CN1561858A

CN1561858A - Mung bean sprout juice tea drink

Info

Publication number: CN1561858A
Application number: CNA2004100136455A
Authority: CN
Inventors: 齐鹤; 齐鹏
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-03-26
Filing date: 2004-03-26
Publication date: 2005-01-12
Anticipated expiration: 2024-03-26
Also published as: CN1256898C

Abstract

A mung-bean sprout's juice beverage is prepared from concentrated juice of mung-bean sprout, sugar, water honey, essence and tea. Its preparing process is also disclosed.

Description

Mung bean sprouts juice tea beverage

Technical field: the present invention relates to the juice beverage, be specially a kind of mung bean sprouts juice tea beverage.

Background technology: the inventor finds to have two pieces of patent documentations through Patent Office of the People's Republic of China's query and search.First piece, a kind of " beverage of green bean and preparation method ", second piece, a kind of " bean sprout juice beverage and preparation method thereof ", first piece, processing is simple, product is clearing heat and detoxicating, market and accumulating are all better, but the main nutrition globulin of mung bean fail 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.The latter though product is of high nutritive value, has anticorrisive agent, human body is had certain influence, and do not have tealeaves, and the effect of tealeaves does not have.

Summary of the invention: the object of the present invention is to provide a kind of compound method simple, easy to operate, it is that globulin further is decomposed into amino acid, glucose and the multivitamin that is easy to absorption of human body that but a kind of main nutrition can be provided, do not need manually to add enzyme preparation, need not add anticorrisive agent; Having refreshes oneself clears away heart-fire, clearing heat and detoxicating, eliminate indigestion and phlegm, go greasy fat-reducing, detoxifcation to sober up, promote the production of body fluid to quench thirst, fall the mung bean sprouts juice tea beverage that fire makes eye bright, ends the dysentery dehumidifying.The object of the present invention is achieved like this: it is to be made of the following materials based on weight component, mung bean sprouts juice 6-30, sugared 6-11, water 63.2-85, honey 1-2, essence 0.17-0.7, tealeaves 0.1-0.3.The mung bean sprouts juice raw material, be mung bean through natural germination 4-7 days, with the juice extractor filtration of squeezing the juice, the juice that filters is heated to boiling kept 5-6 minute, remove fishy smell, the mung bean sprouts juice with gained filters the back once more with standby again.Also sugar, honey, essence, tealeaves, water added in proportion in the heat at mung bean sprouts juice and to be finished product.Advantage of the present invention is: the characteristics that keep the easy and heat-clearing toxin-expelling functions of former beverage of green bean manufacture craft, further improved nutrition intrinsic in the mung bean again, mung bean after germinateing its carbohydrate under effects such as self amylase, decomposite amino acid, glucose and abundant vitamin, these materials help absorption by human body more.And the bean germination process is the biochemistry change procedure, the active of various enzymes further improves, various vitamin activities are intensified, product is nutritious, have clearing heat and detoxicating, refreshing oneself clears away heart-fire, eliminates indigestion and phlegm, goes greasy fat-reducing, detoxifcation to sober up, promote the production of body fluid to quench thirst, fall the effect that fire makes eye bright prevent disease, improves the health, and also modern disease such as Radiation sickness, cardiovascular and cerebrovascular diseases, Cancerous disease is had certain effect.

The specific embodiment: it is to be made of the following materials based on weight component, mung bean sprouts juice 6-30, sugared 6-11, water 63.2-85, honey 1-2, essence 0.17-0.7, tealeaves 0.1-0.3.The mung bean sprouts juice raw material, be mung bean through natural germination 4-7 days, with the juice extractor filtration of squeezing the juice, the juice that filters is heated to boiling kept 5-6 minute, remove fishy smell, the mung bean sprouts juice with gained filters the back once more with standby again.Also sugar, honey, essence, tealeaves, water added in proportion in the heat at mung bean sprouts juice and to be finished product.

