CN108576818B - 一种鹰嘴豆胚芽粉及其制备方法 - Google Patents
一种鹰嘴豆胚芽粉及其制备方法 Download PDFInfo
- Publication number
- CN108576818B CN108576818B CN201810361430.4A CN201810361430A CN108576818B CN 108576818 B CN108576818 B CN 108576818B CN 201810361430 A CN201810361430 A CN 201810361430A CN 108576818 B CN108576818 B CN 108576818B
- Authority
- CN
- China
- Prior art keywords
- germ powder
- chickpea
- bacillus natto
- chick pea
- chickpeas
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 244000045195 Cicer arietinum Species 0.000 title claims abstract description 121
- 235000010523 Cicer arietinum Nutrition 0.000 title claims abstract description 121
- 239000000843 powder Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 38
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 31
- 230000004151 fermentation Effects 0.000 claims abstract description 31
- 230000035784 germination Effects 0.000 claims abstract description 26
- 238000002791 soaking Methods 0.000 claims abstract description 22
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000008696 isoflavones Nutrition 0.000 claims abstract description 13
- 229930182490 saponin Natural products 0.000 claims abstract description 13
- 150000007949 saponins Chemical class 0.000 claims abstract description 13
- 235000017709 saponins Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001291 vacuum drying Methods 0.000 claims abstract description 10
- 150000002515 isoflavone derivatives Chemical class 0.000 claims abstract description 8
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 7
- 238000007865 diluting Methods 0.000 claims abstract description 7
- 230000003203 everyday effect Effects 0.000 claims abstract description 7
- 238000003306 harvesting Methods 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000010992 reflux Methods 0.000 claims abstract description 5
- 239000001963 growth medium Substances 0.000 claims description 9
