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Intestine-moistening, heat-clearing and toxin-removing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A mung bean and nutrition technology, which is applied to the field of moistening the intestines, clearing heat and detoxifying the mung bean sober nutrition jelly and its preparation, can solve the problems of low content of functional substances, turbidity and easy precipitation, short shelf life, etc., and achieves the effect of smooth taste and uniform texture

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

[0018] A nutrition jelly for moistening intestines, clearing heat, detoxifying and detoxifying mung bean sobering up, which is composed of the following raw materials in parts by weight:

[0019] Mung bean 500, malt extract 30, grass fruit 15, peach gum 20, capsaicin 5, white chrysanthemum 10, honeycomb superfine powder 7, grapefruit honey 23, persimmon powder 15, suet 3, gelatin 20, Atractylodes macrocephala 10, lily superfine powder 30. Lotus leaf extract 5. Soy protein 20. Cod liver oil 3.

[0020] The mung bean sobering nutrition jelly for moistening intestines, clearing heat, detoxifying and detoxifying is made by the following steps:

[0021] 1) Clean the mung beans, add Caoguo, Hangbaiju, Atractylodes macrocephala 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, and continue for 20 minutes to make the mung beans fully Cook thoroughly, filter out the mung bean skin and refrigerate at 2°C, filte...

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PUM

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Abstract

The invention discloses intestine-moistening, heat-clearing and toxin-removing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the 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, 5-6 parts of capsaicin, 10-12 parts of chrysanthemum morifolium, 7-8 parts of superfine powder of honeycomb, 23-25 parts of shaddock honey, 15-18 parts of dried persimmon powder, 3-3.5 parts of mutton fat, 20-23 parts of gelatin, 10-12 parts of atractylodes macrocephala, 30-35 parts of lily superfine powder, 5-6 parts of extract of lotus leaves, 20-23 parts of bean protein, and 3-3.5 parts of cod liver oil. The effective components have the effects of moistening intestines, clearing heat and removing toxin, promoting urination and dispelling swelling, dispelling the effects of alcohol, refreshing oneself 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 moistening intestines, clearing away heat and expelling toxins 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 cholester...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/105A23L33/10A23L33/185
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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