Mung beans have therapeutic effects and are rich in nutrients such as phosphorus, iron, and Vc. They have the effects of clearing heat and detoxifying, diuresis and swelling, and relieving heat and thirst. Mung bean milk beverage is a combination of mung beans and milk, which are blended together to form a unique and refreshing milk beverage. It organically combines the nutrients of coarse grains and milk, resulting in a refreshing taste and rich aroma.

With the accelerated pace of life, people do not have enough time and energy to cook grain food seriously, especially the professional population in large and medium-sized cities, who have become a partial eater of grains. The fast and efficient use of compound protein drinks in daily life meets their needs. The product has a rich taste and will not experience layering and sedimentation after prolonged use, with good stability. 

    [Reference Formula]

    [production process]                                                     Baking Soda

    Mung bean screening → enzyme inactivation → soaking → peeling → grinding → filtration → boiling and gelatinization ↓                   ↓

                              Skimmed milk powder → Dissolved in warm water → Ingredients → Constant volume → Aromatherapy → pH adjustment

                  TR50+XE₂+sugar → dry mixing → dissolution  ↑            ↑

    →Homogeneous filling → Sterilization → Cooling → Finished product                            Ethyl maltol+FLAVOR    

The total amount of beverage is 1000mL.

1. Treatment of milk powder: Mix the weighed skimmed milk powder with about 150mL of warm water at 45 ℃ for 10 minutes to fully dissolve it. Set aside.

2. Treatment of mung beans: (1) Selection of mung beans: Mung beans must undergo strict selection to prevent mold, sand, and all other impurities; (2) Treatment of mung beans: scald the mung beans with boiling water for about three minutes, and then soak them (because mung beans are prone to rancidity if soaked for a long time, a small amount of baking soda can be added to the soaking solution to make its pH value around 8.0-9.0). After 4-5 hours, soak the mung beans and peel them, rinse them with clean water, then add 300 mL of 70-80 ℃ hot water to grind and filter them, and finally put the green soybean milk into a water bath for boiling and pasting for 15-20 minutes until there is no beany smell, and then use them for standby.

3. Sol: After evenly mixing the weighed white granulated sugar, sweet sugar, and suspension agent, add about 300mL of purified water at 70-80 ℃, and shear for 15-20 minutes to fully dissolve without insoluble particles. Set aside.

4. Mixing: fully mix the processed milk, mung bean milk and stabilizer liquid to make them evenly mixed for standby.

5. Constant volume and flavoring: dilute the solution to 1000mL with 70 ℃ purified water, then add essence and ethyl maltol and stir evenly, and then adjust the pH value of the solution to about 7.2 with baking soda.

6. Homogenization: Homogenize the prepared material liquid at a homogenization temperature of 70 ℃ and a homogenization pressure of 30-35Mpa/5-10Mpa.

7. Sterilization: After filling the homogenized material, perform high-temperature and high-pressure sterilization at 121 ℃ for 15-20 minutes.

8. Cooling, Finished Product: Cool the sterilized product to a temperature below 40 ℃ in the center of the container, label, box, and store it in storage.

[Precautions]

1. In addition to adding sweeteners, flavor enhancers, essence and preservatives, there is no need to add any other emulsification, thickening and other additives to avoid affecting the stability of the final product.

2. The production water must be softened water, and the conductivity of the production water (25 ℃± 1 ℃) is less than 10 μ S/cm。

3. The pH value of the product should be controlled between 6.8 and 7.2 to ensure its stability.