- 238000005336 cracking Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 6
- 239000011344 liquid material Substances 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 6
- 235000020679 tap water Nutrition 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- -1 Glu amino acid Chemical class 0.000 claims description 3
- 239000007836 KH2PO4 Substances 0.000 claims description 3
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 241001052560 Thallis Species 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000013557 nattō Nutrition 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 4
- 241000238631 Hexapoda Species 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 15
- 239000011573 trace mineral Substances 0.000 abstract description 7
- 235000013619 trace mineral Nutrition 0.000 abstract description 7
- 230000008569 process Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 14
- 235000013312 flour Nutrition 0.000 description 14
- 235000016709 nutrition Nutrition 0.000 description 13
- 230000004044 response Effects 0.000 description 13
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 12
- WUADCCWRTIWANL-UHFFFAOYSA-N biochanin A Chemical compound C1=CC(OC)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O WUADCCWRTIWANL-UHFFFAOYSA-N 0.000 description 12
- 210000001161 mammalian embryo Anatomy 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- GOMNOOKGLZYEJT-UHFFFAOYSA-N isoflavone Chemical compound C=1OC2=CC=CC=C2C(=O)C=1C1=CC=CC=C1 GOMNOOKGLZYEJT-UHFFFAOYSA-N 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 238000013461 design Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000010902 jet-milling Methods 0.000 description 4
- 210000000582 semen Anatomy 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007791 liquid phase Substances 0.000 description 3
