CN114304514A - Mung bean milk rich in GABA and AKG and preparation method thereof - Google Patents
Mung bean milk rich in GABA and AKG and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of mung bean milk rich in GABA and AKG, which comprises the steps of soaking mung beans for 4-6 hours before mixing mung beans with water and grinding the mixture into slurry to prepare the mung bean milk, and then carrying out stress treatment for 4-9 hours under the conditions that the temperature is 45-65 ℃ and the relative humidity is 95-98%. The invention discloses natural plant type mung bean milk rich in GABA and AKG, which has wide market prospect.
Description
Technical Field
The invention relates to the technical field of food processing. More specifically, the invention relates to mung bean milk rich in GABA and AKG and a preparation method thereof.
Background
Mung beans are widely cultivated in tropical and subtropical regions of the world, are one of main edible varieties in China, and are discharged at the first place in the world. The mung bean has high nutritive value, the protein content is more than 25%, the protein is mainly globulin, the amino acid composition proportion is good, and the mung bean is rich in lysine, leucine and threonine. Mung beans contain abundant kinds of oligosaccharides, flavones and polyphenols, and are rich in vitamin b1, b2 and c. Mung beans are medicinal and edible foods and have very high medicinal value, and are written in compendium of materia medica: mung bean has the same effect of relieving swelling and treating acne as red bean, but has the same effect of clearing heat and removing toxicity. It is contraindicated for patients who are weak to take it because it can tonify qi, nourish intestines and stomach, and dredge meridians. For abscess and deep rooted carbuncle in surgery, it is effective in treating heart diseases with the action of the powder for protecting heart. It can also relieve all the toxicity of gold stone, arsenic and plant.
Gamma-aminobutyric acid (GABA) is an important central nervous system inhibitory neurotransmitter. Research shows that the gamma-aminobutyric acid can promote sleep quality and improve learning and memory abilities of experimental animals. Meanwhile, the gamma-aminobutyric acid has the efficacy of reducing blood pressure. The mung bean is rich in gamma-aminobutyric acid.
Alpha-ketoglutaric Acid (AKG) is one of the two keto-bearing derivatives of glutaric acid and is an important biological compound. AKG is a keto acid product of glutamic acid deamination and is an intermediate product of the tricarboxylic acid cycle. Studies have shown that AKG is involved in many basic physiological processes, it contributes to metabolism, provides energy for cellular processes, helps stimulate collagen synthesis, and affects age-related processes including stem cell proliferation, it can prolong life and reduce late-year mortality, it can inhibit protein degradation in muscle, it is a common supplement for athletes, AKG is also used in the treatment of osteoporosis and kidney disease.
The legume also contains abundant polyphenols including flavone and phenolic acid. The polyphenol substances are well-known antioxidant substances, and a large number of in vitro and in vivo experiments prove that the polyphenol substances in the mung beans have the functional activities of assisting in reducing blood sugar, reducing blood fat, regulating immunity, resisting cancer and the like. Therefore, the natural plant type mung bean milk rich in GABA, AKG, polyphenol and functional amino acid has wide market prospect.
Disclosure of Invention
The invention aims to provide a preparation method of mung bean milk rich in GABA and AKG, and natural plant type mung bean milk rich in GABA and AKG is obtained.
In order to realize the purpose and other advantages of the invention, the preparation method of the mung bean milk rich in GABA and AKG is provided, and before the mung bean is mixed with water and ground into slurry to prepare the mung bean milk, the mung bean is soaked for 4-6 hours, and then is subjected to stress treatment for 4-9 hours under the conditions that the temperature is 45-65 ℃ and the relative humidity is 95-98%.
Preferably, in the preparation method of the mung bean milk rich in GABA and AKG, the mung bean variety is black mung bean JL 09.
Preferably, the preparation method of the mung bean milk rich in GABA and AKG comprises the steps of placing the mung bean under red and blue light for illumination treatment 2h before stress treatment of the mung bean, wherein the ratio of red light to blue light is 1:2, and the illumination intensity is 2000lx, and then placing the mung bean under dark conditions for stress treatment for 2 h.
Preferably, the preparation method of the mung bean milk rich in GABA and AKG comprises the steps of mixing mung beans and water after the mung beans are subjected to stress treatment, grinding into thick liquid, carrying out enzymolysis, homogenizing and sterilizing to obtain the mung bean milk.
