CN110367450A - One kind helps digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid - Google Patents
One kind helps digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid Download PDFInfo
- Publication number
- CN110367450A CN110367450A CN201910769689.7A CN201910769689A CN110367450A CN 110367450 A CN110367450 A CN 110367450A CN 201910769689 A CN201910769689 A CN 201910769689A CN 110367450 A CN110367450 A CN 110367450A
- Authority
- CN
- China
- Prior art keywords
- bean
- paddy
- bean sprouts
- aminobutyric acid
- rich
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 139
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 139
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 105
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 57
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 230000029087 digestion Effects 0.000 title claims abstract description 37
- 150000001875 compounds Chemical class 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 230000035784 germination Effects 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 26
- 230000008569 process Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 230000008901 benefit Effects 0.000 claims abstract description 7
- 210000004556 brain Anatomy 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 210000004185 liver Anatomy 0.000 claims abstract description 7
- 230000003712 anti-aging effect Effects 0.000 claims abstract description 6
- 210000003734 kidney Anatomy 0.000 claims abstract description 6
- 230000004224 protection Effects 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 24
- 235000010469 Glycine max Nutrition 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 20
- 240000001417 Vigna umbellata Species 0.000 claims description 19
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 19
- 235000013336 milk Nutrition 0.000 claims description 16
- 239000008267 milk Substances 0.000 claims description 16
- 210000004080 milk Anatomy 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000004713 Pisum sativum Species 0.000 claims description 14
- 235000010582 Pisum sativum Nutrition 0.000 claims description 14
- 240000004922 Vigna radiata Species 0.000 claims description 14
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 14
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 14
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 13
- 244000105624 Arachis hypogaea Species 0.000 claims description 13
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 13
- 235000018262 Arachis monticola Nutrition 0.000 claims description 13
- 235000020232 peanut Nutrition 0.000 claims description 13
- 210000000582 semen Anatomy 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 235000003599 food sweetener Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003765 sweetening agent Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 229930006000 Sucrose Natural products 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
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000000084 colloidal system Substances 0.000 claims description 2
- 235000013376 functional food Nutrition 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- 239000004575 stone Substances 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000007423 decrease Effects 0.000 abstract 1
- 230000018109 developmental process Effects 0.000 abstract 1
- 150000004665 fatty acids Chemical group 0.000 abstract 1
- 238000005457 optimization Methods 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 230000006870 function Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 6
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 4
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 210000000952 spleen Anatomy 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 108010013043 Acetylesterase Proteins 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 208000035985 Body Odor Diseases 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000266501 Ormosia ormondii Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 241000593989 Scardinius erythrophthalmus Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 206010040904 Skin odour abnormal Diseases 0.000 description 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 1
- 235000010716 Vigna mungo Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229940124277 aminobutyric acid Drugs 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000049 anti-anxiety effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002082 anti-convulsion Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002249 anxiolytic agent Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000002512 chemotherapy Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 206010015037 epilepsy Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004720 fertilization Effects 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000003016 hypothalamus Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000037356 lipid metabolism Effects 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000701 neuroleptic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 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
- 239000000575 pesticide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000001959 radiotherapy Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 230000001457 vasomotor Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A01G31/02—Special apparatus therefor
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- 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
- Y02P60/20—Reduction of greenhouse gas [GHG] emissions in agriculture, e.g. CO2
- Y02P60/21—Dinitrogen oxide [N2O], e.g. using aquaponics, hydroponics or efficiency measures
Abstract
The present invention relates to one kind to help digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid, it is characterized in that, the preparation method is to impregnate the paddy beans of germination as raw material, by selecting paddy beans, impregnating germination, allotment defibrination, the preparation of steamed sponge cake dough, provocation, steam, be sliced to bake process acquisition and be rich in the compound paddy bean sprouts of gamma aminobutyric acid and help digestion crisp chip.Advantage of the invention is that, according to different paddy beans characteristics, screens different immersions and the development stage generates the paddy bean sprouts in gamma aminobutyric acid content most periods, mix in proportion, product is obtained through subsequent step, rudiment processing substantially improves nutritional ingredient, and vitamin content increases, and total heat energy reduces, fat content decline, fatty acid structure optimization, amino acid potency improve, and the gamma aminobutyric acid content especially with health care and medical value increases；Realize liver protection benefit kidney, brain healthy, digestion-promoting spleen-invigorating, the anti-ageing effect of macrobiosis provides a kind of new product form for coarse grain intensive processing.