- 239000011259 mixed solution Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LWTDZKXXJRRKDG-KXBFYZLASA-N (-)-phaseollin Chemical compound C1OC2=CC(O)=CC=C2[C@H]2[C@@H]1C1=CC=C3OC(C)(C)C=CC3=C1O2 LWTDZKXXJRRKDG-KXBFYZLASA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 230000008827 biological function Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019788 craving Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000021332 kidney beans Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000035150 Hypercholesterolemia Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 208000019693 Lung disease Diseases 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 101710163504 Phaseolin Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007681 cardiovascular toxicity Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000225 effect on diabetes Effects 0.000 description 1
- 238000013401 experimental design Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- LWTDZKXXJRRKDG-UHFFFAOYSA-N phaseollin Natural products C1OC2=CC(O)=CC=C2C2C1C1=CC=C3OC(C)(C)C=CC3=C1O2 LWTDZKXXJRRKDG-UHFFFAOYSA-N 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000005211 surface analysis Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Mycology (AREA)
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
本发明涉及一种鹰嘴豆胚芽粉及其制备方法,属于食品加工技术领域。本发明将洗净后的鹰嘴豆置于水:纳豆菌发酵液4:1混合的溶液中,在26℃‑28℃下浸泡12h,浸泡后的种子铺放在表面有三层纱布的塑料有孔容器上,并在种子表面也用纱布盖上避光,温度控制在26℃‑29℃发芽,每天浇淋稀释100‑200倍纳豆菌发酵液4‑5次,待胚芽长2cm‑3cm时采收,然后经超声‑微波回流提取及微波真空干燥粉碎制得鹰嘴豆胚芽粉;本发明在鹰嘴豆发芽过程喷施纳豆菌发酵液,发芽率达96%,霉变率2%,且经本发明制备的鹰嘴豆胚芽粉含有丰富的人体所需微量元素、总异黄酮及总皂苷类物质。
Description
技术领域
本发明涉及食品领域,具体的,本发明涉及一种鹰嘴豆胚芽粉及其制备方法的技术领域。
背景技术
鹰嘴豆(Chickpea) ,学名CicerarietinumL.,一年生或越年生草本植物,因在种脐附近有喙状突起行如鹰头而得名,别名桃豆、鸡豌豆。鹰嘴豆起源于亚洲西部和中东地区,栽培历史悠久,主要分布在世界温暖而又较干旱地区,如印度、巴基斯坦、墨西哥等地,是世界第二大消费豆类,产量居世界豆类第三,是目前世界上栽培面积较广的食用豆类作物之一。鹰嘴豆耐干旱、耐贫瘠,适宜我国西北地区种植,在新疆、甘肃、青海、山西等地有栽培。新疆鹰嘴豆盛产于天山北坡海拔1300m的木垒县,已有2500的生长历史,对于鹰嘴豆的研究开发利用对我国西部地区经济发展具有重要意义。
鹰嘴豆富含人体所需要的18种氨基酸及蛋白质,膳食纤维、钙、钾、锌等多种微量元素和维生素等营养物质;中医认为,鹰嘴豆味甘、性平、无毒,有补中益气、温肾壮阳、主消渴、解血毒、润肺止咳等作用;对糖尿病、高血压病、心脑血管疾病、肺病等均有良好的食疗作用;临床证实了鹰嘴豆对七十多种严重营养不良疾病有明显的疗效。因此,鹰嘴豆及制品已成为一种新型粮谷营养健康食品。
