Gamma-aminobutyric acid enriched mung bean biscuits and processing method thereof

A technology of aminobutyric acid and processing method, which is applied in the directions of dough processing, baking, and baked goods, can solve the problems that ordinary biscuits cannot satisfy consumers, and achieve the effect of promoting transformation, increasing content and high nutritional value.

Inactive Publication Date: 2018-03-06
佛山煜新科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, as the concept of nutrition and health is deeply rooted in the hearts of the people, ordinary biscuits can no longer meet the demands of consumers, and functional biscuits that take into account both deliciousness and nutrition have begun to attract attention.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Mung bean biscuit processing method

[0019] (1) Dried mung beans were subjected to moist heat treatment at 45°C and 90% humidity for 3 hours to enrich γ-aminobutyric acid, and then dried and crushed to make 80-mesh mung bean powder for later use;

[0020] (2) Flour adjustment and fermentation for the first time: Take 50 parts of wheat flour and put them into a blender, add 1 part of yeast and 25 parts of water (the yeast is dissolved in an appropriate amount of water in advance), stir for 4 minutes, and then place it in a temperature of 28 ℃, humidity Fermented for 6.5 h in an environment of 75%;

[0021] (3) The second flour adjustment and fermentation: Add 10 parts of wheat flour, 10 parts of mung bean flour, 10 parts of egg white liquid, 5 parts of milk powder, 0.5 parts of edible salt, 0.1 parts of the dough fermented for the first time Baking soda, and add a certain amount of water to adjust the softness of the dough, stir it in a mixer for about 4 ...

Embodiment 2

[0025] Embodiment 2: mung bean biscuit processing method

[0026] (1) Dried mung beans were subjected to moist heat treatment at 75°C and humidity of 98% to enrich γ-aminobutyric acid, and then dried and crushed to make 40-mesh mung bean powder for later use;

[0027] (2) Flour adjustment and fermentation for the first time: Take 50 parts of wheat flour and put them into a blender, add 3 parts of yeast and 20 parts of water (the yeast is dissolved in an appropriate amount of water in advance), stir for 4 minutes, and then place it in a temperature of 28 ℃, humidity Fermented in 80% environment for 5 h;

[0028] (3) The second flour adjustment and fermentation: add 15 parts of wheat flour, 20 parts of mung bean flour, 15 parts of egg white liquid, 10 parts of milk powder, 2 parts of edible salt to the dough fermented for the first time, and 0.6 parts Baking soda, and add a certain amount of water to adjust the softness of the dough, stir it in a mixer for about 4 minutes, and ...

Embodiment 3

[0032] Embodiment 3: the mensuration of gamma-aminobutyric acid content

[0033] Materials and reagents: mung bean biscuits; γ-aminobutyric acid standard (purity ≥ 99%): purchased from Sigma Reagent Company; ultrapure water; crystalline sodium acetate, o-phthalaldehyde, tetrahydrofuran, triethylamine, mercaptoethanol, boric acid , acetic acid, ethanol, and sodium hydroxide were all analytically pure, and acetonitrile and methanol (chromatographic grade) were purchased from Beijing Suo Laibao Reagent Co., Ltd.;

[0034] Main equipment: Agilent 1260 high performance liquid chromatography (Agilent, USA); ultrasonic cleaner (Ningbo Xinzhi Biotechnology Co., Ltd.);

[0035] Sample pretreatment: The mung bean biscuit sample was crushed and passed through a 60-mesh sieve. Accurately weigh 1 g (accurate to 0.001 g) of biscuit powder into a 25 mL test tube, add 60% (V / V) ethanol solution to seal it, place it in an ultrasonic cleaner at 27 °C for 45 min, and extract 3 times. After ext...

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PUM

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Abstract

The present invention discloses gamma-aminobutyric acid enriched mung bean biscuits and a processing method thereof. The mung bean biscuits consist mainly of wheat flour, mung bean flour, butter, eggwhite liquid, milk powder, edible salt, highly active yeasts and edible baking soda. The processing method is as follows: dry mung beans are subjected to a heat-moisture treatment at a temperature of45-75 DEG C and a humidity of 90-98% to enrich gamma-aminobutyric acid, then the mung beans are dried and the dried mung beans are crushed to prepare mung bean powder for a standby application; the wheat flour is mixed with a yeast solution, water is added into a mixture, the mixture is kneaded into dough in a dough kneading machine, and the dough is fermented for a standby application; a mixtureof the other wheat flour and pre-treated mung bean powder (at a ratio of 1:1 to 2:1) is added into the fermented dough, then the butter, egg white liquid, milk powder, edible salt and baking soda areadded, then mixture is mixed evenly in the dough kneading machine, and a second fermentation is performed; the fermented dough is roll-pressed, and bakery shortening, shaping, baking and annealing areconducted to obtain the gamma-aminobutyric acid enriched mung bean biscuits. The mung bean biscuits processed by using the technology are crisp in mouthfeel and unique in flavor. At the same time, the dry mung beans are subjected to the heat-moisture treatment to promote a significant increase of the gamma-aminobutyric acid content in the mung beans, and the gamma-aminobutyric acid enriched mungbean biscuits can satisfy consumers' demands for nutritiousness and deliciousness of healthy snack food.

Description

technical field [0001] The invention relates to the field of snack food processing, in particular to mung bean biscuits rich in γ-aminobutyric acid and a processing method thereof. Background technique [0002] Mung bean, belonging to legumes and cowpeas, is an annual herb plant, because it has functional ingredients such as high-quality starch, high protein, low fat, rich in dietary fiber, β-carotene, mineral elements and flavonoids, Loved by people. [0003] γ-aminobutyric acid is a non-protein amino acid and an important amino acid neurotransmitter in the central nervous system of mammals. It has the functions of promoting brain cell metabolism, improving liver and kidney functions, promoting ethanol metabolism, reducing blood fat and preventing obesity. . When the mung bean undergoes preliminary germination, various enzymes in the seed are activated, and glutamic acid is catalyzed by glutamic acid decarboxylase to convert it into gamma-aminobutyric acid, so that the co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/24
CPCA21D2/245A21D2/362A21D13/062
Inventor 罗静师心愿
Owner 佛山煜新科技有限公司
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