Winged bean peptiglycan product and preparation method thereof

Abstract

The invention provides a preparation method for a winged bean peptiglycan product. The method comprises the following steps: to obtain hydrolysate through water milling, alcohol precipitation and enzymolysis, and preparing the product through film evaporation. The method is capable of adequately using protein and polysaccharide and flavonoids in the winged bean, and overcoming the special beany flavor generated by the winged bean in a traditional technology. The method is capable of avoiding the degradation of the polysaccharide under the high-temperature and acid-alkali treatment, and regulating the polysaccharide content in the product according to the different requirements. The small peptide yield of lysine with high content can be improved by a mode of first modification and second hydrolysis of protein.

Description

technical field [0001] The invention relates to a four-lens bean peptide sugar product and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Four-sided beans are also called winged beans, winged beans, four-cornered beans, four-twisted beans, carambola beans, tropical soybeans, dragon beans, emperor beans, fragrant dragon beans, etc. The pods are four-sided long cylinders with four corners, so they are called four-sided beans. Bean or quadrangular bean, with wrinkled edges, shaped like wings, also known as winged bean, winged bean, pods shaped like carambola, also known as carambola bean, is an annual or perennial winding herbaceous plant of the leguminous quadrangular bean genus. Its seeds, tubers, young pods, young leaves and flowers are all edible; vines and pod shells can be used as a feed with high protein, high nutrition and good palatability after drying and processing. [0003] Tender bean pods, crisp an...

AI Technical Summary

Problems solved by technology

[0010] Although the four-lens bean resource is quite abundant, the yield can be compared with that of soybean, and the nutritional content is better than that of soybean, but the above-mentioned literature shows that the research and product development in processing are quite weak, and the loss of nutritional content is serious during the processing process. The low added value leads to low prices of the square bean itself and processed products, which restricts the enthusiasm for planting and is unfavorable to the development of "agriculture, rural areas and farmers"