A beverage with chickpea as a plant protein source and a method for preparing the same

Abstract

The present application provides a kind of beverage with chickpea as plant protein source and a preparation method thereof.The protein in the prepared chickpea protein beverage is 100% or mainly derived from natural chickpea seeds.No stabilizer, thickening agent and sweetener is added in the product, and the above-mentioned purposes are achieved only by physical processing, enzyme hydrolysis and pH adjustment.The chickpea protein and starch components can be fully utilized, the fullness of the plant protein beverage is improved, and the chickpea protein beverage can still meet the commercial sterile requirements even under the condition of higher protein content.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of plant protein beverage processing, and particularly relates to a beverage with chickpea as a plant protein source and a preparation method thereof. BACKGROUND

[0002] Chickpea originated in the western part of Asia and the Near East, and is one of the edible bean crops with a larger cultivation area. Chickpea is planted in more than 40 countries in the world. Chickpea has a very drought-resistant characteristic, and is suitable for planting in cold and dry regions. Chickpea can be widely planted in the northwest, northeast and north China. Chickpea has comprehensive and high nutritional components. The protein content is 20.90% to 24.60%, the fat content is 5.36% to 7.61%, the starch content is 45.51% to 54.96%, the calcium content is 114 to 440 mg / 100 g, the effective iron content is 5.0 to 23.9 mg / 100 g, the phosphorus content is 190 to 387 mg / 100 g, the carotene content is 0 to 22.5 μg / 100 g, the vitamin B1 content is 0.3 to 14.6 mg / 100 g, the nicotinic acid content is 1.30 to 2.90 mg / 100 g, the vitamin C content is 4.30 to 13.80 mg / 100 g, the vitamin E content is 20.66 to 27.05 mg / 100 g, and the content of essential amino acids for human body is 7.91%.

[0003] Chickpea can be used as raw material to further process and prepare various foods. Chickpea protein beverage is a kind of chickpea product that is currently concerned by people, such as:

[0004] CN106689386A discloses a preparation method of an old type plant protein beverage of chickpea, the protein content of the product is 0.8g / 100ml, UHT sterilization is adopted; CN107751390A discloses a preparation method of a chickpea protein beverage added with stabilizer, sweetener, acidifier and preservative, the protein content of the product is 2%, the solid content is 7g / 100ml; pasteurization is adopted, which does not meet the commercial sterile requirement; CN107439866A discloses a preparation method of a wolfberry and chickpea nutrient beverage added with sweetener, nutrient, pigment and flavoring agent; CN106418020A discloses a chickpea plant protein beverage added with sucrose, almond, fruit juice, emulsifying thickener and other ingredients, the protein content of the product is 0.8g / 100ml, UHT sterilization is adopted; Zhang Yu has studied the preparation and stability of chickpea milk. The protein content of the prepared chickpea milk is 2.41%, the solid content is only 3.11 times of the protein content, i.e. 7.49%, the sterilization condition is 95℃, 20min, which cannot meet the commercial sterile requirement, in addition, stabilizer and preservative need to be added in the product; Wang Shulan, Liang Shaolong and Zhuang Yanling have reported a preparation method of a chickpea protein beverage with a protein content of ≥0.5%, added with 6% white sugar, 0.15% sucrose ester, 0.1% xanthan gum and 0.02% sodium iso-Vc.

[0005] That is, so far, the plant protein beverage meeting the following requirements cannot be prepared by using the prior art:

[0006] 1) using chickpea or peeled chickpea as the only or main protein source; 2) the protein content of the prepared protein beverage is ≥2.5%, the solid content is ≥8%; 3) no stabilizer, thickener, emulsifier, sweetener and essence is added; 4) the product meets the commercial sterile requirement. SUMMARY

[0007] This section is intended to summarize some aspects of the embodiments of the present application and briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the abstract and title of the specification of the present application to avoid obscuring the purpose of this section, the abstract and the title, and such simplifications or omissions cannot be used to limit the scope of the present application.

[0008] In view of the above and / or problems existing in the prior art, the present application is proposed.

