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Preparation method of ultrafine edible mung bean protein powder

A technology of protein powder and ultrafine pulverizer, which is applied in food preparation, application, food science, etc., and can solve problems such as time-consuming, micro-effect, and low bioavailability

Inactive Publication Date: 2010-04-14
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional method of mung bean soup is labor-intensive and inconvenient to carry, and the coarse mung bean powder in the supermarket is not only difficult to swallow, but also has a very poor taste, low bioavailability, and little effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] 10 kg of mung beans are washed, dried with hot air, peeled after rolling, and then extruded and puffed. 70% of mung beans with an average particle size of less than 100 μm, 15% of coix seed powder, 10% of black bean powder, 1% of pearl powder, and 4% of brown sugar are mixed according to the mass percentage, stirred evenly with a mixer, and the stirring time is 10 minutes. Dry in an oven at a temperature of 90° C. for 30 minutes, and then pulverize to an average particle size of 10 μm with an ultrafine pulverizer. Uniform particle size.

Embodiment 2

[0013] 10 kg of mung beans are washed, dried with hot air, peeled after rolling, and then extruded and puffed. 60% of mung beans with an average particle size of less than 100 μm, 10% of coix seed powder, 18% of black bean powder, 2% of pearl powder, and 10% of brown sugar are mixed according to the mass percentage, stirred evenly with a mixer, and the stirring time is 15 minutes. Dry in an oven at a temperature of 90° C. for 30 minutes, and then pulverize to an average particle size of 15 μm with an ultrafine pulverizer. The powder has an aromatic smell.

Embodiment 3

[0015] 10 kg of mung beans are washed, dried with hot air, peeled after rolling, and then extruded and puffed. 65% of mung beans with an average particle size of less than 100 μm, 15% of coix seed powder, 12% of black bean powder, 1% of pearl powder, and 7% of brown sugar are mixed according to the mass percentage, stirred evenly with a mixer, and the stirring time is 20 minutes. Dry in an oven at a temperature of 100°C for 40 minutes, then pulverize with an ultrafine pulverizer to an average particle size of 8 μm, with a good taste.

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Abstract

The invention discloses a preparation method of ultrafine edible mung bean protein powder. The method can prepare ultrafine edible mung bean protein powder with good biological utilization and remarkable dietotherapy effect on heat clearing, detoxification, pox removal and skin cleaning. The technical scheme comprises the following steps: cleaning mung beans; airing by hot air; grinding; peeling off; extruding and bulking at 70-140 DEG C; pulverizing the extruded, bulked and peeled mung beans by a rough pulverizer until the average granularity is smaller than 100 microns; mixing the following materials in percentage by weight: 50-75 pulverized mung bean with the average granularity smaller than 100 microns 10-25 barley flour, 10-25 black soybean meal, 0.5-5 pearl powder and 1-20 brown sugar; uniformly stirring by a stirrer for 5-20 minutes; taking out; drying in an oven at a drying swelling of 90-130 DEG C for 20-50 minutes; and pulverizing by an ultrafine pulverizer until the average granularity is 1-30 microns.

Description

technical field [0001] The present invention relates to a kind of preparation method of novel nutritional health food, more specifically, it relates to a kind of preparation method of superfine edible mung bean protein powder. Background technique [0002] Mung beans have high nutritional value. According to measurements, every 100 grams of mung beans contains 22.1 grams of protein, 0.8 grams of fat, 59 grams of carbohydrates, and a calorific value of 332 kcal. It also contains calcium, phosphorus, iron, vitamins a, b1, b2, niacin and peptides. Traditional Chinese medicine believes that mung beans are cool in nature and sweet in taste, and have the effects of clearing away heat and detoxification, quenching thirst and relieving heat, diuresis and moisturizing skin. Mung bean soup is a well-known summer heat-relieving drink. Another important medicinal value of mung bean is detoxification. Mung bean is still commonly used in modern times to assist detoxification. Eating more...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29A23L1/30A23L33/10
Inventor 盛勇
Owner SICHUAN UNIV
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