Description
Technical field
The present invention relates to food processing technology field, more particularly to it is a kind of help digestion rich in the compound paddy bean sprouts of gamma aminobutyric acid it is crisp
Piece and preparation method thereof.
Technical background
China is to produce and eat the earliest country in bean sprouts, and bean sprouts is recorded in Shennong's Herbal earliest.Bean sprouts type is very
It is more, it is cold in nature sweet in flavor, but type is different, and effect is different.Mung bean sprouts has the function of clearing heat and detoxicating, promoting urination and removing dampness, is suitble to damp and hot strongly fragrant
The crowds such as stagnant, thirsty, urine red heat, constipation, red eye, swell pain are edible；Yellow bean sprout invigorating the spleen nourishing the liver；Black bean sprout supports kidney, calcium, phosphorus,
The minerals such as iron, potassium and multivitamin rich content；Red bean bud is enriched blood defaecation, inducing diuresis for removing edema；Pea sprouting function is rich in protect liver
The nutritional ingredients such as vitamin A, calcium and phosphorus；Rice bean germinating seed is clearing heat and detoxicating, hemostasis, moreover it is possible to play the role for the treatment of hematochezia；It is small
Malt is sweet in flavor mild-natured, has the function of promoting the circulation of qi helps digestion, can effectively treat children's indigestion with spleen benefiting and stimulating the appetite；Flower
There is more resveratrol in sprouting, can be anti-oxidant, anti-aging, there are also the functions of cardioprotection.Scientific research proves, bean sprouts
It can treat a variety of diseases, there are also the effects of anticancer for bean sprouts, can be used as the auxiliary diet of chemotherapy or radiotherapy cancer.
γ-aminobutyric acid (GABA) is a kind of novel function factor, is present in cereal, fruit, is a kind of in vegetables
Nonprotein amino acid.Research in recent years proves that GABA has neuroleptic effect, to play antianxiety and improve the effect of sleep
Fruit, and be conducive to learning and Memory；GABA can improve brain vigor by improving the activity of gluconic acid esterase in brain, increase and supply
Oxygen amount improves cerebrovascular disorder symptom, effectively prevention senile dementia；GABA can pass through enhancing human body inherent immunity and acquisition
Property immunosupress cancer cell increment；GABA can be by acting on immune subtype peptide and the satiety center of hypothalamus being inhibited to influence food
It is intended to；GABA can effectively facilitate blood vessel dilatation, achieve the purpose that blood pressure lowering by adjusting vasomotor center；GABA also has
Reduce blood ammonia and promotion alcohol metabolism effect, to promote liver function；In addition, γ-aminobutyric acid can improve sperm fertilization energy
Power promotes reproduction；GABA can also improve the anticonvulsion threshold value of body, be the specific medicament for treating epilepsy.It is newest studies have shown that
GABA also have prevent skin aging, eliminate body odor, improve lipid-metabolism, prevent the functions such as artery sclerosis and weight-reducing.
Since the natural intake of γ-aminobutyric acid is seldom, the single intake from food is difficult to play its function, so exploitation
A kind of healthy food rich in GABA has broad mass market prospect.The bean sprout growth period is shorter, and does not need pesticide, seldom
Infect disease pest, it is only necessary to which adequate moisture and temperature can cultivate, convenient for production, and bean germination makes the gamma-amino fourth in beans
Acid significantly improves.γ-aminobutyric acid is soluble easily in water, and fusing point is not easy to be decomposed in 202 DEG C, thermophilic digestion after baking, will be different
After bean sprouts impregnates and germinates, gamma aminobutyric acid best period bean sprouts is screened, by defibrination, allotment, provocation is steamed, and is sliced, is baked
The compound paddy bean sprouts of process preparation helps digestion crisp chip, will not influence gamma aminobutyric acid functional component content.Steamed sponge cake crisp chip is a kind of hair
Ferment is sliced the cake baked after steaming, production is simple, and taste is pure, crispy, very popular, and market needs in recent years
Continuous expansion is asked, by bean sprouts through everfermentation, is steamed, is sliced, bakes, compound paddy bean sprouts is fabricated to and helps digestion crisp chip, is processed for bean sprouts
New product form is provided with the production of function steamed sponge cake crisp chip.