[0009] Therefore, the purpose of the present application is to overcome the deficiencies in the prior art, and provide a preparation method of a beverage with chickpea as the plant protein source.

[0010] To solve the above technical problems, the application provides the following technical scheme: comprising, chickpea is ground and treated after being mixed with other plant protein raw materials to obtain a paste, starch amylase and glucoamylase are added in sequence to the paste for primary hydrolysis;

[0011] The paste after primary hydrolysis is subjected to primary pH adjustment and primary heating treatment, and the insoluble components in the paste are removed by centrifugation to obtain a plant protein slurry;

[0012] The slurry is mixed with ingredients, and the mixed slurry is adjusted to a certain volume, subjected to secondary pH adjustment, and then added with protease for secondary hydrolysis;

[0013] The mixed slurry after secondary hydrolysis is subjected to secondary heating treatment, and the obtained slurry is subjected to third pH adjustment;

[0014] Subsequently, sterilization is performed, and the product is obtained through sterile filling.

[0015] As a preferred scheme of the preparation method of the beverage with chickpea as the plant protein source, the plant protein raw material comprises one or more of grains, plant seeds and nuts.

[0016] As a preferred scheme of the preparation method of the beverage with chickpea as the plant protein source, the grinding water temperature of the grinding and treatment is 50-100 DEG C, and the grinding intensity is 0.01-0.07 kwh / kg.

[0017] As a preferred scheme of the preparation method of the beverage with chickpea as the plant protein source, the starch amylase is alpha-amylase, the addition amount is 1000-15000 U / kg of dry material, the glucoamylase is starch-alpha-1, 4-glucosidase, and the addition amount is 50-100 U / kg of dry material.

[0018] As a preferred scheme of the preparation method of the beverage with chickpea as the plant protein source, the pH of the paste after primary hydrolysis is adjusted to 6.5-7.5, the heating temperature of the primary heating treatment is 100-130 DEG C, the heating time is 50 s-600 s, and then the temperature is lowered to 30-50 DEG C.

[0019] As a preferred scheme of the preparation method of the beverage with chickpea as the plant protein source, the secondary pH adjustment of the mixed slurry after volume adjustment is 6.5-7.5, and the protease is added, wherein the addition amount of the protease is 0.01-0.1 U / kg of liquid material.

[0020] As a preferred scheme of the preparation method of the beverage with chickpea as the plant protein source, in the secondary heating process, the heating temperature is 90-110 DEG C, the heating time is 5-15 min, and the temperature is reduced to 60-70 DEG C after heating.

[0021] As a preferred scheme of the preparation method of the beverage with chickpea as the plant protein source, in the three times of pH adjustment, the pH is adjusted to 6.5-7.5.

[0022] As a preferred scheme of the preparation method of the beverage with chickpea as the plant protein source, in the sterilization process, the temperature is 130 DEG C-150 DEG C, and the time is 5 s-60 s.

[0023] Another object of the present application is to provide a beverage with chickpea as the plant protein source.

[0024] As a preferred scheme of the beverage with chickpea as the plant protein source, the protein content of the beverage is not less than 2.5%, and the solid content is not less than 8.0%.

[0025] The present application has the following beneficial effects:

[0026] (1) The protein in the chickpea protein beverage provided by the present application is 100% derived from natural chickpea seeds, and no stabilizer, thickening agent and sweetener is added in the product, and only through physical processing, enzyme hydrolysis of starch and pH adjustment, the purposes of imparting stability, viscosity and natural aroma to the product are achieved.

[0027] (2) The method of the present application enables the chickpea protein beverage to maintain a high protein content after the sterilization process meeting the commercial sterile conditions, and the product meets the commercial sterile requirements.

[0028] (3) The method provided by the present application can fully utilize the chickpea protein and starch components, improve the fullness of the plant protein beverage, and the product has the natural aroma of chickpea, as well as the delicate and full mouthfeel, reduces the solid residue discharge amount, and reduces the production cost. BRIEF DESCRIPTION OF DRAWINGS

[0029] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings needed in the embodiment description will be briefly introduced as follows. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can be obtained by those skilled in the art without creative labor. Among them:

[0030] Figure 1 The process flow chart for preparing the original flavor chickpea plant protein beverage in the embodiments of the present application is shown in the figure.

