Bean starch preparation process and application thereof
The invention belongs to the technical field of starch and vermicelli preparation, and particularly relates to a bean starch preparation process and application thereof. The invention provides a bean starch preparation process for the first time, that is, the raw material mung bean is firstly subjec...
Gespeichert in:
| Hauptverfasser: | , , , , , , , |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | YAO MINGJING LIU LIPING ZHAO XIANGYING ZHANG JIAXIANG LI RUIGUO LI QINGSHUAI HAN MO XIAO GUANGYUN |
| description | The invention belongs to the technical field of starch and vermicelli preparation, and particularly relates to a bean starch preparation process and application thereof. The invention provides a bean starch preparation process for the first time, that is, the raw material mung bean is firstly subjected to water bath heat treatment, so that the soaking time can be shortened, the prepared starch shows higher retrogradation and expansibility compared with the starch prepared by the existing process, the processed bean starch products such as vermicelli and bean vermicelli are better in quality, the production efficiency is improved, and the production cost is reduced. Therefore, the method has good practical application value.
本发明属于淀粉及粉丝制备技术领域，具体涉及一种豆类淀粉制备工艺及其应用。本发明首次提出一种豆类淀粉制备工艺，即通过将原料绿豆首先经水浴热处理后不仅可以缩短浸泡时间，并且制备的淀粉比现有工艺制备的淀粉表现出更高的凝沉性和膨胀性，加工的粉条、粉丝等豆类淀粉制品品质更好，且提高生产效率，因此具有良好的实际应用之价值。 |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN116041554A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN116041554A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN116041554A3</originalsourceid><addsrcrecordid>eNrjZDB3Sk3MUyguSSxKzlAoKEotSCxKLMnMzwOy85NTi4sVEvNSFBILCnIykyHiJRmpRan5aTwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN7Zz9DQzMDE0NTUxNGYGDUA7FouJw</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Bean starch preparation process and application thereof</title><source>esp@cenet</source><creator>YAO MINGJING ; LIU LIPING ; ZHAO XIANGYING ; ZHANG JIAXIANG ; LI RUIGUO ; LI QINGSHUAI ; HAN MO ; XIAO GUANGYUN</creator><creatorcontrib>YAO MINGJING ; LIU LIPING ; ZHAO XIANGYING ; ZHANG JIAXIANG ; LI RUIGUO ; LI QINGSHUAI ; HAN MO ; XIAO GUANGYUN</creatorcontrib><description>The invention belongs to the technical field of starch and vermicelli preparation, and particularly relates to a bean starch preparation process and application thereof. The invention provides a bean starch preparation process for the first time, that is, the raw material mung bean is firstly subjected to water bath heat treatment, so that the soaking time can be shortened, the prepared starch shows higher retrogradation and expansibility compared with the starch prepared by the existing process, the processed bean starch products such as vermicelli and bean vermicelli are better in quality, the production efficiency is improved, and the production cost is reduced. Therefore, the method has good practical application value.
本发明属于淀粉及粉丝制备技术领域，具体涉及一种豆类淀粉制备工艺及其应用。本发明首次提出一种豆类淀粉制备工艺，即通过将原料绿豆首先经水浴热处理后不仅可以缩短浸泡时间，并且制备的淀粉比现有工艺制备的淀粉表现出更高的凝沉性和膨胀性，加工的粉条、粉丝等豆类淀粉制品品质更好，且提高生产效率，因此具有良好的实际应用之价值。</description><language>chi ; eng</language><subject>CHEMISTRY ; COMPOSITIONS BASED THEREON ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR CHEMICAL WORKING-UP ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230502&DB=EPODOC&CC=CN&NR=116041554A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230502&DB=EPODOC&CC=CN&NR=116041554A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>YAO MINGJING</creatorcontrib><creatorcontrib>LIU LIPING</creatorcontrib><creatorcontrib>ZHAO XIANGYING</creatorcontrib><creatorcontrib>ZHANG JIAXIANG</creatorcontrib><creatorcontrib>LI RUIGUO</creatorcontrib><creatorcontrib>LI QINGSHUAI</creatorcontrib><creatorcontrib>HAN MO</creatorcontrib><creatorcontrib>XIAO GUANGYUN</creatorcontrib><title>Bean starch preparation process and application thereof</title><description>The invention belongs to the technical field of starch and vermicelli preparation, and particularly relates to a bean starch preparation process and application thereof. The invention provides a bean starch preparation process for the first time, that is, the raw material mung bean is firstly subjected to water bath heat treatment, so that the soaking time can be shortened, the prepared starch shows higher retrogradation and expansibility compared with the starch prepared by the existing process, the processed bean starch products such as vermicelli and bean vermicelli are better in quality, the production efficiency is improved, and the production cost is reduced. Therefore, the method has good practical application value.
本发明属于淀粉及粉丝制备技术领域，具体涉及一种豆类淀粉制备工艺及其应用。本发明首次提出一种豆类淀粉制备工艺，即通过将原料绿豆首先经水浴热处理后不仅可以缩短浸泡时间，并且制备的淀粉比现有工艺制备的淀粉表现出更高的凝沉性和膨胀性，加工的粉条、粉丝等豆类淀粉制品品质更好，且提高生产效率，因此具有良好的实际应用之价值。</description><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>DERIVATIVES THEREOF</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDB3Sk3MUyguSSxKzlAoKEotSCxKLMnMzwOy85NTi4sVEvNSFBILCnIykyHiJRmpRan5aTwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN7Zz9DQzMDE0NTUxNGYGDUA7FouJw</recordid><startdate>20230502</startdate><enddate>20230502</enddate><creator>YAO MINGJING</creator><creator>LIU LIPING</creator><creator>ZHAO XIANGYING</creator><creator>ZHANG JIAXIANG</creator><creator>LI RUIGUO</creator><creator>LI QINGSHUAI</creator><creator>HAN MO</creator><creator>XIAO GUANGYUN</creator><scope>EVB</scope></search><sort><creationdate>20230502</creationdate><title>Bean starch preparation process and application thereof</title><author>YAO MINGJING ; LIU LIPING ; ZHAO XIANGYING ; ZHANG JIAXIANG ; LI RUIGUO ; LI QINGSHUAI ; HAN MO ; XIAO GUANGYUN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN116041554A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>DERIVATIVES THEREOF</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>YAO MINGJING</creatorcontrib><creatorcontrib>LIU LIPING</creatorcontrib><creatorcontrib>ZHAO XIANGYING</creatorcontrib><creatorcontrib>ZHANG JIAXIANG</creatorcontrib><creatorcontrib>LI RUIGUO</creatorcontrib><creatorcontrib>LI QINGSHUAI</creatorcontrib><creatorcontrib>HAN MO</creatorcontrib><creatorcontrib>XIAO GUANGYUN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>YAO MINGJING</au><au>LIU LIPING</au><au>ZHAO XIANGYING</au><au>ZHANG JIAXIANG</au><au>LI RUIGUO</au><au>LI QINGSHUAI</au><au>HAN MO</au><au>XIAO GUANGYUN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Bean starch preparation process and application thereof</title><date>2023-05-02</date><risdate>2023</risdate><abstract>The invention belongs to the technical field of starch and vermicelli preparation, and particularly relates to a bean starch preparation process and application thereof. The invention provides a bean starch preparation process for the first time, that is, the raw material mung bean is firstly subjected to water bath heat treatment, so that the soaking time can be shortened, the prepared starch shows higher retrogradation and expansibility compared with the starch prepared by the existing process, the processed bean starch products such as vermicelli and bean vermicelli are better in quality, the production efficiency is improved, and the production cost is reduced. Therefore, the method has good practical application value.
本发明属于淀粉及粉丝制备技术领域，具体涉及一种豆类淀粉制备工艺及其应用。本发明首次提出一种豆类淀粉制备工艺，即通过将原料绿豆首先经水浴热处理后不仅可以缩短浸泡时间，并且制备的淀粉比现有工艺制备的淀粉表现出更高的凝沉性和膨胀性，加工的粉条、粉丝等豆类淀粉制品品质更好，且提高生产效率，因此具有良好的实际应用之价值。</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN116041554A |
| source | esp@cenet |
| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Bean starch preparation process and application thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-29T03%3A01%3A18IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=YAO%20MINGJING&rft.date=2023-05-02&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN116041554A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |