Processing method of ferrous amino acid chelate function-enhanced flour

A processing method and iron chelation technology, applied in the field of flour processing, can solve the problems of protein nutritional value and food safety impact, unfavorable industrial production, complicated process, etc., to prevent iron deficiency anemia, improve stress resistance, The effect of high biological potency

Inactive Publication Date: 2018-03-23
淮南市春风粮油食品有限公司
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Problems solved by technology

The organic solvent method is complex and costly, and the solvent has a certain impact on ...

Method used

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Embodiment 1

[0013] A processing method for amino acid chelated iron function enhanced bean flour is characterized in that it is composed of the following steps:

[0014] 1) Mix glycine and ferrous chloride at a ratio of 6:3, dissolve in water at 60°C to make a solution with a concentration of 0.08molFe / 100mL, place it under nitrogen, add 0.3% iron powder, and use a concentration of Adjust the pH to 6 with 0.1 mol / L sodium hydroxide solution, stir and react for 15 minutes, centrifuge the supernatant, add 9 times the amount of absolute ethanol, and then filter with suction to obtain a brown filter residue, wash the filter residue with ethanol several times Dried to obtain glycine chelated iron;

[0015] 2) After soaking, peeling, drying and crushing the full-grained kidney beans, pass through a 40-mesh sieve to obtain kidney bean powder, add distilled water according to the ratio of material to liquid of 1:10, and use sodium hydroxide solution with a concentration of 0.15mol / L to adjust the...

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Abstract

The invention relates to a processing method of ferrous amino acid chelate function-enhanced flour. The processing method is characterized in that by the use of glycine, nitrogen atoms and oxygen atoms on amino participate in coordination reaction to generate ferrous glycinate chelate, the amino and carboxyl which are used for donating electrons, and metal ions having an empty d orbit respectivelyform coordination bonds and ionic bonds, thereby forming a five-membered ring which is relatively difficult to disintegrate, and a formed chelate product is relatively high in biochemical stability.The processing method can effectively prevent iron-deficiency anemia. Kidney bean protein is used as a high-quality vegetable protein source to enhance the nutritional function of the flour.

Description

technical field [0001] The invention relates to the field of flour processing, and mainly relates to a processing method of amino acid chelated iron function-enhanced flour. Background technique [0002] According to the report of the World Health Organization (WHO), about 30% of the world's people suffer from iron deficiency, which is the most common nutritional disease in the world, and both developed and developing countries are affected by it. To date, iron deficiency and iron deficiency anemia have been recognized as an extremely serious problem. Over the years, researchers from various countries have been searching for iron nutritional fortifiers with few side effects and high bioavailability. The iron that the body needs comes from food and iron released after the destruction of aging red blood cells. Only 5-10% of the iron contained in general food can be absorbed, and ferrous iron is easier to absorb than trivalent iron. Food fortification is therefore the most c...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L33/165A23L33/175
CPCA23L7/198A23L11/05A23L33/165A23L33/175A23V2002/00A23V2200/30A23V2200/326A23V2250/061A23V2250/0618A23V2250/0622A23V2250/1592
Inventor 刘飞
Owner 淮南市春风粮油食品有限公司
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