[0031] Figure 2 The process flow chart for preparing the flavored chickpea plant protein beverage in the embodiment of the present application is shown in the figure. DETAILED DESCRIPTION

[0032] In order to make the above-mentioned objectives, features and advantages of the present application more apparent and comprehensible, the specific embodiments of the present application will be described in detail below with reference to the embodiments of the specification.

[0033] In the following description, a large number of specific details are set forth in order to provide a thorough understanding of the present application, but the present application can also be implemented in other ways different from those described herein, and those skilled in the art can make similar generalizations without departing from the connotation of the present application, so the present application is not limited to the specific embodiments disclosed below.

[0034] Secondly, the "one embodiment" or "embodiment" referred to herein means that the specific features, structures or characteristics can be included in at least one implementation of the present application. "In one embodiment" appearing in different places in the specification does not mean the same embodiment, nor is it an embodiment that is separate or alternative to other embodiments.

[0035] The chickpea raw material used in the embodiment of the present application is peeled chickpea, and the protein, fat and moisture contents are 22.77% (dry basis), 6.13% (dry basis) and 9.58%, respectively;

[0036] The other plant protein raw materials in the embodiment of the present application include:

[0037] Pumpkin kernel, with protein, fat and moisture contents of 32.85% (dry basis), 45.25% (dry basis) and 5.34%, respectively;

[0038] Cashew kernel, with protein, fat and moisture contents of 19.77% (dry basis), 43.55% (dry basis) and 3.64%, respectively;

[0039] The rotor and stator of the refiner used in the embodiment of the present application are made of stainless steel; the refiner is divided into two stages, the rotor-stator gap of the first stage is 800 microns, and the rotor-stator gap of the second stage is 150 microns;

[0040] In the embodiment of the present application, the chickpea and other plant protein raw materials are quantitatively fed through a quantitative feeder, the refiner water is fed through a flow control valve, and the amylase is fed through a precise quantitative pump, and the three are simultaneously quantitatively fed to the inlet of the refiner. The obtained refiner paste is fed into a stirring tank for amylase and saccharifying enzyme hydrolysis reaction, and pH adjustment of the refiner paste.

[0041] In the embodiment of the present application, the enzyme inactivation heat treatment of the refiner paste is carried out by steam injection heating, and the specific implementation is as follows:

[0042] The hot material enters the holding tube for heat preservation, and then enters the flash tank for temperature reduction. The paste is separated by a horizontal screw sedimentation centrifuge to remove solid residues to obtain plant protein slurry, which enters the stirring tank for mixing, constant volume tank, pH adjustment, protease hydrolysis, and heating enzyme inactivation. The front homogenization, UHT, and post-homogenization, and sterile filling are the conventional production equipment for protein beverage.

[0043] Example 1

[0044] The peeled chickpeas are ground into a paste under the following conditions: solid-liquid ratio 1:6, grinding water temperature 80°C, and grinding intensity 0.045 kwh / kg;

[0045] The amylase and glucoamylase are added in sequence to the paste for primary hydrolysis, and the starch liquefaction and saccharification are carried out under the following conditions: α-amylase enzyme addition amount 7350 U / kg chickpea, reaction temperature 80°C, glucoamylase enzyme addition amount 60 U / kg, and reaction temperature 60°C;

[0046] The pH of the primary hydrolysis paste is adjusted to 6.9, heated to 120°C and kept for 80 seconds, and then cooled to 50°C; the solid residues are removed by centrifugation at 3000g to obtain plant protein slurry;

[0047] The pH of the slurry is adjusted to 7.35, and the protease is added in the slurry at an addition amount of 0.05 U / kg liquid material for secondary hydrolysis;

[0048] After stirring for 30 min, the mixed slurry is heated to 97°C, kept for 15 min, cooled to 65°C, the pH is adjusted to 7.10 for the third time, and then high-pressure homogenization is carried out under a pressure of 30 MPa, followed by UHT (140°C, 6 seconds), subsequent post-homogenization under a pressure of 15 MPa, and sterile filling to obtain the original flavor chickpea plant protein beverage.

