CN102342559A - Mung bean beverage and preparing process thereof - Google Patents

Abstract

The invention provides a mung bean beverage and a preparing process thereof. The mung bean beverage is prepared by taking mung beans as a major ingredient and a sweetener, an acidity regulator, an edible salt and an antioxidant as auxiliary ingredients, wherein the volume of the sweetener is 3-10% of that of a mung bean juice, the volume of the acidity regulator is 0.2-0.4% of that of the mung bean juice, the volume of the edible salt is 0.1-0.2% of that of the mung bean juice, and the volume of the antioxidant is 0.3% of that of the mung bean juice. A heat extraction process is used for lixiviating main nutrition constituents from the mung beans, preparing a clear beverage, optimizing a folk mung bean soup preparing process and realizing industrialized production.

Description

A kind of beverage of green bean and manufacturing process thereof

Technical field

The present invention relates to food and food processing field, relate to a kind of beverage of green bean and manufacturing process thereof specifically.

Background technology

Mung bean belongs to small coarse cereals, is to originate from one of the most ancient raise crop of China, and its nutritive value has become common recognition with health care.It is reported, contain protein 21.6 g in per 100 g mung beans, fatty 0.8 g, dietary fiber 6.4 g, carbohydrate 55.6 g and tens of kinds of vitamin and mineral element.Wherein, the effect of protein ratio is higher than most legume crops, and the good protein pattern that amino acid pattern and WHO and FAO provide is close.In addition, mung bean also contains bioactivators such as saponin, flavonoids, alkaloid and phytosterol, is a kind of healthy food material that nutrition and health care are one that collects.Mung bean is among the people extensively edible, and the research of modern medicine pharmacology has all proved its effect.

China is that one of big country is mainly produced and exported to mung bean, and annual production accounts for more than 30 % of Gross World Product.The reputation of enjoying " small coarse cereals the best " is contained by the Shanxi Province, and mung bean output accounts for 10 % in the whole nation.In the season of diversity, particularly heat that abundant raw material resources have been built eating method among the people, the drink sweet mung bean soup is used to relieve summer heat and quenches one's thirst, and old children all knows.Mung bean is developed to a kind of beverage has become a focus.Yet mostly existing beverage of green bean is self-control among the people, sell on a small quantity, and homemade beverage of green bean residue is a lot of, and liquid is muddy.

Summary of the invention

The objective of the invention is to above-mentioned deficiency, adopt heat to put forward main nutrient composition in the technology lixiviate mung bean, be developed into the clarification type drink, be intended to sweet mung bean soup production technology among the people is optimized, realize suitability for industrialized production.

The present invention realizes through following technical proposals:

A kind of beverage of green bean is a major ingredient with the mung bean, is equipped with sweetener, acid, salt and antioxidant and processes, and it is characterized in that, the volume ratio of said sweetener, acid, salt and antioxidant and mung bean juice is: sweetener 3-10%; Acid 0.2-0.4%; Salt 0.1-0.2%; Antioxidant 0.3%; Said sweetener be white granulated sugar, rock sugar, honey with 5: be equipped with the equivalent pure water after the 3:2 ratio is compound and dissolve the liquid glucose that forms; The mass fraction of said acid is 50%;

Manufacture craft of the present invention is following:

Step 1, screening: the fresh mung bean of selecting for use full grains, free from admixture, no small holes caused by worms and nothing to go mouldy.

Step 2, cleaning: use circulating water to clean.

Step 3, heat are carried: in the mung bean that cleaned, add 10 times pure water, heating keeps temperature >=97 ℃, normal pressure boiling 10 min, and lixiviate obtains sweet mung bean soup.

Step 4, coarse filtration: the sweet mung bean soup after heat is carried filters, with the elimination of mung bean solid content.

Step 5, allotment: add flavor enhancement and 0.3 % antioxidant in the green bean juice ratio, stir.

Step 6, ultrafiltration: the mung bean liquid that allotment is good carries out ultrafiltration; Remove the material that soluble macromolecular substances in the extract and various polymerisation produce; And remove the deposit that leaching liquor is separated out when cooling, and operating pressure p is less than 0.20 MPa, and clarified solution gets into material-compound tank.

Step 7, tinning: material is poured in the fully clean and dry vial, and the control bottom clearance is 5cm, seals.

Step 8, sterilization: the pasteurization sterilization, heat up 10 min to 90 degrees centigrade, insulation 10min, 10min is to normal temperature in cooling.

Flavor enhancement preferred compositions of the present invention is sweetener 6 %, acid 0.3 % and salt 0.2 %;

The present invention and manufacturing approach thereof are brought following beneficial effect:

(1) to carry be under normal pressure, to be heated to temperature >=97 ℃ to heat according to the invention, boiling 10 min, and the clarification of gained leaching liquor is aquamarine, and strong mung bean local flavor is arranged.

(2) the present invention is a foundation with product mouthfeel index; Estimate through the Orthogonal Method test with to its quality; Having established sweetener, acid and salt etc. influences 3 principal elements of beverage flavor quality, and promptly the optimum formula of product is combined as sweetener 6 %, acid 0.3 % and salt 0.2 %; The product color that this formula combination obtains is all good.

The specific embodiment

Embodiment 1, and a kind of beverage of green bean is a major ingredient with the mung bean, is equipped with sweetener, acid, salt and antioxidant and processes, and it is characterized in that, the volume ratio of said sweetener, acid, salt and antioxidant and mung bean juice is: sweetener 7%; Acid 0.3%; Salt 0.15%; Antioxidant 0.3%; Said sweetener be white granulated sugar, rock sugar, honey with 5: be equipped with the equivalent pure water after the 3:2 ratio is compound and dissolve the liquid glucose that forms; The mass fraction of said acid is 50%;

Manufacture craft of the present invention is following:

Step 1, screening: the fresh mung bean of selecting for use full grains, free from admixture, no small holes caused by worms and nothing to go mouldy.