Summary of the invention
The purpose of the present invention is to provide one kind to help digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid,
Such crisp chip has liver protection benefit kidney, and brain healthy, digestion-promoting spleen-invigorating, macrobiosis is anti-ageing, adjusts blood pressure, cancer-preventing health and other effects.
It is a kind of to help digestion the production method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, it is original to impregnate the paddy beans of germination
Material, through selecting paddy beans, impregnate germination, defibrination, allotment, the preparation of steamed sponge cake dough, provocation, steam, be sliced bake process acquisition richness
The compound paddy bean sprouts containing gamma aminobutyric acid helps digestion crisp chip, detailed process are as follows:
(1) paddy beans are selected: it is relatively high to choose germination percentage, and full grains, disease-free undamaged paddy beans are raw material；Institute
State paddy beans and select the daily common paddy beans that can be used for producing shoot vegetable, including rde bean, red bean, mung bean, semen sojae atricolor, pea, peanut,
Soya bean, wheat；
(2) it impregnates germination: being impregnated according to different paddy bean material selections or paddy bean sprouts is prepared in the mode of germination, if
Using infusion method, then 3-6 times of water is added in the paddy beans and impregnates；If using sproutung method, using traditional vernalization or certainly
Dynamic vernalization equipment, is protected from light germination, when spilling a clear water every 1-2 hours, and controlling different paddy germinations of bean at 25-35 DEG C
Between；
(3) it deploys defibrination: deploying the paddy bean sprouts by quality proportioning and obtain mixing bean sprouts, rde bean in the mixing bean sprouts
The quality proportioning of Ya ︰ red bean Ya ︰ Lv Dou Ya ︰ Hei Dou Ya ︰ Wan Dou Ya ︰ peanut Ya ︰ Huang Dou Ya ︰ wheat malt is 1-5 ︰ 1-5 ︰ 1-5 ︰
1-5 ︰ 1-5 ︰ 1-5 ︰ 1-5 ︰ 1-5；Milk or water is added in the mixing bean sprouts later, using in soy bean milk making machine, stone mill, colloid mill
One or more direct defibrinations, obtain soya-bean milk；
(4) prepared by steamed sponge cake dough: after defibrination, flour being added in the soya-bean milk as major ingredient, additionally incorporates yeast, jujube
Allotment stirs into steamed sponge cake dough after the auxiliary materials such as powder, sweetener；
(5) provocation: the steamed sponge cake dough being placed into proofing box and is fermented, and controls 35 ± 3 DEG C of the proofing temperature, provocation
Humidity 80%-85%, proofing period 80-100 minutes, 2-3 times of provocation volume to original volume obtained the good paddy bean sprouts of provocation
Steamed sponge cake dough；
(6) it steams: the good paddy bean sprouts steamed sponge cake dough of the provocation being placed into steaming device and steams 30-40 minutes to ripe, is sent out
Cake；
(7) slice bakes: the steamed steamed sponge cake being sliced, and the slice thickness is 0.5-1.5cm；It later will be described
Slice is placed into baking 20-40 minutes in oven, and baking temperature is 130-180 DEG C, is made and is rich in the compound paddy beans of gamma aminobutyric acid
Bud helps digestion crisp chip.
Preferably, step (2) uses the soaking time of infusion method to control for 8-12h, using the germinating time control of sproutung method
It is made as 1-3d.
Preferably, paddy bean material rde bean, semen sojae atricolor, pea, peanut, soya bean, wheat use sproutung method in step (2),
And germinating time control be respectively 48h, for 24 hours, for 24 hours, 36h, for 24 hours, 36h；Paddy bean material red bean, mung bean use infusion method, and soak
Steeping time control is respectively 8h, 8h.
Preferably, milk or the amount of water are added in step (3) is the gulch bean material quality for preparing the soya-bean milk and using
30-100%.
Preferably, the quality for the flour being added in step (5) is the gulch bean material quality for preparing the soya-bean milk and using
80-100%, and be added yeast, date powder, the quality of sweetener be the gulch bean material and flour gross mass 1-
1.5%, 5-30%, 5-30%.
