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Production technology of low-phytic acid bean sprouts

A production technology, bean technology, applied in botany equipment and methods, fertilization methods, food preparation, etc., can solve problems such as differences in principles, and achieve the effects of enhancing crispness, improving quality, and simple operation

Inactive Publication Date: 2014-04-30
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The paper "Optimization of germinated soybean polypeptide-enriched culture medium components by response surface methodology" (Bai Qingyun et al. Food Science, 2011, 32(24): 172-177), optimizes the enrichment of soybean polypeptide and other functional substances through the culture medium, However, there are differences in its principle, culture medium components and phytic acid in the germination method.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Vigorous soybean grains are used as raw materials. After disinfection and soaking according to known techniques, the grains are placed in a germination machine and germinated at 33°C for 4 days. The spray liquid uses 0.25mmol / L citric acid solution. The degradation rate of phytic acid in soybean sprouts was 15%.

Embodiment 2

[0021] Vigorous soybean grains are used as raw materials. After disinfection and soaking according to known techniques, the grains are placed in a germination machine and germinated at 33°C for 4 days. The spray liquid uses 1.0mmol / L citric acid solution. Phytic acid degradation rate in soybean sprouts is 25%

Embodiment 3

[0023] Using active mung bean seeds as raw materials, after sterilizing and soaking according to known techniques, put the seeds into a germination machine, germinate at 33°C for 4 days, and use 16mmol / L CaCl as the spray liquid 2 solution and a mixture of 1.5mmol / L citric acid solution. The degradation rate of phytic acid in mung bean sprouts reaches 40%.

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PUM

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Abstract

The invention relates to a production technology of low phytic acid bean sprouts. The technology is characterized by comprising the following steps: soaking bean seeds with physiological activity taken as raw materials for 3 hours by using 0.05% (w / v) NaHCO3 solution; putting into a sprout machine to germinate at 33 DEG C; spraying the sprouts for 1-3 minutes every 1-4 hours by using a mixed solution of 16-30mmol / L of CaCl2 and 0.25-1.50mmol / L of citric acid during the period, wherein the flow of the spray liquid is 50-200mL / min; the germinating is 2-4d. The technology is simple to operate, the crisp degree of the bean sprouts can be enhanced, and the phytic acid degradation rate can be up to 15-60%.

Description

1. Technical field [0001] The invention relates to a production technology of low-phytic acid bean sprouts, which belongs to the technical field of food production. 2. Background technology [0002] Bean grains are rich in protein, fat, carbohydrates, and some functional substances, but the phytic acid present in beans reduces the nutritional value. Phytic acid is the main storage form of phosphorus in plant seeds, and it is difficult to be absorbed and utilized by monogastric animals; phytic acid is also combined with metal ions such as calcium, potassium, magnesium, iron, and zinc in a covalently bonded form, thereby reducing phosphorus and The availability of these metal ions; phytic acid forms complexes with proteins, thereby reducing their digestibility. [0003] When legumes germinate, the reduction of phytic acid content is mainly caused by the activation of phytase activity by humid environment, and the phytase activity is affected by many factors. Raw materials fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/202A23L1/211A23L11/30A23L11/70
CPCA01C21/007A01G31/00A23L11/30A23L11/70
Inventor 顾振新杨润强仲磊王新坤靳晓琳
Owner NANJING AGRICULTURAL UNIVERSITY