CN110916191A - White hyacinth bean non-starch polysaccharide paste and preparation method thereof - Google Patents
White hyacinth bean non-starch polysaccharide paste and preparation method thereof Download PDFInfo
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- CN110916191A CN110916191A CN201911211172.2A CN201911211172A CN110916191A CN 110916191 A CN110916191 A CN 110916191A CN 201911211172 A CN201911211172 A CN 201911211172A CN 110916191 A CN110916191 A CN 110916191A
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- hyacinth bean
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- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/006—Heteroglycans, i.e. polysaccharides having more than one sugar residue in the main chain in either alternating or less regular sequence; Gellans; Succinoglycans; Arabinogalactans; Tragacanth or gum tragacanth or traganth from Astragalus; Gum Karaya from Sterculia urens; Gum Ghatti from Anogeissus latifolia; Derivatives thereof
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- 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
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- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Biochemistry (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Sustainable Development (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Medicines Containing Plant Substances (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention relates to a white hyacinth bean non-starch polysaccharide paste and a preparation method thereof. 100-450 parts of white hyacinth bean, 200-400 parts of black bean jelly and 2-2.5 parts of sugar-substituting stevioside. The product has high content of effective components, has the functions of invigorating spleen, eliminating dampness, regulating the middle warmer, relieving summer heat, stimulating appetite, normalizing the overall function of the system, and stabilizing blood sugar, is suitable for all people, is convenient to carry, has a smooth, cool and elastic taste, is easy to swallow, and has good social and economic values.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to white hyacinth bean non-starch polysaccharide paste and a preparation method thereof.
Background
The white hyacinth beans are also named as hyacinth beans and Meadowrue anthriscus, and are plants in lablab genus of Leguminosae. The white hyacinth bean is food used as both medicine and food, the book Ben Cao gang mu states that the white hyacinth bean regulates the liver and the stomach, clears summer heat and dampness, stops diarrhea, the book Dolichos lablab L in famous medical records can clear the heat and descend the turbid, thereby having the efficacy of regulating the liver and the stomach. Bai Dou is recorded in the Chinese pharmacopoeia and has the functions of invigorating spleen, eliminating dampness, regulating the middle warmer and relieving summer heat. Can be used for treating spleen deficiency, anorexia, loose stool, leukorrhagia, summer-heat, dampness, vomiting and diarrhea, chest distress, and abdominal distention. The traditional diet teaches that five cereals are suitable for nourishing and beans are lost, so that the effect is poor. The white hyacinth bean is a leguminous plant, is a traditional Chinese food and has high nutritional value. The white hyacinth bean non-starch polysaccharide is a main active component extracted and purified from the ripe seeds of white hyacinth bean. Meanwhile, clinical data show that the white hyacinth beans have the function of reducing blood sugar and can be used as one of the preferential foods for the diet of diabetic patients.
Stevia rebaudiana, a perennial herb of the family Compositae, belonging to the class Dicotyledoneae, is one of the raw materials for the food and pharmaceutical industries. The sweet degree is high, the calorie is low, and the sweet potato sugar-reducing tea has certain pharmacological action, and mainly has the effects of treating diabetes, controlling blood sugar, reducing blood pressure, resisting tumor and diarrhea, improving immunity, promoting metabolism and the like.
Patent CN110113958 discloses in 2019, 8/9, patent "composition for relieving hangover and preventing, improving or treating alcoholic gastrointestinal diseases containing white lablab seed extract as active ingredient" invented by korean people, mainly using white lablab seed extract as active ingredient as health functional food or medicine capable of relieving hangover caused by alcohol and preventing, improving or treating gastrointestinal diseases caused by alcohol. One of the active ingredients in this patent is a white hyacinth bean hot water extract: adding 2L of water to 200g of semen lablab album, heating at 90-100 deg.C for 2-3 hr, and filtering. Then, in order to use the white lablab seed hot water extract obtained by drying under reduced pressure using a lyophilizer for the experiment, it was dissolved in sterilized water and used. At present, no food preparation process specially aiming at the non-starch polysaccharide of the white hyacinth beans exists, and meanwhile, the white hyacinth bean extraction process in the patent is simple, the effective components are not clear, and the long-term economic benefit is reduced.
Disclosure of Invention
The invention provides a method for preparing white hyacinth bean non-starch polysaccharide paste, which is characterized in that a new resource food used as both medicine and food is applied, the components of white hyacinth bean are determined by combining the modern instrument technology and the food processing technology, and the white hyacinth bean non-starch polysaccharide health food which can exert the health care effect is prepared.