鹰嘴豆成熟胚乳是围绕着子叶的一薄层,含有两片子叶和一个胚芽,发芽后的鹰嘴豆胚芽部分含大量的微量元素、皂甙类成分和异黄酮类:鹰嘴豆芽素A、鹰嘴豆谷芽素和鹰嘴豆芽素C等,皂甙类成分与异黄酮类物质具有降血糖、降血脂等多种生物学功能;根据报道,豆类发芽后,其豆芽不仅较多地保存了原有豆类的营养成分,而且维生素含量比原有豆类高得多。豆芽中脂肪含量又比豆类低,而且不含胆固醇,对于肥胖病人和心血管病人可谓蔬中佳品。因此近几年芽类食品备受消费者的欢迎。
随着社会节奏的不断加快,引发了中国人传统低脂肪、低能量密度、高碳水化合物和高膳食纤维的膳食结构的变化,心血管、高血压、高血脂、高胆固醇血症患病率等随年龄增加有逐渐增高趋势,人们对自身健康有着强烈的渴求。
发明内容
针对现有心血管发病率与肥胖病人逐渐增高的趋势及人们对自身健康渴求的问题现状,本发明旨在提供一种鹰嘴豆胚芽粉及其制备方法。
本发明所采用的技术方案是:
本发明具体提供的一种鹰嘴豆胚芽粉,通过如下提供的的制备方法获得:
(1)挑选成熟的颗粒饱满、无霉变、无虫害的、不开裂的完整鹰嘴豆用自来水冲洗清除灰尘,将洗净后的鹰嘴豆置于水中,按照重量比计,以水:纳豆菌发酵液4:1混合,在26℃-28℃下浸泡12h,浸泡后的种子铺放在表面有三层纱布的塑料有孔容器上,并在种子表面也用纱布盖上避光,温度控制在26℃-29℃发芽,每天浇淋稀释100-200倍纳豆菌发酵液4-5次,待胚芽长2cm-3cm时即可采收。
(2)将采收后的鹰嘴豆置于静水中缓慢清洗后备用。
(3)超声-微波回流提取胚芽中总皂苷与总异黄酮:称取上述步骤(2)获得发芽后的鹰嘴豆按照重量比10:1:1添加小麦胚芽粉和异麦芽低聚糖均匀粉碎过目筛,在超声频率55-65KHz,提取时间30-45min,液料比15:1-25:1(mL/g) ,微波功率100-120W时提取,收集提取物。
(4)微波真空干燥制粉:将步骤(3)收集的提取物在微波真空干燥箱中,然后抽真空并调节温度30℃-50℃干燥,千级净化状态下经气流粉碎,过目筛包装得鹰嘴豆胚芽粉。
本发明所述纳豆菌发酵液的制备方法,%以重量百分比计,具体步骤如下:
(1)纳豆菌培养基按照重量百分比计,含有以下组份:2%可溶性淀粉、0 .6%蛋白胨、0 .05%Glu氨基酸、0 .1%MgSO4、0 .2%K2HPO4,0 .1%KH2PO4,pH为7.0-7.3。
(2)将6%纳豆菌液接种到培养基上。
(3)将接种后的培养基装入60ml三角瓶中置于发酵温度为34℃,100rpm摇床振荡培养19-24小时。
(4)将培养获得的纳豆菌悬液于10000r/min离心15min以除去菌体,所获上清液即为纳豆菌发酵液。
优选的,本发明鹰嘴豆浸泡温度为27℃。
优选的,本发明鹰嘴豆发芽温度为27 .5℃。
优选的,本发明胚芽长为2 .5cm时采收。
优选的,本发明超声-微波回流提取液中丙酮含量比重较大。
优选的,超声频率为60KHz。
优选的,微波功率为110W。
通过实施本发明的技术方案,可以达到以下有益效果:
(1)通过适用本发明方法制备的鹰嘴豆胚芽粉中粗蛋白、粗纤维与钾、钙等与人体健康和生命有关的必需微量元素较原豆的含量高;本发明提供技术方案与常规鹰嘴豆发芽方法相比,首先,鹰嘴豆经过浸泡及发芽阶段采用纳豆菌发酵液后富含鹰嘴豆胚乳和胚芽,发芽后的鹰嘴豆胚芽部分含大量的微量元素、皂甙类成分和异黄酮类,特别是鹰嘴豆芽素A、鹰嘴豆谷芽素和鹰嘴豆芽素C等赋予给本发明制备的鹰嘴豆胚芽粉,本发明制备的鹰嘴豆胚芽粉中皂甙类成分与异黄酮类物质具有降血糖、降血脂等多种生物学功能;其次,本发明采用超声-微波回流提取胚芽中总皂苷与总异黄酮,再经微波真空干燥,所获得的鹰嘴豆胚芽粉含有丰富的总异黄酮类及总皂苷类物质。
(2)通过适用本发明,鹰嘴豆通过浸泡及发芽阶段采用纳豆菌发酵液,其含有的抗菌物质,具有热稳定性与酸碱稳定性,能有效抑制霉菌的滋生,鹰嘴豆发芽发芽率达96%,霉变率为2%,确保鹰嘴豆发芽过程中采用纳豆菌浸泡、喷施,能显著提高发芽率及降低霉变率,保证鹰嘴豆出牙率与品质的维系。
(3)本发明制备的鹰嘴豆胚芽粉不含任何防腐剂,可直接冲服饮用,能及时补充人体所需微量元素及丰富的鹰嘴豆芽素A等异黄酮类物质与总皂苷物质。
(4)通过适用本发明,经液相法测定,发芽的鹰嘴豆豆芽素A绝对量总量是发芽黄豆鹰嘴豆芽素A绝对量总量的2353.12倍,是未发芽鹰嘴豆豆芽素A绝对量总量的5557.96倍,这样就赋予给制备的鹰嘴豆胚芽粉。
附图说明
图1显示为浸泡温度和发芽温度对鹰嘴豆粉营养效力的评价响应面曲线图。
