Process Of Whole Phaseolus Angularis (Red Bean) Beverage With Enzymatic Hydrolicess Method

Phaseolus angularis's rearing and utilization with a long history in our country about2000 years. The phaseolus angularis has a widely use and high economic value, which iswelcome deeply. The phaseolus angularis also has a highly medicinal value, and isconsidered of that it's flower, leafage, bean sprout, starch are used medicinally, it is high innutritional values, such as rich protein, 8 kinds of needed amino acid and Va, Vb, andtriterpenoid saponin, phytocholesterol, coloring material and and some useful mineralelements, thus developing goods from mung bean has important meanings.We take national standards food analysis technology to analyze the nutritional elementsin mung bean and study on the process of enzymatic hydrolysis about the solid beveragefrom mung bean.Using the methods in national standards GB/T5009—2003 to mensurate the basicnutritional components in phaseolus angularis:moisture 12.0%, glucide 51.5%, protein20.45%, fat 1.77%, cellulose 4.45%, ash 2.31%;Usingα-amylase to hydrolyze and establishing its optimal conditions: the quantity ofenzyme 0.5%, pH 6.0, hydrolysis temperature 98℃, hydrolysis time 3 hours, phaseolusangularis to water is 1:10.The optimal conditions of Alacals 2.4 L to hydrolyze the protein are:the quantity ofenzyme is 0.37%, pH9.0, hydrolysis time 2 hours, hydrolysis temperature 55℃, phaseolusangularis to water is 1:11. The optimal conditions of Alacals 2.4 L and Flavourzyme tohydrolyze the protein are (1:1, w/w):the quantity of enzyme is 0.1%, pH5.5, hydrolysistime 3 hours, hydrolysis temperature 55℃, mung bean to water is 1:8.The optimal conditions of compound cellulose to hydrolyze the cellulose are:the quantityof enzyme is 0.46%, pH4.8, hydrolysis time 17 hours, hydrolysis temperature 46℃,phaseolus angularis to water is 1:11.Using the trace elements distribution in Phaseolus angularis during the humidity heat treatment andenzymic hydrolization was analysed with flame atomic absorption spectrometry. The results show thatCu,Fe,Zn,Mg,Ca,and Mn the enzymolysis extraction percentage is 80.59%,27.92%,76.4%,80.28%,62.01%,77.02%; the boiling extraction percentage is 46.28%,16.06%,5.2%,26.82%,33.2%,26.4%.Using thehydrolyzed Phaseolus angularis production as the wall material and appendingcream without-water to make microcapsule solid powder lipid, which has a good taste andlong storage life,on the other hand, due to using the whole Phaseolus angularis as the staple,it not only contains all the nutritional elements,but also increases the content of thedietary fiber in product.