Method for preparing green bean sprout compound beverage

Abstract

The invention relates to a method for preparing a vegetable beverage, in particular to a method for preparing a green bean sprout compound beverage. The method for preparing the green bean sprout compound beverage comprises the steps that green bean sprouts and cucumbers are used as raw materials, and cleaning, hot ironing, juicing, filtering and protease clarification treatment are conducted on the green bean sprouts, so that green bean sprout juice is obtained; the cucumbers are cleaned, juiced and filtered, then the obtained cucumber juice and the green bean sprout juice are further clarified at a certain proportion, the obtained juice mixture, sugar, acid and water are mixed in a certain proportion, and the obtained mixture is filter, homogenized, sterilized and canned, and then the green bean sprout compound beverage is obtained. The compound beverage is nutrient, tastes good, is special in flavor and can relieve summer heat, quench thirst, clear heat, achieve diuresis, reduce weight, maintain beauty and keep young, no essence or pigment or preservative or stabilizer is added, the shelf life is long, the green bean sprout compound beverage is a purely-natural beverage having the health-care function, a novel technique for processing and utilizing green bean sprouts is provided, and the varieties of beverages are enriched.

Description

technical field [0001] The invention relates to a preparation method of a vegetable beverage, in particular to a preparation method of a mung bean sprouts compound drink which uses mung bean sprouts and cucumbers to achieve the effect of weight loss, and belongs to the technical field of food processing. Background technique [0002] Mung bean sprouts have physiological effects such as invigorating the spleen and appetizing, lowering the qi and neutralizing the body, eliminating food accumulation, clearing away heat and detoxifying, and are an ideal health food. After the poisoned bean sprouts incident in Shenyang subsided, the relevant functional departments regulated the standardized production of mung bean sprouts and established a demonstration base for the standardized production of mung bean sprouts. The indicators of the products met the requirements and were well received by consumers. However, mung bean sprouts are brittle and have a short shelf life in the process ...

AI Technical Summary

Problems solved by technology

However, mung bean sprouts are brittle and have a short shelf life in the process of fresh sales, which restricts the product market development, the production capacity of enterprises is not fully utilized, and the utilization rate of equipment is low, resulting in meager profits of bean sprouts production enterprises; cucumber has high nutritional value. Rich in nutrients such as potassium salt, sugar, calcium, phosphorus, iron, and vitamins A, B1, and B2, it also has physiological functions such as diet therapy, beauty, and lowering cholesterol. However, cucumbers are not suitable for storage and are perishable.