Method for increasing nutrient content of winged bean pods and application

A nutrient composition and technology of square bean, applied in application, animal feed, animal feed, etc., can solve the problems of unreported research on square bean pods, lack of food and protein, etc., and achieve the reduction of crude fiber content, phosphorus content and The effect of reducing the total energy and increasing the content of calcium and phosphorus

Pending Publication Date: 2022-01-25
HUAIHUA UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Many countries are scrambling to develop and utilize it as a new high-protein food resource and vegetable resource, which can solve the problem of human food and protein deficiency. At present, crop stra

Method used

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  • Method for increasing nutrient content of winged bean pods and application
  • Method for increasing nutrient content of winged bean pods and application
  • Method for increasing nutrient content of winged bean pods and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (1) Soaking and softening: the soaking water is equal to the crushed or crushed bean pods, and the soaking time is 3 hours.

[0046] (2) Salinization treatment: use 1% sodium chloride aqueous solution, stir well with twice the weight of soaked or crushed bean pods, put them in an airtight container, and let them stand for 12-24 hours to make them soften naturally.

[0047] (3) Cooking: heat the salinized pods at 100°C for 60 minutes. Immediately, it was dried in a drying oven at 65°C to obtain steamed and softened pods.

[0048] (4) Sodium hydroxide treatment: directly spray on 100 g of boiled and softened pods with 30 g of 1.5% sodium hydroxide solution, and stir while spraying. The treated pods were sealed in a 1000 mL beaker for 12 h.

Embodiment 2

[0050] (1) Soaking and softening: the soaking water is equal to the crushed or crushed bean pods, and the soaking time is 3 hours.

[0051] (2) Salinization treatment: use 1% sodium chloride aqueous solution, stir well with twice the weight of soaked or crushed bean pods, put them in an airtight container, and let them stand for 12-24 hours to make them soften naturally.

[0052] (3) Cooking: heat the salinized pods at 100°C for 60 minutes. Immediately, it was dried in a drying oven at 65°C to obtain steamed and softened pods.

[0053] (4) Lime water treatment: use 1g of quicklime or 3g of slaked lime, add 250mL of water, treat 100g of boiled and softened bean pods, and seal them in a 1000mL beaker for 24-36h after treatment.

Embodiment 3

[0055] (1) Soaking and softening: the soaking water is equal to the crushed or crushed bean pods, and the soaking time is 3 hours.

[0056] (2) Salinization treatment: use 1% sodium chloride aqueous solution, stir well with twice the weight of soaked or crushed bean pods, put them in an airtight container, and let them stand for 12-24 hours to make them soften naturally.

[0057] (3) Cooking: heat the salinized pods at 100°C for 60 minutes. Immediately, it was dried in a drying oven at 65°C to obtain steamed and softened pods.

[0058] (4) Ammonia treatment: use 3g of analytically pure ammonia to prepare a 10% ammonia solution, spray evenly on pods filled with 100g of boiled and softened beans, and seal them for 30 days.

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Abstract

The invention provides a method for increasing the nutrient content of winged bean pods and application, and belongs to the technical field of deep processing of agricultural products. The method comprises the following steps: (1) soaking winged bean pods with water, mixing the soaked winged bean pods with a sodium chloride aqueous solution, and cooking to obtain softened bean pods; and (2) treating the softened bean pods with an alkaline substance or an acidic substance or cellulase. According to the method, the winged bean pods are treated by adopting physical, chemical and biological treatment methods, so that a way capable of improving the nutrient content of the bean pods and the palatability of animals is found, and the bean pods are better applied to the feed.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method and application for increasing the content of nutritional components in pods of square-edged beans. Background technique [0002] The tender pods, tender leaves and flowers of the four-lens bean are nutritious and delicious vegetables with high edible value. Many countries are scrambling to develop and utilize it as a new high-protein food resource and vegetable resource, which can solve the problem of human food and protein deficiency. At present, crop straw or by-products after processing crops are pretreated to improve their nutritional value and There are many researches on the palatability of feeding, but there is no report on the pods of four-edged bean. Contents of the invention [0003] In view of this, the object of the present invention is to provide a method for increasing the nutritional content of the square be...

Claims

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Application Information

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IPC IPC(8): A23K10/30A23K10/14A23K50/10
CPCA23K10/30A23K10/14A23K50/10A23K40/00A23K10/37
Inventor 姚元枝王文卓李昌灵王江毛先军黄德修王汝洁黎洋
Owner HUAIHUA UNIV
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