CN104186293B - The production method of high anti-oxidation activity bean sprouts - Google Patents
The production method of high anti-oxidation activity bean sprouts Download PDFInfo
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- CN104186293B CN104186293B CN201410476472.4A CN201410476472A CN104186293B CN 104186293 B CN104186293 B CN 104186293B CN 201410476472 A CN201410476472 A CN 201410476472A CN 104186293 B CN104186293 B CN 104186293B
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Abstract
The invention discloses the production method of a kind of high anti-oxidation activity bean sprouts, first select full lossless legume-seeds, 50 ~ 100 DEG C of hot water scald kind of a 10 ~ 30min, and after room temperature clear water soaks 1 ~ 6h, drainage, 25 DEG C of constant temperature lucifuges are cultivated；After seed germination, timing every day processes once sprouting bean sprouts, i.e. can get high anti-oxidation activity bean sprouts finished product after 3 ~ 6 days；Its processing method includes that reducing agent soaks or/and ultraviolet irradiates or/and temperature control.It is an advantage of the current invention that when beans kind rudiment, use food-grade reducing agent to soak or use ultraviolet to irradiate or use temperature control method to process, simple and practical, it is prone to grasp, and unharmful substance residual, the bean sprouts obtained has higher antioxidation activity, has good health-care efficacy, can be used for healthy food material.
Description
Technical field
The present invention relates to the production method of bean sprouts, especially relate to the production method of a kind of high anti-oxidation activity bean sprouts.
Background technology
Bean sprouts is the product after the immersion of fabaceous seed is sprouted, and main edible part is hypocotyl.Bean sprouts, in addition to containing nutritional labelings such as rich in protein, amino acid, lipid and dietary fibers, possibly together with vitamin C, flavones, polyphenol isoreactivity component, has certain health care.
Free radical is the atom with unpaired electron or group produced during people's vivo oxidation, 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 antioxidant functional food adjustable body oxygen radical system, reduces body oxidative damage, thus reaches the purpose defendd disease, delay senility.
Chinese invention patent " a kind of tall scrawny person's production method based on audio frequency control technique " (Authorization Notice No. CN102144757B), the sound wave that 5 stages of tall scrawny person's growth are applied different frequency and intensity respectively stimulates, the production cycle can be shortened, improve the yield of tall scrawny person.
Chinese invention patent " organic selenium-rich mung bean sprouts nutrient special and the method the producing organic selenium-rich mung bean sprouts " nutrient special that (Authorization Notice No. CN102093116B) uses Se-enriched yeast and selenium-enriched protein to be primary raw material preparation, 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 rich in organic zinc bean sprouts " (Authorization Notice No. CN101305688B), uses the zinc (Zn of concentration 0.1 ~ 400mg/mL+2) solution immersion legume-seeds, the available bean sprouts rich in organic zinc.
At present, focusing mostly on the research with health care bean sprouts and convert in the enrichment of the trace element such as selenium, zinc, the bean sprouts production technology with anti-oxidation health function is the deficientest.
Summary of the invention
It is an object of the invention to provide a kind of production method with high anti-oxidation activity bean sprouts.
For achieving the above object, the present invention can take following technical proposals:
The production method of high anti-oxidation activity bean sprouts of the present invention, comprises the steps:
The first step, selects full lossless legume-seeds, and 50 ~ 100 DEG C of hot water scald kind of a 10 ~ 30min, and after room temperature clear water soaks 1 ~ 6h, drainage, 25 DEG C of constant temperature lucifuges are cultivated；
Second step, after seed germination, timing every day processes once sprouting bean sprouts, i.e. can get high anti-oxidation activity bean sprouts finished product after 3 ~ 6 days；Its processing method includes that reducing agent soaks or/and ultraviolet irradiates or/and temperature control.
Described reducing agent is purity 59 ~ 98%, concentration 0.01 ~ 0.1%(w%) Tea Polyphenols solution；Every day, soak time was 20 min.
Ultraviolet lamp, irradiation time 5 ~ 15 min, irradiation distance 20 ~ 50cm can be used during described ultraviolet treatment with irradiation.
When described temperature control processes, temperature is 35 ~ 55 DEG C, processes time 5 ~ 30min.
Described legume-seeds is mung bean, soya bean or black soya bean.
