阅读说明：本技术 一种高利用率的赤小豆饮品及其包装容器及其制备工艺 (High-utilization-rate phaseolus calcaratus beverage, packaging container thereof and preparation process thereof ) 是由 陈维跃 匡海明 黄雅媚 于 2021-09-07 设计创作，主要内容包括：本发明公开了一种高利用率的赤小豆饮品及其包装容器及其制备工艺,赤小豆饮品含有饮用液体和至少19wt％的可食用固形物(赤小豆豆沙),饮用液体主要由制造赤小豆豆沙过程中的泡豆液、煮豆液、洗沙液和脱水液加工配置而成,饮用液体含有赤小豆豆荚萃取物、赤小豆豆叶萃取物和豆渣萃取物,最大化回收流失于废弃豆液中的活性物质,最大化保留整颗赤小豆的营养物质；其次,对赤小豆豆荚、赤小豆豆叶和制备豆沙过程中产生的豆渣三者进行进一步地加工萃取,丰富本发明的赤小豆饮品的成分和功能；经过萃取的赤小豆豆渣、赤小豆豆叶粉碎物和赤小豆豆荚粉碎物与其他成型辅料配合可以制成本发明的包装容器,本发明的制备工艺对赤小豆植株的利用率几乎达到100％。(The invention discloses a high-utilization-rate red bean beverage and a packaging container and a preparation process thereof, the red bean beverage contains drinking liquid and at least 19 wt% of edible solid matters (red bean sweetened bean paste), the drinking liquid is mainly prepared by processing and preparing bean soaking liquid, bean boiling liquid, sand washing liquid and dehydration liquid in the process of manufacturing the red bean sweetened bean paste, the drinking liquid contains a red bean pod extract, a red bean leaf extract and a bean dreg extract, active substances lost in waste bean liquid are recovered to the maximum extent, and nutrient substances of the whole red bean are retained to the maximum extent; secondly, the three components of the phaseolus calcaratus bean pods, the phaseolus calcaratus bean leaves and bean dregs generated in the bean paste preparation process are further processed and extracted, so that the components and functions of the phaseolus calcaratus bean beverage are enriched; the extracted red bean dregs, crushed red bean leaves and crushed red bean pods can be made into the packaging container by being matched with other forming auxiliary materials, and the utilization rate of the preparation process of the invention on the red bean plants almost reaches 100 percent.)

1. The high-utilization-rate red bean beverage is characterized by comprising drinking liquid and at least 19 wt% of edible solid matter, wherein the edible solid matter is red bean sweetened bean paste, the drinking liquid is mainly prepared by processing and preparing bean soaking liquid, bean boiling liquid, bean washing liquid and dehydration liquid in the process of manufacturing the red bean sweetened bean paste, and the drinking liquid contains red bean pod extract, red bean leaf extract and bean dreg extract.

2. The phaseolus calcaratus beverage according to claim 1, which comprises 1-2 wt% of tangerine peel extract and/or tangerine peel extract.

3. The vigna umbellata drink according to claim 1 or 2, wherein the drink contains 5-6 wt% of sweetener, and part or all of the sweetener is luo han guo extract.

4. The phaseolus calcaratus beverage as claimed in claim 3, wherein the sweetener consists of fructus momordicae extract and rock candy according to the weight ratio of 1: 0.5-1.

5. A packing container for red bean beverage is characterized in that the red bean beverage is mainly prepared by mixing red bean waste materials, wherein the red bean waste materials are red bean dregs, crushed red bean leaves and crushed red bean pods.

6. The packaging container as claimed in claim 5, characterized by being made from the following raw materials in parts by weight: 60-75 parts of small red bean waste, 15-25 parts of starch, 10-15 parts of sodium carboxymethylcellulose, 5-10 parts of sorbitol, 1-5 parts of fatty acid monoglyceride and 1-5 parts of water.

7. A preparation process of a phaseolus calcaratus beverage is characterized by comprising the following steps:

(1) cleaning, soaking, cooking, making sand, washing the sand and dehydrating the phaseolus calcaratus to obtain phaseolus calcaratus and sweetened bean paste for later use, and simultaneously reserving bean soaking liquid generated by soaking, bean cooking liquid generated by cooking, sand washing liquid generated by washing the sand, dehydrating liquid generated by dehydrating and bean dregs;

(2) cleaning the leaves and pods of the phaseolus calcaratus, mixing the cleaned leaves and pods with the bean dregs collected in the step (1), primarily crushing the mixture, sieving the crushed mixture by using a 8-mesh sieve, and collecting materials below the sieve;

