Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

High-fiber mung bean protein peptide compound nutritional food and green production method thereof

A technology for mung bean protein and nutritious food, applied in the field of nutritious food processing, can solve problems such as food resource waste and environmental problems, and achieve the effects of convenient operation, convenient eating and excellent flavor

Active Publication Date: 2019-01-22
JILIN AGRICULTURAL UNIV
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production of mung bean vermicelli and vermicelli, a large amount of mung bean dregs and mung bean protein slurry are discarded, resulting in a waste of food resources and serious environmental problems.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • High-fiber mung bean protein peptide compound nutritional food and green production method thereof
  • High-fiber mung bean protein peptide compound nutritional food and green production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] is obtained by the following steps:

[0037] (1) Dynamic infiltration of mung bean

[0038] Choose high-quality mung beans that are free from moths, mildew, and impurities, wash them with drinking water at 20°C for 10 minutes, drain the water, put them in a soaking tank, add purified water that is 5 times the mass of mung beans, and use food-grade lemons. Adjust the pH of pure water to 6.8 with acid or sodium carbonate, stir and infiltrate at 15°C, the stirring speed is 60r / min, and the infiltration time is 9h, so that the mung bean is moistened and the mung bean skin is softened, and it is set aside;

[0039] (2) Heat preservation and reflux grinding

[0040] Put the material obtained in step (1) into the colloid mill, heat preservation and reflux at 25°C for 30 minutes, and use the high-speed relative motion of the movable and fixed tooth discs of the colloid mill and the bubbles and eddy currents generated during the reflux of the colloid mill to grind the material ...

Embodiment 2

[0048] is obtained by the following steps:

[0049] (1) Dynamic infiltration of mung bean

[0050] Choose high-quality mung beans without moths, mildew, and impurities, wash them with drinking water at 25°C for 5 minutes, drain the water, put them in a soaking tank, add pure water with 9 times the mass of mung beans, and use food-grade lemons. Adjust the pH of pure water to 7.0 with acid or sodium carbonate, stir and infiltrate at 25°C, the stirring rate is 150r / min, and the infiltration time is 12h, so that the mung bean is moistened and the mung bean skin is softened, and it is ready for use;

[0051] (2) Heat preservation and reflux grinding

[0052] Put the material obtained in step (1) into the colloid mill, heat-preserve and reflux at 32°C for 20 minutes, use the high-speed relative motion of the colloid mill’s movable and fixed tooth discs and the bubbles and eddy currents generated during the reflux of the colloid mill to grind the material and destroy it. The tight ...

Embodiment 3

[0060] is obtained by the following steps:

[0061] (1) Dynamic infiltration of mung bean

[0062] Choose high-quality mung beans without moths, mildew, and impurities, wash them with drinking water at 22°C for 8 minutes, drain the water, put them in a soaking tank, add pure water that is 7 times the mass of mung beans, and use food-grade lemons. Adjust the pH of pure water to 6.9 with acid or sodium carbonate, stir and infiltrate at 20°C, the stirring rate is 100r / min, and the infiltration time is 10h, so that the mung bean is moistened and the mung bean skin is softened, and it is ready for use;

[0063] (2) Heat preservation and reflux grinding

[0064] Put the material obtained in step (1) into the colloid mill, heat preservation and reflux at 28°C for 25 minutes, and grind the material with the help of the high-speed relative motion of the movable and fixed tooth discs of the colloid mill and the bubbles and eddy currents generated during the reflux of the material liquid,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a high-fiber mung bean protein peptide compound nutritional food and a green production method thereof, belonging to the technical field of food processing. Mung bean grains are used as raw materials to prepare mung bean protein peptide compound nutritional food rich in high-quality mung bean dietary fiber through infiltration, heat preservation and reflux grinding, separation and blending, high-shear natural enzyme degradation, and low-temperature drying. The product is rich in mung bean protein peptide, Dietary fiber, good flavor, can be eaten directly. The invention broadens the application range of mung bean, fully utilizes mung bean starch to produce by-products, has mild production process conditions, no pollution, no waste residue, waste steam and harmful substances; no chemical reagents are used, the product does not contain any additives, and is safe to eat.

Description

technical field [0001] The invention belongs to the technical field of nutritional food processing, in particular to mung bean nutritional food and a green production method thereof. Background technique [0002] The results of the survey on the nutritional status of Chinese residents show that the nutritional status of Chinese residents needs to be improved to a greater extent. The intake of protein, VA, VB2, and calcium in Chinese residents is obviously insufficient, and the utilization of iron, calcium, and zinc is not good. "China's Food and Nutrition Development Outline (2011-2020)" proposes to accelerate the development of food nutrition fortification and alleviate the lack of food nutrients. At present, the public generally lacks nutritional science knowledge and concepts, lacks nutritional scientific concepts and requirements for balanced nutrition, and has no clear understanding of the concept and function of dietary fiber; chooses food according to personal likes a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L19/00A23L33/00
CPCA23V2002/00A23V2200/324A23V2250/032A23V2250/55
Inventor 王大为刘婷婷张艳荣张雁凌
Owner JILIN AGRICULTURAL UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com