Preferably, the preparation method of the mung bean milk rich in GABA and AKG comprises the following specific steps after stress treatment of mung beans: mixing mung beans and purified water at 90 ℃ in a mass ratio of 1:6-10, soaking for 10-40min, grinding to obtain mung bean milk, adding amylase with the mass fraction of 0.02-0.1% into the mung bean milk, reacting for 5-20min at 60-90 ℃, inactivating enzyme for 5min at 95 ℃, sequentially adding compound protease with the mass fraction of 0.01-0.1% and pectinase with the mass fraction of 0.001-0.004% into the mung bean milk, reacting for 1-5h at 60 ℃, finally adding vegetable oil with the mass fraction of 1-3% into the mung bean milk, dispersing for 1-3min under the condition of 10000rmp plus of 5000-: rough grinding for 60-200s, fine grinding for 60-150s, the number of rough grinding is 1, and the number of fine grinding is 2-6.
The invention also discloses mung bean milk obtained by the preparation method of the mung bean milk rich in GABA and AKG.
The invention at least comprises the following beneficial effects:
(1) the method for preparing the mung bean milk is simple, and stress treatment is carried out on the soaked mung beans under the conditions of high temperature and high humidity, so that GABA and AKG in the mung beans are promoted to be enriched, and therefore the mung bean milk beverage with high GABA and AKG content is obtained;
(2) the alternating treatment of red and blue light and dark conditions is introduced during high-temperature and high-humidity stress, so that AKG is further enriched to a higher concentration in the mung bean, the tricarboxylic acid cycle is promoted, and GABA is enriched to a higher concentration.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
Fig. 1 is a graph of sensory evaluation scores of mung bean milk prepared according to two embodiments of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the following examples and the accompanying drawings so that those skilled in the art can practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
A preparation method of mung bean milk rich in GABA and AKG comprises the steps of soaking mung beans for 4-6 hours before mixing mung beans with water and grinding the mixture into thick liquid to prepare the mung bean milk, and then carrying out stress treatment for 4-9 hours under the conditions that the temperature is 45-65 ℃ and the relative humidity is 95-98%. Preferably, the mung beans are soaked for 5 hours and then are subjected to stress treatment under the conditions that the temperature is 65 ℃ and the relative humidity is 98 percent.
Preferably, in the preparation method of the mung bean milk rich in GABA and AKG, the mung bean variety is black mung bean JL 09. Compared with the common mung beans (purchased in the market) which are subjected to stress treatment under the conditions of high temperature and high humidity, the mung bean variety can obviously increase the GABA content in the mung beans.
Preferably, the preparation method of the mung bean milk rich in GABA and AKG comprises the steps of placing the mung bean under red and blue light for illumination treatment 2h before stress treatment of the mung bean, wherein the ratio of red light to blue light is 1:2 (realized by combination of red and blue single-color LED lamp beads), the illumination intensity is 2000lx, and then placing the mung bean under a dark condition for continuous stress treatment for 2 h. The AKG is further enriched to a higher concentration in the mung bean by light stimulation, so that the tricarboxylic acid cycle is promoted, and the GABA is enriched to a higher concentration.
A preparation method of mung bean milk rich in GABA and AKG comprises the steps of carrying out stress treatment on mung beans, mixing mung beans and water, grinding into thick liquid, carrying out enzymolysis, homogenizing and sterilizing to obtain the mung bean milk. Preferably, after the mung bean is subjected to stress treatment, the mung bean is mixed with purified water at 90 ℃ in a mass ratio of 1:6-10, soaked for 10-40min, and then ground into pulp to obtain mung bean milk, adding amylase with the mass fraction of 0.02-0.1% into mung bean milk, reacting for 5-20min at the temperature of 60-90 ℃, inactivating the enzyme for 5min at the temperature of 95 ℃, then sequentially adding compound protease with the mass fraction of 0.01-0.1% and pectinase with the mass fraction of 0.001-0.004% into the mung bean milk, reacting for 1-5h at the temperature of 60 ℃, finally adding vegetable oil with the mass fraction of 1-3% into the mung bean milk, dispersing for 1-3min under the condition of 10000rmp of 5000-: rough grinding for 60-200s, fine grinding for 60-150s, the number of rough grinding is 1, and the number of fine grinding is 2-6. The problem of unstable soybean milk system can be solved by enzymolysis, vegetable oil dispersion and homogenization treatment, and macromolecular substances such as protein and starch are refined to obtain micromolecular sugar, amino acid, short peptide and the like which are easy to digest and absorb, so that the nutritive value of the mung bean milk is improved.
