Mung bean yoghourt product having function of reducing blood pressure and preparation method thereof

A technology for lowering blood pressure and mung bean, which is applied in the field of mung bean yoghurt products and its preparation, to achieve the effects of high efficiency, broad application prospects, and low cost

Active Publication Date: 2009-11-11
瑞康东方医学研究(北京)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are currently no mung bean-related products with the function of reducing blood pressure in the domestic and foreign markets

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038]Weigh 100Kg of raw mung beans → wash with cleaning and impurity removal equipment or directly with tap water → add 300L of L-glutamic acid solution with a concentration of 10g / L (wherein containing 5g / L, the degree of deacetylation is 93%, and the viscosity-average molecular weight is 5.78× 10 5 The chitosan of U) soaks (soaking temperature is 35 ℃, soaking time is 6h)→drainage→germination (germination time is 6h, and temperature is 35 ℃, relative air humidity more than 85%)→removal of seed coat→homogenate (solidified Liquid ratio is 1:7) → high temperature amylase enzymolysis (enzyme dosage is 0.03% of starch content, enzymolysis time is 30min) → add 5% skimmed milk powder → stirring and dissolving → homogeneous → papain enzymolysis (enzyme dosage is 0.05% of the protein content, enzymatic hydrolysis time is 2h) → autoclave (121°C, 15min) → cooling to 35°C → insert lactic acid bacteria (Lactobacillus. Leave to ferment in an airtight container (fermentation temperature ...

Embodiment 2

[0041] Weigh 100Kg of raw mung beans → wash with cleaning and impurity removal equipment or directly with tap water → add 300L of L-glutamic acid solution with a concentration of 10g / L (wherein containing 5g / L, the degree of deacetylation is 93%, and the viscosity-average molecular weight is 5.78× 10 5 The chitosan of U) soaks (soaking temperature is 35 ℃, and immersion time is 6h)→drainage→germination (germination time is 10h, and temperature is 35 ℃, relative air humidity more than 85%)→removal of seed coat→homogenate (solidified Liquid ratio is 1:7) → high temperature amylase enzymolysis (enzyme dosage is 0.03% of starch content, enzymolysis time is 30min) → add 10% skimmed milk powder → stirring and dissolving → homogeneous → papain enzymolysis (enzyme dosage is 0.05% of the protein content, enzymolysis time is 3h) → autoclave (121°C, 15min) → cooling to 35°C → insert lactic acid bacteria (Lactobacillus. Leave to ferment in an airtight container (fermentation temperature ...

Embodiment 3

[0044] Weigh 100Kg of raw mung beans → wash with cleaning and impurity removal equipment or directly with tap water → add 300L of L-glutamic acid solution with a concentration of 10g / L (wherein containing 5g / L, the degree of deacetylation is 93%, and the viscosity-average molecular weight is 5.78× 10 5 The chitosan of U) soaks (soaking temperature is 35 ℃, and immersion time is 6h)→drainage→germination (germination time is 10h, and temperature is 35 ℃, relative air humidity more than 85%)→removal of seed coat→homogenate (solidified Liquid ratio is 1:7) → high temperature amylase enzymolysis (enzyme dosage is 0.03% of starch content, enzymolysis time is 30min) → add 10% skimmed milk powder → stirring and dissolving → homogeneous → papain enzymolysis (enzyme dosage is 0.05% of the protein content, enzymolysis time is 3h) → autoclave (121°C, 15min) → cooling to 35°C → insert lactic acid bacteria (Lactobacillus. Leave to ferment in an airtight container (fermentation temperature ...

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PUM

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Abstract

The invention provides a mung bean yoghourt product having the function of reducing the blood pressure and a preparation method thereof. The mung bean yoghourt product is prepared from mung bean extract and milk powder, wherein the mung bean extract is prepared by soaking mung beans in a glutamic acid solution; and the mung bean extract accounts for 80 to 90 weight percent, and the milk powder accounts for 10 to 20 weight percent. The preparation method comprises: soaking the mung beans in the glutamic acid solution, accelerating germination of the mung beans, and performing seed coat removal,homogenizing and high-temperature amylase treatment to obtain the mung bean extract; adding skim milk powder into the mung bean extract, performing mixing and homogenization treatment, adding protease for enzymolysis, and obtaining a fermentation substrate; and performing enzyme killing, sterilization, cooling and lactobacillus inoculation on the fermentation substrate, and performing fermentation on the fermentation substrate to prepare the mung bean yoghourt product. The mung bean yoghourt product not only is rich in GABA but also contains ACE inhibitory peptide, has good effect of reducingthe blood pressure, not only can be directly used for preparing related health food but also can be used as a functional composition and added into other health products, and has wide application prospect.

Description

technical field [0001] The invention relates to a mung bean yoghurt product with the function of lowering blood pressure and a preparation method thereof, which belongs to the field of development of health food that assists in lowering blood pressure. Background technique [0002] Hypertension is a slowly progressive systemic chronic vascular disease, and it is one of the main causes of cardiovascular diseases such as coronary heart disease and stroke. According to statistics, the number of deaths from cardiovascular and cerebrovascular diseases caused by hypertension in the world exceeds 12 million every year. According to statistics in China, the incidence rate of hypertension among Chinese people aged 35 to 74 is as high as 27%. The Ministry of Health announced on February 27, 2009, the results of my country's fourth national health service survey showed that in the past ten years, the number of cases of hypertension and diabetes in my country has increased by 2 times. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23C9/13A23C9/123A23L1/305A23L1/30A23L11/50A23L11/60A23L11/70
Inventor 吴小勇高永清王梅臧林泉潘雪刁张延杰
Owner 瑞康东方医学研究(北京)有限公司
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