(3) mixing the soaking solution, the bean boiling solution, the sand washing solution and the dehydrating solution, pouring the materials prepared in the step (2) into the mixture, mixing, crushing the mixture into 300 meshes of 200 through a wet crusher, extracting and filtering the mixture, and separately collecting filter residues and filtrate;

(4) mixing the filtrate obtained in the step (3) with the red bean sweetened bean paste according to a proportion, adding the dried orange peel extract and/or the orange peel extract, adding the sweetening agent according to a proportion, and homogenizing to obtain the red bean beverage;

(5) drying the filter residue collected in the step (3), fully mixing the filter residue according to the following material proportion to be used as a raw material for producing a packaging container, and preparing the raw material into the packaging container through a container production line;

60-75 parts of filter residue, 15-25 parts of starch, 10-15 parts of sodium carboxymethylcellulose, 5-10 parts of sorbitol, 1-5 parts of fatty acid monoglyceride and 1-5 parts of water;

(6) and filling the small red bean beverage into the packaging container, sterilizing and packaging.

8. The preparation process according to claim 7, wherein the specific operation of the step (1) is as follows:

a. cleaning: cleaning the red bean by a bubble cleaning machine to ensure the cleanness and sanitation of the red bean;

b. soaking: soaking cleaned semen Phaseoli in water at 35-45 deg.C for 10-15 hr, draining water, and keeping soaking solution;

c. and (3) cooking: pouring the soaked red beans into water, wherein the weight ratio of the red beans to the water is 1:1.5-2.5, cooking for 30-40 minutes at 85-95 ℃, draining the water of the red beans, and keeping the bean cooking liquid;

d. sand making and sand washing: pouring the red bean into a 80-mesh sieve, rolling, kneading and crushing, pouring sand making water to completely filter the red bean and the sweetened bean paste into a container below the sieve, collecting and retaining the bean dregs, precipitating the feed liquid in the container for at least 45 minutes, centrifuging for 15-20 minutes at a rotation speed of 10000 plus 15000r/min, separating supernatant from the settled red bean and the sweetened bean paste, and retaining the supernatant (namely the sand washing liquid);

e. and (3) dehydrating: dewatering the red bean paste to 40% by a dewatering machine, and collecting the dewatering liquid.

9. The preparation process according to claim 7, wherein the extraction in the step (3) is ultrasonic extraction with ultrasonic frequency of 25-40kHz and extraction time of 25-30 min; and (3) sieving the material subjected to ultrasonic extraction by a 500-mesh sieve, adjusting the pH of the filtrate to 6.5-7.0 to obtain a drinking liquid, and collecting the filter residue as a raw material for producing a packaging container for later use.

10. The process according to claim 7, wherein the homogenizing operation of step (4) is: vacuum degassing at absolute vacuum degree of 10-20mbar for 15-20 min; performing first homogenizing treatment with a homogenizer at 80-85 deg.C and 30-35MPa, adjusting temperature to 85-90 deg.C and pressure to 35-40MPa, and performing second homogenizing treatment.

Technical Field

The invention belongs to the field of food, and particularly relates to a small red bean beverage with high utilization rate, a packaging container thereof and a preparation process thereof.

Background

The red bean is a half-wound herbaceous plant of the leguminous family, is harvested when pods are mature in summer and autumn, seeds are eaten or used as medicines, is rich in various amino acids, trace elements and the like, has the effects of promoting blood circulation, enriching blood, tonifying spleen, removing dampness, inducing diuresis and relieving swelling, and is prepared into the bean paste which is one of the eating modes.

The inventor finds that planting and harvesting of the phaseolus calcaratus can generate a large amount of bean leaves and bean pods, the phaseolus calcaratus is generally used as crop waste to be incinerated, the utilization rate of phaseolus calcaratus plants is low, a large amount of waste liquid can be generated in the process of preparing sweetened bean paste by the phaseolus calcaratus, and the waste liquid contains nutrient substances lost by the phaseolus calcaratus, so that resource waste is caused; on the other hand, the existing sweetened bean paste beverage has single component and function.

Disclosure of Invention

Aiming at the problems in the related art, the invention provides a small red bean beverage with high utilization rate, a packaging container thereof and a preparation process thereof, so as to overcome the technical problems in the prior related art.

The technical scheme of the invention is realized as follows:

a high-utilization-rate red bean beverage contains drinking liquid and at least 19 wt% of edible solid matter, wherein the edible solid matter is red bean sweetened bean paste, the drinking liquid is mainly prepared by processing and preparing bean soaking liquid, bean boiling liquid, bean washing liquid and dehydration liquid in the process of manufacturing the red bean sweetened bean paste, and the drinking liquid contains red bean pod extract, red bean leaf extract and bean dreg extract.