Step 2, cleaning: use circulating water to clean.

Step 3, heat are carried: in the mung bean that cleaned, add 10 times pure water, heating keeps temperature >=97 ℃, normal pressure boiling 10 min, and lixiviate obtains sweet mung bean soup.

Step 4, coarse filtration: the sweet mung bean soup after heat is carried filters, with the elimination of mung bean solid content.

Step 5, allotment: add flavor enhancement and 0.3 % antioxidant in the green bean juice ratio, stir.

Step 6, ultrafiltration: the mung bean liquid that allotment is good carries out ultrafiltration; Remove the material that soluble macromolecular substances in the extract and various polymerisation produce; And remove the deposit that leaching liquor is separated out when cooling, and operating pressure p is less than 0.20 MPa, and clarified solution gets into material-compound tank.

Step 7, tinning: material is poured in the fully clean and dry vial, and the control bottom clearance is 5 cm, seals.

Step 8, sterilization: the pasteurization sterilization, heat up 10 min to 90 degrees centigrade, insulation 10min, 10min is to normal temperature in cooling.

Embodiment 2, and a kind of beverage of green bean is a major ingredient with the mung bean, is equipped with sweetener, acid, salt and antioxidant and processes, and it is characterized in that, the volume ratio of said sweetener, acid, salt and antioxidant and mung bean juice is: sweetener 6%; Acid 0.3%; Salt 0.2%; Antioxidant 0.3%; Said sweetener be white granulated sugar, rock sugar, honey with 5: be equipped with the equivalent pure water after the 3:2 ratio is compound and dissolve the liquid glucose that forms; The mass fraction of said acid is 50%;

Manufacture craft of the present invention is following:

Step 1, screening: the fresh mung bean of selecting for use full grains, free from admixture, no small holes caused by worms and nothing to go mouldy.

Step 2, cleaning: use circulating water to clean.

Step 3, heat are carried: in the mung bean that cleaned, add 10 times pure water, heating keeps temperature >=97 ℃, normal pressure boiling 10 min, and lixiviate obtains sweet mung bean soup.

Step 4, coarse filtration: the sweet mung bean soup after heat is carried filters, with the elimination of mung bean solid content.

Step 5, allotment: add flavor enhancement and 0.3 % antioxidant in the green bean juice ratio, stir.

Step 6, ultrafiltration: the mung bean liquid that allotment is good carries out ultrafiltration; Remove the material that soluble macromolecular substances in the extract and various polymerisation produce; And remove the deposit that leaching liquor is separated out when cooling, and operating pressure p is less than 0.20 MPa, and clarified solution gets into material-compound tank.

Step 7, tinning: material is poured in the fully clean and dry vial, and the control bottom clearance is 5 cm, seals.

Step 8, sterilization: the pasteurization sterilization, heat up 10 min to 90 degrees centigrade, insulation 10min, 10min is to normal temperature in cooling.

It is under normal pressure, to be heated to temperature >=97 ℃ that heat according to the invention is carried, boiling 10 min, and the clarification of gained leaching liquor is aquamarine, and strong mung bean local flavor is arranged.

The present invention is a foundation with product mouthfeel index; Estimate through the Orthogonal Method test with to its quality; Having established sweetener, acid and salt etc. influences 3 principal elements of beverage flavor quality, and promptly the optimum formula of product is combined as sweetener 6 %, acid 0.3 % and salt 0.2 %; The product color that this formula combination obtains is all good.

Claims (3)

1. a beverage of green bean is a major ingredient with the mung bean, is equipped with sweetener, acid, salt and antioxidant and processes, and it is characterized in that, the volume ratio of said sweetener, acid, salt and antioxidant and mung bean juice is: sweetener 3-10%; Acid 0.2-0.4%; Salt 0.1-0.2%; Antioxidant 0.3%; Said sweetener be white granulated sugar, rock sugar, honey with 5: be equipped with the equivalent pure water after the 3:2 ratio is compound and dissolve the liquid glucose that forms; The mass fraction of said acid is 50%.

2. a kind of beverage of green bean according to claim 1 is characterized in that, the best proportioning of said sweetener, acid, salt is: sweetener 6 %, acid 0.3 % and salt 0.2 %.

3. the preparation method of a beverage of green bean is characterized in that, comprises the steps:

Step 1, screening: the fresh mung bean of selecting for use full grains, free from admixture, no small holes caused by worms and nothing to go mouldy;

Step 2, cleaning: use circulating water to clean;

Step 3, heat are carried: in the mung bean that cleaned, add 10 times pure water, heating keeps temperature >=97 ℃, normal pressure boiling 10 min, and lixiviate obtains sweet mung bean soup;

Step 4, coarse filtration: the sweet mung bean soup after heat is carried filters, with the elimination of mung bean solid content;

Step 5, allotment: add flavor enhancement and 0.3 % antioxidant in the green bean juice ratio, stir;

Step 6, ultrafiltration: the mung bean liquid that allotment is good carries out ultrafiltration; Remove the material that soluble macromolecular substances in the extract and various polymerisation produce; And remove the deposit that leaching liquor is separated out when cooling, and operating pressure p is less than 0.20 MPa, and clarified solution gets into material-compound tank;

Step 7, tinning: material is poured in the fully clean and dry vial, and the control bottom clearance is 5 cm, seals;

Step 8, sterilization: the pasteurization sterilization, heat up 10 min to 90 degrees centigrade, insulation 10min, 10min is to normal temperature in cooling.