CN104186293A - Production method of high antioxidant activity bean sprouts - Google Patents
Production method of high antioxidant activity bean sprouts Download PDFInfo
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- CN104186293A CN104186293A CN201410476472.4A CN201410476472A CN104186293A CN 104186293 A CN104186293 A CN 104186293A CN 201410476472 A CN201410476472 A CN 201410476472A CN 104186293 A CN104186293 A CN 104186293A
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- bean sprouts
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Abstract
The invention discloses a production method of high antioxidant activity bean sprouts. The production method includes selecting fully grown bean seeds and heating the same in the hot water with 50-100 degrees within 10-30mins, then soaking the seeds in the clean water within 1-6hs under the indoor temperature, and after draining, culturing the seeds away from lights under the constant temperature 25 degrees; after the seeds sprout, processing the sprouted bean sprouts once a day on time, so that the final antioxidation active bean sprouts are achieved within 3-6 days; the processing method includes soaking the seeds in the reducing agent or/and lighting the seeds with ultraviolet rays or/and controlling temperature of the seeds. The production method has the advantages that when sprouting, the seeds are soaked in the food grade reducing agent or lightened with the ultraviolet rays or subjected to temperature control, thus the production method is simple, practical, easy to operate and free of residual hazardous substances, and the bean sprouts are high in antioxidant activity, excellent in health-care effect and can serve as raw materials of health-care foods.
Description
Technical field
The present invention relates to the production method of bean sprouts, especially relate to the production method of the active bean sprouts of a kind of high anti-oxidation.
Background technology
Bean sprouts is the product after fabaceous seed immersion is sprouted, and main edible part is hypocotyl.Vitamin C, flavones, polyphenol isoreactivity component, except containing the nutrient components such as rich in protein, amino acid, lipid and dietary fiber, are also contained in bean sprouts, have certain health care.
Free radical is the atom with unpaired electron or the group producing in oxidizing process in human body, can damage tissue and the cell of body, and then cause disease and body aging.Remove unnecessary free radical and be conducive to some prevention and treatment of diseases.The balance of the adjustable body oxygen radical of antioxidant functional food system, reduces body oxidative damage, thus the object that reaches defence disease, delays senility.
Chinese invention patent " a kind of bean sprouts's production method based on audio frequency control technique " (Granted publication CN102144757B), the sound wave that 5 stages of bean sprouts's growth are applied respectively to different frequency and intensity stimulates, can shorten the production cycle, improve bean sprouts's output.
It is the nutrient special of primary raw material preparation that Chinese invention patent " organic selenium-rich mung bean sprouts nutrient special and the method for producing organic selenium-rich mung bean sprouts " (Granted publication CN102093116B) adopts Se-enriched yeast and selenium-enriched protein, and in the organic selenium-rich mung bean sprouts of production, Se content can reach 0.025 ~ 0.25mg/kg.
Chinese invention patent " a kind of preparation method who is rich in organic zinc bean sprouts " (Granted publication CN101305688B), the zinc (Zn of employing concentration 0.1 ~ 400mg/mL
+ 2) solution immersion legume-seeds, the bean sprouts that can obtain being rich in organic zinc.
At present, to having the research of health care bean sprouts, focus mostly in the enrichment conversion of the trace elements such as selenium, zinc, the bean sprouts production technology with anti-oxidation health function is relatively deficient.
Summary of the invention
The object of the present invention is to provide a kind of production method with the active bean sprouts of high anti-oxidation.
For achieving the above object, the present invention can take following technical proposals:
The production method of the active bean sprouts of high anti-oxidation of the present invention, comprises the steps:
The first step, selects full harmless legume-seeds, and 50 ~ 100 ℃ of hot water scald kind of a 10 ~ 30min, and room temperature clear water soaks after 1 ~ 6h, drainage, and 25 ℃ of constant temperature lucifuges are cultivated;
Second step, after seed germination, regularly process once sprouting bean sprouts every day, can obtain the active bean sprouts of high anti-oxidation finished product after 3 ~ 6 days; Its processing method comprises that reductant soaks or/and ultraviolet ray is irradiated or/and temperature control.
Described reductant is purity 59 ~ 98%, concentration 0.01 ~ 0.1%(w%) Tea Polyphenols solution; Every day, soak time was 20 min.
During described ultraviolet treatment with irradiation, can use ultraviolet lamp, irradiation time 5 ~ 15 min, irradiation distance 20 ~ 50cm.
When described temperature control is processed, temperature is 35 ~ 55 ℃, processing time 5 ~ 30min.
Described legume-seeds is mung bean, soya bean or black soya bean.
The invention has the advantages that when the rudiment of beans kind, adopt food stage reductant to soak or adopt ultraviolet ray to irradiate or adopt temperature control method to process, simple and practical, be easy to grasp, and unharmful substance is residual, the bean sprouts obtaining has higher antioxidation activity, has good health-care efficacy, can be used for healthy food material.
