Development Of Resolve Summer-heat Mung Beans Beverage

Mung bean drinking has the effection of detoxification, Diuretic swelling, Refreshing and thirst quencher, liver detoxification. So it is concerned by people. According to the production process route. The species of Mung bean drinking is divided into three kinds, namely, bean soup type, Mung bean milk type, enzymatic type. Normally, the production process of Mung bean drinking includes cleaning, cooking, filtering, blending, filling, sterilization, cooling.Currently, the majority of Mung bean drinking in the market exist some problems, such as low content of functional substances, turbidity and easily precipitate, a short shelf life, poor color and taste. To solve the above problems, in this research, the subject active ingredient extracted from green beans, clarification, eliminating astringent, formulation optimization, etc were studied to develop an efficient green beans functional drinking products.The main research contents are as follows:1.The effective extraction technology research about mung bean flavonoids and related accessories.(1) The effective extraction technology research about mung bean flavonoids and related accessories. In order to improve the flavonoids content in mung bean juice, increase mung bean drinking function,the single factor experiment with beans water ratio and boiling time was carried on, the flavonoids content was used as monitor indicators, the optimum conditions of the time of boil and the ratio of water were determined, when the bean-water ratio of1:20, boiling time20min, the extraction of flavonoids was the highest.(2) The effective extraction technology research about honeysuckle and wild chrysanthemum, licorice flavonoids:The flavonoids content was used as monitor indicators, the impact about the ratio of water, boil time on honeysuckle and wild chrysanthemum, licorice were studied. In the condition of the ratio of water to boil was1:1200,1:1000,1:800,boiling time was9,7,7min, the flavonoid amount extracted from honeysuckle, wild chrysanthemum, and licorice reached maximum.2.The research about mung bean juice clarification:With chitosan as clarifying agent, Light transmittance as monitor indicators, Single factor experiment was carried out to determine the amount of chitosan, the reaction temperature, reaction time and the pH in the optimum range. Based on the single-factor experiment, orthogonal test was used to optimize the clarification process,50mL mung beans juice,under the condition of Chitosan mass fraction of1%10mL, reaction temperature25℃, reaction time40min, pH4.5, the light transmission of mung bean juice under optimal condition was89.6%.3.the technology research of mung bean juice eliminating astringent:With gelatin as eliminating astringent agents, the content of tannin as monitor indicators, single factor experiment was carried out to determine the amount of chitosan, the reaction temperature, reaction time and the pH in the optimum range. Based on the single-factor experiment, orthogonal test was used to optimize the eliminating astringent process,50mL mung beans juice,under the condition of gelatin mass fraction of1%15mL, reaction temperature25℃, reaction time25min, pH4.5, The content of tannin was0.096%.4.Through orthogonal test, The basic formula of the mung bean drinking was got:100g mung beans,40g white sugar,0.04g salt,0.3g honeysuckle,0.3g wild chrysanthemum,0.2g licorice, Under these conditions, The production of mung beans drinking products were used for laboratory sensory detection. The result was:the condition of solids6%, the condition of flavonoids0.821mg/mL, the light transmission of mung bean beverage was86.1%, the product was green, the color was even moderate, what is more, it has unique bean flavor, a hint of fragrance and no smell; in addition, it was delicate taste, clear, no stratification, after long time placement,The significance of the research:When the raw materials was mung bean, comared with mung bean skin, the cost was reduced, also, the mung bean after cooking can be used as a raw material to produce other products. Which achieved the rational use of raw materials.In addition, the optimize extraction technology of flavonoids from mung bean, clarification, and eliminating astringent solved the issues of low functional beverage ingredients, muddy, poor taste, and short shelf life.This study not only solved the key technologies of mung bean drinking, whose feature was simple process, low cost, high utilization of raw materials and suitable for industrial production, but also it developed new product of mung bean drinking.