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

Inactive Publication Date: 2011-04-27
陈漫霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, so far, there is no report about adopting chickpea polypeptide beverage technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a method for preparing polypeptide beverage by using chickpea, which comprises the following steps of: soaking the picked chickpea into warm water, cleaning the soaked chickpea by using clean water, naturally fermenting the chickpea for 3 to 4 days at the temperature of between 22 and 25 DEG C, changing water for 2 to 4 times every day, pulping the fermented chickpea by using a rough pulping machine of 40 to 80 meshes, a fine pulping machine of 80 to 120 meshes and a finished pulping machine of 120 to 160 meshes in turn, then performing enzymolysis by using pawpaw protein enzyme, and homogenizing, sterilizing and bulking the enzymolysis milk. The chickpea protein is subjected to enzymolysis by using biotechnical means to generate polypeptide; the chickpea polypeptide has good low antigenic property, is enough to ensure that the eaten polypeptide food does not cause anaphylactic reaction, and has multiple health-care functions of reducing blood fat and cholesterol, inhibiting diabetes, resisting cancers and the like; and when the chickpea polypeptide is prepared into the easily digested and absorbed beverage, the digestibility and the biological value of the chickpea protein are improved, and the method is suitable for large-scale industrial production.

Description

Technical field: [0001] The invention relates to a beverage and a method thereof, which use chickpea as the main raw material to enzymatically hydrolyze its protein to generate polypeptide-rich components, and belong to the technical field of beverage food processing, in particular to a beverage made of chickpea Method for preparing polypeptide beverage. Background technique: [0002] Chickpea (Cicer arietinum L), also known as chickpeas and brain beans, is named for its grain shape resembling a depilated eagle or chicken head. It was successfully domesticated and planted more than 7,000 years ago. It is one of the edible beans It is one of the preferred crops for drought, barren and wasteland development, and enjoys the reputation of "golden beans" in the world. It is called "Nuohuti" in Uighur. It has been used in Uyghur medicine for more than 2,500 years, and it has been included in the Uyghur medicine sub-volume of "Drug Standard" and "Uyghur Medicine Chronicle" of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/50A23L11/60
Inventor 陈漫霞吴韬
Owner 陈漫霞
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