Preferably, sweetener described in step (3) is one of sucrose, maltitol, fructose, white granulated sugar etc. or more
Kind.
Preferably, sweetener described in step (3) is white granulated sugar.
One kind helps digestion crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, using production method system described in aforementioned any one
For what is obtained.
One kind helps digestion crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, can be used for liver protection benefit kidney, brain healthy helps digestion strong
Spleen, macrobiosis anti-ageing ordinary food or functional food.
The beneficial effects of the present invention are: it is provided by the invention a kind of to help digestion crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid
And preparation method thereof have the advantage that
(1) it is provided by the invention it is a kind of rich in the help digestion production method of crisp chip of the compound paddy bean sprouts of gamma aminobutyric acid be with 7 kinds
Beans and wheat are raw material, impregnate the variation characteristic with gamma aminobutyric acid content in germination process, sieve according to different paddy beans first
The bean sprouts for selecting different times, by deploying defibrination, strictly after proportion, by provocation, digesting technoloy, slice is baked, is prepared
's.
(2) it is provided by the invention it is a kind of rich in the compound paddy bean sprouts of gamma aminobutyric acid help digestion crisp chip production method use needle
The immersion different to different beans or germinating time, it is therefore an objective to so that alpha-aminobutyric acid content therein is reached maximum value, it is final to select
In the condition selected, the content of γ-aminobutyric acid is respectively as follows: rde bean germination 48h (83.212 ± 5.84mg/100g) in beans,
Red bean impregnates 8h (96.292 ± 9.29mg/100g), and mung bean impregnates 8h (91.124 ± 14.22mg/100g), and semen sojae atricolor germinates for 24 hours
(138.555 ± 26.67mg/100g), pea germinate for 24 hours (93.084 ± 5.49mg/100g), peanut germination 36h (91.813
± 21.05mg/100g), soybean germination is for 24 hours (154.751 ± 14.37mg/100g).
(3) it is provided by the invention it is a kind of rich in the help digestion production method of crisp chip of the compound paddy bean sprouts of gamma aminobutyric acid be a kind of complete
New technology, obtained product is fragrant and sweet crisp with its, full of nutrition, and rich in healthcare function, will be favored by the majority of consumers.
(4) it is provided by the invention it is a kind of rich in the compound paddy bean sprouts of gamma aminobutyric acid help digestion crisp chip not only by paddy beans through rudiment at
Reason improves its nutritional ingredient, while being rich in γ-aminobutyric acid, imparts its liver protection, sharp kidney, and brain tonic helps digestion, and adjusts stomach
The effect of enteron aisle, anti-aging, opens completely new thinking for coarse grain intensive processing technique.
(5) steamed sponge cake prepared by the present invention, by TPA texture analysis, hardness 100-1500g, sticky 0.01-0.88mJ is interior
Poly- property 0.47-0.8, elastic 5.4-8.7mm, deadlocked property 80-1000g, chewiness 6-9mJ, recovery 0.2-0.5.
(6) a kind of help digestion rich in the compound paddy bean sprouts of gamma aminobutyric acid provided by the invention contains γ-in every gram of product of crisp chip
Aminobutyric acid 0.401mg.
Detailed description of the invention
Fig. 1 is the variation tendency of alpha-aminobutyric acid content in seven kinds of bean material germination process in the embodiment of the present invention 1
Figure.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, to the technology in the embodiment of the present invention
Scheme is clearly and completely described, it is clear that and described embodiments are some of the embodiments of the present invention, rather than whole
Embodiment.
Embodiment 1
To seven kinds of bean materials that the present invention selects, the variation tendency of alpha-aminobutyric acid content is ground in germination process
Study carefully, so that it is determined that optimal regulation germination condition, specific experiment the results are shown in Table 1 and Fig. 1
Table 1 most preferably germinates the content of (immersion) time and γ-aminobutyric acid for different beans
| Raw material | Germination/soaking time (h) | γ-aminobutyric acid (mg/100g) |
| Rde bean | 48 | 83.21±5.84 |
| Red bean | 8 | 96.29±9.29 |
| Mung bean | 8 | 91.12±14.22 |
| Semen sojae atricolor | 24 | 138.56±26.67 |
| Pea | 24 | 93.08±5.49 |
| Peanut | 36 | 91.81±21.05 |
| Soya bean | 24 | 154.75±14.37 |
Experimental result: by research, final choice rde bean germination 12h, red bean impregnates 8h, and mung bean impregnates 8h, semen sojae atricolor hair
For 24 hours, pea germinates for 24 hours bud, and peanut germination 36h, soybean germination is the best germinating time of seven kinds of bean materials for 24 hours.