The invention collects waste bean liquid generated in the manufacturing process of the red bean paste and prepares drinking liquid, active substances lost in the waste bean liquid are recycled to the maximum extent, and meanwhile, the red bean paste is added into the drinking liquid to enrich the taste, so that a drinker can absorb the nutrient substances of the whole red bean to the maximum extent by drinking the red bean beverage of the invention.

And secondly, the invention also collects the phaseolus calcaratus pods and the phaseolus calcaratus leaves, further processes and extracts the phaseolus calcaratus pods, the phaseolus calcaratus leaves and bean dregs generated in the bean paste preparation process, and improves the utilization rate of the whole phaseolus calcaratus plants.

The red bean leaves are a traditional Chinese medicine, are mainly used for treating liver heat and eye disease, vexation and thirst, can promote the production of body fluid to quench thirst, have the effects of improving eyesight and the like, and are particularly suitable for being drunk in summer.

The waste phaseolus calcaratus bean pods and bean dregs contain more active substances such as flavonoid substances, saponin substances and the like, and after the active substances are processed and extracted, the nutrient components and the functions of the phaseolus calcaratus bean beverage can be further enriched; in addition, although the active substances such as flavone and saponin in the waste liquid are recovered as much as possible, the loss of the active substances such as flavone and saponin obtained by extracting the red bean pods and bean dregs can be supplemented as a mass production processing process.

Considering that some drinkers have gastrointestinal symptoms such as indigestion and the like due to the fact that the people easily inflate when eating the phaseolus calcaratus, in order to solve the problems, the phaseolus calcaratus beverage also contains 1-2 wt% of pericarpium citri reticulatae extract and/or orange peel extract, and the pericarpium citri reticulatae extract and/or the orange peel extract can strengthen the spleen and stomach, regulate the flow of qi and regulate the center, and avoid the gastrointestinal symptoms after the drinkers eat beans; secondly, because the red bean generates slight beany flavor after being processed and is easy to cause the unpleasant taste of drinkers, the beany flavor can be covered by adding the tangerine peel extract and/or the tangerine peel extract, so that the red bean beverage has pleasant citrus fragrance when being drunk.

As a red bean beverage, the invention also contains 5-6 wt% of sweetening agent to improve the taste when drinking, more importantly: the invention recycles the waste bean liquid as the drinking liquid, polyphenol and tannin in the waste bean liquid bring astringent taste and bitter taste, and the polyphenol and tannin have antioxidant activity and liver protection effect, so the polyphenol and tannin are not considered to be removed for the taste, but are covered by adding the sweetening agent.

The sweetening agent is partially or completely a fructus momordicae extract which can be used as a zero-calorie sweetening agent and also contains protein, monosaccharide, vitamin C, mannitol, manganese, iron, selenium and other trace elements, so that the nutritional ingredients and functions of the small red bean beverage can be enriched. Fructus momordicae is cool in nature and sweet in taste, has the effects of clearing heat, moistening lung, relieving sore throat and easing up voice, and has the effects of regulating qi, tonifying spleen, relieving cough, eliminating phlegm, moistening intestines and relaxing bowels when being matched with pericarpium citri reticulatae.

Furthermore, the inventors have found that if the momordica grosvenori extract is used as a sweetener alone, although the calorie of the phaseolus calcaratus beverage of the present invention can be controlled well, the beverage has a slightly scorched bitter taste, and the momordica grosvenori sweet is sweet and produces a sweet taste in a "sweet after taste", i.e., the sweet taste in the oral cavity is weak when drinking, and the sweet taste is mainly concentrated after drinking, which results in insufficient stimulation of sweet taste of a bud taste when drinking, and at this time, the effect of masking unpleasant odors such as bitter taste is slightly insufficient, which may make it difficult to attract consumers to buy again. In order to solve the problem, the inventor finds that the bitter taste can be weakened to be almost not only by using the rock candy and the fructus momordicae extract together, and simultaneously, the calorie of the invention can be controlled in a lower range. Preferably, the sweetener consists of fructus momordicae extract and rock candy according to the weight ratio of 1: 0.5-1.

