CN101999667B - Alkali extraction of mung bean flavone and method for preparing flavone mung bean beverage - Google Patents
Alkali extraction of mung bean flavone and method for preparing flavone mung bean beverage Download PDFInfo
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- CN101999667B CN101999667B CN2010105229697A CN201010522969A CN101999667B CN 101999667 B CN101999667 B CN 101999667B CN 2010105229697 A CN2010105229697 A CN 2010105229697A CN 201010522969 A CN201010522969 A CN 201010522969A CN 101999667 B CN101999667 B CN 101999667B
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Abstract
The invention discloses alkali extraction of mung bean flavone and a method for preparing flavone mung bean beverages, and belongs to a method for preparing beverages. The method comprises the following steps of: performing steam heating treatment on mung beans so as to peel mung bean cotyledons from coats; drying the coats so as to make the moisture content lower than 6 percent, crushing to ensure that the granularity is 20 to 40 meshes, adding purified water and sucrose ester into the coat powder, regulating the pH value of the mixed solution to be 8 to 11 by using 10 percent Na2CO3, and heating, cooling and filtering to prepare extracting solution of mung bean flavone; adding water into the mung bean cotyledons produced in the process of extracting the mung bean flavone, soaking at normal temperature, pulping, adding alpha-amylase and edible protease, and keeping the temperature to between 40 and 60 DEG C for 2 to 6 hours so as to prepare enzymolysis solution; mixing the enzymolysis solution and the extracting solution of mung bean flavone, performing centrifugal separation to prepare centrifugal mixed solution, and adding sugar sweet-scented osmanthus, white granulated sugar, citric acid and sodium copper chlorophyllin into the mixed solution; and mixing uniformly, refining by using kieselguhr, performing vacuum deodorization and paperboard filtering, filling and sterilizing to prepare the flavone mung bean beverage. The alkali extraction of the mung bean flavone is reasonable in technology, low in cost, high in safety and high in yield of the mung bean flavone; and the prepared flavone mung bean beverage is good in mouthfeel and bright in color, and due to rich flavonoid compounds, the prepared flavone mung bean beverage has obvious physiological and pharmacological activities, anti-inflammatory and antiallergic functions, and also has antibacterial and antiviral functions.
Description
Technical field
The invention belongs to the preparation method of beverage, particularly relate to a kind of alkaline process extraction of mung bean flavones and the preparation method of flavones beverage of green bean.
Background technology
China is that one of big country is mainly produced and exported to mung bean, and annual production accounts for more than 30% of Gross World Product, and it is edible that mung bean consumption mainly concentrates on, since ancient times China both urban and rural residents mung bean sugar as clearing heat and detoxicating, the drink of heatstroke prevention step-down.Recent studies is found, is contained a large amount of antioxidant contents in the green gram spermoderm, like flavones, single space, saponin etc.The inside also has alkaloid, stigmasterol, cumarin, cardiac glycoside, and a large amount of dietary fibers etc.
Flavone compound is extensively to be present in a natural compounds.Flavone compound is most of in plant to become glycosides with sugar, and a part exists with the aglycon form.Flavone compound is present in higher plant and the pteridophyte plant more.That flavone compound has remarkable physiological and pharmacological is active, mainly shows to be anti-oxidant and anti-radical action; Flavone compound has hemangiectasis, has the effect that chronotropismus is regulated myocardial contraction, and flavone compound has stronger inhibitory action to clotting factor in addition; Bioflavonoid has anti-inflammatory, anti-allergic effects, also has antibacterial, antivirus action.
At present, the method for distilling of brass compounds has water extraction, supercritical CO in the mung bean
2Fluid extraction and organic solvent extraction etc.There is certain limitation in water extraction, though equipment is simple, many because of extracting impurity, yield is lower, so seldom use; Ultrafiltration, supercritical extraction cost are too high; So it is to use method more widely, the production of this method easy realization of industrial at present both at home and abroad that the organic solution agent is extracted.Organic solvent commonly used has methyl alcohol, ethanol, acetone, ether, ethyl acetate etc., and wherein, ethanol has advantages such as production cost is low, solute effect is good, is aided with Extraction by Ultrasound again, can reach higher extraction effect.But because inflammable, the explosive and toxicity of organic solvent also exists production safety to reach the problem to operator's aspects such as security threat in practical implementation.