Embodiment 2
It is a kind of to help digestion the preparation method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, comprising the following steps:
(1) select cereal: choose the full grains of 10kg and disease-free undamaged rde bean, red bean, mung bean, semen sojae atricolor,
Pea, peanut, soya bean, wheat are raw material；
(2) it impregnates germination: being impregnated according to different paddy bean material selections or paddy bean sprouts, red bean is prepared in the mode of germination
If 5 times of water is added in the paddy beans and impregnates, red bean soaking time is 8h, when mung bean impregnates with mung bean using infusion method
Between be 8h；Rde bean, semen sojae atricolor, pea, peanut, soya bean, wheat use sproutung method, and 5 times of water is added in the paddy beans, adopts
With traditional vernalization or automatic vernalization equipment, it is protected from light germination at 25-35 DEG C, a clear water was spilt every 1-2 hours, and controls red small
Beans germinating time 48h, semen sojae atricolor germinating time for 24 hours, pea germinating time for 24 hours, peanut germinating time 36h, the soybean germination time
For 24 hours, wheat germination time 36h；
(3) it deploys defibrination: deploying the paddy bean sprouts by quality proportioning and obtain mixing bean sprouts, rde bean in the mixing bean sprouts
The quality proportioning of Ya ︰ red bean Ya ︰ Lv Dou Ya ︰ Hei Dou Ya ︰ Wan Dou Ya ︰ peanut Ya ︰ Huang Dou Ya ︰ wheat malt is 1:1:1:1:1:1:
1:1；40L water is added in the mixing bean sprouts later, soya-bean milk is obtained using the direct defibrination of soy bean milk making machine；
(4) prepared by steamed sponge cake dough: after defibrination, 40kg flour being added in the soya-bean milk as major ingredient, additionally incorporates 1.2kg
Steamed sponge cake dough is made to grainless in allotment stirring stirring after yeast, 36kg date powder, 36kg sucrose；
(5) provocation: the steamed sponge cake dough is placed into proofing box and is fermented, 35-38 DEG C of the proofing temperature, provocation are controlled
Humidity 80%-85%, proofing period 90 minutes, 2-3 times of provocation volume to original volume obtained the good paddy bean sprouts steamed sponge cake of provocation
Dough；
(6) it steams: the good paddy bean sprouts steamed sponge cake dough of the provocation being placed into steaming device and steams 30 minutes to ripe, obtains steamed sponge cake；
(7) slice bakes: the steamed steamed sponge cake being sliced, and the slice thickness is 0.5cm；Later by the slice
Baking 20 minutes in oven are placed into, baking temperature is 180 DEG C, is made and helps digestion crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid；
(8) alpha-aminobutyric acid content detects: manufactured in the present embodiment a kind of rich in the compound bean sprouts powder hair of γ-aminobutyric acid
Contain γ-aminobutyric acid 0.401mg in every gram of product of cake crisp chip.
