Zinc-selenium-enriched germinated mung beans and organic zinc-selenium-enriched mung bean-based milk beverage prepared from zinc-selenium-enriched germinated mung beans

Abstract

The invention provides a preparation method and application of zinc-selenium enriched germinated mung beans. According to the method, amino acid chelated zinc and organic selenium synergistically induce mung bean germination, and the content of organic zinc and organic selenium in mung beans is remarkably increased. The method comprises the following specific steps: screening and pretreating mung beans, preparing a soak solution (containing amino acid chelated zinc and organic selenium), performing zinc-selenium synergistic induced germination and the like. Experiments prove that compared with single-element induction or inorganic zinc-selenium treatment, the method has the advantages that the enrichment amount of zinc and selenium in the germinated mung beans can be remarkably increased, and organic state transformation is promoted. The obtained sprouted mung beans can be used for preparing mung bean-based milk beverages rich in organic zinc and selenium, and have high bioavailability and good nutrition retention.

Description

Technical Field

[0001] The present invention relates to the technical field of functional foods. Specifically, it relates to a method for preparing zinc and selenium-enriched germinated mung beans and the application of the product thereof in a mung bean-based milk beverage rich in organic zinc and selenium. Background Art

[0002] Mung beans are rich in high-quality protein and various bioactive components. However, the contents of zinc and selenium in natural mung beans are relatively low and exist in inorganic forms or in forms that are difficult to absorb. Traditional fortification methods include exogenous addition of inorganic zinc and selenium or microbial fermentation, but there are problems such as low bioavailability, nutrient loss, and flavor alienation. Single-element induction (such as only adding zinc or selenium) or using inorganic forms (such as zinc sulfate, sodium selenite) easily leads to difficult element enrichment or toxicity accumulation. In addition, microbial fermentation may destroy active components such as isoflavones in mung beans.

[0003] In the prior art, germination induction can activate plant endogenous invertase and promote the organification of mineral elements. However, there is no research on using zinc amino acid chelate and organic selenium to synergistically induce germination for efficient enrichment of zinc and selenium. Therefore, it is of great significance to develop a safe, efficient zinc and selenium enrichment method that can retain the natural nutrients of mung beans. Summary of the Invention

[0004] The purpose of the present invention is to provide a zinc and selenium-enriched germinated mung bean and a preparation method thereof, and use the germinated mung bean to prepare a mung bean-based milk beverage rich in organic zinc and selenium, which can not only improve the enrichment efficiency of organic zinc and selenium in the germinated mung bean, correspondingly enhance the functionality of food products, but also avoid the toxicity accumulation of inorganic selenium in the body and the nutrient loss of other active components.

[0005] On the one hand, the present invention provides a method for preparing zinc and selenium-enriched germinated mung beans, including the following steps:

[0006] (1) Mung bean screening and pretreatment: Select mature, plump mung beans with a high germination rate, sieve out damaged and rotten mung beans, wash them with clean water and drain the water to obtain clean mung beans;

[0007] (2) Preparation of soaking solution: Weigh a certain amount of zinc amino acid chelate and organic selenium, and respectively prepare a zinc solution and a selenium solution with pure water. After mixing and filtering, a soaking solution is obtained;

[0008] (3) Zinc and selenium synergistic induction of germination: Put the clean mung beans and the soaking solution into a container for soaking until the mung beans are swollen. Then take out the swollen mung beans, rinse them, and place them in a constant temperature and humidity incubator for induced germination to a certain bud length to obtain zinc and selenium-enriched germinated mung beans.

[0009] Preferably, the amino acid type in the amino acid chelated zinc in step (2) is selected from one or more of lysine, tryptophan, threonine, leucine and methionine, and the organic selenium type is selected from one or more of selenomethionine, selenocystine, yeast selenium and seaweed selenium.

[0010] Preferably, the concentration of amino acid chelated zinc in the soaking solution in step (2) is 0.2-0.5 mg / mL, and the concentration of organic selenium is 0.02-0.05 mg / mL. Further, the concentration of amino acid chelated zinc in the soaking solution in step (2) is 0.3-0.35 mg / mL, and the concentration of organic selenium is 0.03-0.04 mg / mL.

[0011] Preferably, in step (3), the weight ratio of clean mung beans to soaking liquid is 1:2, and the soaking is carried out at room temperature for 12-16 hours.