A packaging container for semen Phaseoli beverage is prepared by mixing semen Phaseoli waste materials, wherein the semen Phaseoli waste materials are semen Phaseoli bean dregs, semen Phaseoli leaf pulverized material and semen Phaseoli pod pulverized material. The extracted red bean dregs, crushed red bean leaves and crushed red bean pods still contain a large amount of cellulose, hemicellulose, lignin and the like, and can be prepared into environment-friendly packaging container raw materials by being matched with other forming auxiliary materials, so that the overall utilization rate of the red bean plants is further improved.

Preferably, the feed additive is prepared from the following raw materials in parts by weight: 60-75 parts of small red bean waste, 15-25 parts of starch, 10-15 parts of guar gum, 5-10 parts of xylitol, 1-5 parts of fatty acid diglyceride and 1-5 parts of water.

A large amount of cellulose, hemicellulose, lignin and other substances in the red bean waste can ensure the strength and hardness of the formed packaging container, the starch is combined with guar gum to be used as a bonding agent, the xylitol is used as a plasticizer to promote the red bean waste and the starch to form a stable mixed raw material, and the fatty acid diglyceride is used as a surfactant.

The raw materials adopted are food-grade raw materials, so that the safety of the prepared packaging container which can be directly contacted with the phaseolus calcaratus beverage is ensured.

A preparation process of a phaseolus calcaratus beverage comprises the following steps:

(1) washing, soaking, cooking, making sand, washing the sand and dehydrating the phaseolus calcaratus to obtain phaseolus calcaratus and sweetened bean paste for later use, and simultaneously reserving bean soaking liquid generated by soaking, bean cooking liquid generated by cooking, sand washing liquid generated by washing the sand, dehydrating liquid generated by dehydrating and bean dregs.

The specific operation of the step (1) is as follows:

a. cleaning: cleaning the red bean by a bubble cleaning machine to ensure the cleanness and sanitation of the red bean;

b. soaking: soaking cleaned semen Phaseoli in water at 35-45 deg.C for 10-15 hr, soaking until semen Phaseoli is submerged in water, soaking thoroughly, draining water, and keeping bean soaking solution;

c. and (3) cooking: pouring the soaked red beans into water, wherein the weight ratio of the red beans to the water is 1:1.5-2.5, cooking for 30-40 minutes at 85-95 ℃, draining the water of the red beans, and keeping the bean cooking liquid;

d. sand making and sand washing: pouring the red bean into a 80-mesh sieve, rolling, kneading and crushing, pouring sand making water to completely filter the red bean and the sweetened bean paste into a container below the sieve, collecting and retaining the bean dregs, precipitating the feed liquid in the container for at least 45 minutes, centrifuging for 15-20 minutes at a rotation speed of 10000 plus 15000r/min, separating supernatant from the settled red bean and the sweetened bean paste, and retaining the supernatant (namely the sand washing liquid);

e. and (3) dehydrating: dewatering the red bean paste to 40% by a dewatering machine, collecting the dewatering liquid, and finishing the preparation of the red bean paste.

(2) Washing the leaves and pods of the phaseolus calcaratus, mixing the leaves and pods with the bean dregs collected in the step (1), primarily crushing the mixture, sieving the crushed mixture by a sieve of 8 meshes, and collecting materials below the sieve, wherein the primary crushing aims at ensuring the crushing efficiency and quality of the wet crushing.

(3) Mixing the soaking solution, the bean boiling solution, the sand washing solution and the dehydrating solution, pouring the materials prepared in the step (2) for mixing, crushing the materials into 200-mesh and 300-mesh powder by a wet crusher, extracting and filtering the powder, and separately collecting filter residues and filtrate.

The extraction in the step (3) is ultrasonic extraction with the ultrasonic frequency of 25-40kHz and the extraction time of 25-30 min; and (3) sieving the material subjected to ultrasonic extraction by a 500-mesh sieve, adjusting the pH of the filtrate to 6.5-7.0 to obtain a drinking liquid, and collecting the filter residue as a raw material for producing a packaging container for later use.

(4) Mixing the filtrate obtained in the step (3) with the red bean sweetened bean paste according to a proportion, adding the dried orange peel extract and/or the orange peel extract, adding the sweetening agent according to a proportion, and homogenizing to obtain the red bean beverage;

the homogenizing operation of the step (4) is as follows: vacuum degassing at absolute vacuum degree of 10-20mbar for 15-20 min; performing first homogenizing treatment with a homogenizer at 80-85 deg.C and 30-35MPa, adjusting temperature to 85-90 deg.C and pressure to 35-40MPa, and performing second homogenizing treatment.

