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Chickpea polypeptide yoghourt and preparation method thereof

A technology of chickpea polypeptide and chickpea flour, which is applied in the directions of milk preparations, dairy products, food science, etc., can solve problems such as insufficiency, and achieve the effects of increasing added value, improving immunity and simple preparation process.

Active Publication Date: 2022-07-29
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is currently no chickpea peptide milk drink on the market in the domestic market, which cannot meet the needs of the general population for a chickpea peptide milk drink that is easy to take, has a good taste and is rich in nutrition.

Method used

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  • Chickpea polypeptide yoghourt and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A chickpea polypeptide yogurt, the raw material of which is composed of the following components by mass percentage: chickpea polypeptide 9%, xylose 6%, whey protein 4%, pectin 0.5%, strain 2%, and the balance is fresh milk. The bacterial species are Lactobacillus and Streptococcus thermophilus, and the mass ratio of the two is 1:1.

[0042] The preparation method of the chickpea polypeptide yogurt comprises the following steps:

[0043] (1) Allocate premix: Mix chickpea peptide, xylose, whey protein, and pectin to obtain a premix.

[0044] (2) heating half of the milk to 50-60° C., adding it to the premix and stirring evenly, and then mixing the remaining milk to obtain a mixture.

[0045] (3) Preheating, degassing, homogenizing, sterilizing, cooling, and inoculating the mixed material. Fermentation is carried out at 37-45° C., the fermentation is stopped when the acidity of the mixture reaches 65-75°, and the finished chickpea polypeptide yogurt is obtained by ster...

Embodiment 2

[0047] The difference between this embodiment and Embodiment 1 is only:

[0048] The raw material of chickpea polypeptide yogurt is composed of the following components by mass percentage: chickpea polypeptide 3%, xylose 5%, whey protein 0.1%, pectin 0.1%, strain 2%, and the balance is fresh milk. The bacterial species are Lactobacillus and Streptococcus thermophilus, and the mass ratio of the two is 1:1.

Embodiment 3

[0050] The difference between this embodiment and Embodiment 1 is only:

[0051]The raw material of chickpea polypeptide yogurt is composed of the following components by mass percentage: chickpea polypeptide 3%, xylose 5%, whey protein 2.5%, pectin 0.5%, strain 2%, and the balance is fresh milk. The bacterial species are Lactobacillus and Streptococcus thermophilus, and the mass ratio of the two is 1:1.

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Abstract

The invention discloses chickpea polypeptide yoghourt and a preparation method thereof, and belongs to the field of dairy drinks. The chickpea polypeptide yoghourt is obtained by mixing and fermenting the following components in percentage by mass: 1-9% of chickpea peptide, 5-7% of xylose, 0.1-5% of whey protein, 0.1-1% of pectin, 1-3% of strains and the balance of milk, wherein the strains are lactobacillus and streptococcus thermophilus. The chickpea polypeptide component is beneficial for human intestinal microorganisms to produce short-chain fatty acid, the short-chain fatty acid serves as an anti-inflammatory factor to resist inflammation, and meanwhile growth of probiotics is promoted so as to improve the intestinal tract. The chickpea polypeptide and the xylose form a compound which has a synergistic effect, so that the activity of the chickpea polypeptide is greatly improved, and intestinal microorganisms are promoted to produce more short-chain fatty acids. The application of the chickpea polypeptide in the field of dairy drinks is expanded, and the additional value of deep processing of chickpeas is improved. Meanwhile, the preparation process is simple and suitable for large-scale production.

Description

technical field [0001] The invention belongs to the field of dairy drinks, in particular to a chickpea polypeptide yogurt and a preparation method thereof. Background technique [0002] Chickpeas (Cicer arietinum L.) are legumes of the genus Chickpeas, also known as peach beans, chicken peas, etc., which originated in West Asia and the Mediterranean coast. The distribution is more widespread. Chickpeas are rich in protein, vitamins, carbohydrates, minerals, dietary fiber, etc., and are nutritious. In addition, chickpeas are edible and medicinal, and have physiological effects such as anti-osteoporosis, lowering blood sugar, regulating cholesterol and anti-oxidation. They have high health care value and great development potential. [0003] Chickpea protein can be prepared into polypeptides after enzymatic hydrolysis. Peptides are easily absorbed by the human body and have nutritional functions such as antioxidant, hypoglycemic, hypolipidemic, antitumor, and cholesterol reg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/13A23L33/18A23L33/125
CPCA23C9/13A23C9/1322A23C9/1307A23L33/18A23L33/125A23V2002/00A23V2400/249A23V2250/55A23V2250/638A23V2250/54252A23V2200/32A23V2200/3204Y02A50/30
Inventor 康思妮徐阳饶俊辉汪超
Owner HUBEI UNIV OF TECH
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