Development And Research On The Solid Beverage Of Mung Bean

Mung bean belongs to the herbage vegetable seed in bean, which is not only food but also medicament. From the old, people has the habit to boil the mung bean which has the effect of satisfying one's thirsty and detoxification to prevent sunstroke, and it also enjoys the high importance in using as drugs. It is high in nutritional values, such as rich protein, 8 kinds of needed amino acid, ample Se, V_E and some useful mineral elements and vitamins, thus developing goods from mung bean has important meanings.We take national standards food analysis technology to analyze the nutritional elements in mung bean and study on the process of enzymatic hydrolysis about the solid beverage from mung bean.1. Using the methods in national standards GB/T5009 — 2003 to determine the basic nutritional components in mung bean: moisture 9.8%, starch 54.03%, protein 24.63%. fat 0.85%, cellulose 6.79%, ash 2.80%.2. Using α-amylase to hydrolyze and establishing its optimal conditions: enzymatic content 0.5%, pH 6.2, hydrolysis temperature 98℃, hydrolysis time 3 hour, and substrate concentration 1:6.3. The optimal conditions of Protamex and Flavourzyme to hydrolyze the protein are: enzymatic content 2%, pH5.0, hydrolysis time 4 hours, hydrolysis temperature 55℃, and substration concentration 1:8.4. Using Viscozyme L to hydrolyze mung bean and establishing its optimal conditions: the content of Viscozyme L 2%, pH 4.5, hydrolysis time 16 hours, hydrolysis temperature 50℃, and substrate concentration 1:6.5. Using AAS to determine and analyze the distributing status of trace elements in mung bean during the wet and heat treatment and the process of hydrolysis .For Mg, Fe, Cu, Ca, Zn and Mn, the extract rate are 12.3%, 56.9%. 23.3%, 35.8%, 37.1%. 18.0%, 8.01% in the process of boiling, and 79.9%, 73.6%, 35.4%, 60.7%, 76.4%, 52.4%, 65.5% in the process of enzymatic hydrolysis.6. Using the hydrolyzed mung bean production as the wall material and appending cream without water to make microcapsule solid powder lipid, which has a good taste and long storage life, on the other hand, due to using the whole mung bean as the staple, which could not only hold all the nutritional elements, but also increase the content of the dietary fiber in the product.