The technical scheme of the invention can also comprise the following technical details to better realize the technical effect:
example 1:
a preparation method of mung bean milk rich in GABA and AKG comprises the steps of firstly soaking mung beans for 4 hours at room temperature, then carrying out stress treatment for 4 hours under the conditions of 45 ℃ and 95% of relative humidity, mixing mung beans and 90 ℃ purified water according to the mass ratio of 1:6, soaking for 10 minutes, then grinding into slurry to obtain mung bean milk, adding amylase with the mass fraction of 0.02% into mung bean milk, reacting for 5 minutes under the condition of 60 ℃, then inactivating the amylase for 5 minutes under the condition of 95 ℃, then sequentially adding compound protease with the mass fraction of 0.01% and pectinase with the mass fraction of 0.001% into mung bean milk, reacting for 1 hour under the condition of 60 ℃, finally adding vegetable oil with the mass fraction of 1% into mung bean milk, dispersing for 1 minute under the condition of 5000rmp, homogenizing for 1 time under the condition of 50MPa, and sterilizing for 3 seconds under the condition of 137 ℃, wherein the grinding specifically comprises the following steps: rough grinding for 60s, and fine grinding for 60s, wherein the rough grinding times are 1 time, and the fine grinding times are 2 times.
Example 2:
a preparation method of mung bean milk rich in GABA and AKG comprises the steps of firstly soaking mung beans at room temperature for 6 hours, then carrying out stress treatment for 9 hours under the conditions of 65 ℃ and 98% of relative humidity, mixing mung beans and 90 ℃ purified water according to the mass ratio of 1:10, soaking for 40 minutes, then grinding into slurry to obtain mung bean milk, adding amylase with the mass fraction of 0.1% into mung bean milk, reacting for 20 minutes under the condition of 90 ℃, then inactivating the amylase for 5 minutes under the condition of 95 ℃, then sequentially adding compound protease with the mass fraction of 0.1% and pectinase with the mass fraction of 0.004% into mung bean milk, reacting for 5 hours under the condition of 60 ℃, finally adding 3% of vegetable oil with the mass fraction into mung bean milk, dispersing for 3 minutes under the condition of 10000rmp, homogenizing for 3 times under the condition of 80MPa, and sterilizing for 10 seconds under the condition of 137 ℃, wherein the grinding specifically comprises the following steps: rough grinding for 200s, fine grinding for 150s, rough grinding times 1 time, and fine grinding times 6 times.
Example 3:
a preparation method of mung bean milk rich in GABA and AKG comprises the steps of firstly soaking mung beans (of the variety: black mung beans JL09) for 5 hours at room temperature, then carrying out stress treatment for 6 hours under the conditions that the temperature is 55 ℃ and the relative humidity is 98%, mixing mung beans and 90 ℃ purified water according to the mass ratio of 1:8, soaking for 30 minutes, then grinding to obtain mung bean milk, adding amylase with the mass fraction of 0.06%, reacting for 12 minutes at 75 ℃, then inactivating the enzyme for 5 minutes at 95 ℃, then sequentially adding compound protease with the mass fraction of 0.05% and pectinase with the mass fraction of 0.002% into the mung bean milk, reacting for 3 hours at 60 ℃, finally adding 2% of vegetable oil with the mass fraction into the mung bean milk, dispersing for 3 minutes at 7000rmp, then homogenizing for 3 times at 70Mpa, and sterilizing for 10 seconds at 137 ℃, wherein the grinding specifically comprises the following steps of: rough grinding for 150s, fine grinding for 100s, rough grinding times being 1 time, and fine grinding times being 4 times.