Embodiment 3
It is a kind of to help digestion the preparation method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, comprising the following steps:
(1) select cereal: choosing full grains and disease-free not damaged eight kinds of paddy beans are raw material, wherein rde bean 10kg,
Red bean 10kg, mung bean 10kg, semen sojae atricolor 10kg, pea 10kg, peanut 10kg, soya bean 10kg, wheat 10kg；
(2) it impregnates germination: being impregnated according to different paddy bean material selections or paddy bean sprouts, red bean is prepared in the mode of germination
If 4 times of water is added in the paddy beans and impregnates, red bean soaking time is 8h, when mung bean impregnates with mung bean using infusion method
Between be 8h；Rde bean, semen sojae atricolor, pea, peanut, soya bean, wheat use sproutung method, and 4 times of water is added in the paddy beans, adopts
With traditional vernalization or automatic vernalization equipment, it is protected from light germination at 25-35 DEG C, a clear water was spilt every 1-2 hours, and controls red small
Beans germinating time 48h, semen sojae atricolor germinating time for 24 hours, pea germinating time for 24 hours, peanut germinating time 36h, the soybean germination time
For 24 hours, wheat germination time 36h；
(3) it deploys defibrination: deploying the paddy bean sprouts by quality proportioning and obtain mixing bean sprouts, rde bean in the mixing bean sprouts
The quality proportioning of Ya ︰ red bean Ya ︰ Lv Dou Ya ︰ Hei Dou Ya ︰ Wan Dou Ya ︰ peanut Ya ︰ Huang Dou Ya ︰ wheat malt is 1:1:1:1:1:1:
1:1；30L water is added in the mixing bean sprouts later, soya-bean milk is obtained using the direct defibrination of soy bean milk making machine；
(4) prepared by steamed sponge cake dough: after defibrination, 30kg flour being added in the soya-bean milk as major ingredient, additionally incorporates 1.1kg
Steamed sponge cake dough is made to grainless in allotment stirring stirring after yeast, 33kg date powder, 33kg sucrose；
(5) provocation: the steamed sponge cake dough is placed into proofing box and is fermented, 35-38 DEG C of the proofing temperature, provocation are controlled
Humidity 80%-85%, proofing period 80 minutes, 2-3 times of provocation volume to original volume obtained the good paddy bean sprouts steamed sponge cake of provocation
Dough；
(6) it steams: the good paddy bean sprouts steamed sponge cake dough of the provocation being placed into steaming device and steams 40 minutes to ripe, obtains steamed sponge cake；
(7) slice bakes: the steamed steamed sponge cake being sliced, and the slice thickness is 1cm；The slice is put later
It sets in oven and is baked 30 minutes, baking temperature is 140 DEG C, is made and helps digestion crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid.
It should be appreciated that described above, the specific embodiments are only for explaining the present invention, is not intended to limit the present invention.By
The obvious changes or variations that spirit of the invention is extended out are still in the protection scope of this invention.
Claims (8)
1. a kind of help digestion the production method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, which is characterized in that impregnate germination
Paddy beans are raw material, and by selecting paddy beans, immersion is germinateed, allotment defibrination, the preparation of steamed sponge cake dough, provocation, steam, is sliced the process of baking
It obtains and helps digestion crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, detailed process are as follows:
(1) paddy beans are selected: it is relatively high to choose germination percentage, and full grains, disease-free undamaged paddy beans are raw material；The paddy
Beans select the daily common paddy beans that can be used for producing shoot vegetable, including rde bean, red bean, mung bean, semen sojae atricolor, pea, peanut, Huang
Beans, wheat；
(2) it impregnates germination: being impregnated according to different paddy bean material selections or paddy bean sprouts is prepared in the mode of germination, if using
3-6 times of water is then added in the paddy beans and impregnates for infusion method；If urged using traditional vernalization or automatically using sproutung method
Bud equipment is protected from light germination at 25-35 DEG C, and a clear water was spilt every 1-2 hours, and controls the different paddy germination of bean times；
(3) it deploys defibrination: deploying the paddy bean sprouts by quality proportioning and obtain mixing bean sprouts, rde bean Ya ︰ in the mixing bean sprouts
The quality proportioning of red bean Ya ︰ Lv Dou Ya ︰ Hei Dou Ya ︰ Wan Dou Ya ︰ peanut Ya ︰ Huang Dou Ya ︰ wheat malt is 1-5 ︰ 1-5 ︰ 1-5 ︰ 1-
5 ︰ 1-5 ︰ 1-5 ︰ 1-5 ︰ 1-5；Milk or water is added in the mixing bean sprouts later, using in soy bean milk making machine, stone mill, colloid mill
One or more direct defibrinations, obtain soya-bean milk；
(4) prepared by steamed sponge cake dough: after defibrination, flour being added in the soya-bean milk as major ingredient, additionally incorporates yeast, date powder, sweet tea
Allotment stirs into steamed sponge cake dough after the auxiliary materials such as taste agent；
(5) provocation: the steamed sponge cake dough being placed into proofing box and is fermented, and controls 35 ± 3 DEG C of the proofing temperature, provocation humidity
80%-85%, proofing period 80-100 minutes, 2-3 times of provocation volume to original volume obtained the good paddy bean sprouts steamed sponge cake of provocation
Dough；
(6) it steams: the good paddy bean sprouts steamed sponge cake dough of the provocation being placed into steaming device and steams 30-40 minutes to ripe, obtains steamed sponge cake；
(7) slice bakes: the steamed steamed sponge cake being sliced, and the slice thickness is 0.5-1.5cm；Later by the slice
Baking 20-40 minutes in oven are placed into, baking temperature is 130-180 DEG C, is made and disappears rich in the compound paddy bean sprouts of gamma aminobutyric acid
Eat crisp chip.
