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Composite chickpea puree product and making method thereof

A technology of chickpea and compound puree, which is applied in the field of food preparation and preparation of chickpea compound puree products, can solve the problems that have not been reported, and achieve the effect of uniform texture, mellow sweetness and moderate sweetness

Inactive Publication Date: 2015-12-30
XINJIANG ARMAN HALAL FOOD IND GRP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] After searching, there are currently many reports about extracting nutrients from chickpeas, but there is no report on the preparation of chickpea compound puree products. At the same time, chickpeas are rich in crude protein, crude fat, and mineral elements , is an important nutrient

Method used

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  • Composite chickpea puree product and making method thereof
  • Composite chickpea puree product and making method thereof
  • Composite chickpea puree product and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1: Preparation of Chickpea Compound Mud Products

[0035] See attached figure 1 , the specific preparation method steps of the chickpea compound puree product are as follows, wherein % is based on the percentage of the total weight of raw materials:

[0036] (1) Pretreatment of raw materials: chickpea pulverization, prepared as chickpea flour; Weigh respectively 4.8% chickpea flour, 4.8% white sesame paste, 4.9% vegetable oil, 77.7% water, 4.9% Piyazi, 1.6% garlic, 1% edible salt, 0.3% monosodium glutamate, set aside.

[0037] The chickpea powder prepared after the crushed chickpea is uniform and light yellow, dry powder, no agglomeration, no hard particles, no burnt powder, has the unique flavor of chickpea nutritional powder, no peculiar smell, no naked eyes Visible foreign matter.

[0038] The white sesame paste is brownish-yellow, free of mildew, has a distinct sesame paste fragrance, has no burnt burnt, no off-flavor or other bad smells, and has no teeth...

Embodiment 2

[0054] Example 2: Preparation of Chickpea Compound Mud Products

[0055] Prepare chickpea powder by crushing chickpea, weigh chickpea powder, white sesame paste, vegetable oil, water, Piyazi, garlic, edible salt, monosodium glutamate; grind the weighed Piyazi and garlic with a grinder until Add salt, monosodium glutamate and vegetable oil until the garlic particles are invisible to the naked eye, stir and mix evenly; heat the water to 60°C, add 2 / 3 of the 60°C water to the chickpea flour, stir to dissolve the chickpea flour , prepared as chickpea milk; 1 / 3 of 60 ℃ water was added to the sesame paste, stirred evenly, and prepared as sesame paste; mixed evenly with chickpea milk and sesame paste, prepared as a mixture; cooked Piyazi garlic paste on low heat, and Stir constantly, and at the same time slowly add the mixture into the pot, stir constantly, cook on low heat for 3-5min, cool at room temperature for 20 minutes, pack the cooled product into the packaging box according t...

Embodiment 3

[0057] Example 3: Optimum formula determination test for chickpea compound puree products

[0058] 1. Experimental process

[0059] According to the preparation method of embodiment 1 and 2 chickpea compound mud products, the chickpea compound mud products are prepared according to the formula table of different chickpea compound mud products in Table 1, and according to the sensory evaluation table of the chickpea compound mud products in Table 2 The prepared chickpea compound puree products were evaluated to obtain the best chickpea compound puree formula table.

[0060] Table 1 Different recipes of chickpea compound puree products

[0061] raw material

Recipe 1

Recipe 2

Recipe 3

Recipe 4

Recipe 5

Recipe 6

Recipe 7

Recipe 8

Recipe 9

Recipe 10

Recipe 11

chickpea flour

20.0

16.0

18.0

15.0

14.3

17.0

14.3

14.3

14.3

14.3

14.3

white sesame paste

20.0

16.0

18....

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Abstract

The invention discloses a composite chickpea puree product and a making method thereof. The method includes: using chickpea flour, white sesame paste, plant oil, water, onion, garlic, edible salt and gourmet powder as raw materials, smashing the onion and the garlic, and adding the edible salt, the gourmet powder and the plant oil into the smashed onion and garlic to make onion garlic puree; dissolving the chickpea flour with water so as to make chickpea puree; diluting the white sesame paste with water to make the diluted white sesame paste; evenly mixing the chickpea puree with the diluted white sesame paste to make a mixture; cooking the onion garlic puree with a low flame, slowly adding the mixture into the pot, constantly stirring, cooking with the low flame for 3-5 minutes, cooling for 20 minutes under room temperature, and loading the cooled composite chickpea puree into a packaging box according to the packaging box requirements to obtain the composite chickpea puree product. The composite chickpea puree product and the making method thereof have the advantages that the composite chickpea puree product made by the method is milky white, rich in fragrance, even in texture, moderate in sweetness, mellow and normal in sweetness, suitable for being eaten by Asians, safe, healthy and nutritious and worthy of wide application, and the composite chickpea puree product is novel food conforming to the development of times.

Description

technical field [0001] The invention relates to the technical field of food preparation. Specifically, the invention relates to the technical field of preparation of a chickpea compound mud product with the functions of lowering blood fat and blood sugar. Background technique [0002] Chickpeas contain a variety of chemical components, which have rich nutritional value and special health care effects. Zhang Tao and others have studied the basic nutrients in chickpeas, including protein, fat, crude fiber and mineral components. The results of their research show that the pure protein content in chickpeas is as high as 28%, 5% fat, and 61% carbohydrates. %, fiber 4%-6%, chickpea contains more than 10 kinds of amino acids, of which all 8 kinds of amino acids necessary for human body are available, and the content is more than 2 times higher than that of oatmeal. The mineral components of chickpeas include: potassium, sodium, calcium, magnesium, manganese, zinc, copper, phosph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/29
CPCA23V2002/00A23V2200/3262A23V2200/328
Inventor 热迪力·阿布拉
Owner XINJIANG ARMAN HALAL FOOD IND GRP CO LTD
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