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
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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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