[0049] The sampling test results are as follows: protein content 2.90%, solid content 11.6%, and fat content 0.72%. The product is stable, and the sedimentation rate is <0.5% under the condition of centrifugation at 3000g for 10 min, and the microbial indicators meet the commercial sterile requirements. After being placed at room temperature for 30 days, the pH is 7.05, and no whey is separated out.

[0050] Example 2

[0051] The peeled chickpeas and pumpkin kernels are mixed at a ratio of 9:1, and the paste is ground under the following conditions: solid-liquid ratio 1:7, grinding water temperature 80°C, and grinding intensity 0.04 kwh / kg;

[0052] The starch liquefaction and saccharification were carried out under the following conditions: the amount of α-amylase added was 7500 U / kg dry material, the temperature was 80°C, the amount of glucoamylase added was 60 U / kg dry material, and the temperature was 60°C;

[0053] The pH of the slurry after the first hydrolysis was adjusted to 7.05, and the slurry was heated to 118°C and maintained for 80 seconds, and then cooled to 50°C; the solid residues were removed by centrifugation at 3000 g to obtain a plant protein slurry;

[0054] The slurry was added with 1.5% sunflower oil and 0.02% sea salt and subjected to high-speed shearing emulsification, the pH of the slurry was adjusted to 7.30, and a protease was added to the slurry in an amount of 0.03 U / kg liquid material for the second hydrolysis;

[0055] After stirring for 30 min, the mixed slurry was heated to 95°C, maintained for 15 min, and then cooled to 65°C; the pH was adjusted to 7.15 for the third time, and then the slurry was subjected to high-pressure homogenization under a pressure of 30 MPa, followed by UHT (140°C, 6 seconds), and then subjected to post-homogenization under a pressure of 15 MPa and sterile filling, thereby obtaining a flavored chickpea plant protein beverage.

[0056] The sampling test results were as follows: the protein content was 2.80%, the solid content was 12.8%, and the fat content was 2.87%. The product was stable, and the sedimentation rate was <0.5% under the condition of centrifugation at 3000 g for 10 min, and the microbial indicators met the commercial sterile requirements. After being placed at room temperature for 30 days, the pH was 7.10, and no whey was precipitated.

[0057] Example 3

[0058] The peeled chickpeas and cashew kernels were mixed in a ratio of 9:1, and the slurry was obtained by grinding under the following conditions: solid-liquid ratio 1:7, slurry water temperature 80°C, and grinding intensity 0.050 kwh / kg;

[0059] The starch liquefaction and saccharification were carried out under the following conditions: the amount of α-amylase added was 7600 U / kg dry material, the temperature was 80°C, the amount of glucoamylase added was 60 U / kg dry material, and the temperature was 60°C;

[0060] The pH of the slurry after the first hydrolysis was adjusted to 6.9, and the slurry was heated to 120°C and maintained for 80 seconds, and then cooled to 45°C; the solid residues were removed by centrifugation at 3000 g to obtain a plant protein slurry;

[0061] The slurry was added with 1.5% sunflower oil and 0.03% sea salt and subjected to high-speed shearing emulsification, the pH of the slurry was adjusted to 7.25, and a protease was added to the slurry in an amount of 0.03 U / kg liquid material for the second hydrolysis;

[0062] After stirring for 30 min, the mixed slurry was heated to 96°C, and after holding for 15 min, it was cooled to 67°C. The pH was adjusted to 7.05 for the third time, and then high-pressure homogenization was performed under a pressure of 30 MPa, followed by UHT (140°C, 6 seconds). Subsequently, post-homogenization was performed under a pressure of 15 MPa, and sterile filling was performed, thereby obtaining a seasoned chickpea vegetable protein beverage.

[0063] The sampling test results are as follows: the protein content is 2.73%, the solid content is 12.5%, and the fat content is 2.85%. The product is stable, and after centrifugation at 3000 g for 10 min, the sedimentation rate is <0.5%, and the microbial indicators meet the commercial sterile requirements. After being placed at room temperature for 30 days, the pH is 7.0, and no whey is separated out.