In order to achieve the above purpose, the technical scheme provided by the invention is as follows:
the raw materials of the white hyacinth bean non-starch polysaccharide paste comprise 100-450 parts of white hyacinth bean, 200-400 parts of black bean jelly and 2-2.5 parts of stevioside.
The auxiliary materials are selected from traditional white granulated sugar replaced by stevioside as a sweetener: (1) the stevioside is a pure natural non-caloric sugar substitute, and meets the market demand of the current healthy biological mode (2) and is suitable for special people to eat the stevioside, such as diabetic patients or consumers with weight control requirements. The added amount of the stevioside in the product is lower than the specification of the jelly use limit of 0.5g/kg in accordance with the national standard GB2760-2014, and the product is a cream food which has smooth mouthfeel and health care effect.
A preparation method of white hyacinth bean non-starch polysaccharide paste comprises the following steps:
selecting white hyacinth beans, extracting active nutrient substances, namely white hyacinth bean non-starch polysaccharide, mixing the white hyacinth bean non-starch polysaccharide with black bean jelly, water and sugar substitutes according to a proportion, filtering and decocting to obtain the white hyacinth bean non-starch polysaccharide paste.
The method comprises the following specific steps: (1) preparing white hyacinth bean non-starch polysaccharide: pulverizing semen lablab album, soaking in 95% ethanol overnight, filtering, sun drying, and oven drying the residue. Adding filtered water into filter residues according to a material-liquid ratio (m/V) of 1: 10-40, boiling for 2-3 h at 90-95 ℃, taking out and filtering, removing starch through enzymolysis, concentrating the filtrate, adding 95% ethanol to enable the ethanol concentration to reach 80% (1: 5.33, V/V), precipitating with ethanol overnight, deproteinizing by sevage, dialyzing, precipitating and freeze-drying to obtain the white hyacinth bean non-starch polysaccharide.
Physicochemical properties and quality control of the white hyacinth bean non-starch polysaccharide: the composition and structure of the polysaccharide are analyzed by adopting the technologies of infrared spectroscopy, ion chromatography, scanning electron microscope and the like, and the white hyacinth bean nonstarchy polysaccharide has a pyran ring structure and has the average molecular mass of 2.3 multiplied by 105 Da. The monosaccharide composition result shows that the white hyacinth bean non-starch polysaccharide consists of glucose, rhamnose, galacturonic acid, galactose, xylose and arabinose in a mass ratio of 23.23: 6.2: 5.09: 2.76: 2.4: 0.48, and the polysaccharide is in a sheet structure as shown by an electron microscope scanning result.
(2) Adding water into the white hyacinth bean non-starch polysaccharide prepared in the step (1) until the white hyacinth bean non-starch polysaccharide is dissolved, wherein the temperature of water in a pre-dissolving device is 50-60 ℃, and cooling to room temperature after the white hyacinth bean non-starch polysaccharide is dissolved;
(3) decocting stevioside with water to obtain simple syrup;
(4) adding a small amount of cold water into the black bean jelly, stirring until the black bean jelly is seedless, adding the white bean non-starch polysaccharide solution and the simple syrup, stirring, and uniformly mixing to obtain white bean paste.
(5) Adding boiling water into the white hyacinth bean paste liquid, and stirring while adding black bean jelly (g) and boiling water (m1) which are 1: 20-30;
(6) coarse filtering the white hyacinth bean paste liquid by using a 120-mesh filter screen, removing impurities or insoluble substances, and filling into a container for later use.
(7) Boiling the paste: heating with slow fire to collect the decoction, and decocting for 10 min.
(8) Standing and cooling to be completely solidified to obtain the finished product of the white hyacinth bean non-starch polysaccharide paste.
Further preferably, the alcohol precipitation should be performed under refrigeration at 4 ℃ overnight, taking care to close the container.
Aiming at the blank of the existing market, the invention provides a white hyacinth bean non-starch polysaccharide paste and a preparation method thereof for enriching the development and application of white hyacinth beans in the field of food, the white hyacinth bean non-starch polysaccharide paste takes white hyacinth bean non-starch polysaccharide as a main component and is matched with black bean jelly, the beany flavor of the white hyacinth beans can be greatly suppressed, the property of the polysaccharide is not influenced, the white hyacinth bean non-starch polysaccharide paste is prepared into a product with smooth surface, fine and smooth mouthfeel and easy swallowing, and the product has the faint scent of the mesona chinensis, brings unique taste experience, strengthens spleen to eliminate dampness, harmonizes middle-warmer to relieve summer heat, stabilizes blood sugar, and has important significance for improving the life quality.