图2显示为浸泡温度和芽长对鹰嘴豆粉营养效力的评价响应面曲线图。
图3显示为浸泡温度和超声频率对鹰嘴豆粉营养效力的评价响应面曲线图。
图4显示为浸泡温度和微波功率对鹰嘴豆粉营养效力的评价响应面曲线图。
图5显示为发芽温度和芽长对鹰嘴豆粉营养效力的评价响应面曲线图。
图6显示为发芽温度和超声频率对鹰嘴豆粉营养效力的评价响应面曲线图。
图7显示为发芽温度和微波功率对鹰嘴豆粉营养效力的评价响应面曲线图。
图8显示为芽长和超声频率对鹰嘴豆粉营养效力的评价响应面曲线图。
图9显示为芽长和微波功率对鹰嘴豆粉营养效力的评价响应面曲线图。
图10显示为超声频率和微波功率对鹰嘴豆粉营养效力的评价响应面曲线图。
图11为添加纳豆菌发酵液鹰嘴豆发芽率与霉变率图。
图12为液相法测定的鹰嘴豆芽素A峰面积与浓度关系图。
具体实施方式
下面,举实施例说明本发明,但是,本发明并不限于下述的实施例。本发明中选用的鹰嘴豆与纳豆菌及其他原辅材料、试剂和仪器、设备都为本领域熟知选用的,但不限制本发明的实施,其他本领域熟知的一些试剂和设备都可适用于本发明以下实施方式的实施。
实施例一:
挑选成熟的颗粒饱满、无霉变、无虫害的、不开裂的完整鹰嘴豆用自来水冲洗清除灰尘,将洗净后的鹰嘴豆置于水:纳豆菌发酵液中,在26℃-28℃下浸泡12h,浸泡后的种子铺放在表面有三层纱布的塑料有孔容器上,并在种子表面也用纱布盖上避光,温度控制在26℃-29℃发芽,每天浇淋稀释100-200倍纳豆菌发酵液4-5次,待胚芽长2cm-3cm时即可采收;制备的发芽鹰嘴豆含有胚乳与胚芽备用;将发芽后的鹰嘴豆按照重量比10:1:1添加小麦胚芽粉和异麦芽低聚糖均匀粉碎过目筛,通过在超声频率55-65KHz,提取时间30-45min,液料比15:1-25:1(mL/g) ,微波功率100-120W时提取,离心收集提取物,将收集的提取物在微波真空干燥箱中,然后抽真空并调节温度30℃-50℃干燥,千级净化状态下经气流粉碎,制备获得鹰嘴豆胚芽粉。
本发明纳豆菌发酵液的制备方法,具体步骤如下:
纳豆菌培养基按照重量百分比计,含有以下组份:2%可溶性淀粉、0 .6%蛋白胨、0 .05%Glu氨基酸、0 .1%MgSO4、0 .2%K2HPO4,0 .1%KH2PO4,pH为7.0-7.3;将6%纳豆菌液接种到培养基上;将接种后的培养基装入60ml三角瓶中置于发酵温度为34℃,100rpm摇床振荡培养19-24小时;将培养获得的纳豆菌悬液于10000r/min离心15min以除去菌体,所获上清液即为纳豆菌发酵液。
实施例二:
挑选成熟的颗粒饱满、无霉变、无虫害的、不开裂的完整鹰嘴豆用自来水冲洗清除灰尘,将洗净后的鹰嘴豆置于水:纳豆菌发酵液按重量比4:1混合的溶液中,在26℃下浸泡12h,浸泡后的种子铺放在表面有三层纱布的塑料有孔容器上,并在种子表面也用纱布盖上避光,温度控制在26℃发芽,每天浇淋稀释100-200倍纳豆菌发酵液4-5次,待胚芽长2.5cm时即可采收;制备的发芽鹰嘴豆含有胚乳与胚芽备用;将发芽后的鹰嘴豆按照重量比10:1:1添加小麦胚芽粉和异麦芽低聚糖均匀粉碎过目筛,通过在超声频率55KHz ,提取时间30-45min,液料比15:1-25:1(mL/g) ,微波功率100W时提取,离心收集提取物;将收集的提取物在微波真空干燥箱中,然后抽真空并调节温度30℃-50℃干燥,千级净化状态下经气流粉碎,制备获得鹰嘴豆胚芽粉。
实施例三:
挑选成熟的颗粒饱满、无霉变、无虫害的、不开裂的完整鹰嘴豆用自来水冲洗清除灰尘,将洗净后的鹰嘴豆置于水:纳豆菌发酵液按重量比4:1混合的溶液中,在27℃下浸泡12h,浸泡后的种子铺放在表面有三层纱布的塑料有孔容器上,并在种子表面也用纱布盖上避光,温度控制在27 .5℃发芽,每天浇淋稀释100-200倍纳豆菌发酵液4-5次,待胚芽长4cm时即可采收;制备的发芽鹰嘴豆含有胚乳与胚芽备用;将发芽后的鹰嘴豆按照重量比10:1:1添加小麦胚芽粉和异麦芽低聚糖均匀粉碎过目筛,通过在超声频率60KHz ,提取时间30-45min,液料比15:1-25:1(mL/g) ,微波功率110W时提取,离心收集提取物;将收集的提取物在微波真空干燥箱中,然后抽真空并调节温度30℃-50℃干燥,千级净化状态下经气流粉碎,制备获得鹰嘴豆胚芽粉。
实施例四:
