Additive-free whole-grain mung bean compound nutrition powder and production method thereof

A compound nutritional powder with no additives, applied in the field of nutritional food processing, can solve the problems of affecting the mitosis process of somatic cells, harmful soybean products, and carcinogenicity, and achieve the effects of improving the body's disease resistance, improving health status, and eating convenience

Active Publication Date: 2018-04-13
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But in some cases, soy products are also harmful. Soy isoflavones seriously affect the mitosis process of somatic cells. Soy isoflavones and its digestive breakdown products are potential carcinogens

Method used

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  • Additive-free whole-grain mung bean compound nutrition powder and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Quality improvement and flavor optimization of mung bean

[0050] Select high-quality mung beans without moths, mildew, and impurities, wash them in cold water at 8°C, soak them in cold water at 8°C for 8 hours, then shake and drain, and put them into stainless steel cages. Then immerse in 98°C hot water for 4 seconds, shake and drain; use 135°C dry steam to transport and heat-treat mung beans in a fluidized state through a closed tube device. Denaturation and gelatinization of starch are beneficial to human digestion and absorption, and then quickly cooled to 20°C and frozen at -30°C to keep the center temperature of the material at -30°C for 60 minutes for later use;

[0051] (2) Tissue loosening treatment

[0052] The mung beans obtained in step (1) are rolled into thin slices of 1-2 mm under clean conditions, and then crushed into flake particles of 0.2-0.5 mm by using a toothed roller crusher with shearing and tearing functions. The dry steam at 135°C is conv...

Embodiment 2

[0060] (1) Quality improvement and flavor optimization of mung bean

[0061] Choose high-quality mung beans without moths, mildew, and impurities, wash them in cold water at 10°C, soak them in cold water at 10°C for 12 hours, shake and drain, and put them into stainless steel cages. Then immerse in hot water at 100°C for 2 seconds, take it out, oscillate and drain, and use dry steam at 145°C to transport and heat-treat mung beans in a fluidized state through a closed tube device. Denaturation and gelatinization of starch are beneficial to human digestion and absorption, and then quickly cooled to 30°C and frozen at -40°C to keep the center temperature of the material at -40°C for 30 minutes for later use;

[0062] (2) Tissue loosening treatment

[0063] The mung beans obtained in step (1) are rolled into thin slices of 1-2 mm under clean conditions, and then crushed into flake particles of 0.2-0.5 mm by using a toothed roller crusher with shearing and tearing functions. The ...

Embodiment 3

[0071] (1) Quality improvement and flavor optimization of mung bean

[0072] Select high-quality mung beans without moths, mildew, and impurities, wash them in cold water at 9°C, and soak them in cold water at 9°C for 10 hours, then shake and drain, and put them into stainless steel cages. The mung bean shall not leak out, then immerse in 99°C hot water for 3 seconds, take it out, oscillate to drain, and use 140°C dry steam to transport and heat treat the mung bean in a fluidized state through a closed tube device. Thermal denaturation and starch gelatinization are beneficial to human digestion and absorption, then quickly cooled to 25°C, and then frozen at -35°C, so that the central temperature of the material reaches -35°C and then maintained for 45 minutes for later use;

[0073] (2) Tissue loosening treatment

[0074] The mung beans obtained in step (1) are rolled into thin slices of 1-2 mm under clean conditions, and then crushed into flake particles of 0.2-0.5 mm by usi...

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Abstract

The invention provides an additive-free whole-grain mung bean compound nutritional powder and a production method thereof, belonging to the field of food processing. Mung bean grains are used as raw materials, combined with embryo-containing japonica rice and wheat rice, and processed through flavor optimization, tissue loosening, microwave ultrasonic activation, fine grinding, and blending to prepare mung bean, rice, and wheat health foods that retain all the nutrients in mung beans. The product has good Sensory quality, rich in protein, carbohydrates, amino acids, dietary fiber, vitamins, multi-nutrients and functional ingredients such as flavonoids, tannins, saponins, etc., and the composition of carbohydrates, proteins, and lipids is scientific and reasonable; low in phosphorus, almost free of plant matter Sour, non-allergic; excellent flavor, and has a special nutritional role. The invention broadens the application range of the mung bean, the product does not contain any additives, the dosage is not limited, long-term consumption has no toxic and side effects, and is safe to eat. The production process has mild conditions, no pollution, no waste residue, waste steam and harmful substances.

Description

technical field [0001] The invention belongs to the technical field of nutritional food processing, in particular to mung bean compound nutritional powder and a production method thereof. Background technique [0002] The results of the survey on the micronutrient nutritional status of 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): A23L33/00A23L11/00A23L7/152
CPCA23V2002/00A23V2200/3262A23V2200/326A23V2200/30
Inventor 张艳荣刘婷婷王大为张雁凌
Owner JILIN AGRICULTURAL UNIV
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