Example 4:
a preparation method of mung bean milk rich in GABA and AKG comprises the steps of firstly soaking mung beans (of the variety: black mung beans JL09) for 5 hours at room temperature, then carrying out stress treatment for 6 hours under the conditions that the temperature is 65 ℃ and the relative humidity is 98%, mixing mung beans and 90 ℃ purified water according to the mass ratio of 1:8, soaking for 30 minutes, then grinding to obtain mung bean milk, adding amylase with the mass fraction of 0.06%, reacting for 12 minutes under the condition of 75 ℃, inactivating the enzyme for 5 minutes under the condition of 95 ℃, then sequentially adding compound protease with the mass fraction of 0.05% and pectinase with the mass fraction of 0.002% into the mung bean milk, reacting for 3 hours under the condition of 60 ℃, finally adding 2% of vegetable oil with the mass fraction into the mung bean milk, dispersing for 3 minutes under the condition of 7000rmp, homogenizing for 3 times under the condition of 70Mpa, and sterilizing for 10 seconds under the condition of 137 ℃, wherein the grinding specifically comprises the following steps of: rough grinding for 150s, fine grinding for 100s, rough grinding times being 1 time, and fine grinding times being 4 times.
Example 5:
based on example 4, mung beans (variety: black mung bean JL09) were soaked for 5 hours at room temperature and then stress-treated for 4 hours at 65 ℃ and 98% relative humidity. Placing the mung beans under red and blue light for illumination treatment 2h before stress treatment of the mung beans, wherein the ratio of red light to blue light is 1:2, and the illumination intensity is 2000lx, and then placing the mung beans under a dark condition for continuous stress treatment for 2 h. Wherein the stress of example 4 is forced to be performed in an incubator without light source irradiation and without shading.
The rest of the process for preparing mung bean milk in this example was the same as in example 4.
Comparative example 1:
a method for preparing mung bean milk, which uses common mung beans (purchased from the market) as raw materials, is the same as in example 4 except that the raw materials are used.
Comparative example 2:
a mung bean milk is prepared from mung bean JL09 as raw material by soaking mung bean, treating with high temperature and high humidity stress, and treating without compound protease, wherein the rest method is the same as in example 4.
Comparative example 3:
a preparation method of mung bean milk is based on example 5, red and blue light illumination is replaced by white light illumination, and the rest method is the same as example 5.
In order to better highlight the beneficial effects of the preparation method of the mung bean milk, the following indexes are determined according to different technical schemes, and the data of each index is the average value of 3 groups of data.
Experiment I, the inventor prepares mung bean milk by treating mung beans under stress at different temperatures and different humidity, the rest method is the same as the example 4, the GABA content in mung bean milk under different stress treatment conditions is measured, and the result is shown in Table 1.
TABLE 1 GABA content in mung bean milk under different stress conditions
As can be seen from Table 1, under the stress of high temperature, the relative humidity is increased from 0 to 50%, the GABA content in mung bean milk is in a trend of increasing and decreasing, the inventor determines the GABA content in mung bean milk based on the stress of 98% and 65 ℃ of ultrahigh humidity, and unexpectedly finds that the GABA content of mung bean milk under the condition is obviously higher than that of mung bean milk under other stress, which indicates that the GABA content is higher than that of mung bean milk under the stress by matching with high temperature under the ultrahigh relative humidity. Therefore, the invention takes the relative humidity of 98 percent and the temperature of 65 ℃ as the optimal stress condition.
Experiment II, the inventor prepares mung bean milk according to the technical scheme of the example 4 aiming at two mung bean varieties, and the GABA content in the mung bean milk prepared in the comparative example 1 is measured to be 0.07 +/-0.002 mg/ml, and the GABA content in the mung bean milk prepared in the example 4 is measured to be 0.14 +/-0.001 mg/ml. This shows that mung bean JL09 (example 4) has a higher nutritional value when used to prepare a mung bean milk than when ordinary mung beans (commercially available, comparative example 1) are used to prepare a mung bean milk.
