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Stomach-nourishing, toxin-removing and urination-promoting mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A mung bean and nutritional technology, applied in the function of food ingredients, food ingredients containing natural extracts, food ingredients containing polysaccharides/gum, etc., can solve the problems of low content of functional substances, turbidity and easy precipitation, poor taste, etc., to achieve the taste Smooth, even texture effect

Inactive Publication Date: 2016-09-21
ANHUI JIASHILE FOOD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most mung bean functional beverages on the market have problems such as low content of functional substances, turbidity and easy precipitation, short shelf life, poor color and taste. To carry out research and develop a high-efficiency mung bean functional food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A nutritional jelly for nourishing stomach, detoxification, diuresis and sobering up mung bean, which is composed of the following raw materials in parts by weight:

[0018] Mung bean 500, malt extract 30, grass fruit 15, peach gum 20, Chuanqiong 10, sake 10, wolfberry 10, cherry blossom juice 18, white fungus superfine powder 30, cassava residue 15, leek extract 15, gelatin 20, agar powder 15. Olive fruit 10, mulberry leaf extract 10, black plum 10.

[0019] The mung bean nourishing jelly for nourishing stomach, detoxification, diuresis and hangover is made by the following steps:

[0020] 1) Clean the mung beans, add Caoguo, Chuanqiong, sake, olive fruit and 12 times the amount of water, heat to 50°C, stop heating, soak for 30 minutes, then boil until boiling, turn to low heat, continue for 20 minutes, Fully boil the mung beans, filter out the mung bean skins and refrigerate at 2°C, filter the remaining soup through gauze to remove impurities, and then dry it into po...

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PUM

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Abstract

The invention discloses stomach-nourishing, toxin-removing and urination-promoting mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of rhizoma chuanxiong, 10-12 parts of sake, 10-12 parts of fructus lycii, 18-20 parts of cherry blossom juice, 30-35 parts of superfine powder of white fungus, 15-18 parts of cassava residue, 15-18 parts of extract liquid of polygonum aviculare, 20-23 parts of gelatin, 15-18 parts of agar powder, 10-12 parts of olive fruits, 10-12 parts of extract liquid of mulberry leaves and 10-12 parts of smoked plum. The effective components in the nutritional jelly have the effects of nourishing the stomach, removing toxin, promoting urination, refreshing brain, resisting bacteria, activating blood and nourishing the face.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to a mung bean sobering nutritional jelly for nourishing the stomach, detoxifying and diuresis and a preparation method thereof. Background technique [0002] Mung bean is the seed of a year-round herbaceous plant in the leguminous family, which is both food and medicine. Since ancient times, people have had the habit of making mung bean soup to prevent heatstroke and cool down. Mung bean soup not only cools and quenches thirst, but also has the effect of clearing heat and detoxifying. Mung bean has high protein content, contains 8 essential amino acids needed by the human body, and is rich in selenium and vitamins E et al. In addition, mung beans can promote urination and sodium excretion, and have a diuretic effect. Mung beans also contain phytosterols similar to cholesterol, which can reduce the intestinal absorption of cholesterol, and can promote cholesterol dissimilati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/105A23L33/125
CPCA23V2002/00A23V2200/318A23V2200/32A23V2200/30A23V2200/322A23V2250/032A23V2250/21A23V2250/5024A23V2250/51A23V2250/5432
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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