[0012] Preferably, the germination induction in step (3) is specifically as follows: in a dark environment, the swollen mung beans are sprayed with the soaking liquid, the spraying frequency is 2-4 times / 12 hours, each spraying is 10-15 minutes, and the germination is cultured at room temperature for 3-5 days until the bud length is 2-3 cm.

[0013] On the other hand, the present invention also provides a method for preparing a mung bean-based milk beverage rich in organic zinc and selenium. The germinated mung beans prepared by the above-mentioned preparation method are subjected to pulping, enzymolysis, filtration, blending, homogenization and sterilization to prepare the mung bean-based milk beverage.

[0014] Preferably, cellulase and papain are used for enzymatic hydrolysis, wherein the ratio of cellulase to papain is 3:2.

[0015] Compared with the prior art, the present invention has the following beneficial effects:

[0016] (1) The synergistic induction of zinc and selenium increased the content of amino acid chelated zinc in the whole powder of germinated mung beans to 450-550 mg / kg and the content of organic selenium to 35-60 mg / kg, significantly increasing the active nutrients in the germinated mung beans.

[0017] (2) The biological activity of organic selenium and amino acid chelated zinc is higher than that of inorganic selenium and inorganic zinc. Organic selenium can directly participate in protein synthesis in germinating mung beans, and mung beans quickly absorb selenium through amino acid transporters. Amino acid chelated zinc is a stable chelate structure formed by the combination of small molecule amino acids and zinc. This structure is more easily absorbed by mung beans than inorganic zinc and can more effectively promote auxin synthesis and nitrogen metabolism during the germination process of mung beans. Based on the significant promoting effects of organic selenium and amino acid chelated zinc on the germination and growth process of mung beans, they can also reversely promote the absorption efficiency of selenium and zinc.

[0018] (3) After the amino acid chelated zinc and organic selenium are further organically transformed by germinated mung beans and then enter the human body, they can be quickly absorbed and metabolized, avoiding the side effects of toxicity accumulation of inorganic zinc and inorganic selenium. Compared with directly ingesting amino acid chelated zinc and organic selenium or inorganic zinc and inorganic selenium, it is more beneficial to the human body.

[0019] (4) Without fermentation process or chemical synthesis, the active ingredients such as saponins and polyphenols in mung beans are retained, which is suitable for the development of functional foods. Specific embodiments

[0020] The following is a further detailed description through specific embodiments. The method for measuring the zinc and selenium content in germinated mung beans refers to the method recorded in the prior art (Zhao Xiaohong, He Hui, Jia Lei, etc. Research on the preparation, distribution and morphology of selenium- and zinc-biofortified mung bean sprouts [J]. Food Science and Technology, 2022, 47(01): 70-78.).

[0021] Example 1

[0022] A method for preparing zinc and selenium enriched germinated mung beans includes the following steps:

[0023] (1) Mung bean screening and pretreatment: Select mature, plump mung beans with a high germination rate, sieve out the damaged and rotten parts, wash them with clean water and drain the water to obtain clean mung beans;

[0024] (2) Preparation of soaking solution: Weigh a certain amount of lysine chelated zinc and selenomethionine, and respectively prepare zinc solution and selenium solution with pure water. After mixing and filtering, the soaking solution is obtained. The concentration of lysine chelated zinc in the soaking solution is 0.35 mg / mL, and the concentration of selenomethionine is 0.03 mg / mL;

[0025] (3) Zinc and selenium co-induced germination: Put 10 g of clean mung beans and 20 g of the soaking solution into a container and soak until the mung beans are swollen. Then take out the swollen mung beans, rinse them, and place them in a constant temperature and humidity incubator for induced germination until a certain bud length is obtained to obtain zinc and selenium enriched germinated mung beans; The specific induced germination is: In a light-proof environment, spray the swollen mung beans with the soaking solution, the spraying frequency is 2 times / 12 h, each spraying is 15 min, and cultivate at room temperature for 3 days until the bud length is 2 cm.

[0026] It was measured that the zinc content in the germinated mung bean powder prepared in Example 1 was 487 mg / kg, and the selenium content was 38 mg / kg, and the proportion of organic zinc and organic selenium was 100%.

