Study On The Changes Of Nutrients And Active Ingredients In Seven Bean Sprouts And Preparation Of Bean Sprout Crisps

China is rich in bean resources and has a long bean sprout diet culture.The book "Shen Nong's Materia Medica" published in the Han Dynasty has recorded the use of bean sprouts.The history of edible bean sprouts can be traced back earlier.Germination is a cost-effective processing technology that improves the edible value of beans.After germination of beans,the endogenous enzyme system is activated,nutrients increase,non-nutritional factors decrease,and biologically active ingredients increase,especially enriched with a variety of Functional ingredients with physiological effects,such as ?-aminobutyric acid(GABA),improve the nutritional value of pulses.There are more than ten kinds of bean sprouts commonly eaten in China.However,different bean sprouts have different germination characteristics and different nutrient enrichment and transformation rules.How to control the germination technology and improve the nutritional value of food is worthy of systematic study.In addition,the raw materials of bean sprouts are cheap and readily available,and are not subject to seasonal restrictions.Therefore,the market for bean sprouts processed food is promising.In this paper,the seven kinds of beans were germinated by 12-72 h regulation to study the changes of nutrients and functional active ingredients.Screening and optimization of ?-aminobutyric acid for the best enrichment and germination conditions were used as raw materials through drying,milling and mixing Making bean sprout powder hair cake,and finally developing compound bean sprout hair crisp rich in ?-aminobutyric acid,hoping to provide reference for the further processing of beans and the development of new bean sprouts food.1.Germinate seven kinds of beans(adzuki bean,red beans,mung beans,black beans,peas,peanuts,soybeans)for 12-72 h.Control the temperature at 28 ± 1 ?,spray water every half hour for 30 s each time,record the physiological form,bud length,water absorption rate,dry matter content of seven kinds of beans during germination,functional index ?-aminobutyric acid,Polyphenols,flavonoids,soluble protein and antioxidant indicators.During the germination period of 12-72 h,mung bean has the fastest germination rate,the longest bud length at each stage,the lowest dry matter content of bean sprouts,and the faster material conversion and metabolism;Adzuki bean,red bean,mung bean,black bean,pea,peanut,soybean ?-aminobutyric acid with the highest germination time were 48 h,24 h,24 h,24 h,24 h,36 h,24 h.The content of soybean ?-aminobutyric acid increased from unsprouted 61.13 mg/100 gDW to 154.77 mg/100 gDW,and the black soybean increased from 90.79 mg/100 gDW to 138.57 mg/100 gDW.Soybeans and black beans are the most suitable for enriching ?-aminobutyric acid,When peanut germinated for 36 h,the content of ?-aminobutyric acid increased the most(5.39 times that of dried beans);The contents of polyphenols,flavonoids and soluble protein of adzuki bean,red bean,mung bean,black bean and peanut showed a trend of decreasing first and then increasing with time.The antioxidant capacity was significantly related to the content of polyphenol.The content of flavonoids in peanuts was the highest(1.66 mg CAE/gDW),the content of polyphenols in black beans was the highest(4.24 mg GAE/gDW),and the content of polyphenols in mung beans increased by 1.33 times.2.Optimize the quality process of compound bean sprout powder hair cake.Using the specific volume of the hair cake,the sensory score,and the texture of the hair cake(hardness,elasticity,adhesiveness,chewability,cohesion,recovery)as indicators,study the proportion of compound bean sprout powder,water,sugar,date powder,yeast addition and fermentation The effect of time on the quality of compound bean sprout powder hair cake.It is concluded that the proportion of bean sprout powder is 30 %,the amount of added water is 120 %,the amount of added sugar is 20 %,the amount of added jujube powder is 15 %,the amount of fermented powder is 1 %,and the fermentation time is 1.5 h.3.Optimize the dehydration process of compound bean sprout powder hair cake crisps.Using the hardness of the cake as the response value,the three factors that have a great influence on the quality of the compound bean sprout powder hair cake are the water surface,date powder,and fermentation time.The response surface experiment is designed to obtain the optimal production process of the hair cake: fermentation time 74 min,water addition 110 %,plus The amount of jujube powder is 14.66 %;the sensory score of the compound bean sprout powder hair cake crisps is used as the indicator,the baking temperature,baking time,and the thickness of the cake slices are the factors to design the response surface experiment,and the optimal dehydration condition of the bean sprout hair crisp is 24 min.,Slice thickness 10 mm,baking temperature 126 ?.