CN107874236A - A kind of processing method of root of kudzu vine banana sesame mung bean flour - Google Patents
A kind of processing method of root of kudzu vine banana sesame mung bean flour Download PDFInfo
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- CN107874236A CN107874236A CN201711119438.1A CN201711119438A CN107874236A CN 107874236 A CN107874236 A CN 107874236A CN 201711119438 A CN201711119438 A CN 201711119438A CN 107874236 A CN107874236 A CN 107874236A
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- 240000004922 Vigna radiata Species 0.000 title claims abstract description 25
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 25
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 25
- 244000046146 Pueraria lobata Species 0.000 title claims abstract description 21
- 235000010575 Pueraria lobata Nutrition 0.000 title claims abstract description 21
- 240000008790 Musa x paradisiaca Species 0.000 title claims abstract description 17
- 235000018290 Musa x paradisiaca Nutrition 0.000 title claims abstract description 17
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 15
- 235000013312 flour Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 244000000231 Sesamum indicum Species 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000000049 pigment Substances 0.000 claims abstract description 17
- 235000007215 black sesame Nutrition 0.000 claims abstract description 16
- 238000000605 extraction Methods 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims description 16
- 235000019698 starch Nutrition 0.000 claims description 16
- 239000008107 starch Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 14
- 241000207961 Sesamum Species 0.000 claims description 13
- 235000013339 cereals Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000013049 sediment Substances 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical class [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 4
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000002904 solvent Substances 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- OUZCFMSJGDEXRT-UHFFFAOYSA-N Scandinone Natural products O=C1C=2C(OC)=C(CC=C(C)C)C=3OC(C)(C)C=CC=3C=2OC=C1C1=CC=C(O)C=C1 OUZCFMSJGDEXRT-UHFFFAOYSA-N 0.000 claims description 2
- -1 osajin Compound Chemical class 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims 1
- 238000011084 recovery Methods 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000003809 water extraction Methods 0.000 abstract description 3
- 238000002386 leaching Methods 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229930013032 isoflavonoid Natural products 0.000 description 2
- 150000003817 isoflavonoid derivatives Chemical class 0.000 description 2
- 235000012891 isoflavonoids Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 229940069765 bean extract Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 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 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention is on a kind of processing method of root of kudzu vine banana sesame mung bean flour, it is characterised in that makees leaching liquor with the ethanol of certain concentration, by adjusting its acid-base value, improve the recovery rate of kudzu vine root, ethanol is safe and non-toxic, recoverable, overcomes the shortcomings of storage of water extraction product is easily gone mouldy.By the extraction to kudzu vine root, the extraction of black sesame pigment, strengthen the feature of nutrient powder.
Description
Technical field
The present invention relates to nutrient powder manufacture field, relates generally to a kind of processing method of root of kudzu vine banana sesame mung bean flour.
Background technology
Semen sesami nigrum, its property is sweet, flat, the nutritional ingredient enriched rich in protein, grease, trace element, carbohydrate etc., therein
Pigment is one of main active component of Semen sesami nigrum.Numerous studies show that black sesame pigment has and remove free radical, improve eyesight
Anti-oxidant and active anticancer, thus research and development has good development prospect using black sesame pigment.Wu Yanlei etc. exists《It is black
The extraction of sesame pigment and stability study》In the work extracted by single factor experiment and orthogonal test research black sesame pigment
Skill, optimum extraction condition is obtained, and the factor to influenceing black sesame pigment stability is studied.To find wholefood
Colouring agent, develop the black sesame pigment resource of more horn of plenty.
Mung bean is traditional coarse cereals that our people likes, in addition to edibility, also with clearing heat and detoxicating, reduction blood
Fat, swelling diuretic improving eyesight decompression and other effects.The main composition of mung bean is starch, and the gel characteristic of starch decides mung bean products
Quality.Yang Yuling etc. exists《The texture characteristic and ultrastructural studies of green starch gel》In from mung bean extract mung bean form sediment
The fundamental property such as powder, the research starch granule morphology related to green starch gel characteristic, Effect On Gelatinization Characteristics；Research starch concentration,
The influence of sucrose addition, citric acid addition to green starch gelling value characteristic and gel ultra microstructure, to be mung bean
Starch deep processing and the exploitation of new mung bean product provide theoretical foundation.
The content of the invention
The present invention strengthens starch stability, optimizes root of kudzu vine extraction process, carry to promote the deep processing of mung bean nutritional ingredient
The recovery rate of high active ingredient, strengthen the health-care effect of nutrient powder, enrich mouthfeel, there is provided a kind of root of kudzu vine banana sesame mung bean flour
Processing method.
A kind of processing method of root of kudzu vine banana sesame mung bean flour, it is characterised in that it is made up of following step：
1）, by kudzu-vine root powder with solid-liquid ratio 1：20-25（g/mL）Volume fraction 50-60% ethanol solution is added as Extraction solvent,
1-1.5 hours are extracted in 80-82 DEG C, pH to 8-9 is adjusted with 0.5-1mol/L sodium hydroxides, filters to get filtrate, adjusted with citric acid
Section pH is 2.5-3, stands 50-60 minutes at room temperature, centrifuges 10-15 minutes in 3000-3500r/min, sediment vacuum is done
It is dry to obtain isoflavonoid；
2）, by black sesame powder with 1：50-55（g/mL）Solid-liquid ratio add volume fraction be 50-60% ethanol solution, use 1-
1.5mol/L hydrochloric acid solution regulation PH is 1-2, extracts 30-35 minutes in 60-65 DEG C, filters to obtain extract solution, be concentrated and dried
Black sesame pigment；
3）, be soaked in water mung bean peeling, carry out smashing the 9-10 seconds to pieces in 10000-12000r/min tissue mashing machines, repeatedly through 6-
7 times, 80-100 mesh sieves are crossed, discard sieve upper part impurity, lower slurry is sieved and stands 4-5 hours, incline supernatant, adds water immersion 4-
5 hours supernatants that incline, so repeat 4-5 times, 10-15 minutes are centrifuged in 3000-3500r/min, by lower sediment in 45-50
DEG C heated-air drying, pulverizes and sieves to obtain green starch；
4）, respectively will banana figs, buckwheat, brown rice, Chinese yam rhizome just be crushed to 60-80 mesh, with 5:1:1:1-3 ratio mixing, in
200-220 DEG C is baked the fragrant 20-25 seconds, then fine powder is broken to 100-120 mesh and obtains coarse cereal powder, and step 3 gained green starch is added into 20-
23% gained coarse cereal powder, 10-12% sucrose, 0.5-0.6% steps 1 gains, 0.2-0.23% citric acids, 1-1.2% steps 2 gained
Black sesame pigment, shading kept dry is dispensed after homogeneous.
It is an advantage of the invention that：
A kind of processing method of root of kudzu vine banana sesame mung bean flour of the present invention, the root of kudzu vine contain abundant isoflavones and osajin
Compound, it is a kind of effective natural free radical scavenger, there is stronger reducing power, to ultra-oxygen anion free radical, hydroxyl
There is certain scavenging action；With stronger antialcoholism action；Antibacterial activity is notable.Traditional water extraction recovery rate is relatively low, extraction
Liquid is easily putrid and deteriorated, and follow-up the operating difficulties, time-consuming such as filters, dries；Extracted with methanol, acetone etc., although effect is pretty good,
But the two is toxic；The ethanol of present invention certain concentration makees leaching liquor, by adjusting its acid-base value, improves recovery rate, second
Alcohol is safe and non-toxic, recoverable, overcomes the shortcomings of storage of water extraction product is easily gone mouldy, recovery rate is high, convenient and dry, mistake
Filter.Improve the network structure of green starch gel by adding quantitative sucrose and citric acid, improve the mouthfeel and matter of nutrient powder
The physical characteristics such as structure.Black sesame pigment, which has, removes free radical, improves that eyesight is anti-oxidant and active anticancer.Carried by extracting pigment
Take, strengthen mouthfeel, avoid refining the failure or loss of pigment active ingredient in process.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of root of kudzu vine banana sesame mung bean flour, it is characterised in that it is made up of following step：
1）, by kudzu-vine root powder with solid-liquid ratio 1：25（g/mL）The ethanol solution of volume fraction 50% is added as Extraction solvent, in 80 DEG C
Extraction 1 hour, pH to 8 is adjusted with 0.5mol/L sodium hydroxides, is filtered to get filtrate, be 2.5 with lemon acid for adjusting pH, it is quiet at room temperature
Put 50 minutes, centrifuged 15 minutes in 3000r/min, sediment is dried in vacuo to obtain isoflavonoid；
2）, by black sesame powder with 1：50（g/mL）Solid-liquid ratio add volume fraction be 50% ethanol solution, with 1mol/L salt
Acid solution regulation PH is 1, is extracted 30 minutes in 60 DEG C, filters to obtain extract solution, be concentrated and dried to obtain black sesame pigment；
3）, be soaked in water mung bean peeling, in 10000r/min tissue mashing machines smash to pieces 9 seconds, repeatedly through 6 times, cross 80 mesh
Sieve, sieve upper part impurity is discarded, sieve lower slurry and stand 4 hours, incline supernatant, adds water 4 hours supernatants that incline of immersion, such as
This is repeated 4 times, is centrifuged 15 minutes in 3000r/min, by lower sediment in 50 DEG C of heated-air dryings, pulverizes and sieves to obtain green starch；
4）, respectively will banana figs, buckwheat, brown rice, Chinese yam rhizome just be crushed to 80 mesh, with 5:1:1:2 ratio mixing, in 200 DEG C
Roasting perfume 20 seconds, then fine powder are broken to 100 mesh and obtain coarse cereal powder, and step 3 gained green starch is added into 20% gained coarse cereal powder, 12% sugarcane
Sugar, 0.5% step 1 gains, 0.2% citric acid, 1.2% step 2 gained black sesame pigment, shading kept dry is dispensed after homogeneous.
Claims (6)
1. a kind of processing method of root of kudzu vine banana sesame mung bean flour, it is characterised in that it is made up of following step：
1）, by kudzu-vine root powder with solid-liquid ratio 1：20-25（g/mL）Volume fraction 50-60% ethanol solution is added as Extraction solvent
Extracted, filtered to get filtrate after adjusting pH with 0.5-1mol/L sodium hydroxides, then with lemon acid for adjusting pH be 2.5-3, room temperature
Lower standing 50-60 minutes, 10-15 minutes are centrifuged in 3000-3500r/min, sediment is dried in vacuo to obtain osajin
Compound；
2）, by black sesame powder with 1：50-55（g/mL）Solid-liquid ratio add volume fraction be 50-60% ethanol solution, use 1-
1.5mol/L hydrochloric acid solution regulation initial p H, extracts 30-35 minutes in 60-65 DEG C, filters to obtain extract solution, be concentrated and dried black
Sesame pigment；
3）, be soaked in water mung bean peeling, smashed to pieces in tissue mashing machine, cross 80-100 mesh sieves, discard sieve upper part impurity,
The lower slurry of sieve stands 4-5 hours, and incline supernatant, adds water immersion 4-5 hours and inclines supernatant, so repeats 4-5 times, in
3000-3500r/min centrifuges 10-15 minutes, by lower sediment in 45-50 DEG C of heated-air drying, pulverizes and sieves to obtain green starch；
4）, respectively will banana figs, buckwheat, brown rice, Chinese yam rhizome just be crushed to 60-80 mesh, with 5:1:1:1-3 ratio mixing, in
200-220 DEG C is baked the fragrant 20-25 seconds, then fine powder is broken to 100-120 mesh and obtains coarse cereal powder, and step 3 gained green starch is added into 20-
23% gained coarse cereal powder, 10-12% sucrose, 0.5-0.6% steps 1 gains, 0.2-0.23% citric acids, 1-1.2% steps 2 gained
Black sesame pigment, shading kept dry is dispensed after homogeneous.
2. the processing method of a kind of root of kudzu vine banana sesame mung bean flour according to claim 1, it is characterised in that step 1 extracts
Process is：1-1.5 hours are extracted in 80-82 DEG C.
3. the processing method of a kind of root of kudzu vine banana sesame mung bean flour according to claim 1, it is characterised in that step 1 is used
0.5-1mol/L sodium hydroxides adjust pH to 8-9.
4. the processing method of a kind of root of kudzu vine banana sesame mung bean flour according to claim 1, it is characterised in that step 2 is initial
PH is 1-2.
5. the processing method of a kind of root of kudzu vine banana sesame mung bean flour according to claim 1, it is characterised in that step 3 is smashed to pieces
Process is：Carry out smashing the 9-10 seconds to pieces in 10000-12000r/min tissue mashing machines, repeatedly through 6-7 times.
A kind of 6. processing method of root of kudzu vine banana sesame mung bean flour according to claim 1, it is characterised in that step 3 hot blast
Drying temperature is 45-50 DEG C.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107954A (en) * | 2016-04-11 | 2016-11-16 | 安徽豆宝食品有限公司 | A kind of Semen Sesami instant food and processing method thereof |
| CN107319243A (en) * | 2017-07-26 | 2017-11-07 | 西华大学 | A kind of compound natural kudzu root flavone antihypertensive health care effervescent tablet and preparation method thereof |
-
2017
- 2017-11-14 CN CN201711119438.1A patent/CN107874236A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106107954A (en) * | 2016-04-11 | 2016-11-16 | 安徽豆宝食品有限公司 | A kind of Semen Sesami instant food and processing method thereof |
| CN107319243A (en) * | 2017-07-26 | 2017-11-07 | 西华大学 | A kind of compound natural kudzu root flavone antihypertensive health care effervescent tablet and preparation method thereof |
Non-Patent Citations (3)
| Title |
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| 吴彦蕾等: "黑芝麻色素的提取及稳定性研究", 《中国调味品》 * |
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