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Mung bean drink and preparation method thereof

A mung bean and beverage technology, applied to milk substitutes, dairy products, milk preparations, etc., can solve problems such as environmental pollution and waste of resources

Inactive Publication Date: 2019-04-05
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, mung bean skin is mostly used as waste residue or feed and has not been fully utilized, causing serious environmental pollution and waste of resources.

Method used

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  • Mung bean drink and preparation method thereof
  • Mung bean drink and preparation method thereof

Examples

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Effect test

Embodiment 1

[0033] A kind of mung bean drink, raw materials include 30 parts of mung bean skin enzymatic hydrolysis liquid, 50 parts of germinated mung bean soybean milk, 10 parts of oat flour, 15 parts of yam powder, 60 parts of goat milk, 0.2 parts of allicin, 0.3 parts of tricalcium phosphate, sucrose Refined 3 servings.

[0034] The preparation method of above-mentioned mung bean drink, comprises the following steps:

[0035] Y1 Preparation of germinated mung bean milk: After sterilizing the mung bean seeds, rinse them, soak them in clean water at 20°C for 8 hours; ultrasonicate the soaked mung beans at room temperature for 10 minutes, and then germinate them at 20°C in the dark for 64 hours. Spray water once every 4 hours during the period to obtain germinated mung beans; peel the germinated mung beans with a peeler, and then clean them; collect the mung bean skins, wash and dry them for later use; put the peeled germinated mung beans , add 80°C water 0.5 times the weight of germina...

Embodiment 2

[0040] A kind of mung bean drink, raw materials include 20 parts of mung bean skin enzymatic hydrolysis liquid, 60 parts of germinated mung bean milk, 20 parts of oat flour, 5 parts of yam powder, 80 parts of milk liquid, 0.6 parts of allicin, 0.4 parts of tricalcium phosphate, sucrose 1 serving.

[0041] The preparation method of above-mentioned mung bean drink, comprises the following steps:

[0042] Y1 Preparation of germinated mung bean soybean milk: After sterilizing mung bean seeds, rinse them, soak them in clean water at 25°C for 4 hours; ultrasonicate the soaked mung beans at room temperature for 30 minutes, and then germinate them at 25°C in the dark for 48 hours. Spray water once every 4 hours during the period to obtain germinated mung beans; peel the germinated mung beans with a peeler, and then clean them; collect the mung bean skins, wash and dry them for later use; put the peeled germinated mung beans , add 85°C water of 1 times the weight of germinated mung be...

Embodiment 3

[0047]A kind of mung bean drink, the raw material comprises 25 parts of mung bean skin enzymatic hydrolysis liquid, 55 parts of germinated mung bean soybean milk, 15 parts of oat flour, 10 parts of yam powder, 70 parts of mare's milk, 0.4 part of allicin, 0.4 part of tricalcium phosphate, sucrose Refined 2 parts.

[0048] The preparation method of above-mentioned mung bean drink, comprises the following steps:

[0049] Y1 Preparation of germinated mung bean milk: mung bean seeds were sterilized, rinsed, soaked in clean water at 22°C for 6 hours; soaked mung beans were ultrasonically ultrasonicated at room temperature for 20 minutes, and then germinated at 22°C in the dark for 50 hours. Spray water once every 4 hours during the germination period to obtain germinated mung beans; peel the germinated mung beans with a peeler, and then clean them; collect the mung bean skins, wash and dry them for later use; put the peeled germinated mung beans in a grinder Finally, add 83°C wate...

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Abstract

The invention belongs to the field of nutritious foods and processing thereof, and particularly relates to a mung bean drink. The mung bean drink is prepared from 20-30 parts of mung bean peel enzymatic hydrolysate, 50-60 parts of germinated mung bean soymilk, 10-20 parts of oat flour, 5-15 parts of yam powder, 60-80 parts of milk, 0.5-1.0 part of additives, and 1-3 parts of sucralose. The germination process adopted is as follows: soaked mung beans are sonicated at room temperature for 10 to 30 min, and then placed in the dark condition of 20-25 DEG C to germinate for 48-64 h, and water is sprayed every four hours during the germination. The prepared drink is rich in nutrient, has few additives and meets the requirements of baby food for additives. The invention further provides a preparation method of the mung bean drink. The preparation method is simple in process and easy to operate.

Description

technical field [0001] The invention belongs to the field of nutritious food and its processing, and in particular relates to a mung bean drink and a preparation method thereof. Background technique [0002] Mung bean is a plant of the genus Vigna of the Fabaceae and Papilionaceae, native to India and Myanmar. Now it is widely planted in East Asian countries, and a small amount is also planted in Africa, Europe, and the United States. China, Myanmar and other countries are major mung bean exporters. The seeds and stems are widely eaten. Mung bean, also known as green bean, is named because of its green color. It has been cultivated in China for more than two thousand years. The skin of mung bean can clear away heat, and the meat can detoxify. Mung bean soup is a summer drink that is often prepared by the family. It is refreshing and appetizing, suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean noodles and so on. [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/154A23C11/06
CPCA23C9/154A23C9/156A23C11/06
Inventor 刘红开康玉凡赵晓燕刘云鹏张晓伟王茂山
Owner UNIV OF JINAN
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