Mung bean contains rich in protein, vitamin and mineral matters such as calcium, iron.Its flavor is sweet, cold in nature, goes into the heart, stomach warp, effect such as have heat-clearing, detoxify, relieve summer heat.Sun Simiao says, mung bean " can control fever and chills and pine for, antidiarrheal dysentery is Pi finally, and diuresis covers with ".Li Shizhen (1518-1593 A.D.) was once pointed out: mung bean " the flat skin of meat is cold, separates metal and stone, arsenic, all poison of vegetation ".Claim that again mung bean is " wanting soup in the food ", " the good paddy of benefiting mankind also ".Compatriots' tradition is drunk sweet mung bean soup in the summertime, can prevent and treat diseases such as heatstroke, hot eyes, laryngalgia, miliaria, constipation, urine are red, polydipsia.Therefore, since ancient times China both urban and rural residents sweet mung bean soup as clearing heat and detoxicating, the drink of heatstroke prevention step-down.But the sweet mung bean soup that traditional handicraft is made generally adopts ancient method, promptly " remember the way of " sweet mung bean soup " in Ming Dynasty's " the drink food is taken writing paper ": " and mung bean is drawn only, cooks to add water, and big fire one is rolled, get soup stop the green food of cool colour it.As roll then that look turbid can't bear food more." so the goods produced of this method are extremely unstable, storage time only can be kept 1～2 day, and the time is long slightly just to be returned muddyly, and taste also can change.The greatest problem of the product that this method is produced is, can't confirm clear and definite quality standard, and wherein functional component is not clear, more can't measure.
Summary of the invention
The present invention is intended to overcome the deficiency of prior art, and a kind of alkaline process extraction of mung bean flavones and the preparation method of flavones beverage of green bean are provided.
Beverage of green bean manufacture process of the present invention comprises two parts, and promptly the mung bean flavones extracts and Beverage Service.In view of this project early-stage Study result shows; Brass compounds in the mung bean is mainly flavonoid glycoside (accounting for more than 90% of general flavone); Mainly be three glucosides and disaccharide glycosides; And with 3-hydroxyl glycosides is main, through confirming the comparison of Different Extraction Method, adopts the compound alkaline process of emulsifying agent can reach more than 85% the recovery rate of general flavone in the green gram spermoderm.Confirm that thus the compound alkaline process of emulsifying agent is an optimum extracting method; In the preparation of Beverage Service matrix, adopt amylase-protease combined-enzyme method to handle,, make the beverage of green bean that general flavone content reaches 0.5mg/ml through operations such as filtration, sterilization, packings through adding adjustment tastes such as sugar sweet-scented osmanthus, white granulated sugar.
The alkaline process of mung bean flavones of the present invention extracts, and realizes through the following step:
With selected mung bean heat treated 5～30 minutes under 100～120 ℃ of steam conditions, with mung bean cotyledons with plant clothing and peel off; To plant clothing and use the hot blast heat drying, and make the water content of kind of clothing be lower than 6%, be crushed to 20～40 orders again, this kind clothing powder by the weight ratio adding water purification of 1:8～20, by 0.05～0.3% adding sucrose ester that adds entry weight, will be used the Na of 10% concentration again
2CO
3Regulate pH value to 8～11 of this mixed liquor, be heated to 60～90 ℃ of constant temperature continuous stirring 1～3 hour, be cooled to 20 ℃ then, leach impurity, promptly make the mung bean flavone extractive with 100 mesh filter screens.
