CN115669897A - Preparation method of instant peanut sprouts capable of effectively retaining phenolic substances - Google Patents
Preparation method of instant peanut sprouts capable of effectively retaining phenolic substances Download PDFInfo
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- CN115669897A CN115669897A CN202211377013.1A CN202211377013A CN115669897A CN 115669897 A CN115669897 A CN 115669897A CN 202211377013 A CN202211377013 A CN 202211377013A CN 115669897 A CN115669897 A CN 115669897A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 23
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 8
- 238000005507 spraying Methods 0.000 claims description 7
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- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 5
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 5
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 5
- 239000005642 Oleic acid Substances 0.000 claims description 5
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 5
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- 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 2
- 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 2
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention relates to the technical field of food processing, in particular to a preparation method of instant peanut sprouts capable of effectively retaining phenolic substances. The preparation method provided by the invention comprises the following steps: carrying out microwave heating on fresh peanut sprouts for 5-7 min to obtain the instant peanut sprouts; the microwave heating power is 600-800W. The method disclosed by the invention can be used for carrying out microwave curing on the fresh peanut sprouts under proper microwave conditions, so that phenolic substances in the peanut sprouts can be reserved to the maximum extent, the effects of antioxidation, anticancer and the like of the peanut sprouts can be exerted to the maximum extent, the peanut sprouts have the advantage of long storage time, and after tasting, the peanut sprouts are delicious and tasty, and the peanut sprouts are an instant food which is worthy of popularization and eating. The preparation method provided by the invention has profound significance for improving the value of peanut sprout products, realizing industrialization and scale, developing global markets and promoting the development of food processing industry.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of instant peanut sprouts capable of effectively retaining phenolic substances.
Background
The peanut sprouts are food with the function of food therapy, and researches show that the peanut sprouts are rich in various microorganisms and trace elements such as potassium, calcium, iron, zinc and the like, the fat content of the sprouted peanuts is reduced, the amino acid content is increased, the nutrient contents are richer, the peanut sprouts are easy to absorb by a human body, and the peanut sprouts have various effects of promoting the intelligence of the human body, maintaining the normal functions of the human body, delaying the aging and the like. In addition, the germinated peanuts contain rich resveratrol which is more than one hundred times of ungerminated peanuts and is higher than the resveratrol content in grapes by tens to one hundred times, the germinated peanuts are polyphenol substances with high biological activity, phenolic compounds are usually secondary metabolites generated by plants and can be related to antioxidant activity, and the antioxidant activity is proved to have various biological benefits, is a natural component with wide health care functions, and has the effects of reducing blood fat, resisting oxidation, resisting tumors, resisting cancers, preventing and treating cardiovascular diseases and the like.
Therefore, the research and development of the functional sprouted peanut food have important significance for improving the economic benefit and the social benefit of the peanut.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of instant peanut sprouts capable of effectively retaining phenolic substances. The preparation method provided by the invention can enrich and maximally reserve phenolic substances in peanut sprouts, can meet the requirements of people on health food, can meet the requirements of consumers on aspects of sense, flavor and the like, and promotes the development of new fields of peanut food.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of instant peanut sprouts capable of effectively retaining phenolic substances, which comprises the following steps:
carrying out microwave heating on fresh peanut sprouts for 5-7 min to obtain the instant peanut sprouts; the power of the microwave heating is 600-800W.
Preferably, the power of the microwave heating is 700W, and the time of the microwave heating is 5min.
Preferably, the preparation method of the fresh peanut sprouts comprises the following steps:
sterilizing and disinfecting the peanut kernels and the seedling raising tray by adopting a sodium hypochlorite solution;
soaking the sterilized peanut kernels in seeds and accelerating germination to obtain germinated peanut kernels;
and transplanting the germinated peanut kernels to a seedling tray after sterilization and disinfection, injecting water into the bottom of the seedling tray to enable the water to contact with the buds of the peanut kernels, and culturing for 5d to obtain the fresh peanut buds.
Preferably, the peanut kernels comprise high oleic peanut kernels with an oleic acid content of more than 72% of the total fatty acids.