Test item and method (tester adopts UV-1700 type ultraviolet specrophotometer, Shimadzu company):
1, the Antioxidative Activity Determination method of bean sprouts is as follows:
1) prepare bean sprouts extract: accurately take fresh bean sprouts 15g, add 60mL phosphate buffer (pH6.8,200mmol/L), multilayer filtered through gauze after homogenate, the centrifugal 10min of filtrate 4000r/min, supernatant is bean sprouts extract;
2) DPPH free radical scavenging activity mensuration: utilize DPPH(1,1-diphenyl-2-trinitrophenyl-hydrazine) the antioxidation in vitro ability of test bean sprouts extract.Compound concentration is the DPPH ethanolic solution of 0.04mg/mL, gets the DPPH solution that 2mL prepares and adds in the extract of 2mL bean sprouts, and hybrid reaction 30min, surveys its light absorption value A at 517nm place
i, light absorption value is less, shows that radical scavenging activity is stronger.
DPPH clearance rate (%)=[1-(A
i-A
j)/A
0] * 100
In formula, A
i: after 2mL sample liquid+2mLDPPH solution hybrid reaction at the light absorption value at 517mm place;
A
j: after 2mL sample liquid+2mL absolute ethyl alcohol mixes at the light absorption value at 517mm place;
A
0: after 2mLDPPH solution+2mL ultra-pure water mixes at the light absorption value at 517mm place.
2, the reducing power assay method of bean sprouts is as follows: utilize potassium ferricyanide reducing process to measure total reducing power of bean sprouts extract.
Get bean sprouts extract 1mL, add phosphate buffer (pH6.6,0.2mol/L) and 1.0% potassium ferricyanide 2.5mL of 2.5mL, mix, 50 ℃ of constant temperature 20 min, then add 2.5mL 10.0 % trichloroacetic acids, 3000r/min centrifugation 10min.Get supernatant 2.5mL and add ultra-pure water 2.5mL and 0.1%FeCl
3solution 0.5mL, mixes, and 50 ℃ of water-bath 10min measure absorbance at 700nm place.Ultra-pure water replaces sample to return to zero as blank.Light absorption value is larger, and reducing power is stronger.
Embodiment
Below by specific embodiment, the production method of the active bean sprouts of high anti-oxidation of the present invention is described in more details.
embodiment 1
Select full harmless mung bean seed, 100 ℃ of hot water scald kind of a 10min, and then room temperature clear water soaks 1h, and after drainage, 25 ℃ of constant temperature lucifuges are cultivated; By sprouting mung bean sprouts, regularly add Tea Polyphenols solution-treated once every day: the purity 98% of Tea Polyphenols solution, concentration 0.1%, during immersion, liquid level exceeds bean sprouts 2cm, soak time 20min, drainage after soaking, cultivates and within 3 ~ 6 days, obtains edible mung bean sprouts product.
As stated above the mung bean sprouts extract of producing is measured, DPPH free radical scavenging activity is 64.32%, and it is 1.24 that potassium ferricyanide method is surveyed absorbance.And untreated common mung bean sprouts extract DPPH free radical scavenging activity is 58.98%, it is 0.77 that potassium ferricyanide method is surveyed absorbance.
embodiment 2
Select full harmless soya bean seed, 50 ℃ of hot water scald kind of a 30min, and then room temperature clear water soaks 6h, and after drainage, 25 ℃ of constant temperature lucifuges are cultivated; To sprout moyashi and regularly with ultraviolet lamp, irradiate 5min every day, ultraviolet lamp power is 50W, and irradiation distance 50cm cultivates and within 3 ~ 6 days, obtains edible moyashi product.
As stated above the moyashi extract of producing is measured, DPPH free radical scavenging activity is 65.17%, and it is 1.18 that potassium ferricyanide method is surveyed absorbance.And untreated common moyashi extract DPPH free radical scavenging activity is 53.32%, it is 0.63 that potassium ferricyanide method is surveyed absorbance.
embodiment 3
Select full harmless black soya bean seed, 75 ℃ of hot water scald kind of a 20min, and then room temperature clear water soaks 3h, and after drainage, 25 ℃ of constant temperature lucifuges are cultivated; Regularly be placed in sprouting bean sprouts at 55 ℃ of temperature and process 5min every day, cultivates and within 3 ~ 6 days, obtain edible black bean sprout product.