挑选成熟的颗粒饱满、无霉变、无虫害的、不开裂的完整鹰嘴豆用自来水冲洗清除灰尘,将洗净后的鹰嘴豆置于水:纳豆菌发酵液按重量比4:1混合的溶液中,在28℃下浸泡12h,浸泡后的种子铺放在表面有三层纱布的塑料有孔容器上,并在种子表面也用纱布盖上避光,温度控制在29℃发芽,每天浇淋稀释100-200倍纳豆菌发酵液4-5次,待胚芽长3cm时即可采收;制备的发芽鹰嘴豆含有胚乳与胚芽备用;将发芽后的鹰嘴豆按照重量比10:1:1添加小麦胚芽粉和异麦芽低聚糖均匀粉碎过目筛,通过在超声频率65KHz ,提取时间30-45min,液料比15:1-25:1(mL/g) ,微波功率120W时提取,离心提取物;将收集的提取物在微波真空干燥箱中,然后抽真空并调节温度30℃-50℃干燥,千级净化状态下经气流粉碎,制备获得鹰嘴豆胚芽粉。
实施例五:不同制备条件对鹰嘴豆粉营养效力的评价
对上述实施例一至实施四制备条件对鹰嘴豆粉营养效力的评价,标准见表1。
响应面试验设计与结果:
根据Box-Benhnken中心组合设计原理进行试验设计分析,其结果见表3。通过DesignExpert8.0.6采用多元拟合的方法对表3的实验数据进行拟合,得到效力评分R、浸泡温度(A)、发芽温度(B)、芽长(C)、超声频率(D)和微波功率(E)的二次多项回归模型为:
R效力评分=56.17-0.19A-0.063B+0.12C+0.062D-0.063E+0.25AC +0.25BE+0.25CE + 0.25DE-2.29A2-2.29B2-2.04C2-2.29D2-2.63E2
响应面分析中各因素交互作用具体参见附图1至附图10。从单因素试验的结果可知,不同制备条件对鹰嘴豆粉中总皂苷类及总异黄酮类物质含量具有显著影响,据以上响应面试验得到本发明鹰嘴豆粉的重点工艺参数为:浸泡温度26℃-28℃、发芽温度26℃-29℃、芽长2cm-3cm、超声频率55KHz-65KHz、微波功率100W-120W;经实验验证优选的浸泡温度27℃、发芽温度27 .5℃、芽长4cm、超声频率60KHz、微波功率110W。
实施例六:
分别取实施例二、实施例三、实施四的鹰嘴豆胚芽粉各100克,分别测其营养成分,具体见表4:
据表4可知:通过实施本发明的鹰嘴豆胚芽粉粗蛋白、粗纤维与钾、钙等与人体健康和生命有关的必需微量元素较现有技术披露的含量高;另外实施例二、实施例三、实施例四所提供的技术方案,以实施例三为最优选方案,即鹰嘴豆浸泡温度为27℃,发芽温度为27.5℃、胚芽长4cm、超声频率60KHz、微波功率110W。
实施例七:
据实施例一提供的鹰嘴豆胚芽粉的制备方法为对照组,在相同条件下不浸泡、喷施纳豆菌发酵液为空白组,观测两组鹰嘴豆总发芽率与霉变率,具体见表5:
据表5及附图11可知,在鹰嘴豆发芽过程中采用纳豆菌浸泡、喷施,能有效提高发芽率,降低霉变率,鹰嘴豆发芽发芽率达96%,霉变率为2%,确保鹰嘴豆发芽过程中采用纳豆菌浸泡、喷施,能显著提高发芽率及降低霉变率,保证鹰嘴豆出牙率与品质的维系,表明通过适用本发明技术方案鹰嘴豆的发芽率与霉变率均有显著性的效果。
实施例八:
据实施例一提供的鹰嘴豆胚芽粉的制备方法,选取胚芽长度为2cm、2.5cm、3cm时制得的胚芽粉A1、A2、A3各100g,测其总异黄酮与总皂苷含量,具体见表6:
据表6可知,在适用本发明时,鹰嘴豆胚芽长到4cm时获得的胚芽粉所含总异黄酮和总皂苷含量最好。
实施例九:
基于实施例一,利用液相法测定鹰嘴豆、黄豆、芸豆中鹰嘴豆芽素A绝对量,具体见表7及附图12。
从表7、表8可得,未发芽的鹰嘴豆含有少量的豆芽素A;发芽的芸豆中不含鹰嘴豆芽素A,发芽的鹰嘴豆豆芽素A绝对量总量是发芽黄豆鹰嘴豆芽素A绝对量总量的2353 .12倍,是未发芽鹰嘴豆豆芽素A绝对量总量的5557 .96倍,这样就赋予给制备的鹰嘴豆胚芽粉相对于现有技术披露的鹰嘴豆粉及常见的豆类中的鹰嘴豆芽素A显著。
如上所述,即可较好地实现本发明,上述的实施例仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种改变和改进,均应落入本发明确定的保护范围内。
Claims (5)
1.一种鹰嘴豆胚芽粉,其特征在于,所述的鹰嘴豆胚芽粉通过如下制备工艺步骤获得:
(1)挑选成熟的颗粒饱满、无霉变、无虫害的、不开裂的完整鹰嘴豆用自来水冲洗清除灰尘,将洗净后的鹰嘴豆置于水与纳豆菌发酵液混合的溶液中,水与纳豆菌发酵液比按重量比4:1,在26℃-28℃下浸泡12h,浸泡后的种子铺放在表面有三层纱布的塑料有孔容器上,并在种子表面也用纱布盖上避光,温度控制在26℃-29℃发芽,每天浇淋稀释100-200倍纳豆菌发酵液4-5次,待胚芽长2cm-3cm时即可采收,其中,纳豆菌发酵液的制备包括以下步骤:纳豆菌培养基按照重量百分比计,含有以下组份:2%可溶性淀粉、0 .6%蛋白胨、0.05%Glu氨基酸、0.1%MgSO4、0.2%K2HPO4,0.1%KH2PO4,pH为7.0-7.3;将6%纳豆菌液接种到培养基上;将接种后的培养基装入60ml三角瓶中置于发酵温度为34℃,100rpm摇床振荡培养19-24小时;将培养获得的纳豆菌悬液于10000r/min离心15min以除去菌体,所获上清液即为纳豆菌发酵液;
(2)将采收后的发芽鹰嘴豆置于静水中缓慢清洗后备用;
(3)超声-微波回流提取胚芽中总皂苷与总异黄酮:称取上述步骤(2)获得发芽后的鹰嘴豆按照重量比10:1:1添加小麦胚芽粉和异麦芽低聚糖均匀粉碎过筛,在超声频率55-65KHz,提取时间30-45min,液料比15:1-25:1(ml/g),微波功率100-120W时提取,收集提取物;
(4)微波真空干燥制粉:将步骤(3)收集的提取物在微波真空干燥箱中,然后抽真空并调节温度30℃-50℃干燥,千级净化状态下经气流粉碎,过筛包装得鹰嘴豆胚芽粉。
2.如权利要求1所述鹰嘴豆胚芽粉 ,其特征在于,所述的鹰嘴豆胚芽粉制备步骤中,优选的鹰嘴豆浸泡温度为27℃。
3.如权利要求1所述鹰嘴豆胚芽粉 ,其特征在于,所述的鹰嘴豆胚芽粉制备步骤中,优选的鹰嘴豆发芽温度为27.5℃。
4.如权利要求1所述鹰嘴豆胚芽粉 ,其特征在于,所述的鹰嘴豆胚芽粉制备步骤中,优选的鹰嘴豆胚芽长为2.5cm时采收。
5.如权利要求1所述鹰嘴豆胚芽粉 ,其特征在于,所述的鹰嘴豆胚芽粉制备步骤中,优选的超声频率为60KHz、微波功率为110W。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810361430.4A CN108576818B (zh) | 2018-04-20 | 2018-04-20 | 一种鹰嘴豆胚芽粉及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810361430.4A CN108576818B (zh) | 2018-04-20 | 2018-04-20 | 一种鹰嘴豆胚芽粉及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN108576818A CN108576818A (zh) | 2018-09-28 |
CN108576818B true CN108576818B (zh) | 2021-07-30 |
Family
ID=63613722
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810361430.4A Active CN108576818B (zh) | 2018-04-20 | 2018-04-20 | 一种鹰嘴豆胚芽粉及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108576818B (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114711383B (zh) * | 2022-05-10 | 2023-10-17 | 华南农业大学 | 一种具有抗炎活性的发芽米荞的制备方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN100547066C (zh) * | 2007-08-02 | 2009-10-07 | 河北师范大学 | 一种枯草芽孢杆菌及其应用 |
CN101199581B (zh) * | 2007-11-05 | 2012-07-04 | 中国科学院新疆理化技术研究所 | 鹰嘴豆胚芽和豆芽有效部位及其制备方法和应用 |
CN102000138B (zh) * | 2010-10-28 | 2012-04-18 | 中国科学院新疆理化技术研究所 | 一种鹰嘴豆豆芽有效成分的纯化方法 |
CN102939891A (zh) * | 2012-11-15 | 2013-02-27 | 上海博琛生物科技有限公司 | 一种富硒黄豆芽及其生产方法 |
CN103053399A (zh) * | 2013-01-17 | 2013-04-24 | 上海博琛生物科技有限公司 | 一种富硒绿豆芽及其生产方法 |
CN105432667B (zh) * | 2015-12-19 | 2018-06-01 | 佛山市艳晖生物科技有限公司 | 一种枯草芽孢杆菌可湿性粉剂的制备方法 |
