Processing Technology of Compounded Beverage by Jujube and Mung Bean

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 569-573.

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Processing Technology of Compounded Beverage by Jujube and Mung Bean

LI Hong-Gao, WU Zhong-Hui, BAI Wen-Tao

1.Shaanxi University of Science and Technology, Xi’an 710016, China; 2.Shaanxi Jiuzhou Biological Medicine Science and Technology Park, Xi’an 710065, China

Online:2007-12-15 Published:2011-11-22

Abstract

Abstract: This essay mainly intends to make a study on the brewing technology health beverage compounded by Jujube and mung bean. With this purpose, a research on mung bean liquefaction, saccharifying and jujube striping rate is made through orthogonal test and sense evaluation in order to work out the optimal content proportions and brew out the nutritious health beverage compounded by jujube and mung bean with specific flavor.

Key words: jujube, mung bean, health beverage, orthogonal test

LI Hong-Gao, WU Zhong-Hui, BAI Wen-Tao. Processing Technology of Compounded Beverage by Jujube and Mung Bean[J]. FOOD SCIENCE, 2007, 28(12): 569-573.

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Processing Technology of Compounded Beverage by Jujube and Mung Bean

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