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A chickpea milk drink with alpha-glucosidase inhibitory effect and preparation method thereof

A kind of glucosidase, inhibition technology, applied in the field of novel chickpea dairy products and preparation thereof

Active Publication Date: 2017-12-26
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the above-mentioned defects, the inventor ground the chickpeas after frying, and then refined them after mixing them according to a certain material-to-water ratio, compared different gelatinization, liquefaction and saccharification conditions, and established an inhibitory effect on α-glucosidase. The optimal preparation method of the chickpea milk drink with the function solves the problem of product stability, so as to develop the chickpea milk drink with auxiliary hypoglycemic function

Method used

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  • A chickpea milk drink with alpha-glucosidase inhibitory effect and preparation method thereof
  • A chickpea milk drink with alpha-glucosidase inhibitory effect and preparation method thereof
  • A chickpea milk drink with alpha-glucosidase inhibitory effect and preparation method thereof

Examples

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Embodiment 1

[0031] After selecting 83kg of chickpeas, use an ordinary roasted bean machine at 250 ℃ to fry for 8 minutes until the skin of the beans bursts, and the color of the beans turns brownish yellow. The powder is mixed with 830kg of water, then subjected to colloidal grinding, gelatinized at 75°C for 35 minutes, added high-temperature α-amylase, liquefied at 95°C for 35 minutes, cooled to 60°C, and adjusted to pH 4.5 with citric acid. Add glucoamylase, saccharify at 65°C for 8 hours, filter through a 200-mesh sieve, and use saturated NaHCO 3 Adjust its pH value to 6.8 to obtain chickpea milk base material. Weigh 30kg of sucrose and 4.1kg of stabilizer, mix with chickpea milk base material, homogenize at 65°C and pressure of 25Mpa for 2min, and sterilize at 115°C for 15min after filling to obtain chickpea milk beverage.

Embodiment 2

[0033] After selecting 83kg of chickpeas, use an ordinary roasted bean machine at 250 ℃ to fry for 8 minutes until the skin of the beans bursts, and the color of the beans turns brownish yellow. The powder is mixed with 830kg of water, then subjected to colloidal grinding, gelatinized at 75°C for 35 minutes, added high-temperature α-amylase, liquefied at 90°C for 40 minutes, cooled to 60°C, and adjusted to pH 4.5 with citric acid. Add glucoamylase, saccharify at 60°C for 10 h, filter through a 200-mesh sieve, and use saturated NaHCO 3 Adjust its pH value to 6.8 to obtain chickpea milk base material approx. Weigh 30kg of sucrose and 4.1kg of stabilizer, mix with chickpea milk base material, homogenize at 65°C and pressure of 25Mpa for 2min, and sterilize at 115°C for 15min after filling to obtain chickpea milk beverage.

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Abstract

The invention relates to a chickpea milk beverage with α-glucosidase inhibitory effect and its preparation, and relates to the field of food processing, especially the research and development of functional food. The method of the present invention is as follows: after the chickpeas are fried and pulverized, the obtained bean flour and water are mixed in a ratio of 1:7-1:11 (w / w), gelatinized at 75-80°C for 35-45min, and added Liquefaction with liquefaction enzyme at 90-95°C for 35-45min, adding glucoamylase and saccharification at 60-65°C for 8-10h, after filtration to obtain chickpea milk base material, then prepared, homogenized and sterilized chickpea milk Mouth soy milk drink. In the present invention, by studying the effect of whole chickpea beans on the inhibitory activity of alpha-glucosidase during gelatinization, liquefaction and saccharification, the inhibitory rate of alpha-glucosidase of the prepared soybean milk reaches the highest. And using other conventional methods, adding sucrose and stabilizer, through processes such as homogenization, sterilization, filling, etc., the chickpea milk beverage with good functional properties can be prepared.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a novel chickpea milk product and a preparation method thereof. Background technique [0002] α-Glucosidase exists on the brush border of the human small intestine, and it can cleave glucose from the non-reducing ends of starch and polysaccharides by hydrolyzing α-1,4 glycosidic bonds. The human body's absorption and utilization of carbohydrates such as starch, dextrin, and sucrose mainly depend on the activity of α-glucosidase on the brush border of the small intestine. Inhibition of α-glucosidase activity can slow down the production and absorption of glucose and lower blood sugar levels. Studies have shown that α-glucosidase inhibitors can not only prevent and treat diabetes and obesity, but also have anti-tumor and anti-AIDS virus effects. Therefore, research on the inhibitory effect of α-glucosidase has important clinical significance. [0003] Chickpea is a kind of edible b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L11/60
Inventor 顾瑞霞孟茜赵堂彦黄玉军印伯星
Owner YANGZHOU UNIV