[0064] Comparative Example 1

[0065] In this comparative example, the grinding intensity is adjusted compared with Example 1, and the specific process is as follows:

[0066] The peeled chickpeas are ground to obtain a paste under the following conditions: a solid-liquid ratio of 1:6, a grinding water temperature of 80°C, and a grinding intensity of 0.10 kwh / kg;

[0067] The amylase and glucoamylase are added in sequence to the paste for primary hydrolysis, and starch liquefaction and saccharification are performed under the following conditions: an α-amylase enzyme addition amount of 7350 U / kg of chickpea, an action temperature of 80°C, a glucoamylase enzyme addition amount of 60 U / kg, and an action temperature of 60°C;

[0068] The pH of the primary hydrolysis paste is adjusted to 6.9, and heating is performed to 120°C and holding for 80 seconds, and then the temperature is cooled to 50°C. The vegetable protein slurry is obtained by removing the solid residues by centrifugation at 3000 g;

[0069] The pH of the slurry is adjusted to 7.35, and a protease is added to the slurry for secondary hydrolysis at an addition amount of 0.05 U / kg of liquid material;

[0070] After stirring for 30 min, the mixed slurry is heated to 97°C, and after holding for 15 min, it is cooled to 65°C. The pH is adjusted to 7.05 for the third time, and then high-pressure homogenization is performed under a pressure of 30 MPa, followed by UHT (140°C, 6 seconds). Subsequently, post-homogenization is performed under a pressure of 15 MPa, and sterile filling is performed, thereby obtaining a seasoned chickpea vegetable protein beverage.

[0071] The sampling test results are as follows: the protein content is 2.95%, the solid content is 12.1%, and the fat content is 0.76%. The product is not stable, and after centrifugation at 3000 g for 10 min, the sedimentation rate is 4.5%, and the microbial indicators meet the commercial sterile requirements. After being placed at room temperature for 30 days, the pH is 6.95, and there is precipitation and whey separation.

[0072] Comparative Example 2

[0073] Compared with Example 1, the hydrolysis conditions of amylase and saccharifying enzyme in this comparative example were adjusted. The specific process is as follows:

[0074] Peeled chickpeas were ground into a paste under the following conditions: solid-liquid ratio 1:6, grinding water temperature 80℃, and grinding intensity 0.045kwh / kg;

[0075] Amylase and saccharifying enzyme were added sequentially during the grinding process for a single hydrolysis. Starch liquefaction and saccharification were carried out under the following conditions: α-amylase dosage 2000 U / kg chickpea, reaction temperature 80℃, saccharifying enzyme dosage 40 U / kg, reaction temperature 60℃.

[0076] The pH of the paste after the first hydrolysis was adjusted to 6.9, heated to 120℃ and held for 80 seconds, then cooled to 50℃; the solid residue was removed by centrifugation at 3000g to obtain plant protein slurry.

[0077] Adjust the pH of the slurry to 7.35, and add protease to the slurry at a dosage of 0.05 U / kg liquid material for secondary hydrolysis;

[0078] After stirring for 30 minutes, the mixed slurry is heated to 97°C, kept at that temperature for 15 minutes, and then cooled to 65°C. The pH is adjusted to 7.15 for the third time. After high-pressure homogenization at 30 MPa, UHT (135°C, 10 seconds) is performed. Then, it is post-homogenized at 15 MPa and aseptically filled to obtain the original flavor chickpea plant protein beverage.

[0079] The sampling and testing results are as follows: protein content 2.75%, solids content only 9.2%, and fat content 0.55%. The product is stable; after centrifugation at 3000g for 10 minutes, the precipitation rate is <0.5%, and the microbiological indicators meet the requirements for commercial sterility. After being stored at room temperature for 30 days, the pH is 7.08, and no whey precipitation occurs.

