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A kind of preparation method of chickpea beverage
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A chickpea and beverage technology, applied in food science and other fields, can solve problems such as the influence of enzyme activity, and achieve the effect of reducing processing costs
Active Publication Date: 2020-08-04
广州鹰超科技发展有限公司
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Irradiation of seeds with different wavelengths of light may have different effects on enzyme activity
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specific Embodiment 1
[0011] (1) Use 0.5% CaCl for 1kg of fresh chickpeas (30% water content) 2 Soak in 2.0L of aqueous solution for 12 hours and discard the brine. Place the soaked chickpeas in a stainless steel tray and spread them evenly. The chickpeas cannot overlap.
[0012] (2) Put the tray in a light-proof thermostat, spray water once a day at a temperature of 20°C, and under the condition of 100mL each time, LED blue light irradiates for 5 days (wavelength 420nm, light intensity 40Lux);
[0013] (3) After the germination is over, add the chickpea sprouts to drinking water at a weight ratio of 1:3, beat the pulp, filter the bean dregs, add food additives to adjust the taste, heat sterilize, and fill.
specific Embodiment 2
[0015] (1) Use 0.1% CaCl with 1kg of fresh chickpeas (40% moisture content) 2 Soak in 1.5L of aqueous solution for 12 hours and discard the brine. Place the soaked chickpeas in a stainless steel tray and spread them evenly. The chickpeas cannot overlap.
[0016] (2) Put the tray in a light-proof thermostat, spray water twice a day at a temperature of 25°C, and under the condition of 50 mL each time, LED blue light irradiates for 3 days (wavelength 420nm, light intensity 80lux);
[0017] (3) After the germination is over, add the chickpea sprouts to drinking water at a weight ratio of 1:2, beating the pulp, filtering the bean dregs, adding food additives to adjust the taste, heat sterilizing, and filling.
specific Embodiment 3
[0019] (1) Use 0.1% CaCl for 1kg of fresh chickpeas (20% water content) 2 Soak in 1.5L of aqueous solution for 24 hours and discard the brine. Place the soaked chickpeas in a stainless steel tray and spread them evenly. The chickpeas cannot overlap.
[0020] (2) Put the tray in a light-proof thermostat, spray water 2 times a day at a temperature of 23°C, and under the condition of 100 mL each time, LED blue light irradiates for 4 days (wavelength 420nm, light intensity 100lux);
[0021] (3) After the germination is over, add the chickpea sprouts to drinking water at a weight ratio of 1:2, beating the pulp, filtering the bean dregs, adding food additives to adjust the taste, heat sterilizing, and filling.
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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 method using chickpeas as the main raw material to enzymatically hydrolyze the protein components of the chickpeas by natural germination methods to produce beverages rich in small peptides, polyphenols and the like, belonging to the technical field of food processing. Background technique [0002] Chickpeas (Cicer arietinum L), also known as chickpeas, are named after their grains resemble eagle heads or chicken heads after hair removal. They are a kind of edible legume crop. It has been included in the Uyghur Medicine Section of the "Drug Standards" of the Ministry of Health of the People's Republic of China and the "Uyghur Medicine Records". It has the unique effects of regulating the body, reducing blood sugar, replenishing the vital energy, and regulating temperature. [0003] At present, chickpea foods on the market mainly use chickpea flour or milk powder with chickpea powder and other powder forms. These products are all pr...
Claims
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Application Information
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