The preparation method of flavones beverage of green bean of the present invention, realize through the following step:
The preparation of a, enzymolysis liquid: with the weight ratio adding water purification of the mung bean cotyledons that produces in the above-mentioned mung bean flavones leaching process by 1:8～20; Soak at room temperature 4～8 hours; Break into slurries then, add the high temperature resistant AMS of 20000～100000U/kg by mung bean cotyledons weight, stir the back under 85～95 ℃ of conditions constant temperature 30 minutes, be cooled to 40～60 ℃ then; Regulate pH value to 5～7 of mixed liquor with food grade hydrochloric acid; Add the edible protein enzyme by 30000～100000U/L of this mixeding liquid volume,, promptly make enzymolysis liquid 40～60 ℃ of following constant temperature 2～6 hours;
B, mixed liquor extract: with the enzymolysis liquid that makes in a step with above-mentioned make the mung bean flavone extractive mix, centrifugalize, the extraction mixed liquor;
The preparation of c, flavones beverage of green bean: by the b step carry the volume of mixed liquor add sugar sweet-scented osmanthus 0.5～5g/L, white granulated sugar 20～80g/L, citric acid 0.05～0.15g/L and chlorophyll copper sodium 10～80mg/L; Mix, be warming up to 100 ℃, after be cooled to 5～-5 ℃ and constant temperature rapidly 1～3 hour, refining with diatomite, again through vacuum deodorization, cardboard filter, can, sterilization promptly makes the flavones beverage of green bean.
As further improvement of the present invention, described edible protein enzyme is any in flavor protease, neutral proteinase, acid protease or the alkali protease.
The alkaline process of mung bean flavones of the present invention extracts, and technology is reasonable, cost is low, security is good, the yield of mung bean flavones high; The flavones beverage of green bean mouthfeel that it makes is good, and color and luster is bright, and because of it contains abundant flavonoids, it is active to make it have remarkable physiological and pharmacological, has anti-inflammatory, anti-allergic effects, also has antibacterial, antivirus action.
The specific embodiment
Embodiment 1
The alkaline process of mung bean flavones of the present invention extracts, and is with selected mung bean heat treated 5 minutes under 100～120 ℃ of steam conditions, with mung bean cotyledons with plant clothing and peel off; To plant clothing and use the hot blast heat drying, and make the water content of kind of clothing be lower than 6%, be crushed to 20～40 orders again, this kind clothing powder by the weight ratio adding water purification of 1:10, by the 0.05% adding sucrose ester that adds entry weight, will be used the Na of 10% concentration again
2CO
3Regulate the pH value to 8 of this mixed liquor, be heated to 60～70 ℃ of constant temperature continuous stirring 3 hours, be cooled to 20 ℃ then, leach impurity, promptly make the mung bean flavone extractive with 100 mesh filter screens.
Embodiment 2
The alkaline process of mung bean flavones of the present invention extracts, and is with selected mung bean heat treated 30 minutes under 100～120 ℃ of steam conditions, with mung bean cotyledons with plant clothing and peel off; To plant clothing and use the hot blast heat drying, and make the water content of kind of clothing be lower than 6%, be crushed to 20～40 orders again, this kind clothing powder by the weight ratio adding water purification of 1:20, by the 0.3% adding sucrose ester that adds entry weight, will be used the Na of 10% concentration again
2CO
3Regulate the pH value to 11 of this mixed liquor, be heated to 80～90 ℃ of constant temperature continuous stirring 1 hour, be cooled to 20 ℃ then, leach impurity, promptly make the mung bean flavone extractive with 100 mesh filter screens.
Embodiment 3
The alkaline process of mung bean flavones of the present invention extracts, be with selected mung bean under 100～120 ℃ of steam conditions heat treated 20 minutes, with the passivation trypsin inhibitor, cold slightly back with peeling machine with mung bean cotyledons with plant clothing and peel off; To plant clothing continues with 80～100 ℃ of hot blast heat dryings; Make the water content of kind of clothing be lower than 6%, be crushed to 20～40 orders again; Change in the Cooling or heating jar, this kind clothing powder by the weight ratio adding water purification of 1:15, by the 0.2% adding sucrose ester that adds entry weight, is used the Na of 10% concentration again
2CO
3Regulate the pH value to 9 of this mixed liquor in the cylinder, heat up and be heated to 70～80 ℃ of constant temperature continuous stirring 2 hours, then mixed liquor in the cylinder is cooled to 20 ℃, leach impurity, promptly make the mung bean flavone extractive with 100 mesh filter screens.
