Method for extracting composite health-caring functional factors from broad bean green bean starch processing discharge water

A technology of starch processing and starch, which is applied in liquid solution solvent extraction, food preparation, food science, etc., can solve the problems of waste of nutrition resources and water resources, pollution of the environment, etc., to promote the synthesis of tissue and organ proteins, and prevent cardiovascular diseases , Improve the effect of anti-infection ability

Inactive Publication Date: 2006-07-26
SCI & TECH DEV RES CENT INSTITUTIONS OF HIGHER LEARNING JILIN PROV
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AI Technical Summary

Problems solved by technology

[0003] The deficiency of above-mentioned general processing technology is: processing water is about 20 times of raw material weight, and contains protein and various functional factors (as isoflavones, saponin, nucleic acid, stachyose, raffinose, folic acid etc. ), the content of soluble solids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Soaking: Wash the selected broad beans (or mung beans, peas, red beans, tartary buckwheat, etc.), remove impurities and sediment, and soak in warm water at 35-45°C that is 4 times the weight of the beans. The soaking time is about 10 hours in winter and about 8 hours in summer. The temperature is adjusted by adding cold and hot water and controlled below 30°C. Soak until the bean skin is easy to peel off when squeezed by hand, and the cross-section of the watercress is completely infiltrated by naked eyes, without the color of dry beans, and the bean flesh is easy to crush.

[0035] The water for cleaning and soaking beans is all discharged to the "initial storage tank"; after 5 hours of sedimentation, it is pumped into the "primary storage tank", and the debris > 1 μm is intercepted through a diatomite solid plate filter press; then pumped into "Ultrafiltration membrane (1.0-50.0nm) separation equipment", after treatment, the COD value is checked to be ≤25mg / L, and it...

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PUM

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Abstract

The invention relates the method of extracting composite health care functional factor, comprising the following steps: discharging the device cleaning water and handing cleaning water into initial storage tank. After first stage film segregation (1.0-50.0nm), extract the proteins whose molecular weight are above 2X104D. The effluent liquid passes the passing liquid of second stage film segregation, and enters into the third stage film segregation device which is reverse osmosis film. The water from the third stage film segregation device whose COD is below 25mg/L is discharged into circulating water pool to be used as recycle water. Passing the first stage film segregation, the second stage film segregation and the third stage film segregation, extract the proteins and composite health care functional factor which possess medical treatment and health care action, and overcome the defect of wasting resource and polluting environment.

Description

Technical field: [0001] The invention belongs to the field of agricultural product processing. Background technique: [0002] Broad beans (including mung beans, peas, red beans, and tartary buckwheat) are plant seeds that contain both starch and protein and various functional factors. For example, broad beans contain about 50% carbohydrates and about 25% protein; mung beans and peas contain carbohydrates Compounds are about 60%, and protein is about 20%; tartary buckwheat contains about 70% carbohydrates, and flavonoid functional factors are as high as 3-5%. Broad bean, mung bean and other plant seeds are the main raw materials for processing high-quality starch, but the current general technology is to use plant seeds such as broad bean and mung bean to be cleaned, soaked, separated from pulp and residue, washed with bean dregs, and the slurry is precipitated. The sediment is washed repeatedly and dried in the air. Or low-temperature drying (<30°C) and other process lin...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/29B01D11/04A23L11/00A23L33/00
Inventor 李荣和姜浩奎李丹黄玉珍陈星刘蕾杨辖吴淑清李小丽牟丽梁洪祥李小磊刘仁洪雷海容刘辉
Owner SCI & TECH DEV RES CENT INSTITUTIONS OF HIGHER LEARNING JILIN PROV
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