Additive-free whole-grain mung bean nutritional staple food and production method thereof

An additive-free, mung bean technology, applied in the field of nutritional food processing, can solve the problems of the production of mung bean staple food products, and achieve the effects of improving digestibility, storage resistance, and disease resistance

Active Publication Date: 2019-11-19
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides an additive-free whole-grain mung bean nutritional staple food and its production method to solve the problem that there is no mung bean staple food product produced

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Tissue softening and nutrition strengthening of mung bean

[0020] Choose high-quality mung beans without moths, mildew, and impurities, wash them, and soak them in 0.5% food-grade sodium bicarbonate aqueous solution at 28°C for 3 days. The amount of water should not exceed 3cm of mung beans. , then drain and wash with drinking water until the washing liquid is neutral, put the soaked and expanded mung beans into a cage and steam at 105°C for 10 minutes, take them out, cool to 35°C for crushing and grinding, and obtain mung bean wet powder with a particle size of 80 mesh, adjust its The water content is 70%, add lactic acid bacteria to ferment sucrose-free plain live fungus yogurt according to the mass percentage of 1%, stir evenly and place it in a sterile environment at 35°C for 4 hours to obtain nutritionally enhanced mung bean powder, which is ready for use;

[0021] (2) Improvement of physical properties and sterilization of mung bean nutritional fortification ...

Embodiment 2

[0027] (1) Tissue softening and nutrition strengthening of mung bean

[0028] Choose high-quality mung beans without moths, mildew, and impurities, wash them, and soak them in food-grade sodium bicarbonate solution with a mass concentration of 1.5% at 20°C for 4 days. The amount of water should not exceed 4cm of mung beans. , then drain and wash with potable water until the wash is neutral. Put the soaked and expanded mung beans into the cage and steam at 120°C for 20 minutes, take them out, cool to 45°C for crushing and grinding, and obtain mung bean wet powder with a particle size of 120 mesh, adjust its water content to 85%, and add lactic acid bacteria according to its mass percentage of 5%. Ferment sucrose-free plain yogurt with live bacteria, stir evenly and place it in a sterile environment at 45°C for 12 hours to obtain nutrient-enhanced mung bean powder for later use;

[0029] (2) Improvement of physical properties and sterilization of mung bean nutritional fortifica...

Embodiment 3

[0035] (1) Tissue softening and nutrition strengthening of mung bean

[0036] Select high-quality mung beans without moths, mildew, and impurities, wash them, and soak them in food-grade sodium bicarbonate aqueous solution with a mass concentration of 1.0% at 24°C for 3.5 days. The water consumption should not exceed 3cm of mung beans , then drain and wash with drinking water until the washing liquid is neutral, put the soaked and expanded mung beans into a cage and steam at 112°C for 15 minutes, take them out, cool to 40°C for crushing and grinding, and obtain mung bean wet powder with a particle size of 100 mesh, adjust Its water content is 78%, add lactic acid bacteria to ferment sucrose-free plain live fungus yogurt according to its mass percentage of 3%, stir evenly and place it in a sterile environment at 40°C for 8 hours to obtain nutrient-enhanced mung bean powder, which is ready for use;

[0037] (2) Improvement of physical properties and sterilization of mung bean nu...

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PUM

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Abstract

The invention relates to an additive-free whole-grain mung bean nutritious staple food and a production method thereof, belonging to food processing technology. Mung bean grains are used as raw materials to prepare mung bean nutritional staple food noodles through softening, improvement, blending, high-temperature and high-pressure cooking, molding, and post-cooking. Flavonoids, tannins, saponins, alkaloids, phytosterols, coumarins and other nutrients have good sensory quality, no need for further processing, and are convenient and fast to eat. The invention broadens the application range of the mung bean and endows it with the function of staple food. The product does not contain any additives, unlimited dosage, long-term consumption without toxic side effects, safe to eat, mild production process conditions, no pollution, no waste residue, waste steam and harmful substances; no chemical reagents are used, the product 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 staple food and a production method thereof. Background technique [0002] The results of the survey on the nutritional status of micronutrients in Chinese residents show that the nutritional status of Chinese residents needs to be improved to a large 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 that the food industry give priority to supporting the processing of staple foods, accelerate the pace of development of residents' main manufactured foods, and focus on the development of convenience foods that meet the requirements of nutritional science. Accelerate the development of food nutrition fortification to alleviate the lack of food nutrients. Improve t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L11/00A23L11/30A23L33/00
Inventor 刘婷婷王大为张艳荣张雁凌
Owner JILIN AGRICULTURAL UNIV
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