Method for passivating anti-nutritional factors in beans

A technology of inhibitory factors and beans, which is applied in the field of passivation of nutritional inhibitors in beans, can solve the problems of reducing protein nutritional value and digestibility, and achieves low activity, reduced water consumption and energy consumption, and fast speed

Inactive Publication Date: 2019-02-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, if the temperature is too high and the time is too long, the Maillard reaction between basic amino acids such as lysine and reducing sugar will occur, and the digestibility will decrease, thereby reducing the nutritional value of protein.

Method used

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  • Method for passivating anti-nutritional factors in beans

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Application of radio frequency heat treatment device (recorded in the patent application for invention with publication number CN104782758A) to process soybeans, the specific steps are as follows:

[0029] (1) Pretreatment: select soybeans of the same variety, put them in a thermoplastic basket with good electrical insulation, and the thickness of the sample stack is 40mm (thickness is less than the distance between the plates);

[0030] (2) RF treatment: the thermoplastic basket is placed on the conveyor belt at the center of the pole plate under the radio frequency treatment chamber. The operating frequency of the radio frequency treatment device is 27.12MHz, the power is set to 2.0kW, the distance between the pole plates is 45mm, and the sample thickness is 40mm. The auxiliary temperature in the radio frequency processing device is 50-55°C, the processing time is 300s, and the temperature of the beans in the radio frequency device is maintained within the range of 120...

Embodiment 2

[0035] Application of radio frequency heat treatment device (recorded in the patent application for invention with publication number CN104782758A) to process soybeans, the specific steps are as follows:

[0036] (1) Pretreatment: select soybeans of the same variety, put them in a thermoplastic basket with good electrical insulation, and the sample stacking thickness is 90mm (thickness is less than the distance between the plates);

[0037] (2) RF treatment: the thermoplastic basket is placed on the conveyor belt at the center of the pole plate under the radio frequency treatment chamber. The operating frequency of the radio frequency treatment device is 27.12 MHz, the power is set to 1.5 kW, the distance between the pole plates is 100 mm, and the sample thickness is 90 mm. The auxiliary temperature in the radio frequency processing device is 50-55°C, the processing time is 500s, and the temperature of beans in the radio frequency device is maintained within the range of 120-14...

Embodiment 3

[0042] Application of radio frequency heat treatment device (recorded in the patent application for invention with publication number CN104782758A) to process soybeans, the specific steps are as follows:

[0043] (1) Pretreatment: select soybeans of the same variety, put them in a thermoplastic basket with good electrical insulation, and the thickness of the sample stack is 60mm (thickness is less than the distance between the plates);

[0044] (2) RF treatment: place the thermoplastic basket on the conveyor belt at the center of the pole plate under the radio frequency treatment chamber, the operating frequency of the radio frequency treatment device is 27.12MHz, the power is set to 8.0kW, the distance between the pole plates is 70mm, and the thickness of the sample is 60mm. The auxiliary temperature in the radio frequency processing device is 50-55°C, the processing time is 150s, and the temperature of beans in the radio frequency device is maintained within the range of 120-...

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Abstract

The invention discloses a method for passivating anti-nutritional factors in beans, and belongs to the technical field of food processing. According to a new method for passivating anti-nutritional factors provided by the invention, the anti-nutritional factors are treated with radio frequency, so that 87-99% of activity of trypsin inhibitors and urease can be passivated, the vitality of the anti-nutritional factors can be well reduced, the flavor loss of the beans can be reduced, and nutrition and quality of the beans can be guaranteed.

Description

technical field [0001] The invention relates to a method for passivating nutritional inhibitors in beans, which belongs to the technical field of food processing. Background technique [0002] At present, substances that adversely affect the digestion, absorption and utilization of nutrients in feed and cause adverse physiological reactions in humans and animals are collectively referred to as anti-nutritional factors (ANF). In food, mainly found in beans, it destroys or hinders the digestion and utilization of nutrients, and has adverse effects on human and animal health and growth performance. [0003] Since the reform and opening up, my country's soybean industry has developed rapidly, and now it has become one of the important agricultural industries in our country. The 68th session of the United Nations General Assembly declared 2016 the International Year of Pulses. The International Year of Pulses will create a unique opportunity to strengthen linkages up and down t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/30
CPCA23L5/30
Inventor 赵伟蒋逸鸣杨瑞金颜文旭
Owner JIANGNAN UNIV
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