An instant red bean beverage and a preparing method thereof

A red bean and instant technology, which is applied to the functions of dairy products, milk substitutes, food ingredients, etc., can solve the problems of undisclosed functional instant red bean drinks, etc., to protect tissues from free radical attacks and inhibit free radicals The production, obvious anti-oxidation effect

Inactive Publication Date: 2016-04-06
LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few reports on the research on instant red bean beverage, and there is no technical method for preparing functional instant red bean beverage in the prior art, and the prepared nutritional instant red bean beverage has a mellow and delicate mouthfeel and a flavor similar to that of red bean. Typical aroma, outstanding functionality, powdery particles, bean paste color, easily soluble in water

Method used

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  • An instant red bean beverage and a preparing method thereof
  • An instant red bean beverage and a preparing method thereof
  • An instant red bean beverage and a preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: the preparation of instant red bean beverage

[0038] The instant red bean beverage is prepared by the following method, and the specific preparation method steps are as follows:

[0039] (1) Preparation of raw materials: Select high-quality adzuki beans that are free from pests and plump, wash with pure water, and coarsely pulverize to prepare coarsely pulverized adzuki bean powder.

[0040] (2) ultra-fine pulverization: the coarsely pulverized adzuki bean powder prepared in step (1) is subjected to wet ultra-fine pulverization, wherein, the ball-to-material ratio is 5-10, in g / g, and the feed concentration is 40-50%, The stirring speed is 800-1000r / min, and the ball-milling medium is φ10mm cobalt oxide balls to prepare the adzuki bean micropowder with a particle size of less than 17μm.

[0041] (3) Cooking: adding water to the red bean micropowder prepared in step (2) and cooking, the red bean micropowder and the water material-liquid mass ratio are 1:5...

Embodiment 2

[0055] Embodiment 2: the preparation of instant red bean beverage

[0056] The instant red bean beverage is prepared by the following method, and the specific preparation method steps are as follows:

[0057] The adzuki bean is coarsely pulverized, wet superfinely pulverized, the ball-to-material ratio is 5, in g / g, the feed concentration is 40%, the stirrer speed is 800r / min, and the ball-milling medium is φ10mm cobalt oxide balls to prepare the adzuki bean micropowder particles. Red bean powder with diameter 3 ·h -1 , the exhaust air temperature is 70°C, and the instant red bean beverage can be prepared after spray drying.

Embodiment 3

[0058] Embodiment three: the preparation of instant red bean beverage

[0059] The instant red bean beverage is prepared by the following method, and the specific preparation method steps are as follows:

[0060] Adzuki bean is coarsely pulverized and subjected to wet ultrafine pulverization, wherein the ratio of ball to material is 10, in g / g, the feed concentration is 50%, the stirring speed is 1000r / min, and the ball milling medium is φ10mm cobalt oxide balls. The adzuki bean micropowder with a particle size of less than 17 μm is boiled by adding water. The mass ratio of the adzuki bean micropowder to the water is 1:8, the cooking temperature is 100°C, and the cooking time is 1.5h to prepare the adzuki bean milk. 700-800 parts of soy milk, 10-20 parts of carrot juice concentrate, 1-5 parts of ebony juice concentrate, 1-5 parts of Granny Smith juice concentrate, 40-50 parts of pear juice concentrate, 10-30 parts of mulberry juice concentrate, wolfberry concentrate 10-20 par...

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PUM

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Abstract

An instant red bean beverage and a preparing method thereof are disclosed. According to the beverage and the method, 700-800 parts of red bean milk, 10-20 parts of carrot concentrated juice, 1-5 parts of smoked plum concentrated juice, 1-5 parts of granny Smith concentrated juice, 40-50 parts of pear concentrated juice, 10-30 parts of mulberry fruit concentrated juice, 10-20 parts of Chinese wolfberry concentrated juice, 10-20 parts of Chinese date concentrated juice, 70-90 parts of liquorice root concentrated juice and 10-20 parts of lycopene are adopted, the particle size of selected red bean micro powder is less than 17 [mu]m, the material-liquid mass ratio is 1:5-8, boiling temperature is 90-100 DEG C, boiling time is 0.5-1.5 h, drying air feeding temperature is 150-190 DEG C, the rate of flow of hot air is 23-27 m<3>.h<-1>, and wind discharging temperature is 70-90 DEG C. The prepared beverage is easily soluble in water, has obvious functions for preventing and treating dyslipidemia and atherosclerosis and resisting oxidation, and has wide application value.

Description

Field of Invention [0001] The present invention relates to the technical field of beverage preparation. Specifically, the present invention relates to the technical field of a preparation method of a functional red bean beverage. Background technique [0002] With the improvement of people's understanding of the nutritional structure of diet, people's consumption concept is also changing. "Natural, nutritious, returning to nature" products are very popular among consumers. This consumption trend also promotes instant solid beverages towards ingredients. Nutrition, variety diversification, functional health care, green ingredients, and elegant packaging are developing in a benign direction. [0003] Red bean, also known as red bean and red rice bean, belongs to the homologous material of medicine and food, and is extremely rich in nutrients. According to historical records, red bean has the functions of strengthening the spleen and nourishing the stomach, diuresis, antibacte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/52A23L11/00A23L33/10A23C11/10A23L11/60
CPCA23C11/103A23L2/39A23L2/52A23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2250/213
Inventor 赵芳石品艳王婷李明王娜赵升侯林霞
Owner LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
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