Method for preparing polypeptide beverage by using chickpea
A chickpea and beverage technology, which is applied in the field of preparing polypeptide beverages from chickpeas, can solve the problems that the technology has not been reported, and achieve the effects of easy digestion and absorption, good low antigenicity, improved digestibility and biological potency
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Embodiment 1
[0010] Example 1: Soak the selected chickpeas in warm water at 25°C, add 3 times the amount of water, wash the soaked chickpeas with clean water; keep the humidity above 80% and ferment for 3 days at a temperature of about 22°C , change the water twice a day; the fermented chickpeas are subjected to 40-mesh coarse grinding, 80-mesh fine grinding, and 120 fine grinding to obtain soybean milk; cellulase is added to the soybean milk for enzymatic hydrolysis, and the amount of cellulase 0.001% of the weight of chickpeas, adjust the pH value to 4.5 with citric acid, carry out enzymolysis at a temperature of 30°C for 30 minutes, then add papain for enzymolysis, the amount of papain is 80μ / g chickpeas, and adjust the pH The value is 8, and the enzymatic hydrolysis is carried out for 40 minutes at a temperature of 50° C.; the soymilk after enzymatic hydrolysis is homogenized, sterilized, and filled.
[0011] In this embodiment, natural fermentation is used to remove the chickpea smell...
Embodiment 2
[0014] Example 2: Soak the selected chickpeas in warm water at 28°C, add 3 times the amount of water, wash the soaked chickpeas with clean water; keep the humidity above 80% and ferment for 4 days at a temperature of about 22°C , change the water 3 times a day; the fermented chickpeas are subjected to 60-mesh coarse grinding, 100-mesh fine grinding, and 140 fine grinding to obtain soybean milk; cellulase is added to the soybean milk for enzymatic hydrolysis, and the amount of cellulase 0.02% of the weight of chickpeas, adjust the pH value to 4.5 with citric acid, carry out enzymolysis at a temperature of 30°C for 20 minutes, then add papain for enzymolysis, the amount of papain is 900μ / g chickpeas, and adjust the pH The value is 8, and the enzymatic hydrolysis is carried out for 30 minutes at a temperature of 50° C.; the soymilk after enzymatic hydrolysis is homogenized, sterilized, and filled.
Embodiment 3
[0015] Example 3: Soak the selected chickpeas in warm water at 30°C, add 3 times the amount of water, and wash the soaked chickpeas with clean water; keep the humidity above 80% and ferment for 4 days at a temperature of about 25°C , change the water 4 times a day; the fermented chickpeas are subjected to 80-mesh coarse grinding, 120-mesh fine grinding, and 160 fine grinding to obtain soybean milk; cellulase is added to the soybean milk for enzymatic hydrolysis, and the amount of cellulase 0.1% of the weight of chickpeas, adjust the pH value to 4.5 with citric acid, carry out enzymolysis at a temperature of 30°C for 20 minutes, then add papain for enzymolysis, the dosage of papain is 2000μ / g chickpeas, and adjust the pH The value is 8, and the enzymatic hydrolysis is carried out for 20 minutes at a temperature of 50° C.; the soymilk after enzymatic hydrolysis is homogenized, sterilized, and filled.
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