As stated above the black bean sprout extract of producing is measured, DPPH free radical scavenging activity is 64.56%, and it is 1.35 that potassium ferricyanide method is surveyed absorbance.And untreated common black bean sprout extract DPPH free radical scavenging activity is 57.85%, it is 0.69 that potassium ferricyanide method is surveyed absorbance.
embodiment 4
Select full harmless mung bean seed, 100 ℃ of hot water scald kind of a 10min, and then room temperature clear water soaks 1h, and after drainage, 25 ℃ of constant temperature lucifuges are cultivated; To sprout mung bean sprouts Timing Processing every day once: first add Tea Polyphenols solution to soak, the purity 50% of Tea Polyphenols solution, concentration 0.01%, during immersion, liquid level exceeds bean sprouts 2cm, soak time 20min, drainage after soaking; And then it is carried out to ultraviolet lamp irradiation: ultraviolet lamp power 15W, irradiation time 15min, irradiation distance 20cm; Cultivate and within 3 ~ 6 days, obtain edible mung bean sprouts product.
As stated above the mung bean sprouts extract of producing is measured, DPPH free radical scavenging activity is 67.13%, and it is 1. 42 that potassium ferricyanide method is surveyed absorbance.And untreated common mung bean sprouts extract DPPH free radical scavenging activity is 58.98%, it is 0.77. that potassium ferricyanide method is surveyed absorbance
embodiment 5
Select full harmless mung bean seed, 100 ℃ of hot water scald kind of a 10min, and then room temperature clear water soaks 1h, and after drainage, 25 ℃ of constant temperature lucifuges are cultivated; To sprout mung bean sprouts Timing Processing every day once: first add Tea Polyphenols solution to soak, the purity 70% of Tea Polyphenols solution, concentration 0.15%, during immersion, liquid level exceeds bean sprouts 2cm, soak time 20min, drainage after soaking; And then it is carried out to ultraviolet lamp irradiation: ultraviolet lamp power 30W, irradiation time 10min, irradiation distance 30cm; Finally bean sprouts is placed at 35 ℃ of temperature and processes 30min again; Cultivate and after 3 ~ 6 days, obtain edible mung bean sprouts product.
As stated above the mung bean sprouts extract of producing is measured, DPPH free radical scavenging activity is 69.27%, and it is 1.51 that potassium ferricyanide method is surveyed absorbance.And untreated common mung bean sprouts extract DPPH free radical scavenging activity is 58.98%, it is 0.77 that potassium ferricyanide method is surveyed absorbance.
Claims (5)
1. a production method for the active bean sprouts of high anti-oxidation, is characterized in that: comprise the steps:
The first step, selects full harmless legume-seeds, and 50 ~ 100 ℃ of hot water scald kind of a 10 ~ 30min, and room temperature clear water soaks after 1 ~ 6h, drainage, and 25 ℃ of constant temperature lucifuges are cultivated;
Second step, after seed germination, regularly process once sprouting bean sprouts every day, can obtain the active bean sprouts of high anti-oxidation finished product after 3 ~ 6 days; Its processing method comprises that reductant soaks or/and ultraviolet ray is irradiated or/and temperature control.
2. the production method of the active bean sprouts of high anti-oxidation according to claim 1, is characterized in that: described reductant is the Tea Polyphenols solution of purity 59 ~ 98%, concentration 0.01 ~ 0.1%; Every day, soak time was 20 min.
3. the production method of the active bean sprouts of high anti-oxidation according to claim 1, is characterized in that: during described ultraviolet treatment with irradiation, use ultraviolet lamp, irradiation time 5 ~ 15 min, irradiation distance 20 ~ 50cm.
4. the production method of the active bean sprouts of high anti-oxidation according to claim 1, is characterized in that: when described temperature control is processed, temperature is 35 ~ 55 ℃, processing time 5 ~ 30min.
5. according to the production method of the active bean sprouts of the high anti-oxidation described in claim 1,2,3 or 4 any one, it is characterized in that: described legume-seeds comprises mung bean, soya bean or black soya bean.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813378A (en) * | 2018-05-30 | 2018-11-16 | 黑龙江省农业科学院食品加工研究所 | A kind of processing method of the prefabricated ripe beans of activity |
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| CN106234181B (en) * | 2016-07-31 | 2020-01-14 | 华南理工大学 | Chitosan oligosaccharide aqueous solution nutrient bean sprout culture method |
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| 黄六容 等: "发芽温度对绿豆芽抗氧化成分和抗氧化能力的影响", 《安徽农业大学学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813378A (en) * | 2018-05-30 | 2018-11-16 | 黑龙江省农业科学院食品加工研究所 | A kind of processing method of the prefabricated ripe beans of activity |
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| CN104186293B (en) | 2016-08-24 |
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Effective date of registration: 20220321 Address after: No. 100, Kexue Avenue, high tech Development Zone, Zhengzhou City, Henan Province Patentee after: Zhengzhou University Patentee after: Institute of Quartermaster engineering technology, Academy of systems engineering, Academy of Military Sciences Address before: 450001 No. 100 science Avenue, Henan, Zhengzhou Patentee before: Zhengzhou University |
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