Drawings
FIG. 1 high performance liquid chromatography analysis of white hyacinth bean non-starch polysaccharides (A) high performance liquid chromatography spectrum (B) standard curve diagram of dextran standard
FIG. 2 Monosaccharide composition and Infrared Spectroscopy of non-starch polysaccharides of Dolichos lablab (A) Mixed monosaccharide Standard and Monosaccharide composition chromatogram of non-starch polysaccharides of Dolichos lablab (NS-DLP) (B) Infrared Spectroscopy of non-starch polysaccharides of Dolichos lablab
FIG. 3 scanning electron microscope picture of white hyacinth bean non-starch polysaccharide
Detailed Description
The invention is further illustrated with reference to specific embodiments below.
Example 1: preparation and quality control of semen lablab album non-starch polysaccharide.
1 materials and methods
1.1 materials and reagents
TABLE 1 materials and reagents
1.2 instruments and devices
TABLE 2 instruments and apparatus
1.3 Experimental methods
1.3.1 Process for extracting non-starch polysaccharide from white hyacinth bean
Pulverizing semen lablab album, soaking in 95% industrial ethanol overnight, filtering, sun drying, and oven drying. Adding distilled water into filter residues according to a material-liquid ratio (m/V) of 10-40 times, boiling for 2-3 h at 90-95 ℃, taking out, filtering, removing starch through enzymolysis, concentrating filtrate, adding 95% ethanol to enable the ethanol concentration to reach 80% (1: 5.33, V/V), carrying out alcohol precipitation overnight (cold storage overnight at 4 ℃), deproteinizing sevage, dialyzing, precipitating and freeze-drying to obtain the white hyacinth bean non-starch polysaccharide.
1.3.2 analysis of physicochemical Properties of non-starch polysaccharides from white hyacinth Bean
1.3.2.1 chemical composition analysis
The total sugar content was determined using the phenol-sulfuric acid method. The protein content was determined by Coomassie Brilliant blue. The total phenol content and the uronic acid content are respectively determined by adopting a Folin phenol method and a sulfuric acid-carbazole method.
1.3.2.2 analysis of the monosaccharide composition of the non-starch polysaccharide of white hyacinth Bean
The monosaccharide composition of the non-starch polysaccharide of white hyacinth beans is analyzed by high performance anion exchange chromatography tandem pulse amperometric detector (HPAEC-PAD). Placing 5mg of white hyacinth bean non-starch polysaccharide in a test tube, adding 0.5mL of concentrated sulfuric acid (12M) under ice bath conditions, stirring for 0.5h, then diluting sulfuric acid (2M), transferring to an oil bath pot (100 ℃), and hydrolyzing for 2 h. And after the experiment is finished, cooling in an ice bath, diluting the hydrolysate by 50-100 times by adopting ultrapure water, and finally passing through a 0.22 mu m micropore filter head for sample injection. Three times in parallel and three times in parallel. Chromatographic conditions are as follows: the analytical column was used in series with a CarboPac PA20 guard column and a CarboPac PA20 gradient elution with a flow rate of 0.5 mL/min. The column temperature is 30 ℃, and the system temperature is 25 ℃; the detection mode is pulse ampere detection, a working electrode is a gold electrode, a reference cell is a palladium/hydrogen (Pd/H) reference electrode, the sample volume is 10 mu L, and Dionex and Chromeleon6.80 software is adopted to collect data.
1.3.2.3 HPGPC measurement of relative molecular weights of non-starch polysaccharides of white lablab beans
Determining the relative molecular weight of the white hyacinth bean non-starch polysaccharide by adopting high performance liquid chromatography: UltrahydrogelTMLinear chromatography column 0.02% NaN3 mobile phase. The measurement temperature and the column temperature were 35 ℃ and the amount of sample was 0.6mL/min, 20. mu.L. Meanwhile, the sample of the standard Dextran 1mg/mL is injected, and the molecular weight of the white hyacinth bean non-starch polysaccharide is calculated according to the data of the standard Dextran.
1.3.3 Infrared Spectroscopy
Taking a proper amount of a dried white hyacinth bean non-starch polysaccharide sample, mixing the dried white hyacinth bean non-starch polysaccharide sample with a proper amount of KBr, grinding the mixture under illumination to enable the mixture and the KBr to be uniformly mixed, preparing the mixture into a sheet, and scanning the sheet by using an infrared spectrometer under the condition of 4000-400 cm & lt-1 & gt.
1.3.4 Electron microscope scanning test of non-starch polysaccharide of white hyacinth bean
The method comprises the steps of preparing a white hyacinth bean non-starch polysaccharide sample by an ion sputtering coating method, carrying out scanning analysis under 10kV accelerating voltage, collecting photos at different speeds, and observing the form of the polysaccharide surface.