[0080] Comparative Example 3

[0081] Compared with Example 1, this comparative example only adjusted the pH once and did not add protease. The specific process is as follows:

[0082] Peeled chickpeas were ground into a paste under the following conditions: solid-liquid ratio 1:6, grinding water temperature 80℃, and grinding intensity 0.045kwh / kg;

[0083] Amylase and saccharifying enzyme were added sequentially during the grinding process for a single hydrolysis. Starch liquefaction and saccharification were carried out under the following conditions: α-amylase dosage 7350 U / kg chickpea, reaction temperature 80℃, saccharifying enzyme dosage 60 U / kg, reaction temperature 60℃.

[0084] The pH of the paste after the first hydrolysis was adjusted to 6.9, heated to 120℃ and held for 80 seconds, then cooled to 50℃; the solid residue was removed by centrifugation at 3000g to obtain plant protein slurry.

[0085] Without adjusting the pH or adding protease, the slurry is directly homogenized under high pressure at 30 MPa and then subjected to UHT (140℃, 6 seconds). Subsequently, it is post-homogenized at 15 MPa and aseptically filled to obtain the original flavor chickpea plant protein beverage.

[0086] The sampling and testing results are as follows: protein content 2.91%, solids content 11.9%, and fat content 0.80%. The product was unstable; after centrifugation at 3000g for 10 minutes, the precipitation rate was 10.2%. The microbiological indicators met the requirements for commercial sterility. After being left at room temperature for 30 days, the pH reached 6.41, and severe whey precipitation occurred.

[0087] Comparative Example 4

[0088] Compared with Example 1, this comparative example only adjusted the pH once. The specific process is as follows:

[0089] Peeled chickpeas were ground into a paste under the following conditions: solid-liquid ratio 1:6, grinding water temperature 80℃, and grinding intensity 0.045kwh / kg;

[0090] Amylase and saccharifying enzyme were added sequentially during the grinding process for a single hydrolysis. Starch liquefaction and saccharification were carried out under the following conditions: α-amylase dosage 7350 U / kg chickpea, reaction temperature 80℃, saccharifying enzyme dosage 60 U / kg, reaction temperature 60℃.

[0091] The pH of the paste after the first hydrolysis was adjusted to 7.05, heated to 120℃ and held for 80 seconds, then cooled to 50℃; the solid residue was removed by centrifugation at 3000g to obtain plant protein slurry.

[0092] The pH of the slurry is not adjusted. Protease is added to the slurry at a dosage of 0.05 U / kg liquid material for secondary hydrolysis.

[0093] After stirring for 30 minutes, heat the mixed slurry to 105°C, keep it at that temperature for 15 minutes, and then cool it down to 65°C.

[0094] Without adjusting the pH of the slurry, it is directly homogenized under high pressure at 30MPa and then subjected to UHT (140℃, 6 seconds). Subsequently, it is homogenized under 15MPa and aseptically filled to obtain the original flavor chickpea plant protein beverage.

[0095] The sampling and testing results are as follows: protein content 2.93%, solids content 12.2%, and fat content 0.75%. After centrifugation at 3000g for 10 minutes, the precipitation rate was <0.5%, and the microbiological indicators met commercial sterility requirements. After 30 days at room temperature, the pH reached 6.65, the product was unstable, and whey precipitated.

[0096] Example 4

[0097] The products obtained from the above embodiments and comparative examples were sampled on-site after production, and sensory evaluations were conducted on aspects such as color, taste, odor, and texture. The evaluation criteria are shown in Table 1, and the results are shown in Table 2.

[0098] Table 1 Sensory Evaluation Criteria

[0099]

[0100] Table 2 Sensory evaluation results

[0101]

[0102] On-site sampling was conducted for the above embodiments and comparative examples. Within three days, the protein, solids, and fat content of the products were measured, the product condition was observed, and the centrifugal sedimentation rate and microbial indicators were determined. Samples were also taken 30 days after production for the above embodiments and comparative examples, and the pH and centrifugal sedimentation rate of the 30-day samples were measured. The test results are shown in Table 3.

[0103] Table 3 Product Sampling and Testing Results

[0104]

[0105]

[0106] Example 5

[0107] To further investigate the effects of grinding water temperature and grinding intensity on product quality, this embodiment differs from the previous embodiment only in that the grinding water temperature or grinding intensity is adjusted, while the rest of the preparation process remains the same as in Example 1. Samples of the obtained products were taken and measured, and the results are shown in Tables 4 and 5.