[0027] Example 2

[0028] A method for preparing zinc and selenium enriched germinated mung beans includes the following steps:

[0029] (1) Mung bean screening and pretreatment: Select mung beans that are mature, plump, and have a high germination rate. Sieve out damaged and rotten parts, wash them with clean water, and drain the water to obtain clean mung beans;

[0030] (2) Preparation of soaking solution: Weigh a certain amount of zinc tryptophan chelate and selenocysteine, and separately prepare zinc solution and selenium solution with pure water. After mixing and filtering, obtain the soaking solution. The concentration of zinc tryptophan chelate in the soaking solution is 0.3 mg / mL, and the concentration of selenocysteine is 0.04 mg / mL;

[0031] (3) Zinc-selenium synergistic induction of germination: Put 15 g of clean mung beans and 30 g of the soaking solution into a container and soak until the mung beans are swollen. Then take out the swollen mung beans, rinse them, and place them in a constant temperature and humidity incubator for induced germination until a certain bud length is reached to obtain zinc-selenium enriched germinated mung beans; The specific induced germination method is: Under a light-proof environment, spray the swollen mung beans with the above-mentioned soaking solution. The spraying frequency is 3 times / 12 h, and each spraying lasts for 12 min. Cultivate at room temperature for 4 days until the bud length reaches 2.5 cm.

[0032] It was determined that the zinc content in the germinated mung bean whole powder prepared in Example 1 was 504 mg / kg, and the selenium content was 49 mg / kg, and the proportion of organic zinc and organic selenium was 100%.

[0033] Example 3

[0034] A preparation method of zinc-selenium enriched germinated mung beans, comprising the following steps:

[0035] (1) Mung bean screening and pretreatment: Select mung beans that are mature, plump, and have a high germination rate. Sieve out damaged and rotten parts, wash them with clean water, and drain the water to obtain clean mung beans;

[0036] (2) Preparation of soaking solution: Weigh a certain amount of zinc threonine chelate and yeast selenium, and separately prepare zinc solution and selenium solution with pure water. After mixing and filtering, obtain the soaking solution. The concentration of zinc threonine chelate in the soaking solution is 0.35 mg / mL, and the concentration of yeast selenium is 0.04 mg / mL;

[0037] (3) Zinc-selenium synergistic induction of germination: Put 12 g of clean mung beans and 24 g of the soaking solution into a container and soak until the mung beans are swollen. Then take out the swollen mung beans, rinse them, and place them in a constant temperature and humidity incubator for induced germination until a certain bud length is reached to obtain zinc-selenium enriched germinated mung beans; The specific induced germination method is: Under a light-proof environment, spray the swollen mung beans with the above-mentioned soaking solution. The spraying frequency is 3 times / 12 h, and each spraying lasts for 13 min. Cultivate at room temperature for 5 days until the bud length reaches 3 cm.

[0038] The zinc content in the germinated mung bean whole powder prepared in Example 1 was measured to be 527 mg / kg, and the selenium content was 54 mg / kg, with the proportion of organic zinc and organic selenium being 100%.

[0039] Comparative Example 1

[0040] A method for preparing zinc-enriched germinated mung beans includes the following steps:

[0041] (1) Mung bean screening and pretreatment: Select mature, plump mung beans with a high germination rate, sieve out damaged and rotten parts, wash with clean water and drain, to obtain clean mung beans;

[0042] (2) Preparation of soaking solution: Weigh a certain amount of zinc threonine chelate, and prepare a zinc solution with pure water. After filtration, obtain the soaking solution, and the concentration of zinc threonine chelate in the soaking solution is 0.35 mg / mL;

[0043] (3) Zinc-induced germination: Put 12 g of clean mung beans and 24 g of the soaking solution into a container and soak until the mung beans are swollen. Then take out the swollen mung beans, rinse them, and place them in a constant temperature and humidity incubator for induced germination until a certain bud length is reached to obtain zinc-enriched germinated mung beans; The specific induced germination is as follows: In a light-shielded environment, spray the swollen mung beans with the soaking solution, the spraying frequency is 3 times / 12 h, and each spraying is 12 min. Cultivate at room temperature for 4 days until the bud length is 2.5 cm.