2 results and analysis
2.1 analysis of basic physicochemical Properties of non-starch polysaccharides of white hyacinth Bean
The white hyacinth bean non-starch polysaccharide after deproteinization and enzymolysis is off-white fluffy powder which is easy to dissolve in water. From table 3, it can be seen that the white lablab seed non-starch polysaccharide has a high neutral sugar content of 63.77%, an uronic acid content of 16.86%, and a total sugar content of 80.63%, and contains a small amount of protein and polyphenol. The neutral sugar, protein, uronic acid and polyphenol contents of DLP are shown in table 3.
TABLE 3 DLP chemical composition analysis
2.2 analysis of the relative molecular weight of the non-starch polysaccharides of Dolichos lablab
Detecting semen lablab album polysaccharide with High Performance Liquid Chromatography (HPLC) using ultrahydrogel TM Linear Column chromatography, wherein the result is shown in figure 1(A), the non-starch polysaccharide of semen lablab album has two peaks within 13-20min, wherein the peak time of main component is 13.658min, and the molecular weight is 230 kdalton by standard curve method of gel Column; the standard curve obtained using a series of dextran standards of different molecular weights is shown in FIG. 1 (B).
2.3 analysis of the monosaccharide composition of the non-starch polysaccharide of white hyacinth Bean
After sulfuric acid hydrolysis, the white hyacinth bean polysaccharide is subjected to monosaccharide composition analysis by ion chromatography, and the result shown in fig. 2(a) shows that the white hyacinth bean non-starch polysaccharide contains rhamnose (6.2%), arabinose (0.48%), galactose (2.76%), glucose (23.23%), xylose (2.4%), galacturonic acid (5.09%), wherein glucose, rhamnose and galacturonic acid are main monosaccharides. Glucose levels of 23.23% were reached, suggesting that lentil polysaccharide may be a series of glucan components.
2.4 Infrared Spectroscopy of non-starch polysaccharide from white hyacinth Bean
Infrared spectroscopic analysis of the white lablab seed non-starch polysaccharide (FIG. 2(B)) showed that the IR spectrum of the white lablab seed non-starch polysaccharide had a distinct broad peak at 3400-3500 cm-1, which was caused by stretching vibration of hydroxyl group O-H, and the peak at 2933cm-1 was caused by stretching vibration of C-H bond, and the characteristic peak at 1400-1200 cm-1 of the white lablab seed non-starch polysaccharide was caused by variable angle vibration of C-H, indicating that the white lablab seed non-starch polysaccharide is ascribed to polysaccharide 1240cm-1, which was caused by variable angle vibration of O-H in carboxyl group, indicating that the white lablab seed non-starch polysaccharide contains uronic acid, while the peak at 1649cm-1 of the white lablab seed non-starch polysaccharide was caused by variable angle vibration of N-H and asymmetric stretching vibration of C ═ O, suggesting that the sample had a small amount of binding protein, and the peak at 950-1200 cm-1 was characteristic absorption peak of pyranose ring, and the peak at 671-1 was caused by an absorption peak of the lablab seed polysaccharide β.
2.5 Electron microscope scanning results of non-starch polysaccharides of white hyacinth beans
In the experiment, SEM is adopted to represent the apparent appearance of the non-starch polysaccharide of white hyacinth beans. As shown in FIG. 3, the white lablab seed non-starch polysaccharide showed distinct sheet-like structures at different magnifications. As shown in panel a, enlarged 100, the white lablab nonstarchy polysaccharides are of irregular geometric configuration, appearing as flakes and crumbles. The b picture further magnified by 1000 times can show that the surface of the white hyacinth bean non-starch polysaccharide is uneven and has a fold structure with holes, and the b picture can see that the sheet structure of the white hyacinth bean non-starch polysaccharide has some regular textures, which infers that the white hyacinth bean non-starch polysaccharide has certain directionality when being gathered.
Example 2, a white hyacinth bean non-starch polysaccharide paste and a preparation method thereof.
The white hyacinth bean non-starch polysaccharide paste comprises the following raw materials of 100-450 parts of white hyacinth beans, 200-400 parts of black bean jelly and 2-2.5 parts of stevioside, and the preparation method comprises the following specific operation steps:
(1) selecting raw materials: selecting white hyacinth beans which are free from diseases, insect pests, rot and deterioration and have qualified quality;
(2) preparing white hyacinth bean non-starch polysaccharide: pulverizing semen lablab album, soaking in 95% industrial ethanol overnight, filtering, sun drying, and oven drying. Adding distilled water into filter residues according to a material-liquid ratio (m/V) of 10-40 times, boiling for 2-3 h at 90-95 ℃, taking out, filtering, removing starch through enzymolysis, concentrating filtrate, adding 95% ethanol to enable the ethanol concentration to reach 80% (1: 5.33, V/V), carrying out alcohol precipitation overnight (cold storage overnight at 4 ℃), deproteinizing sevage, dialyzing, precipitating and freeze-drying to obtain the white hyacinth bean non-starch polysaccharide.
