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Processing method for broad bean beverage

A processing method and technology of broad bean, applied in food science and other directions, can solve problems such as no relevant reports, and achieve the effects of avoiding layered precipitation, stable color and delicious taste

Active Publication Date: 2013-12-25
鹤壁李子园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, broad beans are mainly used by boiling, frying, or processed into snacks, and there are no relevant reports on beverages with broad beans as the main raw material.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of processing method of broad bean beverage, carry out as follows:

[0017] A. Raw material pretreatment: take mature broad beans, remove impurities, parts of diseases and insect pests, put broad beans in warm water at 70°C, soak for 40 minutes, remove and filter dry for later use;

[0018] B, beating: get 15kg of soaked broad beans, add 30kg of water, beating, and process into broad bean milk;

[0019] C. Enzyme treatment: add 0.18kg of pectinase and 0.36kg of cellulase to the broad bean milk, control the temperature at 40°C, and take 4 hours. Through enzymatic hydrolysis, the nutrients in the broad bean skin can be separated;

[0020] D, filtration: the broad bean milk after enzyme treatment is filtered with 100 mesh sieves to obtain broad bean juice;

[0021] E. Blending: Take 45kg of broad bean juice, 8kg of fructose syrup, 0.6kg of edible acid, 0.3kg of essence, and 0.1kg of gelatin, add water to 100kg, stir evenly, and make a mixed liquid, ad...

Embodiment 2

[0026] Embodiment 2: a kind of processing method of broad bean beverage, carry out as follows:

[0027] A. Raw material pretreatment: take mature broad beans, remove impurities, parts of diseases and insect pests, put broad beans in warm water at 75°C, soak for 35 minutes, remove and filter dry for later use;

[0028] B, beating: get 11kg of soaked broad beans and 4kg of soaked red beans and mix them, add 45kg of water, beat them, and process them into broad bean milk;

[0029] C. Enzyme treatment: add 0.3kg of pectinase and 0.55kg of cellulase to the broad bean milk, control the temperature at 45°C for 3 hours, and separate out the nutrients in the broad bean skin through enzymatic hydrolysis;

[0030] D, filtering: the broad bean milk after the enzyme treatment is filtered with a 110-mesh sieve to obtain broad bean juice;

[0031] E. Blending: Take 50kg of broad bean juice, 10kg of fructose syrup, 5kg of medlar juice, 0.7kg of edible acid, 0.4kg of essence, and 0.15kg of ge...

Embodiment 3

[0036] Embodiment 3: a kind of processing method of broad bean beverage, carry out as follows:

[0037] A. Raw material pretreatment: take mature broad beans, remove impurities, parts of diseases and insect pests, put broad beans in warm water at 80°C, soak for 30 minutes, remove and filter dry for later use;

[0038] B, beating: add water of 2-4 times its weight to the soaked broad beans, beat the bean, and process it into broad bean milk;

[0039] Get 12kg of soaked broad beans and 3kg of soaked peas and mix them, add 60kg of water, beat the pulp, and process it into broad bean milk;

[0040] C. Enzyme treatment: add 0.45kg of pectinase and 0.75kg of cellulase to the broad bean milk, control the temperature at 50°C, and take 2 hours. Through enzymatic hydrolysis, the nutrients in the broad bean skin can be separated;

[0041] D, filtering: the broad bean milk after the enzyme treatment is filtered with a 120-order sieve to obtain broad bean juice;

[0042] E. Deployment: T...

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PUM

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Abstract

The invention discloses a processing method for a broad bean beverage. The processing method comprises the following steps: taking broad beans as main materials, preprocessing the raw materials, pulping, carrying out enzyme treatment, filtering, mixing, homogenizing, sterilizing, canning, checking, storing and the like. The broad bean beverage processed by the method fully remains the nutrient substances of the broad beans; by homogenizing, the color and luster of the beverage are stable and the layered settling is avoided; high fructose corn syrup is adopted as a sweetening agent, so that the beverage is good in flavor and long in aftertaste; the method is simple to operate and easy to master; the beverage is rich in nutrition and convenient to drink, and has the effects of enhancing memory ability, benefiting brain, lowering cholesterol level, benefiting vital energy and spleen, and delaying arteriosclerosis.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a broad bean beverage processing method. Background technique [0002] Broad bean, also known as Hudou, Luo Handou, etc., is an annual or biennial herb. Sweet in taste, slightly pungent, flat in nature, non-toxic. As food, vegetables, fodder, and green manure dual-purpose crops, broad beans contain 8 kinds of essential amino acids. The nutrients contained in 100 grams of broad beans are as follows: 335.00 kcal of heat, 21.60 grams of protein, 1.00 grams of fat, 0.48 mg of pantothenic acid, 59.80 grams of carbohydrates, 260.00 micrograms of folic acid, 3.10 grams of dietary fiber, 52.00 micrograms of vitamin A, 13.00 micrograms of vitamin K, Carotene 310.00mg, Thiamine 0.37mg, Riboflavin 0.10mg, Niacin 1.50mg, Vitamin C 16.00mg, Vitamin E 0.83mg, Calcium 16.00mg, Phosphorus 200.00mg, Potassium 391.00mg, Sodium 4.00mg, Magnesium 46.00 mg, iron 3.50 mg, zinc 1.37 mg, selenium 2.02 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 曹石吴义顺
Owner 鹤壁李子园食品有限公司
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