2. a kind of according to claim 1 help digestion the production method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, feature
It is, step (2) uses the soaking time control of infusion method for 8-12h, and the germinating time of sproutung method is used to control as 1-3d.
3. a kind of according to claim 2 help digestion the production method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, feature
It is, paddy bean material rde bean, semen sojae atricolor, pea, peanut, soya bean, wheat use sproutung method, and germinating time in step (2)
Control be respectively 48h, for 24 hours, for 24 hours, 36h, for 24 hours, 36h；Paddy bean material red bean, mung bean use infusion method, and soaking time controls
Respectively 8h, 8h.
4. a kind of according to claim 3 help digestion the production method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, feature
It is, it is the 30-100% for preparing the gulch bean material quality that the soya-bean milk uses that milk or the amount of water are added in step (3).
5. a kind of according to claim 4 help digestion the production method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, feature
It is, the quality that the flour is added in step (5) is the 80-100% for preparing the gulch bean material quality that the soya-bean milk uses,
And the yeast of addition, date powder, 1-1.5%, 5-30%, 5- that the quality of sweetener is the gulch bean material and flour gross mass
30%.
6. a kind of according to claim 5 help digestion the production method of crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, feature
It is, sweetener described in step (3) can be one of sucrose, maltitol, fructose, white granulated sugar etc. or a variety of, preferably
White granulated sugar.
7. one kind helps digestion crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, which is characterized in that described compound rich in γ-aminobutyric acid
The bean sprouts crisp chip that helps digestion is prepared using production method as claimed in any one of claims 1 to 6.
8. it is according to claim 7 it is a kind of help digestion crisp chip rich in the compound paddy bean sprouts of gamma aminobutyric acid, can be used for liver protection benefit kidney,
Brain healthy, digestion-promoting spleen-invigorating, macrobiosis anti-ageing ordinary food or functional food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910769689.7A CN110367450A (en) | 2019-08-20 | 2019-08-20 | One kind helps digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910769689.7A CN110367450A (en) | 2019-08-20 | 2019-08-20 | One kind helps digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110367450A true CN110367450A (en) | 2019-10-25 |
Family
ID=68259973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910769689.7A Pending CN110367450A (en) | 2019-08-20 | 2019-08-20 | One kind helps digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110367450A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974063A (en) * | 2021-11-10 | 2022-01-28 | 江苏新禾润世家食品有限公司 | Method for making mung bean rice cakes rich in gamma-aminobutyric acid |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352216A (en) * | 2008-09-04 | 2009-01-28 | 华中农业大学 | Rice product rich in gamma-aminobutyric acid and method for producing the same |
| CN102599220A (en) * | 2012-04-11 | 2012-07-25 | 汪洪涛 | Making method of soybean cracker with blackberry pomace |
| CN104187355A (en) * | 2014-07-03 | 2014-12-10 | 安徽三只松鼠电子商务有限公司 | Five-cereal crisp chip and production technology thereof |
| CN104186603A (en) * | 2014-09-17 | 2014-12-10 | 华中农业大学 | Soft portable nutritious rice bread and production method thereof |
| CN105380170A (en) * | 2015-11-17 | 2016-03-09 | 武汉轻工大学 | Preparation method of leisure lotus root chips |
| CN106173929A (en) * | 2016-08-14 | 2016-12-07 | 郭欢 | Fish roe supplementing the brain eye protection Fructus Cucurbitae moschatae steamed sponge cake and preparation method thereof |
| CN108094474A (en) * | 2018-02-24 | 2018-06-01 | 陕西师范大学 | A kind of black bean sprout brittleness biscuit and preparation method thereof |