CN107502570B (zh) * | 2017-08-18 | 2019-07-16 | 华中农业大学 | 一株生防枯草芽孢杆菌bj-1及其应用 |
-
2018
- 2018-04-20 CN CN201810361430.4A patent/CN108576818B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
CN108576818A (zh) | 2018-09-28 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107099375B (zh) | 一种油莎豆油和油莎豆粉的制备方法 | |
CN102100330B (zh) | 一种蔬菜糯米粉加工工艺 | |
CN103535410B (zh) | 一种滋养补身的保健饼干及其制备方法 | |
CN101653216B (zh) | 一种富含生物活性肽的发芽糙米 | |
KR102126013B1 (ko) | 쌀가루 마카롱의 제조방법 및 이에 의해 제조된 쌀가루 마카롱 | |
CN105901490A (zh) | 一种发芽营养米和发芽营养米粉的制备方法 | |
CN112971036A (zh) | 一种酱腐乳及其制作方法 | |
KR101400021B1 (ko) | 천연물을 이용한 각종 버섯의 재배방법 | |
CN108576818B (zh) | 一种鹰嘴豆胚芽粉及其制备方法 | |
KR101957451B1 (ko) | 파스타의 제조방법 및 이에 의해 제조된 파스타 | |
KR102124781B1 (ko) | 새싹보리 마카롱의 제조방법 및 이에 의해 제조된 새싹보리 마카롱 | |
CN105146310B (zh) | 一种桃胶活性代餐粉及其制备方法 | |
CN111109413A (zh) | 一种用桑黄菌生产苦荞菌茶的制作方法 | |
CN109673792A (zh) | 苦荞发酵茶的制备方法 | |
KR20100083977A (ko) | 떡의 제조방법 | |
KR101778658B1 (ko) | 앙금의 제조방법 및 그 앙금 | |
CN113068824A (zh) | 一种高蛋白复合营养杂粮食用菌粉食品及其制备方法 | |
CN106386968A (zh) | 一种虫草花养生蛋糕 | |
CN107586177B (zh) | 一种以狼尾草鲜草为原料的杏鲍菇栽培基质及其栽培方法 | |
TWI659100B (zh) | 松露固態發酵產物及其製造方法 | |
CN105942172A (zh) | 一种含紫花苜蓿的膳食纤维发糕及其制备方法 | |
CN110973262A (zh) | 大麦奶茶的制备方法 | |
KR102563199B1 (ko) | 동충하초를 이용한 버섯 누룽지 제조방법 및 이에 의해 제조된 버섯 누룽지 | |
KR100496568B1 (ko) | 상황버섯 균사체를 이용한 된장 및 고추장의 제조방법 | |
CN109077213A (zh) | 一种壮家红米饼的生产方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
Effective date of registration: 20221117 Address after: No. 001, Agricultural Industrial Park, south of Wenhua West Road, Tori County, Tacheng Prefecture, Xinjiang Uygur Autonomous Region, 834599 Patentee after: Tori Tianshan Xiaoge Agricultural Technology Co.,Ltd. Address before: 831100 laolonghe Populus euphratica forest farm, Changji City, Changji Hui Autonomous Prefecture, Xinjiang Uygur Autonomous Region Patentee before: XINJIANG TIANSHANXIAOGE AGRICULTURAL DEVELOPMENT CO.,LTD. |
|
TR01 | Transfer of patent right |