Specific embodiment 1: mung bean sprouts juice 6, sugar 6, water 63.2, honey 1, essence 0.17, tealeaves 0.1.

Mung bean sprouts juice manufacturing process is: germinate → squeeze the juice → clarify → sulphur floats → concentrates → heat → filter → prepares burden → can.

Concrete enforcement is:

1, germinate: selecting does not have the only mung bean in summer that goes mouldy, and makes 3-5 centimetre of bean or pea germination routinely, gets bud;

2, squeeze the juice: juice extractor is put in the bean sprouts press juice to remove slag, in juice, the naked eyes visible must not be arranged;

3, clarify, add 1: 1 edible gelatin and kaolin mix in the juice of bean sprouts, with 0.01%, bean sprouts juice is clarified, clarifying temp remains on 10-20 ℃, remains on 8-16 hour, obtains bean sprout juice clean liquid;

4, 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, makes bean sprouts juice percent of decolourization reach more than 93%;

5, vacuum concentrates: use negative pressure of vacuum 60-70Kpa, temperature is 65 ± 5 ℃, keeps 30-60 minute, effective ingredient in this moment bean sprouts juice, be difficult for destroyedly as amino acid, monose, vitamin, evaporate part moisture content simultaneously, the cocnentration factor of the bean sprouts juice 1.15-1.25 that weighs is got final product.

6, the heating: in container, bean sprouts juice is heated to boiling, keeps 5 ± 1 minutes, with the removal fishy smell;

7, filter: 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, batching: add sugar, honey, tea essence, tealeaves, water in proportion, the sterilization can gets final product then.Can also before the product can, feed atmospheric carbon dioxide and make the mung bean sprouts juice tea soda of gas.

Specific embodiment 2: mung bean sprouts juice 30, sugar 11, water 85, honey 2, essence 0.7, tealeaves 0.3.Manufacturing process is with specific embodiment 1.Edible gelatin and the kaolin consumption of wherein clarifying usefulness are 0.04%; Vulcanizing used sulfur consumption is 0.01%.

Specific embodiment 3: mung bean sprouts juice 20, sugar 8, water 72, honey 1.7, essence 0.4, tealeaves 0.2.Manufacturing process is with specific embodiment 1.Edible gelatin and the kaolin consumption of wherein clarifying usefulness are 0.06%; Vulcanizing used sulfur consumption is 0.013%.

Claims

1, a kind of mung bean sprouts juice tea beverage, it is characterized in that: it is to be made of the following materials based on weight component, mung bean sprouts juice 6-30, sugared 6-11, water 63.2-85, honey 1-2, essence 0.17-0.7, tealeaves 0.1-0.3.

2, a kind of mung bean sprouts juice tea beverage according to claim 1, it is characterized in that: choosing does not have the only mung bean in summer that goes mouldy, through germination 3-5 centimetre, go into the juice extractor squeezing, gained bean sprouts juice gelatin and kaolin clarifying treatment, clarifying temp remains on 7-20 ℃, time 8-16 hour, 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 minute, negative pressure of vacuum 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 sugar then, honey, essence, tealeaves, water, final pasteurising, encapsulation gets final product.

3, the preparation method of a kind of mung bean sprouts juice tea beverage according to claim 2 is characterized in that: edible gelatin and kaolin that clarification bean sprouts juice is used mix half and half, and its consumption is 0.005-0.06%.

4, the preparation method of a kind of mung bean sprouts juice tea beverage according to claim 2 is characterized in that: through high-efficient vulcanization tower; The sulfur consumption that sulphur floats decolouring usefulness is 0.005-0.015%.

5, a kind of mung bean sprouts juice tea beverage according to claim 1, it is characterized in that: the mung bean sprouts juice raw material, be that mung bean was through natural germination 4-7 days, with the juice extractor filtration of squeezing the juice, the juice that filters is heated to boiling to be kept 5-6 minute, remove fishy smell, the mung bean sprouts juice with gained filters the back once more with standby again.