(5) Drying the filter residue collected in the step (3), fully mixing the filter residue according to the following material proportion to be used as a raw material for producing a packaging container, and making the raw material into the packaging container through a container production line, wherein the shape of the packaging container is not limited and can be in a bag shape, a box shape, a round can shape and the like;

60-75 parts of filter residue (red bean waste), 15-25 parts of starch, 10-15 parts of guar gum, 5-10 parts of xylitol, 1-5 parts of fatty acid diglyceride and 1-5 parts of water.

(6) And filling the small red bean beverage into the packaging container, sterilizing and packaging.

The invention has the beneficial effects that:

(1) the invention collects the waste bean liquid generated in the process of processing the red bean sweetened bean paste and prepares into drinking liquid, active substances lost in the waste bean liquid are recovered to the maximum extent, meanwhile, the red bean sweetened bean paste is added into the drinking liquid, thus enriching the taste, and ensuring that a drinker can maximally absorb the nutrient substances of the whole red bean by drinking the red bean beverage of the invention;

and secondly, the invention also collects the phaseolus calcaratus pods and the phaseolus calcaratus leaves, further processes and extracts the phaseolus calcaratus pods, the phaseolus calcaratus leaves and bean dregs generated in the bean paste preparation process, enriches the components and functions of the phaseolus calcaratus beverage and improves the utilization rate of the whole phaseolus calcaratus plant.

(2) The packaging container is mainly prepared by mixing the red bean waste, the extracted red bean dregs, the crushed red bean leaves and the crushed red bean pods still contain a large amount of cellulose, hemicellulose, lignin and the like, and the extracted red bean dregs, the crushed red bean leaves and the crushed red bean pods can be prepared into environment-friendly packaging container raw materials by matching with other forming auxiliary materials, so that the overall utilization rate of the red bean plants is further improved.

(3) The preparation process of the invention almost achieves 100% utilization rate of the phaseolus calcaratus plant, and simultaneously retains all nutrient components to the maximum extent.

Detailed Description

The embodiments described below are only a part of the embodiments of the present invention, and not all of them. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

A high-utilization red bean beverage contains 19 wt% of edible solid, 1 wt% of dried orange peel extract, 5 wt% of sweetener and the balance of drinking liquid.

The edible solid matter is the red bean sweetened bean paste, the drinking liquid is mainly prepared by processing and preparing a bean soaking liquid, a bean boiling liquid, a sweetened bean washing liquid and a dehydrating liquid in the process of preparing the red bean sweetened bean paste, and the drinking liquid contains a red bean pod extract, a red bean leaf extract and a bean dreg extract.

The sweetener consists of fructus momordicae extract and rock candy according to the weight ratio of 1:1.

A packaging container for semen Phaseoli beverage is prepared by mixing semen Phaseoli waste materials, wherein the semen Phaseoli waste materials are semen Phaseoli bean dregs, semen Phaseoli leaf pulverized material and semen Phaseoli pod pulverized material.

60 parts of small red bean waste, 15 parts of starch, 10 parts of guar gum, 5 parts of xylitol, 1 part of fatty acid diglyceride and 1 part of water, which are all food-grade raw materials.

A preparation process of a phaseolus calcaratus beverage comprises the following steps:

(1) washing, soaking, cooking, making sand, washing the sand and dehydrating the phaseolus calcaratus to obtain phaseolus calcaratus and sweetened bean paste for later use, and simultaneously reserving bean soaking liquid generated by soaking, bean cooking liquid generated by cooking, sand washing liquid generated by washing the sand, dehydrating liquid generated by dehydrating and bean dregs.

The specific operation of the step (1) is as follows:

a. cleaning: cleaning the red bean by a bubble cleaning machine to ensure the cleanness and sanitation of the red bean;

b. soaking: soaking cleaned semen Phaseoli in water at 35 deg.C for 10 hr, soaking until semen Phaseoli is submerged in water, soaking thoroughly, draining water, and keeping bean soaking solution;

c. and (3) cooking: pouring the soaked red beans into water, wherein the weight ratio of the red beans to the water is 1:1.5, cooking the red beans for 30 minutes at 85 ℃, draining the water of the red beans, and keeping the bean cooking liquid;

d. sand making and sand washing: pouring the red bean into a 80-mesh sieve, rolling, kneading and crushing, pouring sand, completely filtering the red bean and the bean paste into a container below the sieve by using water, collecting and retaining bean dregs, precipitating feed liquid in the container for at least 45 minutes, centrifuging for 15 minutes at the rotation speed of 10000r/min, separating supernatant from the settled red bean and the bean paste, and retaining the supernatant (namely sand washing liquid);

e. and (3) dehydrating: dewatering the red bean paste to 40% by a dewatering machine, collecting the dewatering liquid, and finishing the preparation of the red bean paste.

