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Complex sprouting protein nutrition powder and preparation method thereof

The technology of protein nutrition powder and coarse powder is applied in the field of food processing, which can solve the problem of no nutrition powder and the like, and achieve the effects of improving flavor, improving bioavailability and low cost.

Inactive Publication Date: 2015-01-21
UNIV OF JINAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are only fresh soybean sprouts and peanut sprouts on the market, and there are no related nutritional powder products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Seed selection: choose soybeans and peanut kernels produced in the same year, and the grains are large, full, fresh in color, and smooth in skin;

[0036] (2) Seed soaking: Soak 1kg of soybeans and peanut kernels in warm water at 29°C for 12 hours, then wash them twice in clean water;

[0037] (3) Primary germination: Place the washed soybeans and peanut kernels in a germinating flat-bottomed shallow plastic mesh container or plastic seedling tray with a thickness of 3 cm, protected from light, and germinate at a temperature of 31°C for 3 days; count the germination The rate is 95.6%; during the germination process, water is poured 3 times a day, the water temperature is 25°C, and the water must be drenched every time;

[0038] (4) Secondary germination: Select the seeds that have germinated once in step (3), remove the ungerminated seeds, and germinate the germinated seeds for the second time in the dark, at a temperature of 27°C, and germinate after 1 day Harvest...

Embodiment 2

[0040] (1) Seed selection: choose soybeans and peanut kernels produced in the same year, and the grains are large, full, fresh in color, and smooth in skin;

[0041] (2) Seed soaking: Soak 1kg of soybeans and peanut kernels in warm water at 29°C for 12 hours, then wash them twice in clean water; Peanuts are irradiated; the irradiation dose for soybeans is 36.9J / cm 2 , the radiation dose to peanuts is 66.7J / cm 2 ;

[0042](3) Primary germination: spread a layer of 1cm thick vermiculite in a flat-bottomed plastic mesh container or a plastic seedling tray, and place the irradiated soybean and peanut kernels on the flat-bottomed shallow-mouthed plastic germinated vermiculite. In the mesh container or plastic seedling tray, the thickness is 3cm, protected from light, and germinated at a temperature of 31°C for 3 days; the statistical germination rate is 95.6%; during the germination process, water is poured 3 times a day, and the water temperature is 25°C. drench with water;

...

Embodiment 3

[0045] (1) Seed selection: choose soybeans and peanut kernels produced in the same year, and the grains are large, full, fresh in color, and smooth in skin;

[0046] (2) Seed soaking: Soak 1kg of soybeans and peanut kernels in warm water at 29°C for 12 hours, then wash them twice in clean water;

[0047] (3) Primary germination: Place the washed soybeans and peanut kernels in a flat-bottomed plastic mesh container or a plastic seedling tray with a thickness of 3 cm, protected from light, and harvest the bean sprouts after 4 days of germination at a temperature of 27°C and peanut buds; during this germination process, water is poured 3 times a day, the water temperature is 25°C, and the water must be drenched every time.

[0048] Among statistics embodiment 1-3, the germination rate after 3 days of germination, the bad germination rate after 4 days of germination. The results are shown in Table 1:

[0049] Table 1

[0050] . In the table, the bad sprout rate refers to the...

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PUM

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Abstract

The invention relates to complex sprouting protein nutrition powder and a preparation method thereof, and belongs to the field of food processing. The complex sprouting protein nutrition powder is prepared through the following steps: firstly, soybean sprouts and peanut sprouts are steamed for 30-50 minutes at 95-100 DEG C, and then subjected to forced air drying at 60 DEG C; secondly, the dried sprouts are smashed into soybean sprout coarse powder and peanut sprout coarse powder with particle sizes of 80-120 meshes at 20-25 DEG C; thirdly, the soybean sprout coarse powder and peanut sprout coarse powder are mixed and smashed into fine powder with the particle sizes of 400 meshes above. According to the complex sprouting protein nutrition powder and the preparation method thereof, the soybean sprouts and peanut sprouts are prepared into powder products for the first time; the bioavailability and the working depth of the soybeans and the peanuts are improved; the utilization rate of the edible parts is improved to 95% above; through the adoption of a steaming method for curing, the brown stain of the soybean sprouts and the peanut sprouts as well as the loss of the effective components in the sprouts are prevented effectively; the protein nutrition powder provided by the invention has the unique fragrance and flavor of the soybeans and the peanuts, and is fresh and pleasing in color and luster, fine and smooth in mouthfeel, low in grease content, and long in storage period.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a compound germinated protein nutritional powder and a preparation method thereof. Background technique [0002] Germinated soybeans are a common vegetable on the market. After sprouting, they are rich in nutrients, including protein, fat, sugar, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C and other nutrients , has the effects of clearing heat and improving eyesight, nourishing qi and nourishing blood, preventing bleeding gums, cardiovascular sclerosis and low cholesterol. Proteins in soybeans are hydrolyzed into amino acids and polypeptides, and some starches are converted into monosaccharides and oligosaccharides. Although the content of protein and starch has decreased, the bioavailability has increased greatly, and amino acids and simple sugars are more easily absorbed by the body than protein and starch. Relevant st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L1/29A23L11/20A23L33/00
CPCA23V2002/00A23L19/01A23L19/09A23L33/185A23L11/70A23V2200/30A23V2250/548
Inventor 赵晓燕朱海涛陈军虎海防孙雅丽
Owner UNIV OF JINAN
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