A kind of bean sprouts of the genus Vigna with low phytic acid and production method thereof

A production method and technology of cowpea, applied in the field of low-phytic acid cowpea bean sprouts and its production, can solve the differences in soaking medium, culture solution components and phytic acid degradation rate, and do not involve the impact of phytic acid degradation. Involves phytic acid degradation and other issues to achieve the effects of shortening the germination cycle, high yield, and improving physiological metabolism

Active Publication Date: 2021-09-24
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Thesis "The antioxidant capacity of broad bean seedlings under cadmium stress to exogenous NO and H 2 o 2 Responses to "(Li Yuan et al. Journal of Herbal Medicine, 2009, 18(6): 186-191) using soil culture method to study exogenous NO and H 2 o 2 The impact on the antioxidant capacity of broad bean seedlings during cadmium stress does not involve the impact on phytic acid degradation; the patent (publication number CN101084732, published on December 12, 2007) discloses "a kind of preparation method of fast-growing mung bean sprouts", which Methods Mung bean sprouts are produced by soaking in hot water, washing in cold water, sprouting, and spraying water to accelerate germination. This method has complicated steps and does not involve the degradation of phytic acid.
The patent (publication number CN101011026, publication date August 08, 2007) discloses "a method for rapidly cultivating low-phytic acid crops", which uses induced mutation technology to select and breed low-phytic acid crops. This operation is difficult and the production cycle is long , is unfavorable for the mass production of factories; the patent (publication number CN103750175A, publication date 04 / 30, 2014) discloses "a kind of low phytic acid bean sprouts production technology", which uses citric acid and CaCl 2 The germination method of mixed spraying reduces the phytic acid content of soybean sprouts, but the soaking medium, culture solution components and phytic acid degradation rate used in this method are significantly different from those of the present invention

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Select mung bean seeds with plump granules, high germination rate and no damage, disinfect them with 1% sodium hypochlorite by volume according to known methods, put them in clear water with a mass ratio of water to mung beans of 1:4, and soak them at 30°C for 5 hours; Put the soaked mung bean seeds into a germination machine and germinate them in the dark at 30°C for 2 days. During this period, 5 μmol / L H 2 o 2 Spray with an aqueous solution mixed with 50 μmol / L SNP for 2 minutes, the spray flow rate is 150 mL / min, and the culture medium is replaced every 24 hours. The degradation rate of phytic acid in mung bean sprouts was 45%.

Embodiment 2

[0023] Red bean grain selection, disinfection, soaking methods are the same as in Example 1. The soaked red bean seeds were placed in a germination machine and germinated at 30°C in the dark for 3 days. During this period, 20 μmol / L H 2 o 2 The aqueous solution mixed with 600 μmol / L SNP was sprayed for 2 minutes, the flow rate of the spray solution was the same as in Example 1, and the culture solution was replaced every 24 hours. The phytic acid degradation rate of the prepared red bean sprouts was 65%.

Embodiment 3

[0025] Mung bean grain selection and disinfection method are the same as in Example 1. The sterilized mung bean grains were placed in clear water with a mass ratio of water to mung beans of 1:3, and soaked at 30°C for 6h; the soaked mung bean grains were placed in a germination machine, and germinated at 30°C in the dark for 3 days, during which, Use 10μmol / L H every 1h 2 o 2 Spray with an aqueous solution mixed with 200 μmol / L SNP for 3 minutes, the spray flow rate is 200 mL / min, and the culture medium is replaced every 24 hours. The phytic acid degradation rate of the prepared mung bean sprouts was 70%.

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Abstract

The invention relates to low-phytic acid cowpea bean sprouts and a production method thereof, belonging to the technical field of food production. It is characterized in that the bean grains of the genus Vigna with physiological activity are used as raw materials, which are screened, sterilized by sodium hypochlorite, soaked in clear water, and then placed in a germination machine to germinate in the dark; during this period, 5-50 μmol / L hydrogen peroxide (H 2 o 2 ) and 50-1000 μmol / L sodium nitroprusside (SNP) mixed aqueous solution to spray and germinate. The invention has the advantages of simple operation, low cost, short production period and is suitable for industrialized production, and the phytic acid degradation rate of the prepared Vigna sprouts reaches 45-85%.

Description

1. Technical field [0001] The invention relates to low-phytic acid cowpea bean sprouts and a production method thereof, belonging to the technical field of food production. 2. Background technology [0002] Mung bean, red bean and cowpea belong to the genus Vigna of the leguminous family. Their seeds are rich in nutrients and have health care functions. They have been cultivated in my country for more than 2,000 years. However, the presence of phytic acid in its seeds reduces the nutritional value. Phytic acid is the main storage form of phosphorus and inositol in plants. At the same time, it has a strong chelating ability, and it is easy to chelate proteins and mineral elements such as calcium, zinc, potassium, magnesium, and iron to form insoluble complexes, which affect human health. Absorption of these proteins and mineral elements by monogastric animals. The use of biotransformation technology can effectively reduce the content of phytic acid and improve the nutrition...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01G31/00C05G3/00
CPCA01G31/00C05B15/00C05G3/00C05G5/20
Inventor 顾振新周婷杨润强王沛
Owner NANJING AGRICULTURAL UNIVERSITY
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