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Preparation method of red bean drink

A technology of red bean beverage and red bean, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of cumbersome process steps, high process cost, and low value, so as to prevent cell aging, The effect of stable and uniform state and restoration of vision

Active Publication Date: 2017-05-31
山东可漾饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, various bean drinks emerge in endlessly in shopping malls, mainly soybeans and mung beans. As a product with unique nutritional value and flavor, red bean beverages are rare in China. Red bean beverages are popular among women. It has been sold well for many years. At present, the red bean drinks produced by domestic red bean deep-processing enterprises are mainly made of red bean thick pulp. Protein, fat, sugar and other substances are removed, the whole process cost is high, and the process steps are cumbersome
[0005] Domestic red bean deep-processing enterprises have natural and rich boiled water resources. However, the existing boiled red bean water is generally produced through red bean cooking steps. During the whole process, more nutrients will be analyzed. After testing, it mainly contains protein, starch, and more. Organic matter such as phenol and rich iron elements have a strong astringent taste and will not produce harmful substances. The red bean water boiled through the above steps is of little value as food raw materials or feed, and basically can only be discharged as sewage. In the process, further processing is required to avoid secondary pollution. The whole process requires a lot of manpower and material resources to control pollution, resulting in serious waste
If the process of red bean cooking is improved, the boiled red bean water can be comprehensively and fully utilized and put on the market as a beverage product, which can not only alleviate the environmental pressure to a limited extent, but also create considerable economic benefits for red bean deep-processing enterprises. Red bean processing enterprises can realize the comprehensive utilization of boiled red bean water and produce red bean beverage with remarkable effect, excellent quality and unique flavor

Method used

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  • Preparation method of red bean drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of red bean beverage, adopt following operation steps:

[0026] (1) Mix the selected and cleaned red beans with purified water in a weight ratio of 1:4, heat, and cook at 100°C for 70 minutes;

[0027] (2) Use a horizontal spiral centrifuge to separate and filter the red bean to obtain red bean cooking water, cool the red bean cooking water with a tubular heat exchanger, lower the temperature to 26°C, and set aside;

[0028] (3) The red bean cooking water cooled in step (2) is filtered through a 0.5 μm bag filter for the first time to obtain a filtrate for subsequent use;

[0029] (4) The primary filtrate of step (3) is continued to be filtered for the second time with a PVDF membrane with a molecular cut-off of 40,000 Daltons, and the concentrated juice is drained to obtain filtered clear juice A for subsequent use;

[0030] (5) filter clear juice A in step (4) and use a nanofiltration membrane with a molecular cutoff of 2000 Daltons to fi...

Embodiment 2

[0033] A kind of preparation method of red bean beverage, adopt following operation steps:

[0034] (1) Mix the selected and cleaned red beans with purified water in a weight ratio of 1:3, heat, and cook at 98°C for 75 minutes;

[0035] (2) Use a horizontal screw centrifuge to separate and filter the red bean to obtain red bean cooking water, cool the red bean cooking water with a tubular heat exchanger, lower the temperature to 25°C, and set aside;

[0036] (3) The red bean cooking water cooled in step (2) is filtered through a 0.5 μm bag filter for the first time to obtain a filtrate for subsequent use;

[0037] (4) The primary filtrate of step (3) is continued to be filtered for the second time with a PVDF membrane with a molecular cut-off of 40,000 Daltons, and the concentrated juice is drained to obtain filtered clear juice A for subsequent use;

[0038] (5) filter clear juice A in step (4) and use a nanofiltration membrane with a molecular cutoff of 2000 Daltons to filt...

Embodiment 3

[0041] A kind of preparation method of red bean beverage, adopt following operation steps:

[0042] (1) Mix the selected and cleaned red beans with purified water in a weight ratio of 1:5, heat, and cook at 100°C for 80 minutes;

[0043] (2) Separating and filtering red beans with a horizontal screw centrifuge to obtain red bean cooking water, cooling the red bean cooking water with a tubular heat exchanger, lowering the temperature to 30°C, and setting aside;

[0044] (3) The red bean cooking water cooled in step (2) is filtered through a 0.5 μm bag filter for the first time to obtain a filtrate for subsequent use;

[0045] (4) The primary filtrate of step (3) is continued to be filtered for the second time with a PVDF membrane with a molecular cut-off of 40,000 Daltons, and the concentrated juice is drained to obtain filtered clear juice A for subsequent use;

[0046] (5) filter clear juice A in step (4) and use a nanofiltration membrane with a molecular cutoff of 2000 Dalt...

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Abstract

The present invention relates to the technical field of food processing and more particularly relates to a preparation method of red bean drink. The preparation method of the red bean drink comprises the steps of small red bean and pure water mixing and boiling, first filtering, second filtering, third filtering, insulating, sterilizing, filling, etc. The preparation method of red bean drink can maximally boil bio-active ingredients of the red beans out. The product is uniform and stable in state. In particular, the preparation method ensures the stability of basic nutrition source polyphenols of the red bean drink and eliminates starch and protein precipitation. The red bean drink is high in bioactive substance concentration, can eliminate free radicals within the body, and has significant advantages of lowering blood sugar, inhibiting bacteria, relaxing bowels, promoting urination, restoring vision, etc.

Description

[0001] (1) Technical field [0002] The invention belongs to the technical field of food processing, in particular to a preparation method of red bean beverage. [0003] (2) Background technology [0004] Bean beverages are more and more popular with people because of their unique taste and flavor, and have gradually become an indispensable life drink in people's daily life. At present, various bean drinks emerge in endlessly in shopping malls, mainly soybeans and mung beans. As a product with unique nutritional value and flavor, red bean beverages are rare in China. Red bean beverages are popular among women. It has been sold well for many years. At present, the red bean drinks produced by domestic red bean deep-processing enterprises are mainly made of red bean thick pulp. Substances such as protein, fat, and sugar are removed, and the whole process cost is high, and the process steps are cumbersome. [0005] Domestic red bean deep-processing enterprises have natural and ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/60A23L2/74A23L2/02
CPCA23L2/02A23L2/38A23L2/60A23L2/74A23V2002/00A23V2200/14A23V2200/30A23V2200/326A23V2200/328A23V2200/32A23V2200/334
Inventor 王钟和于兴涛
Owner 山东可漾饮料有限公司
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