Experiment three, the inventor prepares mung bean milk according to the technical schemes of example 4 and comparative example 2, and the content of different components in the mung bean milk is measured and shown in table 2. Wherein:
GABA was determined by HPLC. Adding 70% ethanol solution into the sample at a ratio of 1:10, extracting at room temperature under shaking for 1h, centrifuging at 10000g for 10min, and collecting the supernatant. The operation was repeated 3 times, and the supernatant was collected and the volume was determined. Under the condition of keeping out of the light, the reaction system contains 1mL of supernatant and 0.04g/mL of NaHCO30.2mL of the solution and 0.4mL of 2mg/mL dansyl chloride acetonitrile solution are shaken, mixed evenly, put in a 70 ℃ water bath for 20min, cooled to room temperature and filtered through a 0.22mL filter membrane for testing. Chromatographic conditions are as follows: ZORBAX SB-C18, column (4.6 mm. times.250 mm, 5 μm), isocratic elution with mobile phase composition and ratio A (30mmol/L sodium acetate): B (acetonitrile): 73:27, flow rate 1mL/min, column oven temperature 30 deg.C, detection wavelength 436 nm. The linear regression equation between the GABA mass concentration C (mu g/mL) and the peak area A is that y is 69.618 x-36.977 (R)2＝0.9994)。
The method for measuring the short peptide comprises the following steps: the protein and the longer peptide fragment were precipitated with perchloric acid at a concentration of 0.5 mol/L. And the amino acids and peptide fragments in the supernatant after reaction with o-phthalaldehyde (OPA) in thioglycolic acid were determined at 340 nm. The method comprises the following specific steps: 25 μ L of the sample was mixed with 25 μ L of perchloric acid (5mol/L), diluted with 75 μ L of water and incubated at 4 ℃ for 15 min. ② centrifugation, 30 mu L of supernatant and reaction solution (0.05mol/L of borate, 10g/L of dodecyl sulfate, 0.8g/L of OPA, 5g/L of morpholine ethanesulfonic acid sodium salt Na-MES and Triton X-100 with the mass concentration of 5g/L are mixed in a ratio of 1:30) are cultivated for 40min in the dark at room temperature, and the absorbance is measured at 340 nm.
And measuring flavone, phenolic acid, AKG and amino acid by adopting a metabonomics method. The specific method comprises the following steps:
1. sample extraction procedure
(1) Placing the biological sample in a freeze dryer (Scientz-100F) for vacuum freeze drying;
(2) milling (30Hz,1.5 min) to powder using a mill (MM 400, Retsch);
(3) weighing 100mg of powder, and dissolving in 0.6mL of 70% methanol extract;
(4) the dissolved sample is kept overnight in a refrigerator at 4 ℃, and vortexed for six times, so that the extraction rate is improved;
(5) after centrifugation (10,000 g, 10 min), the supernatant was aspirated, and the sample was filtered through a microfiltration membrane (0.22 μm pore size) and stored in a sample vial for UPLC-MS/MS analysis.
2. Collecting conditions of chromatographic mass spectrum
The data acquisition instrument system mainly comprises Ultra Performance Liquid Chromatography (UPLC) (Shim-pack UFLC SHIMADZU CBM30A, https:// www.shimadzu.com.cn /) and Tandem mass spectrometry (MS/MS) (Applied Biosystems 4500QTRAP, http:// www.appliedbiosystems.com.cn /).
The liquid phase conditions mainly comprise:
1) a chromatographic column: agilent SB-C181.8 μm, 2.1mm x 100 mm;
2) mobile phase: phase A is ultrapure water (added with 0.1% formic acid), phase B is acetonitrile;
3) elution gradient: the proportion of the B phase is 5% at 0.00min, the B phase is linearly increased to 95% within 9.00min and is maintained at 95% for 1min, 10.00-11.10min, the B phase is decreased to 5% and is balanced to 14min at 5%;
4) the flow rate is 0.35 ml/min; the column temperature is 40 ℃; the amount of sample was 4. mu.l.
The mass spectrum conditions mainly comprise:
electrospray ion source (ESI) temperature 550 ℃, mass spectrometer voltage 5500V, curtain gas (CUR) 30psi, and collisional-induced ionization (CAD) parameters set high. In triple quadrupole (QQQ), each ion pair is scan detected based on an optimized Declustering Potential (DP) and Collision Energy (CE) (Chen et al, 2013).
3. Qualitative and quantitative determination of metabolites
Based on a self-built database MWDB (hardware database), substance characterization is carried out according to secondary spectrum information.
Metabolite quantification was accomplished using triple quadrupole mass spectrometry in multiple reaction monitoring mode (MRM) analysis.
TABLE 2
| Comparative example 2 | Example 4 | |
| GABA(mg/ml) | 0.003±0.002 | 0.14±0.001 |
| Short peptide (Mw less than or equal to 10KDa) mg/ml | 0.1±0.02 | 2.1±0.3 |
| Flavone (mg/ml) | 0.18±0.06 | 0.35±0.08 |
| Phenolic acid (mg/ml) | 0.40±0.03 | 0.88±0.02 |
| AKG | M | 22M |
Note: the present invention determines that the content of AKG in the mung bean milk of example 4 is 22 times higher than that of the mung bean milk of comparative example 2, and M is the content assumed by the mung bean milk of comparative example 2, based on the mung bean milk of comparative example 2 as a control.