Preferably, the mass concentration of the sodium hypochlorite solution is 1-1.5%.
Preferably, the seed soaking time is 4h, and the temperature is 37 ℃.
Preferably, during seed soaking, the mass ratio of water to peanut kernels is 4:1.
preferably, the method for pregermination treatment comprises the following steps: covering a layer of gauze on the surface of the soaked peanut buds, putting the peanut buds into a lightproof biological incubator for accelerating germination, and spraying water to keep the seeds moist.
Preferably, the frequency of the water spraying is 12 h.
Has the advantages that:
the invention provides a preparation method of instant peanut sprouts capable of effectively retaining phenolic substances, which comprises the following steps: carrying out microwave heating on fresh peanut sprouts for 5-7 min to obtain the instant peanut sprouts; the power of the microwave heating is 600-800W. According to the invention, the fresh peanut sprouts are subjected to microwave curing under proper microwave conditions, phenolic substances in the peanut sprouts can be retained to the greatest extent, the effects of oxidation resistance, cancer resistance and the like of the peanut sprouts are exerted, and the peanut sprouts are delicious after being tasted, so that the peanut sprouts are an instant food which is worthy of popularization and eating.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required in the embodiments will be briefly described below.
FIG. 1 is a graph showing the effect of instant peanut sprouts prepared in example 3 of the present invention before and after heating in a microwave oven; wherein the left figure is before heating, and the right figure is after heating;
FIG. 2 is a flow chart of the preparation of fresh peanut sprouts.
Detailed Description
The invention provides a preparation method of instant peanut sprouts capable of effectively retaining phenolic substances, which comprises the following steps:
carrying out microwave heating on fresh peanut sprouts for 5-7 min to obtain the instant peanut sprouts; the microwave heating power is 600-800W. According to the invention, the fresh peanut sprouts are subjected to microwave curing under appropriate microwave conditions, so that phenolic substances in the peanut sprouts can be retained to the greatest extent, and the effects of oxidation resistance, cancer resistance and the like of the peanut sprouts are exerted.
In the present invention, the power of the microwave heating is preferably 700W, and the time of the microwave heating is preferably 5min.
In the present invention, the method for preparing fresh peanut sprouts preferably comprises:
sterilizing the peanut kernels and the seedling trays by using a sodium hypochlorite solution;
soaking the sterilized peanut kernels in seeds and accelerating germination to obtain germinated peanut kernels;
and transplanting the germinated peanut kernels to a seedling tray after sterilization and disinfection, injecting water into the bottom of the seedling tray to enable the water to contact with the buds of the peanut kernels, and culturing for 5d to obtain the fresh peanut buds.
In the present invention, the peanut kernels preferably comprise full, unbroken, high oleic peanut kernels with an oleic acid content of more than 72% of the total fatty acids. The peanut kernels selected by the invention have the advantages of strong oxidation resistance, long shelf life and high nutritional value.
After the peanut kernels are selected, the peanut kernels and the seedling tray are preferably sterilized and disinfected by using a sodium hypochlorite solution. In the present invention, the mass concentration of the sodium hypochlorite solution is preferably 1% to 1.5%, more preferably 1%.
In the present invention, the sterilization and disinfection preferably includes soaking; the soaking time is preferably 15min. The invention selects sodium hypochlorite solution with proper concentration to sterilize and disinfect peanut kernels and seedling trays, and can prevent the peanut kernels from mildewing due to the pollution of mixed bacteria during germination.
After the peanut kernels and the seedling trays are sterilized and disinfected, the sterilized peanut kernels are preferably subjected to seed soaking and germination accelerating treatment to obtain germinated peanut kernels.
In the invention, the seed soaking time is preferably 4 hours, and the temperature is preferably 37 ℃; during seed soaking, the mass ratio of water to peanut kernels is preferably 4:1, the water used for seed soaking preferably comprises distilled water.
In the present invention, the method of pregermination treatment preferably comprises: covering a layer of gauze on the surfaces of the soaked peanut sprouts, putting the peanut sprouts into a light-resistant biological incubator for germination acceleration, and spraying water to keep the seeds moist; the frequency of the water spraying is preferably 12 h; the water spray amount is preferably: spraying water until the surface of the peanut kernels is wet.
After the germinated peanut kernels are obtained, the invention preferably transplants the germinated peanut kernels to a seedling tray after sterilization and disinfection, injects water to the bottom of the seedling tray to enable the water to contact with the buds of the peanut kernels, and then cultivates for 5 days to obtain the fresh peanut buds. In the present invention, the contact is preferably carried out by soaking the buds (white tender buds) without contacting the peanut skin part, so that the mould pollution can be avoided.
To further illustrate the present invention, the following examples and drawings are provided to describe in detail the preparation of instant peanut sprouts effective in retaining phenolics, but should not be construed as limiting the scope of the invention.
Example 1
A preparation method of instant peanut sprouts with phenolic substances effectively reserved comprises the following steps:
1) Selecting a complete, full and unbroken peanut variety (Fuhua No. 22) with high oleic acid (the oleic acid content accounts for more than 72 percent of the total amount of fatty acid) to obtain peanut kernels;
2) Washing away the silt on the surface of the peanut kernels in the step 1), and soaking the peanut kernels and the seedling raising tray for 15min by using a sodium hypochlorite solution with the mass concentration of 1%;
3) Soaking the peanut kernels soaked in the step 2) in distilled water, and soaking seeds for 4 hours at 37 ℃ to obtain soaked peanut kernels; the mass ratio of the distilled water to the peanut kernels is 4:1;
4) Covering a layer of gauze on the surface of the soaked peanut kernels in the step 3), putting the soaked peanut kernels into a light-resistant biological incubator for accelerating germination, and spraying water every 12 hours during the accelerating germination period to obtain peanut kernels with small buds;
5) Transplanting the peanut kernels with the small buds in the step 4) to a seedling tray, injecting water to the bottom of the seedling tray to enable the water to contact the buds of the peanut kernels, and cultivating for 5d to obtain fresh peanut buds;
6) Removing root parts of fresh peanut sprouts without mechanical damage, cleaning, placing on a clean microwave oven disc at intervals and at equal intervals, heating at 600W for 5min, and cooling to normal temperature to obtain instant peanut sprouts.
Example 2
A preparation process similar to that of example 1, the only difference being that step 6) is: removing root parts of fresh peanut sprouts without mechanical damage, cleaning, placing on a clean microwave oven disc at intervals and at equal intervals, heating at 600W for 7min, and cooling to normal temperature to obtain instant peanut sprouts.
Example 3
A preparation process similar to that of example 1, the only difference being that step 6) is: removing root of fresh peanut sprout without mechanical damage, cleaning, placing on clean microwave oven disc at equal intervals, heating at 700W for 5min, and cooling to room temperature to obtain instant peanut sprout.
Example 4
A preparation process similar to that of example 1, the only difference being that step 6) is: removing root of fresh peanut sprout without mechanical damage, cleaning, placing on clean microwave disc at intervals, heating at 700W for 7min, and cooling to normal temperature to obtain instant peanut sprout.
Example 5
A preparation process similar to that of example 1, the only difference being that step 6) is: removing root of fresh peanut sprout without mechanical damage, cleaning, placing on clean microwave oven disc at equal intervals, heating at 800W for 5min, and cooling to room temperature to obtain instant peanut sprout.
Comparative example 1
A preparation process similar to that of example 1, the only difference being that step 6) is: removing root of fresh peanut sprout without mechanical damage, cleaning, placing into a stainless steel pot with boiling water, boiling for 5min, taking out, draining water, and cooling to room temperature to obtain instant peanut sprout.
Test example
The hardness, cohesiveness, chewiness and total phenol content of the instant peanut sprouts prepared in examples 1 to 5 and comparative example 1 were measured, wherein the total phenol content was measured by a method referred to (Liu Cui. Preparation of peanut red skin polyphenol and research on its antioxidant activity [ D ]. National academy of agricultural sciences, 2015.); hardness, tack and chewiness were determined using a Brookfield CT3 texture analyzer under the following conditions: run mode TPA, probe: TA25/1000, jig: TA-BT-KIT, test speed of 1.00mm/s, distance of 2.5mm, trigger point load of 2g, 3 times of measurement of each sample and average value taking, and the measurement results are shown in Table 1.
TABLE 1 results of quality measurements of instant peanut sprouts prepared by different methods
As can be seen from table 1, the peanut sprouts processed in comparative example 1 after being cooked for 5min had lower hardness, tackiness (absolute value) and chewiness than those processed in examples 1 to 5, and had lower total phenol content. Therefore, examples 1 to 5 are superior to comparative example 1 in both texture measurement and total phenol content, and example 3 is the highest total phenol content. Therefore, the instant peanut sprouts processed by the microwave have good mouthfeel, retain the total phenol content to the maximum extent and have the antioxidant effect.
Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and all of the embodiments are included in the scope of the present invention.
Claims (9)
1. A preparation method of instant peanut sprouts capable of effectively retaining phenolic substances is characterized by comprising the following steps:
carrying out microwave heating on fresh peanut sprouts for 5-7 min to obtain the instant peanut sprouts; the microwave heating power is 600-800W.
2. The method according to claim 1, wherein the microwave heating power is 700W and the microwave heating time is 5min.
3. The method of claim 1 or 2, wherein the method of preparing fresh peanut sprouts comprises:
sterilizing the peanut kernels and the seedling trays by using a sodium hypochlorite solution;
soaking the sterilized peanut kernels in seeds and accelerating germination to obtain germinated peanut kernels;
and transplanting the germinated peanut kernels to a seedling tray after sterilization and disinfection, injecting water into the bottom of the seedling tray to enable the water to contact with the buds of the peanut kernels, and culturing for 5d to obtain the fresh peanut buds.
4. The method of claim 3, wherein the peanut kernels comprise high oleic peanut kernels having an oleic acid content of greater than 72% of the total fatty acids.
5. The method according to claim 3, wherein the mass concentration of the sodium hypochlorite solution is 1-1.5%.
6. The method according to claim 3, wherein the seed soaking time is 4 hours and the temperature is 37 ℃.
7. The preparation method according to claim 3, wherein the seed soaking is carried out at a mass ratio of water to peanut kernels of 4:1.
8. the method of claim 3, wherein the pregermination treatment method comprises: covering a layer of gauze on the surfaces of the soaked peanut sprouts, putting the peanut sprouts into a light-resistant biological incubator for germination acceleration, and spraying water to keep the seeds moist.
9. The method as claimed in claim 8, wherein the frequency of the water spray is 12 hours.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130125687A (en) * | 2012-05-09 | 2013-11-19 | (주)복슨로하스 | The peanut sprout powder using hot air drying and a method of increasing the resveratrol content in the peamut sprouts |
| KR20170067243A (en) * | 2015-12-08 | 2017-06-16 | 주식회사 우영이앤티 | Fabrication of peanut sprout drink |
| CN107373568A (en) * | 2017-08-04 | 2017-11-24 | 华南理工大学 | A kind of method of alpha tocopherol content in raising peanut |
| CN109321393A (en) * | 2018-11-05 | 2019-02-12 | 辽宁省农业科学院 | It is a kind of to utilize microwave baking peanut sprout production craft beer and preparation method thereof |
-
2022
- 2022-11-04 CN CN202211377013.1A patent/CN115669897A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20130125687A (en) * | 2012-05-09 | 2013-11-19 | (주)복슨로하스 | The peanut sprout powder using hot air drying and a method of increasing the resveratrol content in the peamut sprouts |
| KR20170067243A (en) * | 2015-12-08 | 2017-06-16 | 주식회사 우영이앤티 | Fabrication of peanut sprout drink |
| CN107373568A (en) * | 2017-08-04 | 2017-11-24 | 华南理工大学 | A kind of method of alpha tocopherol content in raising peanut |
| CN109321393A (en) * | 2018-11-05 | 2019-02-12 | 辽宁省农业科学院 | It is a kind of to utilize microwave baking peanut sprout production craft beer and preparation method thereof |
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