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Preparation method of cicer arietinum beverage

A technology for chickpeas and beverages, applied in the field of food processing, can solve problems such as the influence of enzyme activity, and achieve the effect of reducing processing costs

Active Publication Date: 2018-01-19
广州鹰超科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Irradiation of seeds with different wavelengths of light may have different effects on enzyme activity

Method used

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  • Preparation method of cicer arietinum beverage
  • Preparation method of cicer arietinum beverage

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0010] (1) 1kg fresh chickpeas (30% water content) with 0.5% CaCl 2 The aqueous solution was soaked in 2.0 L for 12 hours, and the brine was discarded. Lay the soaked chickpeas evenly in the stainless steel tray without overlapping the chickpeas.

[0011] (2) Put the tray in a light-proof incubator, spray water once a day at a temperature of 20°C, and under the condition of 100mL each time, germinate with LED blue light for 5 days (wavelength 420nm, light intensity 40Lux);

[0012] (3) After germination, add chickpea sprouts to drinking water at a weight ratio of 1:3, make pulp, filter bean dregs, add food additives to adjust taste, heat sterilize, and fill.

specific Embodiment 2

[0013] (1) 1kg fresh chickpeas (40% water content) with 0.1% CaCl 2 Soak in 1.5L of the aqueous solution for 12 hours, and discard the brine. Lay the soaked chickpeas evenly in the stainless steel tray without overlapping the chickpeas.

[0014] (2) Put the tray in a light-proof incubator, spray water twice a day at a temperature of 25°C, and germinate with LED blue light for 3 days under the condition of 50mL each time (wavelength 420nm, light intensity 80lux);

[0015] (3) After germination, add chickpea sprouts to drinking water at a weight ratio of 1:2, make pulp, filter bean dregs, add food additives to adjust taste, heat sterilize, and fill.

specific Embodiment 3

[0016] (1) 1kg fresh chickpeas (20% water content) with 0.1% CaCl 2 Soak in 1.5L of the aqueous solution for 24 hours, and discard the brine. Lay the soaked chickpeas evenly in the stainless steel tray without overlapping the chickpeas.

[0017] (2) Put the tray in a light-proof incubator, and at a temperature of 23°C, spray water twice a day with 100mL each time, and germinate with LED blue light for 4 days (wavelength 420nm, light intensity 100lux);

[0018] (3) After germination, add chickpea sprouts to drinking water at a weight ratio of 1:2, make pulp, filter bean dregs, add food additives to adjust taste, heat sterilize, and fill.

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Abstract

The invention relates to a method for preparing a beverage by using cicer arietinum as a main raw material. The method comprises the following steps of soaking cicer arietinum with a CaCl2 solution ofwhich the weight is 2 times of the cicer arietinum, uniformly spreading the soaked cicer arietinum into a tray, placing the tray in a thermotank away from light, spraying water every day, performingillumination with LED blue light for enabling the cicer arietinum to sprout, after the cicer arietinum sprouts, adding drinking water of which the weight is 3 times of that of the sprouted cicer arietinum to the sprouted cicer arietinum, performing mixing, performing crushing, performing pulping, filtering off bean dregs, adding a food additive, performing thermization, and performing filling so as to obtain finished products. According to the method disclosed by the invention, CaCl2 is added in the sprouting process of the cicer arietinum, so that the activity of endogenous protein hydrolasein the cicer arietinum is stimulated to be enhanced, and more small peptide can be hydrolyzed and produced; and besides, the activity of polyphenol hydrolase is stimulated to be enhanced through illumination of rays with certain wave lengths, so that more small peptide and more polyphenol can be hydrolyzed and produced in the sprouting process of the cicer arietinum. According to the method disclosed by the invention, the endogenous enzymic activity of the cicer arietinum is directly enhanced through external conditions, besides, more small peptide and more polyphenol are hydrolyzed and generated, auxiliary exogenous enzymes do not need to be added, and the processing cost is greatly reduced.

Description

technical field [0001] The invention relates to a beverage containing chickpeas as main raw materials, and natural germination means are used to enzymatically hydrolyze the protein components to generate beverages rich in small peptides, polyphenols and other components, and a method thereof, belonging to the technical field of food processing. Background technique [0002] Chickpeas (Cicer arietinum L), also known as chicken peas, are named after the shape of their grains resembling a dehaired hawk or chicken head. It is an edible legume crop. It has been included in the Uyghur Drug Sub-volume of the "Drug Standard" of the Ministry of Health of the People's Republic of China and the "Uyghur Drug Chronicle". [0003] At present, chickpea foods on the market are mainly in the form of chickpea flour or milk powder with chickpea flour added. These products are all primary processed products, and it is difficult to destroy their protein structure by ordinary mechanical crushing...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L33/00
Inventor 陈漫霞吴韬
Owner 广州鹰超科技发展有限公司