Technology For Freezing Solid Beverage Of Dried Mung Bean Powder

Mung bean(Vigna radiata),alias Lu bean,green bean,erect annual herb,is one of the most important food legume crops in China,the main production areas are along the Yellow River,Huaihe and Northeast China.Rich in protein,vitamins,minerals,coumarins,alkaloids and flavonoids and other active substancesin mung bean.Mung bean has detoxification,antibacterial and hypolipidemic effects.In addition to the folk mung bean cooking,mung bean currently can alsobe processed into green bean paste,green bean cake,mung Bean pastry,green bean soup,mung bean diet,and in the process of making solid beverage from mung bean with peeling,grinding,filtering or spray drying techniques,skin dietary fiber,flavonoids and other active substances of mung bean can not be fully used.resulting in a waste of resources,at the same time,the high temperature drying of mung bean,the active ingredients of mung bean in inactivationreduced the nutritional value of mung bean,so the development of the solid beverage from whole mung bean has a certain significance to the development of mung bean product diversity and medicinal value.In this experiment,taking mung bean as raw material by vacuum freeze drying,we used the vacuum freeze drying technology to process whole mung bean powder with spray drying,and drum wind drying and vacuum drying to compare,and analyzed four different drying methods on the influence of the green bean powder physical properties.Taking Freeze-dried green soybean meal as basic material,by mixing,deploying,granulation and drying process,we made solid beverage of whole mung bean powder,The experimental results are as follows:1.Different drying methods on the influence of the green bean powder physical properties are studied,results show that: the influencing viscosity value of vacuum freeze drying,spray drying,drum wind drying and vacuum freeze drying were in the order: 6.45/Mpa,8.72/Mpa,8.23/Mpa,7.23/Mpa;The moisture absorption were in the order:425%,267%,198%,316%;On the moisture content in the order: 2.25%,2.67%,4.32%,2.73%: And the ?E in the order:27.16,35.95,49.53,28.69;We used comprehensive analysis to choose the vacuum freeze drying way to produce green soybean meal with the good water,good blunt tonality,at the same time also can maximumly keep the nutrients of mung bean to avoid losees,so the vacuum freeze drying technology is the first selection of four kinds of drying methods,suitable for processing green soybean meal.2.The green bean powder vacuum freeze-drying process parameters was determined.On the basis of single factor,through orthogonal test green bean powder he best technology of vacuum freeze drying were determined.The resultsare as follows:charge capacity 10k/ ?,heating temperature 95-75-45?,vacuum degree 100-80-60 Pa,the drying rate is the fastest,And response surface optimization test was used to determine the influence of various factors on the freeze drying rate and the results were as follows: charge capacity >vacuum degree>vacuum degree.3.The freeze-dried green bean powder particle size and particle size distribution and its instant sexual relations was determined,the experiment of freeze-dried green bean powder with different particle size instant sex was studied,the results showed that: ultrafine powder particle size distribution under 100?m is 30 percent,that green bean powder through 140~160 mesh sieves,micro powder particle size distribution with 1-10?mwas53 percent,micro powder particle size distribution with 10-100?mwas30 percent,micro powder particle size distribution under 100?mwas17 percentin.In this particle size distribution,mung bean powder with best instant property,the median particle size of green soybean meal was8.028?m,specific surface area is550.0m2/kg,the volume mean diameter was45.91?m,Area of mean diameterwas3.518?m.4.The best parameters of Freeze-dried mung bean powder solid drink formula,through single factor and orthogonal test to determine the best formula: the amount of lactose is 50%,the amount of white granulated sugar was 25%,the amount of maltodextrin was 5%.According to the formula of freeze-dried green bean powder solid drink,after brewing with rapid dissolution,delicate taste,uniform organizational state,and has a unique aroma of mung bean.5.The effects of particle size of solid beverage solubility are:with 5% of the consumption of ethanol solution as binder for granulation with best tonality.