[0044] The zinc content in the germinated mung bean whole powder prepared in Comparative Example 1 was measured to be 382 mg / kg, and the proportion of organic zinc was 100%.

[0045] Comparative Example 2

[0046] A method for preparing selenium-enriched germinated mung beans includes the following steps:

[0047] (1) Mung bean screening and pretreatment: Select mature, plump mung beans with a high germination rate, sieve out damaged and rotten parts, wash with clean water and drain, to obtain clean mung beans;

[0048] (2) Preparation of soaking solution: Weigh a certain amount of selenocysteine, and prepare a selenium solution with pure water. After filtration, obtain the soaking solution, and the concentration of selenocysteine in the soaking solution is 0.03 mg / mL;

[0049] (3) Selenium-induced germination: Put 12 g of clean mung beans and 24 g of the soaking solution into a container and soak until the mung beans are fully swollen. Then take out the swollen mung beans, rinse them, and place them in a constant temperature and humidity incubator for induced germination until they reach a certain bud length to obtain selenium-enriched germinated mung beans. The specific induced germination method is as follows: Under a light-shielded environment, spray the swollen mung beans with the above-mentioned soaking solution at a spraying frequency of 3 times / 12 h, 12 min each time, and culture at room temperature for 4 days until the bud length reaches 2.5 cm.

[0050] It was determined that the selenium content in the germinated mung bean powder prepared in Comparative Example 2 was 21 mg / kg, and the proportion of organic selenium was 100%.

[0051] Comparative Example 3

[0052] A preparation method of zinc-selenium-enriched germinated mung beans includes the following steps:

[0053] (1) Mung bean screening and pretreatment: Select mature, plump mung beans with a high germination rate, sieve out the damaged and rotten parts, wash them with clean water and drain the water to obtain clean mung beans;

[0054] (2) Preparation of the soaking solution: Weigh a certain amount of zinc sulfate and sodium selenite, and separately prepare zinc solution and selenium solution with pure water. After mixing and filtering, obtain the soaking solution. The concentration of zinc sulfate in the soaking solution is 0.35 mg / mL, and the concentration of sodium selenite is 0.04 mg / mL;

[0055] (3) Zinc-selenium co-induced germination: Put 15 g of clean mung beans and 30 g of the soaking solution into a container and soak until the mung beans are fully swollen. Then take out the swollen mung beans, rinse them, and place them in a constant temperature and humidity incubator for induced germination until they reach a certain bud length to obtain zinc-selenium-enriched germinated mung beans. The specific induced germination method is as follows: Under a light-shielded environment, spray the swollen mung beans with the above-mentioned soaking solution at a spraying frequency of 3 times / 12 h, 12 min each time, and culture at room temperature for 4 days until the bud length reaches 2.5 cm.

[0056] It was determined that the zinc content in the germinated mung bean powder prepared in Comparative Example 3 was 323 mg / kg, the selenium content was 15 mg / kg, the proportion of organic zinc was 51%, and the proportion of organic selenium was 59%.

[0057] Comparative Example 4

[0058] A preparation method of germinated mung beans includes the following steps:

[0059] (1) Mung bean screening and pretreatment: Select mature, plump mung beans with a high germination rate, sieve out the damaged and rotten parts, wash them with clean water and drain the water to obtain clean mung beans;

[0060] (2) Preparation of the soaking solution: Weigh a certain amount of pure water, and obtain the soaking solution after filtration;

[0061] (3) Culturing and Sprouting: 15 g of clean mung beans and 30 g of the soaking solution are put into a container for soaking until the mung beans are fully swollen. Then the swollen mung beans are taken out, rinsed, and placed in a constant temperature and humidity incubator for culturing and sprouting until they reach a certain sprout length to obtain sprouted mung beans. The culturing and sprouting are specifically as follows: In a light-shielded environment, the swollen mung beans are sprayed with the soaking solution at a spraying frequency of 3 times / 12 h, 12 min each time, and cultured at room temperature for 4 days until the sprout length reaches 1.5 cm.

[0062] It was determined that the zinc content in the whole powder of the sprouted mung beans prepared in Comparative Example 4 was 5 mg / kg, and the selenium content was 0.02 mg / kg. Since the content was too low, the determination of organic zinc and selenium was not carried out.

[0063] The results of the zinc and selenium contents measured in the above examples and comparative examples are shown in Table 1.