The measurement results show that the methionine, the lysine, the leucine, the isoleucine, the threonine, the desmosine, the glutamine, the tyrosine and the histidine in the mung bean milk of the example 4 are respectively 11.62 times, 6.42 times, 3.41 times, 3.18 times, 2.78 times, 2.30 times, 5.98 times, 3.95 times and 3.76 times of the corresponding components in the mung bean milk of the comparative example 2.
The inventor also prepares the mung bean milk according to the technical schemes of the example 4 and the comparative example 2, 10 persons trained in sensory evaluation are adopted to perform sensory evaluation, the evaluation standard is shown in table 3, the sensory evaluation result is shown in fig. 1, the process in fig. 1 corresponds to the technical scheme of the example 4, and the common process corresponds to the technical scheme of the comparative example 2.
TABLE 3 sensory Scoring criteria
As can be seen from fig. 1, compared with the mung bean milk of comparative example 2, the mung bean milk prepared according to the technical scheme of example 4 has higher beany flavor, color, astringency and preference of evaluators, and slightly lower stability.
The fourth test, the inventors also measured the GABA content and the quantitative relationship of AKG for examples 4 to 5 and comparative example 3, and the results are shown in table 4.
TABLE 4 quantitative relationship between GABA content and AKG in different technical schemes
| GABA content (mg/ml) | AKG | |
| Example 4 | 0.14±0.001 | 22M |
| Example 5 | 0.18±0.005 | 25M |
| Comparative example 2 | 0.003±0.002 | M |
| Comparative example 3 | 0.15±0.002 | 21M |
As can be seen from Table 4, in the case of stress in mung bean, example 5 further enriched AKG to a higher concentration in mung bean by using red and blue light for 2h and dark for 2h, compared with example 4, thereby promoting tricarboxylic acid cycle and enriching GABA to a higher concentration.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (6)
1. The preparation method of the mung bean milk rich in GABA and AKG is characterized in that before the mung bean and water are mixed and ground into slurry to prepare the mung bean milk, the mung bean is soaked for 4-6 hours, and then is subjected to stress treatment for 4-9 hours under the conditions that the temperature is 45-65 ℃ and the relative humidity is 95-98%.
2. The method for producing mung bean milk enriched in GABA and AKG as claimed in claim 1, wherein the mung bean variety is mung bean JL 09.
3. The method of preparing mung bean milk enriched in GABA and AKG as claimed in claim 2, wherein the mung bean is subjected to the stress treatment for 2 hours before the stress treatment, wherein the ratio of red light to blue light is 1:2 and the light intensity is 2000lx, and then the stress treatment is continued for 2 hours in the dark.
4. The method for preparing mung bean milk rich in GABA and AKG as claimed in any one of claims 1 to 3, wherein after the stress treatment of mung bean, mung bean is mixed with water, ground, enzymolyzed, homogenized and sterilized to obtain mung bean milk.
5. The method for preparing mung bean milk enriched in GABA and AKG as claimed in claim 4, wherein the stress treatment of mung bean is followed by the specific steps of: mixing mung beans and purified water at 90 ℃ in a mass ratio of 1:6-10, soaking for 10-40min, grinding to obtain mung bean milk, adding amylase with the mass fraction of 0.02-0.1% into the mung bean milk, reacting for 5-20min at 60-90 ℃, inactivating enzyme for 5min at 95 ℃, sequentially adding compound protease with the mass fraction of 0.01-0.1% and pectinase with the mass fraction of 0.001-0.004% into the mung bean milk, reacting for 1-5h at 60 ℃, finally adding vegetable oil with the mass fraction of 1-3% into the mung bean milk, dispersing for 1-3min under the condition of 10000rmp plus of 5000-: rough grinding for 60-200s, fine grinding for 60-150s, the number of rough grinding is 1, and the number of fine grinding is 2-6.
6. Mung bean milk obtained by the method for preparing mung bean milk rich in GABA and AKG according to claim 4 or 5.
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