(3) Adding filtered water into the white hyacinth bean non-starch polysaccharide prepared in the step (2) until the white hyacinth bean non-starch polysaccharide is dissolved, wherein the temperature of the water in a pre-dissolving device is 50-60 ℃, and cooling to room temperature after the white hyacinth bean non-starch polysaccharide is dissolved;
(4) decocting stevioside with water to obtain simple syrup;
(5) adding a small amount of cold water into the black bean jelly, stirring until no core is formed, adding the white hyacinth bean non-starch polysaccharide solution and the simple syrup, stirring, and uniformly mixing to obtain a white hyacinth bean paste.
(6) Adding boiling water into the white hyacinth bean paste liquid according to the proportion of 1: 22 between black bean jelly (g) and boiling water (m1), and stirring while adding;
(7) coarse filtering the white hyacinth bean paste liquid by using a 120-mesh filter screen, removing impurities or insoluble substances, and filling into a container for later use.
(8) Boiling the paste: heating with slow fire to collect the decoction, and decocting for 10 min.
(9) Standing and cooling to be completely solidified to obtain the finished product of the white hyacinth bean non-starch polysaccharide paste.
The foregoing merely represents preferred embodiments of the invention, which are described in some detail and detail, and therefore should not be construed as limiting the scope of the invention. It should be noted that, for those skilled in the art, various changes, modifications and substitutions can be made without departing from the spirit of the present invention, and these are all within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (4)
1. The white hyacinth bean non-starch polysaccharide paste is characterized in that: the feed consists of the following substances in parts by mass: 100-450 parts of white hyacinth bean, 200-400 parts of black bean jelly and 2-2.5 parts of stevioside.
2. A preparation method of white hyacinth bean non-starch polysaccharide paste is characterized by comprising the following steps: selecting white hyacinth beans, extracting active nutrient substances, namely white hyacinth bean non-starch polysaccharide, mixing the white hyacinth bean non-starch polysaccharide with black bean jelly, water and sugar substitutes according to a proportion, filtering, and decocting to obtain the white hyacinth bean non-starch polysaccharide paste.
3. The method for preparing a white lablab non-starch polysaccharide paste as claimed in claim 2, wherein the method comprises the following steps:
(1) pulverizing semen lablab album, soaking in 95% industrial ethanol overnight, filtering, sun drying, and oven drying. Adding distilled water into filter residues according to a material-liquid ratio of 10-40 times, boiling for 2-3 h at 90-95 ℃, taking out and filtering, removing starch through enzymolysis, concentrating the filtrate, adding 95% ethanol to enable the ethanol concentration to reach 80%, performing alcohol precipitation overnight, performing sevage deproteinization, dialyzing, precipitating and freeze-drying to obtain white hyacinth bean non-starch polysaccharide;
(2) adding water into the white hyacinth bean non-starch polysaccharide prepared in the step (1) until the white hyacinth bean non-starch polysaccharide is dissolved, wherein the temperature of water in a pre-dissolving device is 50-60 ℃, and cooling to room temperature after the white hyacinth bean non-starch polysaccharide is dissolved;
(3) decocting stevioside with water to obtain simple syrup;
(4) adding a small amount of cold water into the black bean jelly, stirring until the black bean jelly is seedless, adding the white hyacinth bean non-starch polysaccharide solution and the simple syrup, stirring, and uniformly mixing to obtain white hyacinth bean paste;
(5) adding boiling water into the white hyacinth bean paste liquid, and stirring while adding black bean jelly (g) and boiling water (ml) in a ratio of 1: 20-30;
(6) coarse filtering the white hyacinth bean paste liquid by using a 120-mesh filter screen, removing impurities or insoluble substances, and filling into a container for later use.
(7) Boiling the paste: heating with slow fire to collect the decoction, and decocting for 10 min.
(8) Standing and cooling to be completely solidified to obtain the finished product of the white hyacinth bean non-starch polysaccharide paste.
4. Use according to claim 3, characterized in that: the alcohol precipitation should be carried out overnight at 4 deg.C under refrigeration, and the container is sealed.
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| CN101575383A (en) * | 2009-04-29 | 2009-11-11 | 河南中医学院 | Preparation method for separating polyose from White Hyacinth Bean |
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