| CN109527320A (en) * | 2018-12-20 | 2019-03-29 | 吉林大学 | A kind of production method of the compound paddy bean sprouts powder solid beverage of instant capacity |
-
2019
- 2019-08-20 CN CN201910769689.7A patent/CN110367450A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352216A (en) * | 2008-09-04 | 2009-01-28 | 华中农业大学 | Rice product rich in gamma-aminobutyric acid and method for producing the same |
| CN102599220A (en) * | 2012-04-11 | 2012-07-25 | 汪洪涛 | Making method of soybean cracker with blackberry pomace |
| CN104187355A (en) * | 2014-07-03 | 2014-12-10 | 安徽三只松鼠电子商务有限公司 | Five-cereal crisp chip and production technology thereof |
| CN104186603A (en) * | 2014-09-17 | 2014-12-10 | 华中农业大学 | Soft portable nutritious rice bread and production method thereof |
| CN105380170A (en) * | 2015-11-17 | 2016-03-09 | 武汉轻工大学 | Preparation method of leisure lotus root chips |
| CN106173929A (en) * | 2016-08-14 | 2016-12-07 | 郭欢 | Fish roe supplementing the brain eye protection Fructus Cucurbitae moschatae steamed sponge cake and preparation method thereof |
| CN108094474A (en) * | 2018-02-24 | 2018-06-01 | 陕西师范大学 | A kind of black bean sprout brittleness biscuit and preparation method thereof |
| CN109527320A (en) * | 2018-12-20 | 2019-03-29 | 吉林大学 | A kind of production method of the compound paddy bean sprouts powder solid beverage of instant capacity |
Non-Patent Citations (1)
| Title |
|---|
| 尹永祺等: "高γ-氨基丁酸营养干面条的研制", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113974063A (en) * | 2021-11-10 | 2022-01-28 | 江苏新禾润世家食品有限公司 | Method for making mung bean rice cakes rich in gamma-aminobutyric acid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104770824A (en) | Qi-tonifying blood-nourishing health care brewing material | |
| CN105105124B (en) | A kind of colorful health-care coarse food grain leisure food and preparation method thereof | |
| CN105105023B (en) | A kind of germination health-care coarse grain powder and preparation method thereof | |
| CN102813120A (en) | Anti-cancer sea cucumber sugar-reducing flour and preparation method thereof | |
| CN103168817A (en) | Functional multigrain shortbread and preparation method thereof | |
| CN106386984A (en) | Health care mooncake and preparation method thereof | |
| CN102578482A (en) | Tartarian buckwheat Rice Krispies Treats and preparation method thereof | |
| CN104026573B (en) | Sprouted glutinous coarse rice soybean composite nutrition powder and preparation method thereof | |
| CN111227178A (en) | Instant sprouting porridge, preparation method thereof and instant sprouting porridge | |
| CN107223846A (en) | A kind of suitable middle-aged and old grain healthcare powder | |
| CN106173858A (en) | A kind of preparation method and application of five elements' corn nutrient formulation set meal | |
| CN109181950A (en) | A kind of preparation method of Chenopodiaceae odor type quinoa wine | |
| CN110367450A (en) | One kind helps digestion crisp chip and preparation method thereof rich in the compound paddy bean sprouts of gamma aminobutyric acid | |
| KR102080794B1 (en) | Nurungii using by the Sprouts barley extract and manufacturing process | |
| CN103461565B (en) | Winter health preserving early tea teabag | |
| CN110403192A (en) | A kind of nutritional meal replacing food and preparation method thereof | |
| CN110558538A (en) | Minor cereal sauce and processing method thereof | |
| CN106666713B (en) | Complementary food for infants and preparation method thereof | |
| CN105105019A (en) | Grouted coarse cereal crust and preparation method thereof | |
| CN114052180A (en) | Method for making protein bar of germinated brown rice | |
| KR100994071B1 (en) | The healthful foods | |
| CN108185278A (en) | A kind of mung bean millet coarse cereal powder | |
| CN103404782B (en) | North steamed bun flour added with northeast famous special products, preparation method and nutrition steamed bun | |
| CN104996886A (en) | Mixed grain powder with flower fragrance and preparation method of mixed grain powder | |
| KR20050111460A (en) | Hotteok dough containing nuts and hotteok making method using the hotteok dough |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |