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Chick-pea enriched rice and preparation method thereof

A technology of chickpea and nutritious rice, which is applied in the field of chickpea nutritious rice and its preparation, can solve the problems that there is no report on the development of nutritious rice and the product is on the market, it is not suitable for chickpea, and the protein content is high. The effect of remarkable health care function, low processing cost and simple preparation method

Inactive Publication Date: 2014-03-26
NORTHWEST A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high content of crude fiber in chickpeas, high hardness, high protein content, and difficult gelatinization of starch, the above-mentioned preparation method of directly mixing raw materials in a certain proportion is not suitable for chickpeas.
[0005] At present, the development of chickpea food is still in its infancy, and the consumers are mainly Uyghur-based ethnic minorities, and it is more common in puffed food. There is no report or product launch on the development of nutritious rice.

Method used

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  • Chick-pea enriched rice and preparation method thereof
  • Chick-pea enriched rice and preparation method thereof
  • Chick-pea enriched rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The five indicators of color, shape, taste, aroma, and mouthfeel were used for sensory evaluation, and the soaking time, drying time, and the ratio of rice and chickpea were tested to obtain chickpea nutrition with good flavor and taste. Meter.

[0027] 1. Screening of chickpeas and rice: remove impurities, and sort out incomplete and corrupted grains to prevent them from adversely affecting the prepared nutritious chickpea rice;

[0028] 2 Soaking of chickpeas, the preferred soaking time is 12 to 20 hours, and the soaking temperature is 15 to 30°C;

[0029] 3 Drying and crushing: the preferred drying temperature is 70-90°C, and the drying time is 1.5-2 hours. During the drying process, the chickpeas should be turned regularly or irregularly to ensure that they are evenly heated to prevent scorching. Paste or undried phenomenon appears. The grains of chickpeas are a bit large, and they are crushed to a particle size of about 0.2 to 0.3 cm, which is basically the same ...

Embodiment 2

[0033] (1) Screening of chickpeas and rice

[0034] Impurities are removed, and defective and spoiled grains are sorted out to prevent them from adversely affecting the prepared chickpea nutritious rice.

[0035] (2) Soaking time experiment of chickpeas

[0036] The selected chickpeas were soaked in water for 4h, 8h, 12h, 16h, 20h, and 24h respectively, then dried at 80°C, and then rehydrated to calculate the rehydration rate, so as to obtain the group with the highest rehydration property. It can be seen from the measurement that the rehydration rate of chickpeas is the highest when soaked for 16 hours, therefore, the soaking time of chickpeas is determined to be 16 hours.

[0037] The influence of the soaking time of table 1 chickpeas on the rehydration rate

[0038] Soaking time

[0039] Rehydration is the degree to which food can reabsorb water after drying, and it is often expressed as a rehydration rate. The higher the rehydration rate, the better, reflecti...

Embodiment 3

[0052] Orthogonal test

[0053] On the basis of the above experiments, an orthogonal experiment with three factors and three levels was designed. The factor level table is shown in Table 4, and the results of the orthogonal experiment are shown in Table 5.

[0054] Table 4 Factor level table

[0055]

[0056] Table 5 Orthogonal test result table

[0057]

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Abstract

The invention discloses chick-pea enriched rice and a preparation method thereof. The chick-pea enriched rice is prepared by chick-pea and rice. Preferably, the mass ratio of the chick-pea and the rice is 2-4:6-8. The preparation method of the chick-pea enriched rice comprises the following steps of: (1) screening the chick-pea and the rice; (2) soaking the chick-pea; (3) drying and crushing the chick-pea; (4) mixing the dried chick-pea with the rice; and (5) steaming. The chick-pea enriched rice of the invention has the functions of resisting oxidization, lowering blood fat and reducing blood sugar, and has great significance to the change of the dietary structure of customers, the improvement of dietary fiber content and the like. The preparation method of the invention is simple and feasible, the processing cost is low, the nutrition loss is less, the healthcare function of the chick-pea enriched rice is remarkable and the development speed of chick-pea is promoted.

Description

technical field [0001] The invention relates to chickpea nutritious rice and a preparation method thereof. Background technique [0002] Chickpea (Chickpea) is an annual or biennial herb plant. Chickpea is resistant to drought and barrenness. It is mainly distributed in warm and relatively arid regions of the world, such as India, Pakistan, Mexico, etc., and is the largest cultivated area in the world. It is one of the most edible legume plants and is the second most consumed legume in the world. The content of lysine in chickpea is about 1.52%, and the content of isoflavones is about 0.28%. Chickpea protein in chickpea is regarded as an important source of plant protein because of its balanced amino acid composition, high bioavailability and low anti-nutritional factors. In addition, chickpea also contains dietary fiber, minerals, unsaturated fatty acids and A variety of physiologically active substances such as isoflavones and saponins can effectively reduce human serum ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/20A23L1/10A23L33/00A23L7/10A23L11/00
Inventor 李巨秀白雪莲
Owner NORTHWEST A & F UNIV
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