It is an advantage of the current invention that when beans kind rudiment, use food-grade reducing agent to soak or use ultraviolet to irradiate or use temperature control method to process, simple and practical, it is prone to grasp, and unharmful substance residual, the bean sprouts obtained has higher antioxidation activity, has good health-care efficacy, can be used for healthy food material.
Detection project and method (tester uses UV-1700 type ultraviolet specrophotometer, Shimadzu Corporation):
1, the Antioxidative Activity Determination method of bean sprouts is as follows:
1) preparing bean sprouts extract: accurately weigh fresh bean sprouts 15g, add 60mL phosphate buffer (pH6.8,200mmol/L), multilayer filtered through gauze after homogenate, filtrate 4000r/min is centrifuged 10min, and supernatant is bean sprouts extract；
2) DPPH free radical scavenging activity measures: utilize DPPH(1,1-diphenyl-2-trinitrophenyl-hydrazine) antioxidant activity in vitro of test bean sprouts extract.Compound concentration is the DPPH ethanol solution of 0.04mg/mL, takes in the DPPH solution addition 2mL bean sprouts extract that 2mL prepares, and hybrid reaction 30min surveys its light absorption value A at 517nmi, light absorption value is the least, shows that radical scavenging activity is the strongest.
DPPH clearance rate (%)=[1-(Ai-A j)/A0]×100
In formula, Ai: light absorption value at 517mm after 2mL sample liquid+2mLDPPH solution hybrid reaction；
Aj: light absorption value at 517mm after the mixing of 2mL sample liquid+2mL absolute ethyl alcohol；
A0: light absorption value at 517mm after the mixing of 2mLDPPH solution+2mL ultra-pure water.
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.
Take bean sprouts extract 1mL, add phosphate buffer (pH6.6,0.2mol/L) and 1.0% potassium ferricyanide 2.5mL of 2.5mL, mixing, 50 DEG C of constant temperature 20 min, add 2.5mL 10.0 % trichloroacetic acid, 3000r/min centrifugation 10min.Take supernatant 2.5mL and add ultra-pure water 2.5mL and 0.1%FeCl3Solution 0.5mL, mixing, 50 DEG C of water-bath 10min, at 700nm, measure absorbance.Ultra-pure water replaces sample to return to zero as blank.Light absorption value is the biggest, and reducing power is the strongest.
Detailed description of the invention
Below by specific embodiment, the production method of high anti-oxidation activity bean sprouts of the present invention is described in more details.
Embodiment
1
Selecting full lossless mung bean seed, 100 DEG C of hot water scald kind of a 10min, and then room temperature clear water soaks 1h, and after drainage, 25 DEG C of constant temperature lucifuges are cultivated；Mung bean sprouts timing every day will be sprouted and add the process of Tea Polyphenols solution once: the purity 98% of Tea Polyphenols solution, concentration 0.1%, during immersion, liquid level will exceed bean sprouts 2cm, soak time 20min, drainage after immersion, cultivate and within 3 ~ 6 days, i.e. obtain edible mung bean sprouts product.
Being measured the mung bean sprouts extract produced as stated above, DPPH free radical scavenging activity is 64.32%, and it is 1.24 that potassium ferricyanide method surveys absorbance.And untreated common mung bean sprouts extract DPPH free radical scavenging activity is 58.98%, it is 0.77 that potassium ferricyanide method surveys absorbance.
Embodiment
2
Selecting full lossless soya bean seed, 50 DEG C of hot water scald kind of a 30min, and then room temperature clear water soaks 6h, and after drainage, 25 DEG C of constant temperature lucifuges are cultivated；Sprouting moyashi timing every day ultraviolet lamp is irradiated 5min, and ultraviolet lamp power is 50W, irradiation distance 50cm, cultivates and within 3 ~ 6 days, i.e. obtains edible moyashi product.
Being measured the moyashi extract produced as stated above, DPPH free radical scavenging activity is 65.17%, and it is 1.18 that potassium ferricyanide method surveys absorbance.And untreated common moyashi extract DPPH free radical scavenging activity is 53.32%, it is 0.63 that potassium ferricyanide method surveys absorbance.
Embodiment
3
Selecting full lossless black soya bean seed, 75 DEG C of hot water scald kind of a 20min, and then room temperature clear water soaks 3h, and after drainage, 25 DEG C of constant temperature lucifuges are cultivated；Timing every day processes 5min at a temperature of sprouting bean sprouts is placed in 55 DEG C, cultivates and within 3 ~ 6 days, i.e. obtains edible black bean sprout product.
