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Preparation method of mung bean sprout yoghourt

A technology of mung bean sprouts and yogurt, applied to milk preparations, bacteria used in food preparation, dairy products, etc., can solve the problems of inefficient enrichment, poor strain stability, and complicated steps

Pending Publication Date: 2021-06-29
INNER MONGOLIA UNIV FOR THE NATITIES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Mung bean sprouts are a traditional sprout food. Due to their high moisture content and extremely crisp tenderness, they are easily damaged and infected with microorganisms during storage and transportation, resulting in short shelf life and low production profits. Yogurt is prepared by pulping and fermentation , can remove the beany smell, facilitate storage and transportation, and enrich the performance of yogurt
However, there is no relevant report on the preparation of functional yoghurt by fermenting mung bean sprouts
[0004] At present, the document "Research and Development of Yogurt with Mung Bean Skin and Its Functional Impact" (Ma Yongzhe, Henan University of Science and Technology, 2017) ultrafinely pulverizes and sieves mung bean skin, and then adds milk powder, water, sucrose and bacterial powder to ferment mung bean Skin yogurt, this method only uses mung bean skins with high content of anti-nutritional factors such as phytic acid, which reduces the nutritional value of mung bean skin yogurt
Chinese patent CN101574132A discloses a mung bean yoghurt product with the function of lowering blood pressure and its preparation method. In this method, mung bean extract is obtained by pulping and high-temperature amylase enzymolysis after soaking mung bean in sodium glutamate solution, and then adding skim milk powder , prepare mung bean yoghurt through homogenization, protease enzymolysis, deenzyme, sterilization, inoculation of lactic acid bacteria, and fermentation.
The document "Preparation of Germinated Soybean Yogurt" (Li Xiaomei. Food Science, 2011, 32(02):328-332) germinates soybeans by conventional methods to prepare germinated soybean yogurt. This method uses water spraying, which cannot efficiently enrich γ-amino Butyric acid, amino acids, minerals, phenolic substances and other nutrients, the prepared yogurt contains less germinated soybeans

Method used

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  • Preparation method of mung bean sprout yoghourt
  • Preparation method of mung bean sprout yoghourt
  • Preparation method of mung bean sprout yoghourt

Examples

Experimental program
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Effect test

Embodiment 1

[0031] The selected mung bean seeds were soaked in 1% sodium hypochlorite aqueous solution for 20 minutes to disinfect them, and then placed in 5 times the volume (v / w) of drinking water, soaked at 30 °C for 5 hours, and the soaked The mung bean seeds were placed in a germination machine and germinated in the dark at 30 °C for 48 h, sprayed with spray liquid for 2 min every 1 h, the flow rate of the spray liquid was 200 mL / min, and the spray liquid was 6 mM CaCl 2 Mixed aqueous solution with 180 μM putrescine and 1g / L mussel mucin; peeled and washed mung bean sprouts, heated at 95 ℃ for 10 min, then cooled rapidly, drained the surface water and mixed with drinking water at a ratio of 1:3 (w / v) Mix and beat in proportion, filter through four layers of gauze to obtain mung bean sprout pulp; in the above mung bean sprout pulp, add fresh milk at a mass ratio of 1: 1.5, add 8% white sugar, mix well, and place in a water bath at 60 °C Preheat in the pot, stir to dissolve the white...

Embodiment 2

[0033] Mung bean grain selection, disinfection, soaking methods are the same as in Example 1. The soaked mung bean seeds were placed in a germination machine and germinated at 30 °C in the dark for 60 h, and sprayed with spray liquid for 2 min every 1 h, the flow rate of the spray liquid was 250 mL / min, and sprayed 6 mM CaCl 2Mixed aqueous solution with 180 μM putrescine and 1g / L mussel mucin; peeled and washed mung bean sprouts, heated at 95 ℃ for 10 min, then cooled rapidly, drained the surface water and mixed with drinking water at a ratio of 1:2 (w / v) Mix and beat in proportion, filter through four layers of gauze to obtain mung bean sprout pulp; in the above mung bean sprout pulp, add fresh milk at a mass ratio of 1: 2.3, add 6% white sugar, mix well, and place in a water bath at 60 °C Preheat in the pot, stir and dissolve the white granulated sugar, homogenize at 25 MPa for 5 minutes, then heat to 95°C, keep warm for 15 minutes, and cool to 42°C; Add 5% mixed bacteria...

Embodiment 3

[0035] Mung bean grain selection, disinfection, soaking methods are the same as in Example 1. The soaked mung bean seeds were placed in a germination machine, germinated at 30 °C in the dark for 48 h, sprayed with spray liquid for 2 min every 1 h, the flow rate of the spray liquid was 200 mL / min, and the spray liquid 6 mM CaCl 2 Mixed aqueous solution with 180 μM putrescine and 1g / L mussel mucin; peeled and washed mung bean sprouts, heated at 95 ℃ for 10 min, then cooled rapidly, drained the surface water and mixed with drinking water at a ratio of 1:3 (w / v) Mix and beat in proportion, filter through four layers of gauze to obtain mung bean sprout pulp; in the above mung bean sprout pulp, add fresh milk at a mass ratio of 1: 1, add 7% white sugar, mix well, and place in a water bath at 60 °C Preheat in the pot, stir and dissolve the white granulated sugar, homogenize at 25 MPa for 5 minutes, then heat to 95°C, keep warm for 15 minutes, and cool to 42°C; Add 5% mixed bacteri...

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Abstract

The invention relates to a preparation method of mung bean sprout yoghourt, and belongs to the technical field of food processing. The preparation method comprises the following steps of: firstly, performing germination treatment on mung beans, and then preparing mung bean sprout pulp; and, mixing the mung bean sprout pulp with fresh milk, adding white granulated sugar, homogenizing and sterilizing, inoculating streptococcus thermophilus and lactobacillus bulgaricus, fermenting, and performing after-ripening. A mixed aqueous solution of CaCl2, putrescine and mussel mucin used in the invention can activate an endogenous enzyme system, improve the physiological metabolism level of mung bean sprouts, promote the growth of the mung bean sprouts, shorten the germination period and improve the yield; efficient enrichment of functional components in the mung bean sprouts and efficient degradation of anti-nutritional factors are achieved; the nutritional quality of the mung bean sprouts is improved; and the prepared yoghurt is fresh and cool in taste, unique in flavour, good in coagulability, fine and smooth, free of whey separation and free of foreign flavour.

Description

technical field [0001] The invention relates to a preparation method of mung bean sprout yogurt, which belongs to the technical field of food processing. Background technique [0002] Mung bean is rich in nutrients, rich in protein, carbohydrates, fat, minerals, dietary fiber and vitamins and other nutrients. It has anti-oxidation, heat-clearing and detoxifying, anti-diabetic, lowering blood pressure, anti-tumor, improving intestinal flora, and improving body immunity etc. However, mung bean seeds are also rich in anti-nutritional factors and flatulence factors. It has been confirmed that after mung bean seeds germinate, the contents of anti-nutritional factors such as lectins, trypsin inhibitors, amylase inhibitors and phytic acid are significantly reduced; part of the starch and protein will be converted into sugar and free amino acids respectively, and the flatulence factor will be degraded; at the same time, The content of nutrients such as amino acids, minerals, vitami...

Claims

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Application Information

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IPC IPC(8): A23C9/13
CPCA23C9/1307A23V2400/123A23V2400/249
Inventor 周婷田立双
Owner INNER MONGOLIA UNIV FOR THE NATITIES
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