107384740A (en) | The preparation method of golden clock root chrysanthemum stamen health-care vinegar | |
CN101390633A (en) | Sweet-potato juice beverage and its production method | |
CN1701699A (en) | Health caring noodles with wolferry fruits and Job's-tears seeds | |
CN101301066A (en) | Technique for producing brown mushroom health care sauce |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |