Study on processing technology of instant velvetbean flour

Taking the seeds of Stizolobium cochinchinensis as the object, germination technology was used to attenuate the L -Dopa while to improve its nutrition quality and processing property. The suitable processing technology was decided that velvetbean seeds were soaked 6h in 30℃ using 0.5mg/L 6-BA nutrient solution, then placed in 30℃ and 90%⁹5% relative humidity to germinate for 48h. The optimum mixing proportion of the peeled seeds, indica rice flour, wheat flour and sugar was 40∶50∶20∶15. The mixture was continually produce the instant velvetbean flour throng processing which included grinded with water, cooked with buming water, dried with drum dryer, pulverizated, and etc. The finished product has high nutritional value and well soluble that 100g of finished product contains raw protein 4.87g, ash 0.99g, fat 0.31g, and which could rehydrate rapidly in water of 95¹00 ℃.