Mung bean honey milk processing technology
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June 18 06:35:06, 2019
Mungbean Honey Milk is rich in nutrition, fresh in taste, clear in heat and diuretic, and is the best product in summer drinks. Its production process is as follows: 1. Mung Bean Treatment: Full, no moldy, fat, and high protein content mung bean is the basis for producing high quality honey milk . Before the production, remove mud sand, debris, and rotten beans. Add appropriate amount of baking soda powder at about 35°C, so that the pH is between 7.5 and 8.0, soak for 2 to 3 hours until the hulls become soft, and remove the mung bean skin by hand. 2. Soaking and deodorizing: Soak the peeled mung beans according to the ratio of bean and water 1:12, soak the peeled mung beans with 100°C water with alkali (pH of 11-12) for 7-10 minutes, rinse with water, filter the water. stand-by. 3. Grinding separation: The water temperature during refining is generally controlled at 75°C, and the slurry is refined twice with a pulp residue refiner and then filtered with a 300 mesh filter cloth to take the slurry. The separated slag slurry was grind-milled twice and pumped into a sandwich pot with a beverage. 4. Warming and blending: Add the honey, sugar, melamine, emulsifier, flavoring agent, etc. to the temperature of 80°C, and mix the slurry so that the pH is 7.7-8.2. The slurry temperature was 85°C to 87°C and held for 10 minutes. 5. Homogeneous packaging: The homogenization pressure and the slurry temperature are very important to the stability of the mung bean honey milk, that is, the homogenization working pressure is 450 kg/cm2 at a slurry temperature of 82°C to 85°C. Get good results. At the same time, the mung bean honey milk is fed into the filling barrel, and then poured into the washed and drained glass bottle and capped. Sterilize for 15 minutes at 121°C. After cooling to below 50°C, remove the bottle from the sterilizer and wipe it. After passing the inspection, affix the trademark and place on the market.