(2) Washing the leaves and pods of the phaseolus calcaratus, mixing the leaves and pods with the bean dregs collected in the step (1), primarily crushing the mixture, sieving the crushed mixture by a sieve of 8 meshes, and collecting materials below the sieve, wherein the primary crushing aims at ensuring the crushing efficiency and quality of the wet crushing.

(3) Mixing the soaking solution, the bean cooking solution, the sand washing solution and the dehydrating solution, pouring the materials prepared in the step (2) into the mixture, mixing, crushing the mixture into 200 meshes by a wet grinder, extracting and filtering the mixture, and separately collecting filter residues and filtrate.

The extraction in the step (3) is ultrasonic extraction with the ultrasonic frequency of 25kHz and the extraction time of 25 min; and (3) sieving the material subjected to ultrasonic extraction by a 500-mesh sieve, adjusting the pH of the filtrate to 6.5 to obtain a drinking liquid, and collecting the filter residue as a raw material for producing a packaging container for later use.

(4) Mixing the filtrate obtained in the step (3) with the red bean sweetened bean paste according to a proportion, adding the dried orange peel extract and/or the orange peel extract, adding the sweetening agent according to a proportion, and homogenizing to obtain the red bean beverage;

the homogenizing operation of the step (4) is as follows: degassing under absolute vacuum degree of 10mbar for 15 min; carrying out primary homogenizing treatment by a homogenizer at the temperature of 80 ℃ and the pressure of 30MPa, adjusting the temperature to 85 ℃ and the pressure to 35MPa after completion, and then carrying out secondary homogenizing treatment.

(5) Drying the filter residue (namely the phaseolus calcaratus waste material) collected in the step (3), fully mixing the filter residue and the phaseolus calcaratus waste material according to the following material proportion to be used as a raw material for producing a packaging container, and preparing the packaging container through a container production line, wherein the shape of the packaging container is not limited and can be a bag shape, a box shape, a round pot shape and the like; the present example was formed by a hydraulic press at 120 ℃ and after 16 minutes into 250mL round cans.

60 parts of filter residue (red bean waste), 15 parts of starch, 10 parts of guar gum, 5 parts of xylitol, 1 part of fatty acid diglyceride and 1 part of water, which are all food-grade raw materials.

(6) And filling the small red bean beverage into the packaging container, sterilizing and packaging.

Example 2

A high-utilization red bean beverage contains edible solid 22 wt%, pericarpium Citri Tangerinae extract 1.5 wt%, sweetener 5.5 wt%, and drinking liquid in balance.

The edible solid matter is the red bean sweetened bean paste, the drinking liquid is mainly prepared by processing and preparing a bean soaking liquid, a bean boiling liquid, a sweetened bean washing liquid and a dehydrating liquid in the process of preparing the red bean sweetened bean paste, and the drinking liquid contains a red bean pod extract, a red bean leaf extract and a bean dreg extract.

The sweetener consists of fructus momordicae extract and rock candy according to the weight ratio of 1: 0.75.

A packaging container for semen Phaseoli beverage is prepared by mixing semen Phaseoli waste materials, wherein the semen Phaseoli waste materials are semen Phaseoli bean dregs, semen Phaseoli leaf pulverized material and semen Phaseoli pod pulverized material.

68 parts of small red bean waste, 20 parts of starch, 13 parts of guar gum, 8 parts of xylitol, 3 parts of fatty acid diglyceride and 3 parts of water, which are all food-grade raw materials.

A preparation process of a phaseolus calcaratus beverage comprises the following steps:

(1) washing, soaking, cooking, making sand, washing the sand and dehydrating the phaseolus calcaratus to obtain phaseolus calcaratus and sweetened bean paste for later use, and simultaneously reserving bean soaking liquid generated by soaking, bean cooking liquid generated by cooking, sand washing liquid generated by washing the sand, dehydrating liquid generated by dehydrating and bean dregs.

