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Green bean juice, green bean tea beverage and method of manufacturing the same

A mung bean juice and tea beverage technology, applied in the field of food science, can solve the problems of product turbidity, post-turbidity, and easy turbidity, etc., and achieve the effects of scientific and reasonable production process, stable product quality and broad market prospects

Inactive Publication Date: 2008-03-12
NORTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This technology has the following shortcomings: there is no color protection process when extracting mung bean juice, the beverage is a low-acid beverage, and the sterilization process does not meet the sterilization requirements for low-acid beverages
The patent uses mung beans and millet as raw materials, and is a kind of mung bean beverage obtained by cooking, filtering, configuring, sterilizing, and canning. The formula of this patent is added with millet. During the cooking process, millet starch is prone to gelatinization reaction, resulting in product Occurrence of cloudiness, the drink becomes cloudy after standing for a certain period of time
[0006] The published papers on mung bean beverages mainly focus on mung bean protein beverages, which are prone to discoloration, poor stability, and turbidity

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Weigh 10 kg of mung beans, wash them with tap water, add 500 kg of pure water and 500 g of sodium erythorbate, heat to 80°C, stir and extract for 30 minutes, filter with a 200-mesh stainless steel screen to obtain a mung bean extraction juice; Then add 200 kg of pure water, 100 g of sodium erythorbate and 200 g of sodium citrate to the remaining mung bean dregs, heat and boil for 10 minutes, filter through a 300-mesh stainless steel screen to obtain the second mung bean extract juice, and combine the mung beans twice juice, quickly cooled to room temperature for later use. Add 100 kilograms of mung bean juice in the batching tank, 8 kilograms of 50% sucrose solution, an appropriate amount of essence, stir well to obtain the prepared mung bean tea beverage, and then carry out ultrafiltration with an ultrafilter (it is a tubular ultrafiltration with a cut-off molecular weight of 10000 Membrane), the ultrafiltration pressure is 0.3MPa. The ultra-filtered mung bean tea bev...

Embodiment 2

[0032] Weigh 10 kg of mung beans, wash them with tap water, add 400 kg of pure water and 400 g of sodium erythorbate, heat to 80°C, stir and extract for 30 minutes, filter with a 200-mesh stainless steel screen to obtain a mung bean extraction juice; Then add 300 kg of pure water, 150 g of sodium erythorbate and 300 g of sodium citrate to the remaining mung bean dregs, heat and boil for 10 minutes, filter through a 300-mesh stainless steel screen to obtain the second mung bean extract juice, and combine the mung beans twice juice, quickly cooled to room temperature for later use. Add 100 kg of mung bean juice, 9 kg of 50% sucrose solution, 0.3 kg of honey, and an appropriate amount of essence in the batching tank, stir well to obtain the prepared mung bean tea beverage, and then carry out ultrafiltration with an ultrafilter (using cut-off molecular weight is 30000) Tubular ultrafiltration membrane), the ultrafiltration pressure is 0.5MPa. The ultra-filtered mung bean tea beve...

Embodiment 3

[0034]Weigh 10 kg of mung beans, wash them with tap water, add 450 kg of pure water and 450 g of sodium erythorbate, heat to 80°C, stir and extract for 30 minutes, filter with a 200-mesh stainless steel screen to obtain a mung bean extraction juice; Then add 250 kg of pure water, 125 grams of sodium erythorbate and 250 grams of sodium citrate to the remaining mung bean dregs, heat and boil for 10 minutes, filter through a 300-mesh stainless steel screen to obtain the second mung bean extract juice, and combine the two mung beans juice, quickly cooled to room temperature for later use. Add 100 kg of mung bean juice, 10 kg of 50% sucrose solution, 0.1 kg of honey, and an appropriate amount of essence in the batching tank, stir well to obtain the prepared mung bean tea beverage, and then carry out ultrafiltration with an ultrafilter (using a cut-off molecular weight of 30000 Tubular ultrafiltration membrane), the ultrafiltration pressure is 0.4MPa. The ultra-filtered mung bean t...

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Abstract

The present invention discloses a mung bean juice and a mung bean tea beverage and the production method. Mung beans are cleaned, and 0.05percent-0.1percent isoascorbate aqueous solution, the weight of which is 40-50 times of the mung beans, is added to the mung beans. The mung beans are immersed in the solution of 75-85 Celsius degrees for 30 minutes. And first water extract is obtained after filtration. Then, water is added in bean dregs, the weight of which is 20-30 times of the bean dregs. And 0.05percent-0.1percent isoascorbate and 0.1percent-0.2percent sodium citrates are added in the bean dregs solution. Then, the bean dregs solution is heated and boiled for 8-20 minutes. Secondary water extract is obtained after filtration. The first water extract and the secondary water extract are combined and the mung bean juice is obtained. The content of soluble solid is 0.1percent-0.2percent. The obtained mung bean juice can be further made into the mung bean tea beverage. The mung bean tea beverage of the present invention has the effects of heat cleaning, detoxification, summer-heat elimination and thirst quench and can be stored at 18 Celsius degrees below zero, 4 Celsius degrees and 38 Celsius degrees for three months without sedimentation.

Description

technical field [0001] The invention belongs to the field of food science and technology, and in particular relates to mung bean juice, mung bean tea beverage and a production method thereof. Background technique [0002] In recent years, with the warming of the global climate, the beverage market has developed very rapidly, and beverages made of medicinal and edible herbs are very popular among consumers. Mung beans have been cultivated in my country for more than 2,000 years. According to traditional medicine, mung beans are sweet and cold in nature and non-toxic. It is the top grade in the summer diet, and it is also a high-quality raw material for making thirst-quenching and refreshing drinks. At present, existing papers and patents have reported the production process and formula of mung bean beverage, but there are obvious deficiencies in the production process and formula: [0003] CN: 1843227A, application number: 200610080099.6. The name is: mung bean drink. The ...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L2/38A23L2/44A23L2/52A23F3/34A23L33/00A23L11/60
Inventor 曹炜陈卫军
Owner NORTHWEST UNIV
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