Production technology of mung bean beverage

• Main Author: LI ZHONGPAN
• Format: Patent
• Language: Chinese; English
• Published: 13.06.2012
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a production technology of a mung bean beverage. The beverage is produced according to a dietotherapy principle in traditional Chinese medical science. The beverage is composed of raw materials of, by weight: 70-90% of purified water, 5-7% of mung bean, 0.2-0.4% of licorice root, 0.1-0.3% of calcium, and 5-7% of white sugar. According to the invention, mung bean is adopted as a raw material, and the production technology comprises steps of raw material selecting, soaking, steaming, filtering, blending, homogenizing, degassing, filling, sterilizing, cooling, and testing, such that finished products are obtained. The finished products are stored in storage. According to the invention, the mung bean beverage is produced with an advanced technology, and is advantaged in delicate and smooth mouthfeel, and uniform and clear color. The mung bean beverage can be widely applied by infants, adolescents, middle-aged people, and old people. The mung bean beverage provides functions of heat cleari