The specific operation of the step (1) is as follows:

a. cleaning: cleaning the red bean by a bubble cleaning machine to ensure the cleanness and sanitation of the red bean;

b. soaking: soaking cleaned semen Phaseoli in water at 40 deg.C for 13 hr, soaking until semen Phaseoli is submerged in water, soaking thoroughly, draining water, and keeping bean soaking solution;

c. and (3) cooking: pouring the soaked red beans into water, wherein the weight ratio of the red beans to the water is 1:2, cooking the red beans for 35 minutes at 90 ℃, draining the water of the red beans, and keeping the bean cooking liquid;

d. sand making and sand washing: pouring the red bean into a 80-mesh sieve, rolling, kneading and crushing, pouring water for preparing the paste, completely filtering the red bean paste into a container below the sieve, collecting and retaining bean dregs, precipitating feed liquid in the container for at least 45 minutes, centrifuging for 17 minutes at a rotating speed of 12000r/min, separating supernatant from the settled red bean paste, and retaining the supernatant (namely the paste washing liquid);

e. and (3) dehydrating: dewatering the red bean paste to 40% by a dewatering machine, collecting the dewatering liquid, and finishing the preparation of the red bean paste.

(2) Washing the leaves and pods of the phaseolus calcaratus, mixing the leaves and pods with the bean dregs collected in the step (1), primarily crushing the mixture, sieving the crushed mixture by a sieve of 8 meshes, and collecting materials below the sieve, wherein the primary crushing aims at ensuring the crushing efficiency and quality of the wet crushing.

(3) Mixing the soaking solution, the bean cooking solution, the sand washing solution and the dehydrating solution, pouring the materials prepared in the step (2) into the mixture, mixing, crushing the mixture into 250 meshes by a wet grinder, extracting and filtering the mixture, and separately collecting filter residues and filtrate.

The extraction in the step (3) is ultrasonic extraction with the ultrasonic frequency of 25-40kHz and the extraction time of 23 min; and (3) sieving the material subjected to ultrasonic extraction by a 500-mesh sieve, adjusting the pH of the filtrate to 6.8 to obtain a drinking liquid, and collecting the filter residue as a raw material for producing a packaging container for later use.

(4) Mixing the filtrate obtained in the step (3) with the red bean sweetened bean paste according to a proportion, adding the dried orange peel extract and/or the orange peel extract, adding the sweetening agent according to a proportion, and homogenizing to obtain the red bean beverage;

the homogenizing operation of the step (4) is as follows: vacuum degassing for 18min under absolute vacuum degree of 15 mbar; carrying out primary homogenizing treatment by a homogenizer at the temperature of 82 ℃ and the pressure of 33MPa, adjusting the temperature to 88 ℃ and the pressure of 37MPa after completion, and then carrying out secondary homogenizing treatment.

(5) Drying the filter residue (namely the phaseolus calcaratus waste material) collected in the step (3), fully mixing the filter residue and the phaseolus calcaratus waste material according to the following material proportion to be used as a raw material for producing a packaging container, and preparing the packaging container through a container production line, wherein the shape of the packaging container is not limited and can be a bag shape, a box shape, a round pot shape and the like; the present example was formed by a hydraulic press at 120 ℃ and after 16 minutes into 250mL round cans. The present example was formed by a hydraulic press at 120 ℃ and after 16 minutes into 250mL round cans.

68 parts of filter residue (red bean waste), 20 parts of starch, 13 parts of guar gum, 8 parts of xylitol, 3 parts of fatty acid diglyceride and 3 parts of water, which are all food-grade raw materials.

(6) And filling the small red bean beverage into the packaging container, sterilizing and packaging.

Example 3

A high-utilization red bean beverage contains 25 wt% of edible solid, 2 wt% of dried orange peel extract, 6 wt% of sweetener and the balance of drinking liquid.

The edible solid matter is the red bean sweetened bean paste, the drinking liquid is mainly prepared by processing and preparing a bean soaking liquid, a bean boiling liquid, a sweetened bean washing liquid and a dehydrating liquid in the process of preparing the red bean sweetened bean paste, and the drinking liquid contains a red bean pod extract, a red bean leaf extract and a bean dreg extract.

The sweetener consists of fructus momordicae extract and rock candy according to the weight ratio of 1: 0.5.

A packaging container for semen Phaseoli beverage is prepared by mixing semen Phaseoli waste materials, wherein the semen Phaseoli waste materials are semen Phaseoli bean dregs, semen Phaseoli leaf pulverized material and semen Phaseoli pod pulverized material.

75 parts of phaseolus calcaratus waste, 25 parts of starch, 15 parts of guar gum, 10 parts of xylitol, 5 parts of fatty acid diglyceride and 5 parts of water, which are all food-grade raw materials.

A preparation process of a phaseolus calcaratus beverage comprises the following steps:

(1) washing, soaking, cooking, making sand, washing the sand and dehydrating the phaseolus calcaratus to obtain phaseolus calcaratus and sweetened bean paste for later use, and simultaneously reserving bean soaking liquid generated by soaking, bean cooking liquid generated by cooking, sand washing liquid generated by washing the sand, dehydrating liquid generated by dehydrating and bean dregs.