Embodiment 4
The preparation method of flavones beverage of green bean of the present invention, realize through the following step:
The preparation of a, enzymolysis liquid: with the weight ratio adding water purification of the mung bean cotyledons that produces in the mung bean flavones leaching process in the instance 1 by 1:8; Soak at room temperature 4 hours; Break into slurries then, add the high temperature resistant AMS of 20000～50000U/kg by mung bean cotyledons weight, stir the back under 85～87 ℃ of conditions constant temperature 30 minutes, be cooled to 40 ℃ then; Regulate the pH value to 5 of mixed liquor with food grade hydrochloric acid; Add flavor protease by 30000～50000U/L of this mixeding liquid volume,, promptly make enzymolysis liquid 40～45 ℃ of following constant temperature 2 hours;
B, mixed liquor extract: enzymolysis liquid that makes in a step and the mung bean flavone extractive that embodiment 1 makes are mixed, centrifugalize, the extraction mixed liquor;
The preparation of c, flavones beverage of green bean: by the b step carry the volume of mixed liquor add sugar sweet-scented osmanthus 0.5g/L, white granulated sugar 20g/L, citric acid 0.05g/L and chlorophyll copper sodium 10mg/L; Mix, be warming up to 100 ℃, after be cooled to 1～5 ℃ and constant temperature rapidly 3 hours, refining with diatomite, again through vacuum deodorization, cardboard filter, can, sterilization promptly makes the flavones beverage of green bean.
Embodiment 5
The preparation method of flavones beverage of green bean of the present invention, realize through the following step:
The preparation of a, enzymolysis liquid: with the weight ratio adding water purification of the mung bean cotyledons that produces in the embodiment 2 mung bean flavones leaching process by 1:20; Soak at room temperature 8 hours; Break into slurries then, add the high temperature resistant AMS of 80000～100000U/kg by mung bean cotyledons weight, stir the back under 93～95 ℃ of conditions constant temperature 30 minutes, be cooled to 60 ℃ then; Regulate the pH value to 7 of mixed liquor with food grade hydrochloric acid; Add neutral proteinase by 80000～100000U/L of this mixeding liquid volume,, promptly make enzymolysis liquid 60 ℃ of following constant temperature 6 hours;
B, mixed liquor extract: enzymolysis liquid that makes in a step and the mung bean flavone extractive that embodiment 2 makes are mixed, centrifugalize, the extraction mixed liquor;
The preparation of c, flavones beverage of green bean: by the b step carry the volume of mixed liquor add sugar sweet-scented osmanthus 5g/L, white granulated sugar 80g/L, citric acid 0.15g/L and chlorophyll copper sodium 10mg/L; Mix, be warming up to 100 ℃, after be cooled to-4～-5 ℃ and constant temperature rapidly 1 hour, refining with diatomite, again through vacuum deodorization, cardboard filter, can, sterilization promptly makes the flavones beverage of green bean.
Embodiment 6
The preparation method of flavones beverage of green bean of the present invention, realize through the following step:
The preparation of a, enzymolysis liquid: the mung bean cotyledons full dose after the metering that produces in the embodiment 3 mung bean flavones leaching process is changed in the immersion cylinder; The weight ratio of pressing 1:15 adds water purification, and soak at room temperature 6 hours breaks into slurries with beater then; Slurries after the metering pump in the Cooling or heating jar; Add the high temperature resistant AMS of 40000～60000U/kg by mung bean cotyledons weight, the back that stirs pumps into it in insulation jar with steam jet ejector, under 90 ℃ of conditions constant temperature 30 minutes, be cooled to 50 ℃ then; Regulate the pH value to 6 of mixed liquor with food grade hydrochloric acid; Add alkali protease by 50000～70000U/L of this mixeding liquid volume,, promptly make enzymolysis liquid 50 ℃ of following constant temperature 4 hours;
B, mixed liquor extract: with enzymolysis liquid that makes in a step and the mung bean flavone extractive that embodiment 3 makes mix, through the horizontal centrifuge centrifugation, extract centrifugal mixed liquor and measure;
The preparation of c, flavones beverage of green bean: change in the Cooling or heating jar making centrifugal mixed liquor in the b step, the volume of pressing mixed liquor adds sugar sweet-scented osmanthus 3g/L, white granulated sugar 50g/L, citric acid 0.1g/L and chlorophyll copper sodium 50mg/L; Mix, in cylinder, be warming up to 100 ℃,, be cooled to 0～1 ℃ and changed in the cold wall tank constant temperature over to 1.5 hours rapidly then through plate type heat exchanger, refining with diatomite filter, again through vacuum deodorization, cardboard filter, can, sterilization promptly makes the flavones beverage of green bean.
