Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Anthocyanin-rich chickpea natto powder solid beverage and preparation method thereof

A technology for chickpea natto powder and solid beverages, which is applied in the fields of dairy products, milk substitutes, food science, etc., can solve the problems of low degree of deep processing and utilization of chickpeas, few varieties of high value-added products, and strong ammonia smell. , to overcome the bad special smell and sticky taste, high nattokinase activity, sweet and sour taste

Pending Publication Date: 2021-02-02
JILIN ACAD OF AGRI SCI
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the fact that the existing deep processing and utilization of chickpeas is not deep, and there are few varieties of high value-added products, the object of the present invention is to provide a solid beverage of chickpea natto powder rich in anthocyanins and a preparation method thereof , by combining chickpea and natto freeze-dried powder with a variety of raw and auxiliary materials, to a certain extent overcome the problems of traditional natto powder such as heavy ammonia taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0029] A chickpea natto powder solid drink rich in anthocyanins, comprising the following ingredients in parts by mass: freeze-dried chickpea powder chickpea freeze-dried powder 12kg, anthocyanin powder 2.5kg, xylitol 2.5 kg, isomaltooligosaccharide 8kg, hawthorn powder 40kg, konjac fine powder 18kg, pectin 8kg, maltodextrin 8kg, microcrystalline cellulose 1kg.

[0030] The following steps are adopted to prepare the solid beverage of chickpea and natto powder rich in anthocyanins.

[0031] 1) The preparation method of chickpea natto powder is as follows: after screening chickpeas, removing impurities, and washing, soaking ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to an anthocyanin-rich chickpea natto powder solid beverage and a preparation method thereof. According to the solid beverage, through compatibility of the chickpea natto freeze-dried powder, anthocyanin powder and multiple auxiliary materials, the special smell of a traditional natto product is overcome, the solid beverage which is good in dissolving performance and taste and rich in anthocyanin and contains chickpea natto powder is prepared, wherein the nattokinase activity is larger than or equal to 2,000 IU / g, and the natto viable count is larger than or equal to 1*10<6> cfu / g.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a solid beverage of chickpea and natto powder rich in anthocyanins and a preparation method thereof. Background technique [0002] Chickpea is a leguminous herb, rich in various amino acids, dietary fiber, various mineral elements and vitamins needed by the human body. Natto is mainly made of soybeans, which are fermented by adding Bacillus natto after cooking. Natto contains nattokinase, total flavonoids, lecithin, saponins, biotin and other physiologically active substances. Long-term consumption can enhance physical fitness and enhance the body's immunity. Since the nutrition and efficacy of chickpeas are significantly better than soybeans, chickpeas are used as raw materials for fermentation, and the prepared freeze-dried chickpea natto powder has lower ammonia flavor than traditional natto powder, better taste, and nattokinase High activity and other advantages, so...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/39A23L2/38A23L2/58A23L2/60A23L2/52
CPCA23C11/106
Inventor 牛红红苗欣宇孙慕白高岩松
Owner JILIN ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com