The specific operation of the step (1) is as follows:

a. cleaning: cleaning the red bean by a bubble cleaning machine to ensure the cleanness and sanitation of the red bean;

b. soaking: soaking cleaned semen Phaseoli in water at 45 deg.C for 15 hr, soaking until semen Phaseoli is submerged in water, soaking thoroughly, draining water, and keeping bean soaking solution;

c. and (3) cooking: pouring the soaked red beans into water, wherein the weight ratio of the red beans to the water is 1:2.5, cooking the red beans for 40 minutes at 95 ℃, draining the water of the red beans, and keeping the bean cooking liquid;

d. sand making and sand washing: pouring the red bean into a 80-mesh sieve, rolling, kneading and crushing, pouring sand, completely filtering the red bean and the bean paste into a container below the sieve by using water, collecting and retaining bean dregs, precipitating feed liquid in the container for at least 45 minutes, centrifuging for 20 minutes at the rotating speed of 15000r/min, separating supernatant and the settled red bean and bean paste, and retaining the supernatant (namely sand washing liquid);

e. and (3) dehydrating: dewatering the red bean paste to 40% by a dewatering machine, collecting the dewatering liquid, and finishing the preparation of the red bean paste.

(2) Washing the leaves and pods of the phaseolus calcaratus, mixing the leaves and pods with the bean dregs collected in the step (1), primarily crushing the mixture, sieving the crushed mixture by a sieve of 8 meshes, and collecting materials below the sieve, wherein the primary crushing aims at ensuring the crushing efficiency and quality of the wet crushing.

(3) Mixing the soaking solution, the bean cooking solution, the sand washing solution and the dehydrating solution, pouring the materials prepared in the step (2) into the mixture, mixing, crushing the mixture into 300 meshes by a wet grinder, extracting and filtering the mixture, and separately collecting filter residues and filtrate.

The extraction in the step (3) is ultrasonic extraction with the ultrasonic frequency of 40kHz and the extraction time of 30 min; and (3) sieving the material subjected to ultrasonic extraction by a 500-mesh sieve, adjusting the pH of the filtrate to 7.0 to obtain a drinking liquid, and collecting the filter residue as a raw material for producing a packaging container for later use.

(4) Mixing the filtrate obtained in the step (3) with the red bean sweetened bean paste according to a proportion, adding the dried orange peel extract and/or the orange peel extract, adding the sweetening agent according to a proportion, and homogenizing to obtain the red bean beverage;

the homogenizing operation of the step (4) is as follows: vacuum degassing at absolute vacuum degree of 20mbar for 20 min; carrying out primary homogenizing treatment by a homogenizer at 85 ℃ and 35MPa, adjusting the temperature to 90 ℃ and the pressure to 40MPa after completion, and then carrying out secondary homogenizing treatment.

(5) Drying the filter residue (namely the phaseolus calcaratus waste material) collected in the step (3), fully mixing the filter residue and the phaseolus calcaratus waste material according to the following material proportion to be used as a raw material for producing a packaging container, and preparing the packaging container through a container production line, wherein the shape of the packaging container is not limited and can be a bag shape, a box shape, a round pot shape and the like; the present example was formed by a hydraulic press at 120 ℃ and after 16 minutes into 250mL round cans.

75 parts of filter residue (red bean waste), 25 parts of starch, 15 parts of guar gum, 10 parts of xylitol, 5 parts of fatty acid diglyceride and 5 parts of water, which are all food-grade raw materials.

(6) And filling the small red bean beverage into the packaging container, sterilizing and packaging.

The phaseolus calcaratus drinks prepared in the examples 1 to 3 are subjected to sensory testing, 100 trial drinkers are randomly selected, the examples 1 to 3 are presented in the form of gifts when the trial drinkers buy other commodities, the age of the trial drinkers covers 10 to 65 years, and after drinking, questionnaires are filled for feedback, wherein the main survey contents and results of the questionnaires are as follows:

the packaging containers prepared in the examples 1 to 3 were tested, and the water resistance and the oil resistance were tested according to the GB 18006.1-2009 general technical requirements for disposable tableware of plastics, and the test results showed that the oil resistance and the water resistance were both acceptable, and the materials were not mildewed and degradable.

Variations and modifications to the above-described embodiments may occur to those skilled in the art, which fall within the scope and spirit of the above description. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and variations of the present invention should fall within the scope of the claims of the present invention. Furthermore, although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.