[0108] Table 4. Effects of different pulping water temperatures on product quality

[0109]

[0110]

[0111] Table 5. Effects of different grinding intensities on product quality

[0112]

[0113]

[0114] Tables 2 to 5 show the measurement results after sampling of the above-mentioned embodiments and comparative examples of the present invention. As can be seen from Table 2, the present invention obtains a suitable degree of starch hydrolysis by controlling the amount of added pasteurizing amylase and saccharifying enzyme, and can make the product have a suitable sweetness and fullness without adding sweeteners and thickeners.

[0115] As can be seen from Table 3, by controlling the pH of the paste and the intensity of the enzyme-inactivating heat treatment, the present invention can achieve the purpose of inactivating amylase and saccharifying enzyme and causing unstable components to aggregate; centrifugation can simultaneously remove insoluble plant components and unstable components from the paste, which is beneficial to improving the thermal stability of the product.

[0116] As can be seen from Tables 4 and 5, by controlling the temperature of the grinding water and the grinding intensity, the present invention can obtain a suitable degree of cell disruption, and minimize the release of heat-labile components in chickpeas while obtaining a high extraction rate of protein and solids. However, when the grinding intensity is too high, although a high extraction rate of protein and solids can be obtained, the product state is unstable and the product quality is poor.

[0117] In summary, the chickpea protein beverage provided by this invention contains 100% or mainly derived protein from natural chickpea seeds. No stabilizers, thickeners, or sweeteners are added to the product; the above objectives are achieved solely through physical processing, enzymatic hydrolysis, and pH adjustment. The method provided by this invention fully utilizes chickpea protein and starch components, improving the fullness of the plant protein beverage. It also enables the chickpea protein beverage to undergo sterilization processes that meet commercial aseptic conditions, even at high protein content. Furthermore, the production process reduces solid residue emissions and lowers costs.

[0118] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for preparing a beverage using chickpeas as a plant protein source, characterized in that: include, Chickpeas, alone or mixed with other plant protein ingredients, are ground into a paste. Amylase and saccharifying enzyme are added sequentially to the paste for hydrolysis. The grinding water temperature for the grinding process is 80℃~100℃, and the grinding intensity is 0.04~0.06kwh / kg; The amylase is α-amylase, and the addition amount is 1000~15000U / kg dry material; the saccharifying enzyme is starch-α-1,4-glucosidase, and the addition amount is 50~100U / kg dry material. The paste after one hydrolysis is subjected to one pH adjustment and one heating treatment, and centrifugation is used to remove insoluble components from the paste to obtain plant protein slurry; After the slurry and ingredients are mixed and the volume is adjusted, the pH is adjusted to 6.5~7.5, and protease is added for secondary hydrolysis. The amount of protease added is 0.01~0.1 U / kg liquid material. The mixed slurry after secondary hydrolysis is subjected to secondary heating treatment, and the pH of the slurry is adjusted three times. The product is then sterilized and aseptically filled. The sterilization process is carried out at a temperature of 130℃~150℃ for 5s~60s to obtain the product. The resulting beverage has a protein content of not less than 2.5% and a solid content of not less than 8.0%.

2. The method for preparing a beverage using chickpeas as a plant protein source as described in claim 1, characterized in that: The plant protein raw materials include one or more of grains, plant seeds, and nuts.

3. The method for preparing a beverage using chickpeas as a plant protein source as described in claim 1, characterized in that: The pH of the paste after the first hydrolysis is adjusted to 6.5-7.

5. The heating temperature of the first heating treatment is 100-130℃, the heating time is 50s-600s, and then the temperature is cooled to 30-50℃.

4. The method for preparing a beverage using chickpeas as a plant protein source as described in claim 1, characterized in that: The secondary heating treatment involves a heating temperature of 90-110℃, a heating time of 5-15 minutes, and a subsequent cooling to 60-70℃.

5. The method for preparing a beverage using chickpeas as a plant protein source as described in claim 1, characterized in that: The slurry after secondary heating is subjected to three pH adjustments to reach 6.5-7.5.

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