Claims (3)
1. the alkaline process method for distilling of mung bean flavones, realize through the following step:
With selected mung bean heat treated 5～30 minutes under 100～120 ℃ of steam conditions, with mung bean cotyledons with plant clothing and peel off; To plant clothing and use the hot blast heat drying, and make the water content of kind of clothing be lower than 6%, be crushed to 20～40 orders again, this kind clothing powder by the weight ratio adding water purification of 1:8～20, by 0.05～0.3% adding sucrose ester that adds entry weight, will be used the Na of 10% concentration again
2CO
3Regulate pH value to 8～11 of this mixed liquor, be heated to 60～90 ℃ of constant temperature continuous stirring 1～3 hour, be cooled to 20 ℃ then, leach impurity, promptly make the mung bean flavone extractive with 100 mesh filter screens.
2. the preparation method of flavones beverage of green bean, realize through the following step:
The preparation of a, enzymolysis liquid: with the weight ratio adding water purification of the mung bean cotyledons that produces in the claim 1 mung bean flavones leaching process by 1:8～20; Soak at room temperature 4～8 hours; Break into slurries then, add the high temperature resistant AMS of 20000～100000U/kg by mung bean cotyledons weight, stir the back under 85～95 ℃ of conditions constant temperature 30 minutes, be cooled to 40～60 ℃ then; Regulate pH value to 5～7 of mixed liquor with food grade hydrochloric acid; Add the edible protein enzyme by 30000～100000U/L of this mixeding liquid volume,, promptly make enzymolysis liquid 40～60 ℃ of following constant temperature 2～6 hours;
B, mixed liquor extract: the mung bean flavone extractive that enzymolysis liquid that makes in a step and claim 1 are made mixes, centrifugalizes, the extraction mixed liquor;
The preparation of c, flavones beverage of green bean: by the b step carry the volume of mixed liquor add sugar sweet-scented osmanthus 0.5～5g/L, white granulated sugar 20～80g/L, citric acid 0.05～0.15g/L and chlorophyll copper sodium 10～80mg/L; Mix, be warming up to 100 ℃, after be cooled to 5～-5 ℃ and constant temperature rapidly 1～3 hour, refining with diatomite, again through vacuum deodorization, cardboard filter, can, sterilization promptly makes the flavones beverage of green bean.
3. the preparation method of flavones beverage of green bean as claimed in claim 2 is characterized in that the edible protein enzyme described in a step is any in flavor protease, neutral proteinase, acid protease or the alkali protease.
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| CN102696766A (en) * | 2012-06-12 | 2012-10-03 | 上海大学 | Preparation method for soybean health drink |
| CN110548062A (en) * | 2018-05-31 | 2019-12-10 | 京冠生物科技股份有限公司 | Testa Phaseoli Radiati extract with antiviral effect and its extraction method |
| CN109090413B (en) * | 2018-07-20 | 2022-04-15 | 江南大学 | Preparation method of mung bean and kudzu root instant beverage powder |
| CN115918856A (en) * | 2022-12-02 | 2023-04-07 | 山东可漾饮料有限公司 | Beverage composition rich in flavone, preparation method and application thereof |
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| CN101675944A (en) * | 2008-09-16 | 2010-03-24 | 杭州华东医药集团生物工程研究所有限公司 | Composition containing extract of engelhardtia leaves and preparation method |
| CN101642484B (en) * | 2009-09-03 | 2011-06-15 | 咀香园健康食品（中山）有限公司 | Method for extracting flavonoid compounds in mung bean hull |
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