阅读说明：本技术 一种银耳绿豆功能型饮料及其制备方法 (Tremella mung bean functional beverage and preparation method thereof ) 是由 吴名卒 于 2020-07-24 设计创作，主要内容包括：本发明公开了一种银耳绿豆功能型饮料及其制备方法,制作工艺所需原材料为精品绿豆100～120份、银耳20～25份、纯净水700～800份、优质进口乳粉6～8份、柠檬酸0.5～0.8份、绵白糖25～30份。具体制备步骤如下：选择品质上佳的绿豆和银耳,分别浸泡7h和5h,泡好的绿豆脱皮后加水磨成豆浆后过滤,再小火加热至豆浆变成乳液状；泡好的银耳洗净去除根部,同样加水磨浆过滤后加热；两种浆质混合加入糖、乳粉和柠檬酸后进行均质,再杀菌后冷却灌装密封保存。本发明得到的绿豆银耳乳饮料色泽呈淡绿色,状态为胶体状浓稠液体,奶香适宜,组织结构浓稠,酸度适中,滋味柔和,口感润滑,具有较好的抗疲劳作用。(The invention discloses a tremella and mung bean functional beverage and a preparation method thereof, and raw materials required by a preparation process comprise 100-120 parts of fine mung beans, 20-25 parts of tremella, 700-800 parts of purified water, 6-8 parts of high-quality imported milk powder, 0.5-0.8 part of citric acid and 25-30 parts of soft sugar. The preparation method comprises the following specific steps: selecting mung beans and tremella with good quality, soaking for 7h and 5h respectively, peeling the soaked mung beans, adding water, grinding into soybean milk, filtering, and heating with slow fire until the soybean milk becomes emulsion; cleaning soaked Tremella, removing root, grinding with water, filtering, and heating; mixing the two pastes, adding sugar, milk powder and citric acid, homogenizing, sterilizing, cooling, bottling, sealing and storing. The mung bean and tremella milk beverage obtained by the invention is light green in color, is a colloidal thick liquid, is appropriate in milk fragrance, thick in tissue structure, moderate in acidity, soft in taste, smooth in mouthfeel and has a good anti-fatigue effect.)

1. The tremella and mung bean functional beverage is characterized by comprising the following raw materials, by weight, 100-120 parts of fine mung beans, 20-25 parts of tremella, 700-800 parts of purified water, 6-8 parts of high-quality imported milk powder, 0.5-0.8 part of citric acid and 25-30 parts of soft sugar.

2. The tremella and mung bean functional beverage and the preparation method thereof according to claim 1, wherein the preparation method specifically comprises the following steps: selecting mung beans and tremella with good quality, soaking for 7h and 5h respectively, peeling the soaked mung beans, adding water, grinding into soybean milk, filtering, and heating with slow fire until the soybean milk becomes emulsion; cleaning soaked Tremella, removing root, grinding with water, filtering, and heating; mixing the two pastes, adding sugar, milk powder and citric acid, homogenizing, sterilizing, cooling, bottling, sealing and storing.

3. The tremella-mung bean functional beverage and the preparation method thereof as claimed in claim 1, wherein mung beans are soaked in advance for 7 hours, and tremella is soaked in advance for 5 hours.

4. The tremella-mung bean functional beverage and the preparation method thereof as claimed in claim 1, wherein mung beans are peeled and ground into a pulp, and the grinding temperature is controlled below 50 ℃ to ensure the fresh color of the ground mung bean raw pulp.

5. The tremella-mung bean functional beverage and the preparation method thereof as claimed in claim 1, wherein the mung bean milk and the tremella pulp are heated with a small fire, and the heating temperature is controlled to ensure the taste of the tremella pulp drunk by the bean milk.

6. The tremella-mung bean functional beverage and the preparation method thereof as claimed in claim 1, wherein the soybean milk and the tremella slurry are filtered by multi-layer filter cloth, and are mixed and then homogenized to ensure fine mouthfeel of the finished product.

7. The tremella-mung bean functional beverage and the preparation method thereof as claimed in claim 1, wherein the beverage is sterilized by pasteurization to ensure preservation of the beverage.

8. The mung bean and mung bean functional beverage as claimed in claim 1, wherein the mung bean and tremella milk beverage obtained by the invention is light green in color, is a colloidal thick liquid, is appropriate in milk fragrance, thick in tissue structure, moderate in acidity, soft in taste, smooth in mouthfeel and has a good anti-fatigue effect.

Technical Field

The invention belongs to the field of research and development of functional beverages, and particularly relates to a tremella and mung bean functional beverage and a preparation method thereof.

Background

Mung beans are one of common crops in China, have wide planting areas in China, and are planted in most of the provinces of China due to the stress resistance of the mung beans. The mung bean contains rich nutrient components, can provide protein, fat, carbohydrate and the like necessary for life for people, contains a large amount of trace elements, can be eaten as staple food, and also has a medical function. White fungus is silvery white and transparent, has very high nutritive value, contains various nutrient components beneficial to human bodies, and has the unique nourishing and health-care functions of ranking the front among various fungus foods. The tremella processed food has very wide market prospect in the future, and has excellent effects on improving immunity, tonifying kidney and strengthening essence. However, no beverage with compound taste of mung bean and tremella is found in the current beverage market.

Disclosure of Invention

The invention aims to provide a tremella and mung bean functional beverage and a preparation method thereof so as to respond to the problems involved in the background technology.

The purpose of the invention can be realized by the following technical scheme:

selecting 100-120 parts of fine mung bean, 20-25 parts of tremella, 700-800 parts of purified water, 6-8 parts of high-quality imported milk powder, 0.5-0.8 part of citric acid and 25-30 parts of soft sugar.

(1) Soaking semen Phaseoli Radiati and Tremella for 7h and 5h respectively.

(2) Peeling semen Phaseoli Radiati, grinding into soybean milk, grinding repeatedly for 3 times, and filtering with multiple layers of filter cloth.

(3) After fully soaking the tremella, removing roots and cleaning, putting the tremella into a pulping machine for grinding, then filtering the obtained pulp, putting the tremella into a pot, heating the tremella with a slow fire until the volume of the pulp is reduced to 2/3 of the original size, and obtaining tremella pulp.

(4) Heating the filtered mung bean milk in a pot with slow fire, and continuously stirring until the mung bean milk is in an emulsion state for later use.

(5) Mixing Tremella and green bean milk, adding imported milk powder, soft white sugar and citric acid, stirring, placing into a high pressure homogenizer, and homogenizing at 60 deg.C and 20MPa to obtain non-laminated Tremella and green bean functional beverage.

(6) And (3) sterilizing the beverage primary pulp by adopting a pasteurization method, wherein the sterilization temperature is 65-70 ℃, and the constant temperature is kept for 30 min.

(7) After sterilization, the mung bean tremella functional beverage which can be preserved for a long time is obtained by filling and sealing.

The invention has the beneficial effects that: the mung bean and tremella milk beverage obtained by the invention is light green in color, is a colloidal thick liquid, is appropriate in milk fragrance, thick in tissue structure, moderate in acidity, soft in taste, smooth in mouthfeel and has a good anti-fatigue effect.

Detailed Description

The technical solution of the present invention will be clearly and completely described below with reference to the embodiments.