The Development Of Mung Bean Compound Beverage

Mung bean,buckwheat and tire chrysanthemum are three kinds of medicinal and edible plants.Mung bean can Clear away heat and toxic material,cool thirst,nourish the liver and reduce blood fat, cholesterol, reduce atherosclerotic plaque and has other functions.Tire chrysanthemum has clearing liver fire,refreshing,anti-aging effect.Tartary buckwheat can lower blood glucose,lower blood lipid,enhance human immunity,cure stomach disease. It also has dehumidification, detoxification treatment of nephritis efficacy. The purpose of this paper is to use the mung bean, buckwheat, and tire chrysanthemum complementary nutrients and their characteristics, to produce a clear drinks and a thick syrup beverage.The formula,stabilizer dosage and sterilization process parameters of two kinds of compound beverage of mung bean are studied. Various indexes of product testing and product enterprise standard are maked.The main results are as follows:1.The orthogonal test was employed to test the effect of the content of mung bean,buckwheat,tire chrysanthemum and sugar on the sensory value.The optimization of the formulation of the ingredients is that mung bean 5%,tire chrysanthemum 0.15%, tartary buckwheat 2%,sugar 5%.2. The orthogonal test was employed to test the effect of the content of mung bean,buckwheat,tire chrysanthemum and sugar on the sensory value.The optimization of the formulation of the ingredients is that mung bean 4%,tire chrysanthemum 0.20%,sugar5%.3. The effect of konjac gum,sodium carboxymethyl cellulose,guar gum, xanthan gum and carrageenan was evaluated by single factor.konjac gum,xanthan gum were selected to improve the stability of juice for their better stability In the process of storage.the optimal adding amount: konjac gum 0.12% and xanthan gum 0.06%.4. sterilization temperature,and sterilization time was selected by the color,microstructure and residual bacteria number of the product.the optimal condition of thesterilization :110℃,15 min.5. The two kinds of products were detected from the three aspects of sensory index,physical and chemical indicators,the microbial indicators..The results are as follows:(1) The clear mung bean compound beverage was naturally clear yellow green,uniform color,soft taste,no obvious impurity and the aroma of mung bean,buckwheat,chrysanthemum is harmonious.The beverage includes protein 0.13%,fat 0.05%,total sugar 5.2% and Vc 610 ppm.It includes 7 kinds of amino acids which are isoleucine,leucine,tyrosine containing,phenylalaninehistidine,lysine, arginine.It also includes 4kinds of flavonoids which are Rutin,kaempferol glycosides,Hyperoside,kaempferol glucuronide.The microbial test results are qualified.(2) The Thick paste type mung bean compound beverage is naturally yellow green,homogeneous solution,soft taste,no obvious impurity and the aroma of mung bean,buckwheat,chrysanthemum is harmonious.The beverage includes protein 1.03%,fat0.12%,total sugar 5.6% and Vc 630 ppm.It includes 7 kinds of amino acids which are aspartic acid,threonine,serine,glutamic acid,proline,glycine,alanine,valine,methionine,cystine,tyrosine,isoleucine,leucine,phenylalanine,histidine,lysine,arginine.It also includes 4 kinds of flavonoids which are Rutin,kaempferol glycosides,Hyperoside, kaempferol glucuronide.The microbial test results are qualified.6. The establishment of two kinds of beverage enterprise standard has been maked. The various indexes of the product should be completely conforms to the enterprise standard.