[0064] Table 1 Results of Zinc and Selenium Contents in Sprouted Mung Beans

[0065] Total zinc (mg / kg) Total selenium (mg / kg) Proportion of organic zinc (%) Proportion of organic selenium (%) Example 1 487 38 100 100 Example 2 504 49 100 100 Example 3 527 54 100 100 Comparative Example 1 382 - 100 - Comparative Example 2 - 21 - 100 Comparative Example 3 323 15 51 59 Comparative Example 4 5 0.02 - -

[0066] Application Example 1

[0067] A preparation method of a mung bean-based milk beverage rich in organic zinc and selenium. The sprouted mung beans prepared by the preparation method described in Example 1 are used, and the mung bean-based milk beverage is prepared through pulping, enzymatic hydrolysis, filtration, formulation, homogenization, and sterilization. During the enzymatic hydrolysis process, cellulase and papain are used for enzymatic hydrolysis, where the ratio of cellulase:papain = 3:2.

[0068] It was determined that the organic zinc content in the mung bean-based milk beverage was 198 μg / 100 mL, and the organic selenium content was 22 μg / 100 mL, both within the safe intake range for the human body.

[0069] Conclusion: The present invention significantly improves the zinc and selenium enrichment efficiency and the conversion rate of the organic state by synergistically inducing sprouting with amino acid chelated zinc and organic selenium, which is superior to the treatment with single elements or inorganic zinc and selenium, providing a new idea for the development of functional foods.

Claims

1. A preparation method of zinc and selenium-enriched germinated mung beans, characterized in that, It includes the following steps: (1) Mung bean screening and pretreatment: Select mung beans that are mature, plump, and have a high germination rate, sieve out the damaged and rotten parts, wash them with clean water, and drain the water to obtain clean mung beans; (2) Preparation of soaking solution: Weigh a certain amount of amino acid chelated zinc and organic selenium, and separately prepare zinc solution and selenium solution with pure water. After mixing and filtering, the soaking solution is obtained; (3) Zinc-selenium synergistic induction of germination: Put the clean mung beans and the soaking solution into a container and soak them until the mung beans are swollen. Then take out the swollen mung beans, rinse them, and place them in a constant temperature and humidity incubator for induced germination until a certain bud length is reached to obtain zinc-selenium enriched germinated mung beans.

2. The method according to claim 1, wherein In step (2), the amino acid types in the amino acid chelated zinc are selected from one or more of lysine, tryptophan, threonine, leucine, and methionine, and the types of organic selenium are selected from one or more of selenomethionine, selenocystine, yeast selenium, and seaweed selenium.

3. The method according to claim 1, wherein In step (2), the concentration of amino acid chelated zinc in the soaking solution is 0.2 - 0.5 mg / mL, and the concentration of organic selenium is 0.02 - 0.05 mg / mL.

4. The method according to claim 3, wherein In step (2), the concentration of amino acid chelated zinc in the soaking solution is 0.3 - 0.35 mg / mL, and the concentration of organic selenium is 0.03 - 0.04 mg / mL.

5. The method according to claim 1, wherein In step (3), the weight ratio of the clean mung beans to the soaking solution is 1:2, and they are soaked at room temperature for 12 - 16 h.

6. The method according to claim 1, wherein In step (3), the induced germination is specifically as follows: In a light-proof environment, spray the swollen mung beans with the soaking solution. The spraying frequency is 2 - 4 times / 12 h, and each spraying lasts for 10 - 15 min. Cultivate at room temperature for 3 - 5 d until the bud length reaches 2 - 3 cm.

7. A preparation method of a mung bean-based milk beverage rich in organic zinc and selenium, characterized in that, The germinated mung beans prepared by the preparation method described in any one of claims 1 - 6 are used to prepare the mung bean-based milk beverage through pulping, enzymatic hydrolysis, filtration, blending, homogenization, and sterilization.

8. The method according to claim 7, wherein Cellulase and papain are used for enzymatic hydrolysis, where the ratio of cellulase:papain = 3:

2.

9. A zinc-selenium enriched germinated mung bean prepared by the preparation method described in any one of claims 1 - 6.

10. A mung bean-based milk beverage rich in organic zinc and selenium prepared by the preparation method described in claim 7 or claim 8.