CN105851942A - Flavoring type high-isothiocyanate-content brassica juncea sprouts and production technology thereof - Google Patents
Flavoring type high-isothiocyanate-content brassica juncea sprouts and production technology thereof Download PDFInfo
- Publication number
- CN105851942A CN105851942A CN201610192494.7A CN201610192494A CN105851942A CN 105851942 A CN105851942 A CN 105851942A CN 201610192494 A CN201610192494 A CN 201610192494A CN 105851942 A CN105851942 A CN 105851942A
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- leaf mustard
- isothiocyanate
- sprouts
- brassica juncea
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- 244000178993 Brassica juncea Species 0.000 title claims abstract description 52
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000011332 Brassica juncea Nutrition 0.000 title abstract description 9
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 title abstract description 9
- 150000002540 isothiocyanates Chemical class 0.000 claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 8
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 43
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 230000035784 germination Effects 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 8
- 230000003203 everyday effect Effects 0.000 claims description 7
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 8
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 6
- 235000003351 Brassica cretica Nutrition 0.000 description 5
- 235000003343 Brassica rupestris Nutrition 0.000 description 5
- 235000010460 mustard Nutrition 0.000 description 5
- 240000008574 Capsicum frutescens Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000011331 Brassica Nutrition 0.000 description 3
- 239000001110 calcium chloride Substances 0.000 description 3
- 229910001628 calcium chloride Inorganic materials 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000011010 flushing procedure Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 230000007935 neutral effect Effects 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 125000004425 isosulfocyanate group Chemical group 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010021143 Hypoxia Diseases 0.000 description 1
- NMOJAXCSURVGEY-UHFFFAOYSA-N N#CC#N.[S] Chemical compound N#CC#N.[S] NMOJAXCSURVGEY-UHFFFAOYSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 229940125648 antineoplastic drug candidate Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- XLJMAIOERFSOGZ-UHFFFAOYSA-M cyanate Chemical compound [O-]C#N XLJMAIOERFSOGZ-UHFFFAOYSA-M 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 208000018875 hypoxemia Diseases 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- GRHBQAYDJPGGLF-UHFFFAOYSA-N isothiocyanic acid Chemical class N=C=S GRHBQAYDJPGGLF-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000005760 tumorsuppression Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G7/00—Botany in general
- A01G7/04—Electric or magnetic or acoustic treatment of plants for promoting growth
- A01G7/045—Electric or magnetic or acoustic treatment of plants for promoting growth with electric lighting
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/14—Measures for saving energy, e.g. in green houses
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Biodiversity & Conservation Biology (AREA)
- Botany (AREA)
- Ecology (AREA)
- Forests & Forestry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to flavoring type high-isothiocyanate-content brassica juncea sprouts and a production technology thereof, and belongs to the technical field of deep processing of agriculture products. Brassica juncea sprouts rich in isothiocyanate prepared from brassica juncea seeds through low-temperature stress in combination with light control for sprouting are used as raw materials; through the working procedures of performing cleaning, performing finishing, performing color protection, performing blanching, performing seasoning with cooking liquor, performing sterilization and performing packaging, the flavoring type high-isothiocyanate-content brassica juncea sprouts are obtained. The content of the isothiocyanate in the flavoring type high-isothiocyanate-content brassica juncea sprouts achieves 0.8-2.0mg/100g. the production technology disclosed by the invention is simple and high in industrialization degree, and the flavoring type high-isothiocyanate-content brassica juncea sprouts are good in mouth feel; the brassica juncea sprouts rich in the isothiocyanate have functions of resisting oxidation, resisting cancer and the like for human bodies, and are ideal leisure health-care foods.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, be specifically related to a kind of seasoning type height isothiocyanates leaf mustard sprout and
Production technology.
Background technology
Leaf mustard (Brassica juncea Czem.et Coss) is that Brassica genus is annual or biennial herb plant, is Chinese Famous
Special vegetable, originates in China, and it has the features such as wide adaptability, yield height, disease resistance and strong stress resistance, storage tolerance and transport,
Thus generally cultivate in China various places, it is one of large consumption vegetables with processing.But China leaf mustard is only with simple side at present
Formula produces the primary processed goods such as dehydrated vegetables, Pickle (hot pickled mustard tube and pickles), and the most useful its makes fermented type mustard, vegetables
Dish paper, clean vegetables etc., added value of product is low.
Research shows, Vegetables in Brassica germinates under the artificial control condition such as heat shock, mechanical stimulus and hypoxemia and can be enriched with human body
There is the isothiocyanates of health care.Owing to isosulfocyanate material has multiple tumor suppression mechanism and has that molecular weight is little, control
The advantages such as therapeutic effect is good, have become the antineoplastic drug candidate of primary study.In vivo and in vitro shows, isothiocyanates can
To play its anti-cancer function by suppression stage I enzyme and activation stage II enzyme.Therefore, rich in the exploitation of food of isothiocyanates
Become focus, from diet, supplemented GABA, have the effect promoted health.
At present, the domestic report having research and development leaf mustard series of products, such as, patent (publication number CN105053893A, publication date 2015
On November 18, in) disclose " preparation method of a kind of rehydration seasoning dry mustard ", patent (publication number CN103783466A, disclosure
On May 14th, 2014 day) disclose " a kind of acid leaf mustard and the processing method of tartar sauce thereof ", patent (publication number
CN104970305A, publication date on October 14th, 2015) disclose the product in " production of instant cold and dressed with sauce leaf mustard " mainly by mustard
Dish carries out primary processing as vegetables, belongs to food processing field, not mentioned leaf mustard sprout rich in the merit such as anticancer of isothiocyanates
Energy.Additionally, patent (publication number CN1405316, publication date on 03 26th, 2002) discloses and " is prepared by crucifer
The method of isosulfocyanate ", patent (publication number CN104663235A, publication date on 03 19th, 2015) disclose " a kind of
Improve the method for isothiocyanic acid salt content in cabbage leaves ", patent (publication number CN104131047A, publication date 2014 01
Months 14 days) disclose in " technology for highly-efficiently enriching of isothiocyanate in a kind of brassica plant sprout " and disclose the different sulphur of multiple raising
The technology of cyanate content, but germinateed by low temperature stress germination, light regulating and controlling illumination and combined regulating technology raising Brassica genus bud
In seedling dish, the technology of isothiocyanate has no report.
Summary of the invention
It is an object of the invention to provide a kind of instant seasoning type height isothiocyanates leaf mustard sprout and production technology thereof, solve in the past
Sprouts of vegetable food carries the technical problems such as short with inconvenient eating, mouthfeel difference and shelf life, combines control light with low temperature stress simultaneously and germinates
Obtain being raw material rich in the leaf mustard sprout of isothiocyanates, produce seasoning type leaf mustard sprout, the health care of improving product.
Technical scheme:
The germinate leaf mustard sprout rich in isothiocyanates that obtains of control light is combined as raw material through low temperature stress with juncea seeds, cleaned
Arrange, protect look blanching, soup seasoning, sterilizing and packaging process, prepare mouthfeel excellent, rich in the seasoning type mustard of isothiocyanates
Dish sprout.
Specifically include following steps:
1) select full grains, without the juncea seeds of pest and disease damage, sodium hypochlorite soaking disinfection, be subsequently placed in pure water, pure
Water is 5～10:1 with the ratio (V/W) of juncea seeds, soaks 4～6h at a temperature of 30～35 DEG C, the leaf mustard kind after soaking
Son, germinates 8～10d in 10～15 DEG C, and red light irradiation 12～16h every day during germination, remaining time every day, lucifuge was germinateed；
2) by step 1) prepare leaf mustard sprout with flowing water clean, remove inferior part；
3) by citric acid and calcium chloride solution blanching step 2) the leaf mustard sprout that obtains；
4) drain leaf mustard sprout surface moisture, add soup by the mass ratio of 1:1, stir；
5) microwave disinfection 2～3 minutes final vacuum packagings.
Further, step 4) described soup is to be sugar 10～16% by each Ingredient percent, chilli oil 5～10%,
Vinegar 10～15%, edible oil 4～7%, ginger powder 1～4% and garlic powder 2～the aqueous solution of 5% composition
Sodium hypochlorite soaking disinfection, citric acid and calcium chloride solution blanching, the microwave disinfection step mentioned in above-mentioned are ability
Known technology in territory, does not repeats them here.
Beneficial effects of the present invention:
(1) present invention is with the leaf mustard sprout rich in isothiocyanates as raw material, and the seasoning type leaf mustard sprout of production improves product
Nutritive value, has good health care.
(2) present invention combines light-control technology by low temperature stress during leaf mustard sprout is germinateed, it is achieved different sulphur cyanogen in leaf mustard sprout
The efficiently concentrating of acid esters.
(3) products obtained therefrom of the present invention is nutritious, health care highlights, carry and instant, is a kind of casual health food
Product.
Detailed description of the invention
Embodiment 1:
Select full grains, without the juncea seeds of pest and disease damage, be placed in percent by volume 1.5% liquor natrii hypochloritis immersion 15
Min, then with distilled water flushing, until neutral pH, is subsequently placed in the pure water of 5 times amount (V/W), in 30 DEG C of leachings
Bubble 6h, the juncea seeds after soaking, in 15 DEG C of germinations, red light irradiation 12h every day during germination, remaining time, lucifuge was sent out
Bud；The leaf mustard sprout of germination 8d flowing water is cleaned, removes inferior part；Leaf mustard sprout is placed in 5 times amount (V/W)
In 80 DEG C of mixed aqueous solutions containing mass percent 1wt% citric acid and 0.2wt% calcium chloride, blanching 5 minutes, cools down, drips
Dried leaf mustard sprout surface moisture, adds soup in the ratio of 1:1, and in soup, each Ingredient percent is sugar 10%, capsicum
Oil 5%, vinegar 10%, edible oil 7%, ginger powder 4% and garlic powder 4%, stir；Seasoned leaf mustard sprout is through micro-
Ripple is sterilized 2～3 minutes final vacuum packagings, prepares seasoning type height isothiocyanates leaf mustard sprout, and the content of its isothiocyanates is
0.9mg/100g。
Embodiment 2:
Select full grains, without the juncea seeds of pest and disease damage, be placed in percent by volume 1.5% liquor natrii hypochloritis immersion 15
Min, then with distilled water flushing, until neutral pH, is subsequently placed in the pure water of 6 times amount (V/W), in 32 DEG C of leachings
Bubble 5h, the juncea seeds after soaking, in 12 DEG C of germinations, red light irradiation 14h every day during germination, remaining time, lucifuge was sent out
Bud；The leaf mustard sprout of germination 10d flowing water is cleaned, removes inferior part；Leaf mustard sprout is placed in 5 times amount (V/W)
80 DEG C containing blanching 5 minutes in the mixed aqueous solutions of 1wt% citric acid and 0.2wt% calcium chloride, cool down, drain leaf mustard bud
Seedling surface moisture, adds soup in the ratio of 1:1, and in soup, each Ingredient percent is sugar 14%, chilli oil 6%,
Vinegar 12%, edible oil 5%, ginger powder 2% and garlic powder 4%, stir；Seasoned leaf mustard sprout through microwave disinfection 2～
3 minutes final vacuum packagings, prepare seasoning type height isothiocyanates leaf mustard sprout, and the content of its isothiocyanates is 1.5mg/100g.
Embodiment 3:
Select full grains, without the juncea seeds of pest and disease damage, be placed in percent by volume 1.5% liquor natrii hypochloritis immersion 15
Min, then with distilled water flushing, until neutral pH, is subsequently placed in the pure water of 7 times amount (V/W), in 35 DEG C of leachings
Bubble 4h, the juncea seeds after soaking, in 10 DEG C of germinations, red light irradiation 16h every day during germination, remaining time, lucifuge was sent out
Bud；The leaf mustard sprout of germination 12d flowing water is cleaned, removes inferior part；Leaf mustard sprout is placed in 5 times amount (V/W)
80 DEG C containing blanching 5 minutes in the mixed aqueous solutions of 1wt% citric acid and 0.2wt% calcium chloride, cool down, drain leaf mustard bud
Seedling surface moisture, adds soup in the ratio of 1:1, and in soup, each Ingredient percent is sugar 16%, chilli oil 10%,
Vinegar 14%, edible oil 4%, ginger powder 1% and garlic powder 2%, stir；Seasoned leaf mustard sprout through microwave disinfection 2～
3 minutes final vacuum packagings, prepare seasoning type height isothiocyanates leaf mustard sprout, and the content of its isothiocyanates is 1.8mg/100g.
Embodiments of the present invention have been described in detail above, but this is only to facilitate the example that understands and lift, is not construed as
Limit the scope of the present invention.Equally, any person of ordinary skill in the field all can be according to technical scheme
And the description of preferred embodiment, make various possible equivalent and change or replace, but all these change or replacement all should belong to
Scope of the claims in the present invention.
Claims (3)
1. a seasoning type height isothiocyanates leaf mustard sprout, it is characterised in that in leaf mustard sprout isothiocyanate content be 0.8～
2.0mg/100g。
2. the production technology of the seasoning type height isothiocyanates leaf mustard sprout described in claim 1, it is characterised in that include following
Step:
1) select full grains, without the juncea seeds of pest and disease damage, sodium hypochlorite soaking disinfection, be subsequently placed in pure water, pure
Water is 5～10:1 with the ratio (V/W) of juncea seeds, soaks 4～6h at a temperature of 30～35 DEG C, the leaf mustard kind after soaking
Son, germinates 8～10d in 10～15 DEG C, and red light irradiation 12～16h every day during germination, remaining time every day, lucifuge was germinateed；
2) by step 1) prepare leaf mustard sprout with flowing water clean, remove inferior part；
3) by citric acid and calcium chloride solution blanching step 2) the leaf mustard sprout that obtains；
4) drain leaf mustard sprout surface moisture, add soup by the mass ratio of 1:1, stir；
5) microwave disinfection 2～3 minutes final vacuum packagings.
The production technology of seasoning type height isothiocyanates leaf mustard sprout the most according to claim 2, it is characterised in that step 4)
Described soup is to be sugar 10～16% by each Ingredient percent, chilli oil 5～10%, vinegar 10～15%, edible oil 4～
7%, ginger powder 1～4% and garlic powder 2～the aqueous solution of 5% composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610192494.7A CN105851942A (en) | 2016-03-30 | 2016-03-30 | Flavoring type high-isothiocyanate-content brassica juncea sprouts and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610192494.7A CN105851942A (en) | 2016-03-30 | 2016-03-30 | Flavoring type high-isothiocyanate-content brassica juncea sprouts and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851942A true CN105851942A (en) | 2016-08-17 |
Family
ID=56626506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610192494.7A Pending CN105851942A (en) | 2016-03-30 | 2016-03-30 | Flavoring type high-isothiocyanate-content brassica juncea sprouts and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851942A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150119A (en) * | 2019-05-31 | 2019-08-23 | 扬州大学 | Isothiocyanate content and the production method of yield is improved in a kind of enrichment Brassica genus shoot vegetable |
| CN112512341A (en) * | 2018-07-27 | 2021-03-16 | 斯奇特集团股份公司 | Process for preparing a feedstock rich in isothiocyanates and polyphenols |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586352A (en) * | 2012-01-16 | 2012-07-18 | 南京农业大学 | Method for enriching and extracting sulforaphane from brassica vegetable seeds |
| CN103416688A (en) * | 2013-03-07 | 2013-12-04 | 华中农业大学 | Rich-in-sulforaphane broccoli sprout powder and production method thereof |
| CN103975835A (en) * | 2014-05-16 | 2014-08-13 | 宁波大学 | Cultivation method for broccoli bud rich in sulforaphane |
-
2016
- 2016-03-30 CN CN201610192494.7A patent/CN105851942A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586352A (en) * | 2012-01-16 | 2012-07-18 | 南京农业大学 | Method for enriching and extracting sulforaphane from brassica vegetable seeds |
| CN103416688A (en) * | 2013-03-07 | 2013-12-04 | 华中农业大学 | Rich-in-sulforaphane broccoli sprout powder and production method thereof |
| CN103975835A (en) * | 2014-05-16 | 2014-08-13 | 宁波大学 | Cultivation method for broccoli bud rich in sulforaphane |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112512341A (en) * | 2018-07-27 | 2021-03-16 | 斯奇特集团股份公司 | Process for preparing a feedstock rich in isothiocyanates and polyphenols |
| CN110150119A (en) * | 2019-05-31 | 2019-08-23 | 扬州大学 | Isothiocyanate content and the production method of yield is improved in a kind of enrichment Brassica genus shoot vegetable |
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