Chickpea proteinic nutrition powder and preparation method thereof

A technology of protein nutrition powder and chickpea flour, which is applied in the field of high protein nutrition powder, can solve problems such as waste and achieve the effect of increasing protein content

Inactive Publication Date: 2012-07-25
XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the industrialization of the development and industrialization of functional factors of chickpea produces a large amount of ch

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Preparation of Chickpea Flour:

[0030] The selected chickpea raw material (weight ratio) is 15%, kept at 100°C for 3 minutes to remove fishy smell, mechanically peeled and recovered, and cleaned to remove foreign debris, soaked in warm water at 30°C for 8 hours, and passed through a refiner Grind to obtain the coarsely ground chickpea flour and send it to the No. 1 pool tank, and the coarsely ground particle size is 40 orders;

[0031] Preparation of chickpea dregs and chickpea hull protein extracts:

[0032] Take 85% of the recovered and dried chickpea dregs and chickpea skin raw materials (weight ratio), pass through a 100-mesh sieve to remove soil and sand, and grind to a particle size of 200 mesh, add petroleum ether, temperature 60 ° C, reflux extraction for 7 hours Degrease, then add 0.21% sodium hydroxide solution, alkaline solution pH 10, stir and extract at room temperature for 2 hours, repeat the extraction twice, centrifuge at a speed of 8000 rpm, combine t...

Embodiment 2

[0039] Preparation of Chickpea Flour:

[0040] 10% of the selected chickpea raw materials (weight ratio) are kept at a temperature of 100°C for 5 minutes to remove the fishy smell, mechanically peeled and recovered, and cleaned to remove foreign debris, soaked in warm water at a temperature of 35°C for 6 hours, and passed through a refiner Grind to obtain the coarsely ground chickpea flour and send it to the No. 1 pool tank, and the coarsely ground particle size is 50 orders;

[0041] Preparation of chickpea dregs and chickpea hull protein extracts:

[0042] 90% of the recovered and dried chickpea dregs and chickpea skin (weight ratio), passed through a 100-mesh sieve to remove soil and sand, and crushed to a particle size of 250 mesh, adding petroleum ether, at a temperature of 70°C, and reflux extraction for 7 hours Degrease, then add NaOH with a concentration of 0.23% alkaline solution, the pH of the alkaline solution is 11, stir and extract at room temperature for 3 hours...

Embodiment 3

[0049] Preparation of Chickpea Flour:

[0050] Keep 5% of the selected chickpea raw materials (weight ratio) at a temperature of 100°C for 7 minutes to remove the fishy smell, mechanically peel and recover, and wash to remove foreign debris, soak in warm water at a temperature of 45°C for 5 hours, and pass through a refiner Grind to obtain the coarsely ground chickpea flour and send it to the No. 1 pool tank, and the coarsely ground particle size is 60 mesh;

[0051] Preparation of chickpea dregs and chickpea hull protein extracts:

[0052] 95% of the recovered and dried chickpea dregs and chickpea skin (weight ratio) are passed through a 100-mesh sieve to remove soil and sand, and then crushed to a particle size of 300 mesh, adding petroleum ether at a temperature of 80°C, and reflux extraction for 7 hours Degreasing, then adding a concentration of 0.26% alkaline solution Na 2 SO 3 , alkaline solution pH 10.5, stirred and extracted at room temperature for 4 hours, repeated...

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Abstract

The invention relates to chickpea proteinic nutrition powder and a preparation method thereof. The nutrition powder adopts chickpea, chickpea dregs and chickpea skin as raw materials, the chickpea is ground into chickpea powder, then the recycled chickpea dregs and chickpea skin are smashed, aqueous alkali is mixed with the recycled chickpea dregs and the chickpea skin to be extracted and centrifugalized, upper clean liquid is mixed, hydrochloric acid solution is dripped into the mixed clean liquid to be ccentrifugalized so as to obtain the chickpea protein solution, and then the chickpea protein solution is mixed and blended with the chickpick powder to be sequentially fine ground, refined, dried in atomizing way, screened, sterilized by ultraviolet and packed to obtain the chickpea proteinic nutrition powder. The nutrition powder is rich in phytoprotein and soluble dietary fibers, which are easy to digest and absorb by the human body, 18 kinds of amino acid, crude fat, polyoses, linolenic acid, linoleic acid, minerals such as calcium, phosphorous, zinc, iron, magnesium, selenium and the like, and vitamins C, B1 and B2, so that not only can the original nutritive value of the chickpea be maintained, but also the content of protein in the chickpea is improved by two to three times, and simultaneously purposes on changing waste into valuable and adequately utilizing the resource also can be realized.

Description

technical field [0001] The invention relates to a chickpea protein nutritional powder and a preparation method thereof, which uses chickpea dregs or chickpea processing enterprise by-products or protein extracted from low-quality chickpea or chickpea skin and chickpea powder as raw materials Prepared high-protein nutritional powder. Background technique [0002] Chickpea (Cicer arietinum L.) originated in West Asia and the Mediterranean coast, and the global planting area has reached 150 million mu. It is currently the second largest edible bean crop in the world. With a growth history of more than 100 years, it is a commonly used medicinal material in Uyghur medicine. It has been included in the Uyghur medicine sub-volume of "Drug Standards" and "Uyghur Medicine Chronicles" of the Ministry of Health of the People's Republic of China. For thin body, low libido, loss of appetite, skin itching and diabetes and other diseases. [0003] Chickpeas are rich in nutrients: every 1...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/305A23L11/00
Inventor 阿不力米提·伊力阿吉艾克拜尔·艾萨马庆苓赛德艾合买提
Owner XINJIANG TECHN INST OF PHYSICS & CHEM CHINESE ACAD OF SCI
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