Being measured the black bean sprout extract produced as stated above, DPPH free radical scavenging activity is 64.56%, and it is 1.35 that potassium ferricyanide method surveys absorbance.And untreated common black bean sprout extract DPPH free radical scavenging activity is 57.85%, it is 0.69 that potassium ferricyanide method surveys absorbance.
Embodiment
4
Selecting full lossless mung bean seed, 100 DEG C of hot water scald kind of a 10min, and then room temperature clear water soaks 1h, and after drainage, 25 DEG C of constant temperature lucifuges are cultivated；Mung bean sprouts Timing Processing every day will be sprouted once: being firstly added Tea Polyphenols solution soaks, the purity 50% of Tea Polyphenols solution, concentration 0.01%, and during immersion, liquid level exceeds bean sprouts 2cm, soak time 20min, drainage after immersion；The most again it is carried out ultraviolet lamp irradiation: ultraviolet lamp power 15W, irradiation time 15min, irradiation distance 20cm；Cultivate and within 3 ~ 6 days, i.e. obtain edible mung bean sprouts product.
Being measured the mung bean sprouts extract produced as stated above, DPPH free radical scavenging activity is 67.13%, and it is 1. 42 that potassium ferricyanide method surveys absorbance.And untreated common mung bean sprouts extract DPPH free radical scavenging activity is 58.98%, it is 0.77. that potassium ferricyanide method surveys absorbance
Embodiment
5
Selecting full lossless mung bean seed, 100 DEG C of hot water scald kind of a 10min, and then room temperature clear water soaks 1h, and after drainage, 25 DEG C of constant temperature lucifuges are cultivated；Mung bean sprouts Timing Processing every day will be sprouted once: being firstly added Tea Polyphenols solution soaks, the purity 70% of Tea Polyphenols solution, concentration 0.15%, and during immersion, liquid level exceeds bean sprouts 2cm, soak time 20min, drainage after immersion；The most again it is carried out ultraviolet lamp irradiation: ultraviolet lamp power 30W, irradiation time 10min, irradiation distance 30cm；30min is processed at a temperature of finally again bean sprouts being placed in 35 DEG C；Edible mung bean sprouts product is i.e. obtained after cultivating 3 ~ 6 days.
Being measured the mung bean sprouts extract produced as stated above, DPPH free radical scavenging activity is 69.27%, and it is 1.51 that potassium ferricyanide method surveys absorbance.And untreated common mung bean sprouts extract DPPH free radical scavenging activity is 58.98%, it is 0.77 that potassium ferricyanide method surveys absorbance.
Claims (2)
1. the production method of a high anti-oxidation activity bean sprouts, it is characterised in that: comprise the steps:
The first step, selects full lossless legume-seeds,75~ 100 DEG C of hot water scald kind of a 10 ~ 30min, and after room temperature clear water soaks 1 ~ 6h, drainage, 25 DEG C of constant temperature lucifuges are cultivated；
Second step, after seed germination, timing every day processes once sprouting bean sprouts, i.e. can get high anti-oxidation activity bean sprouts finished product after 3 ~ 6 days；Its processing method includes that reducing agent soaks or/and ultraviolet irradiates or/and temperature control:
Described reducing agent is the Tea Polyphenols solution of purity 59 ~ 98%, concentration 0.01 ~ 0.1%；Every day, soak time was 20 min；
Ultraviolet lamp, irradiation time 5 ~ 15 min, irradiation distance 20 ~ 50cm is used during described ultraviolet treatment with irradiation；
When described temperature control processes, temperature is 35 ~ 55 DEG C, processes time 5 ~ 30min.
The production method of high anti-oxidation activity bean sprouts the most according to claim 1, it is characterised in that: described legume-seeds includes mung bean, soya bean or black soya bean.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106234181A (en) * | 2016-07-31 | 2016-12-21 | 华南理工大学 | A kind of oligochitosan aqueous solution nutrition bean sprout cultural method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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Non-Patent Citations (1)
| Title |
|---|
| Antioxidant potentiao of fresh and stored lentil sprouts affected by elicitation with temperature stresses;Swieca,M etc.;《International Journal of Food Science and Technology》;20140831;第49卷(第8期);1811-1817 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234181A (en) * | 2016-07-31 | 2016-12-21 | 华南理工大学 | A kind of oligochitosan aqueous solution nutrition bean sprout cultural method |
| 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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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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