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Preparation method of soybean sprout powder and prepared soybean sprout powder

A technology of soybean sprouts and bean sprouts powder, which is applied in food preparation, food science, application, etc., and can solve problems such as limiting the scope of application

Active Publication Date: 2015-08-19
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The purpose of the present invention is to overcome the defects in the existing soybean sprouts and their products that limit their scope of application due to the presence of soybean isoflavones as phytoestrogens, especially in the field of infants and children, and provide a Preparation method of soybean sprout powder and soybean sprout powder prepared by the method

Method used

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  • Preparation method of soybean sprout powder and prepared soybean sprout powder

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preparation example Construction

[0014] The invention provides a kind of preparation method of soybean sprout powder, wherein, the method comprises:

[0015] (1) Under germination conditions, soybeans are germinated;

[0016] (2) Grinding and beating the obtained soybean sprouts, and enzymatically hydrolyzing them for 2-3 hours at 40-45° C. to hydrolyze the soybean isoflavone glycosides contained in the soybean sprouts into soybean isoflavone aglycones;

[0017] (3) In the slurry obtained in step (2), add a mixed solution of ethanol and ethyl acetate, and centrifuge to obtain the upper layer solution and soybean sprout residue;

[0018] (4) Remove the upper layer solution, dry and pulverize the obtained soybean sprout residue to obtain soybean sprout powder.

[0019] According to the present invention, the method for germinating fresh soybeans is well known to those skilled in the art, for example, the method may include:

[0020] (1) Clean the soybeans with water and soak them in water for 8-15 hours;

[...

Embodiment 1

[0028] After cleaning 100 grams of soybeans with water, soak them in 150mL of water for 12 hours, spread a layer of soybeans on a fiber fabric screen with holes, and sprinkle 10mL of water on the bean layer with a sprinkler every 2 hours to keep it moist. And let it germinate at a temperature of 30°C for 3 days. The above bean sprouts are crushed, beaten, heated to 40°C, and enzymatically hydrolyzed for 1 hour, so that the soybean isoflavone glycosides in the bean sprouts are hydrolyzed into soybean isoflavone aglycones; according to the volume ratio of 1:0.8, add 95% ethanol + 5% ethyl acetate ester, and the supernatant solution was removed by centrifugation. The centrifuged bean sprouts dregs were dried at a temperature of 80° C. and a vacuum of -0.06 MPa for 2 hours, and then crushed into soybean sprout powder A1 of 80 mesh to 100 mesh.

Embodiment 2

[0030] After cleaning 100 grams of soybeans with water, soak them in 150mL of water for 10 hours, spread a layer of soybeans on a fiber fabric screen with holes, and sprinkle 20mL of water on the bean layer with a sprinkler every 3 hours to keep it moist. And let it germinate for 5 days at a temperature of 28°C. The above bean sprouts are crushed, beaten, heated to 45°C, and enzymatically hydrolyzed for 1.5 hours, so that the soybean isoflavone glucosides in the bean sprouts are hydrolyzed into soybean isoflavone aglycones; according to the volume ratio of 1:1.8, add 95% ethanol + 5% ethyl acetate ester, and the supernatant solution was removed by centrifugation. The centrifuged bean sprouts dregs were dried at a temperature of 60° C. and a vacuum of -0.10 MPa for 3 hours, and then pulverized into soybean sprout powder A2 of 80 mesh to 100 mesh.

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Abstract

The invention provides a preparation method of a soybean sprout powder, wherein the method includes the steps: (1) under germination conditions, making soybean germinated; (2) crushing and pulping the obtained soybean sprouts, at the temperature of 40-45 DEG C, carrying out enzymolysis treatment for 2-3 hours, hydrolyzing soybean isoflavone glycoside contained in the soybean sprouts into soybean isoflavone aglycones; (3) adding a mixed solution of ethanol and ethyl acetate into the pulp obtained in the step (2), centrifuging to obtain an upper solution and soybean sprout dregs; and (4) removing the upper solution, carrying out vacuum drying on the obtained soybean sprout dregs and crushing, and thus obtaining the soybean sprout powder. According to the method provided by the invention, through removing the soybean isoflavone aglycones, gamma-aminobutyric acid with more content can be produced in the soybean sprout powder ultimately, the defect that conventional soybean sprouts and products thereof have the application range (especially application in the infants and children eating field) limited due to containing of soybean isoflavones as phytoestrogen is overcome, and thus the soybean sprout powder becomes a possible in the field of infants and young children foods.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing soybean sprout powder and soybean sprout powder prepared by the method. Background technique [0002] Soybean is one of the four major oil crops in my country. It is rich in protein, unsaturated fatty acids and B vitamins. It is also an important source of high-quality protein in the diet of Chinese residents. Soybeans are germinated to form bean sprouts. There are two important functional components in bean sprouts: γ-aminobutyric acid and soybean isoflavones. Their content in bean sprouts is significantly higher than that of ungerminated soybeans. [0003] γ-aminobutyric acid, chemical name: 4-aminobutyric acid, aliases: aminobutyric acid, pipecolic acid. Molecular formula: C 4 h 9 NO 2 . It is a naturally occurring non-protein amino acid with extremely important physiological functions, which can promote brain activation, brain and int...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P17/06A23L1/202A23L11/70
Inventor 吴韬王凤忠黄璐璐来吉祥王东晖方芳王艳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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