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Antibacterial, intestine-cleaning and face-nourishing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A mung bean and nutrition technology is applied in the functions of food ingredients, food ingredients containing natural extracts, food ingredients containing polysaccharides/gum, etc. Attractive color, uniform texture and convenient eating 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

[0018] An antibacterial intestinal cleansing and beautifying mung bean hangover nutritional jelly, 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, rice vinegar 13, fresh pomegranate juice 30, stevia 12, wolfberry polysaccharide 18, loofah water 50, edible gelatin 20, spirulina powder 13, aloe vera mineral powder 10, Bitter chrysanthemum juice 13, lentinan 18, cassia seed 10, cactus juice freeze-dried powder 30, tea tree essential oil meal 10.

[0020] The antibacterial intestinal cleansing and beautifying mung bean hangover nutritional jelly is made by the following steps:

[0021] 1) Clean the mung beans, add grass fruit, rice vinegar, bitter chrysanthemum juice, cassia seed, tea tree essential oil meal 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 to fully cook the mung beans, filt...

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PUM

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Abstract

The invention discloses antibacterial, intestine-cleaning and face-nourishing 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 bean, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 13-15 parts of rice vinegar, 30-35 parts of fresh pomegranate juice, 12-13 parts of stevia rebaudiana, 18-20 parts of lycium barbarum polysaccharide, 50-60 parts of loofah juice, 20-23 parts of edible gelatin, 13-15 parts of spirulina powder, 10-12 parts of aloe mineral crystal powder, 13-15 parts of cichorium endivia juice, 18-20 parts of lentinan, 10-12 parts of semen cassiae, 30-35 parts of freeze-dried powder of cactus juice, and 10-12 parts of tea tree essential oil meal. The effective components have the effects of resisting bacteria, cleaning intestine, nourishing face, clearing fire, dispelling the effect of alcohol, promoting urination and detoxifying body.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to an antibacterial intestinal cleansing and beautifying mung bean hangover nutritional jelly 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 dissimilatio...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/318A23V2200/334A23V2250/21A23V2250/032A23V2250/5432A23V2250/51A23V2250/502
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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