A kind of high-protein and high-fiber miscellaneous bean powder and preparation method thereof

Abstract

The present invention provides a kind of high-protein high-fiber bean powder, the protein content of the bean powder is 50-60% by weight, the dietary fiber content is 12-20% by weight, the starch content is 10-15% by weight, the calcium content is 450-700mg / kg and the damaged starch content is 17-25% by weight, and the present invention also provides a kind of preparation method of bean powder, the method includes the steps of contacting bean powder with calcium salt solution, superheated steam treatment and cooling. The high-protein high-dietary fiber bean powder prepared by the present invention has the nutritional advantages of high protein content and high dietary fiber content, good flavor, mouthfeel and processing characteristics. The bean powder provided by the present invention can be used as a food ingredient and is applicable to baked goods with high crispness requirements, replacing a certain proportion of wheat flour, and can reduce the fat content of baked goods without reducing the brittleness of the baked goods and increasing the hardness.

Description

Technical Field

[0001] The invention belongs to the technical field of plant protein processing and relates to high-protein and high-fiber miscellaneous bean powder and a preparation method thereof. Background Art

[0002] As the world's third largest soybean crop, peas are rich in carbohydrates, proteins, dietary fiber and various vitamins, and have relatively comprehensive and balanced nutritional elements. With the improvement of people's living standards and changes in dietary structure, consumers gradually recognize the nutritional value of peas, and the demand for peas in the domestic and foreign markets is increasing. At present, there are generally two types of pea flour. One is raw pea flour, which has a severe bitter taste and high content of anti-nutritional factors. It is generally only used as a raw material for pea protein processing or feed processing. The other is cooked pea flour, which is generally processed by extrusion. Although it improves the flavor of pea flour, it causes severe denaturation of protein in pea flour, excessive gelatinization of starch, and degradation of dietary fiber, which makes the food processing characteristics of pea flour worse.

[0003] In addition, as consumers' awareness of nutrition increases, the acceptance and demand for high-protein foods are growing, and the development of pea flour food ingredients with high protein content also meets the needs of the consumer market. At present, in order to increase the protein content of pea flour, wet process, dry-wet combined process and dry process are mainly used. The wet process removes impurities such as pea starch and fiber by alkali dissolution and acid precipitation process, so as to achieve the purpose of increasing protein; dry-wet combined process, such as the technology of CN109907155A, first removes bitter peptides in pea flour by dry classification, and then uses alkali dissolution, acid precipitation and enzymatic hydrolysis technology to treat pea flour to obtain pea protein powder with high purity. Although high-protein pea protein powder can be obtained, it involves a wet process, which has the defects of being unfriendly to the environment and high energy consumption; and the dry process mainly obtains pea flour by treating peas by a dry crushing and airflow classification process. Although the pea flour obtained by this process has an improved protein content, it has the defects of heavy bean smell, heavy bean bitterness, high content of anti-nutritional factors, etc., and the pea flour obtained by a dry classification has a high proportion of damaged starch, and the high content of damaged starch will reduce the quality of pea flour, resulting in poor processing characteristics of pea flour. Summary of the invention

[0004] In order to solve the problem that miscellaneous bean powder is not widely used in food and has poor processing characteristics, the first aspect of the present invention provides a miscellaneous bean powder, wherein the protein content of the miscellaneous bean powder is 50-60% by weight, the dietary fiber content is 12-20% by weight, the starch content is 10-15% by weight, and the calcium content is 450-700 mg / kg.

[0005] In one or more embodiments, the damaged starch content of the miscellaneous bean flour is 17-25% by weight.

[0006] In one or more embodiments, the viscosity of a 10-15 mass % aqueous solution of the miscellaneous bean flour is 12-22 CPs, and / or the oil holding capacity of the miscellaneous bean flour is 0.95-1.15 g / g.

[0007] In one or more embodiments, the miscellaneous bean flour is one or more of pea flour, black bean flour, mung bean flour, red bean flour, cowpea flour, lentil flour, broad bean flour, and chickpea flour.

[0008] A second aspect of the present invention provides a method for preparing miscellaneous bean powder, the preparation method comprising the following steps:

[0009] (1) providing a kind of miscellaneous bean powder;

[0010] (2) contacting the miscellaneous bean powder with calcium salt to obtain a premix;

[0011] (3) Superheated steam treatment of the premix, and optionally a temperature reduction step.

[0012] In one or more embodiments, the particle size D90 of the miscellaneous bean powder is 10-20 μm.

[0013] In one or more embodiments, the miscellaneous bean fine powder is obtained by dry classification. Specifically, the dry classification includes the steps of crushing the miscellaneous beans and airflow classification to obtain the miscellaneous bean fine powder and the miscellaneous bean coarse powder.

[0014] In one or more embodiments, the particle size D90 of the miscellaneous bean meal is 20-50 μm.

[0015] In one or more embodiments, the step of peeling the beans is further included before the step of crushing the beans.

[0016] In one or more embodiments, the miscellaneous bean powder is obtained by at least 2 dry classifications.

[0017] In one or more embodiments, the miscellaneous bean powder is obtained by two times of dry classification.

[0018] In one or more embodiments, the two dry classifications include the steps of crushing the miscellaneous beans and airflow classification to obtain miscellaneous bean fine powder and miscellaneous bean coarse powder, crushing the miscellaneous bean fine powder for a second time and airflow classification to obtain miscellaneous bean fine powder, and mixing the miscellaneous bean fine powders obtained by the two classifications.

[0019] In one or more embodiments, the mass ratio of the fine powder obtained by the first dry classification to the fine powder obtained by the second dry classification in the miscellaneous bean fine powder is 5:1-5:4.

[0020] In one or more embodiments, the calcium salt is contacted with the bean powder in the form of a solution, and the concentration of the calcium salt solution is 5-25 mmol / L, preferably 10-20 mmol / L.

[0021] In one or more embodiments, the mass of the calcium salt accounts for 1.25-2.00 mass‰ of the mass of the miscellaneous bean fine powder.

[0022] In one or more embodiments, the calcium salt is one or more of calcium chloride, calcium dihydrogen phosphate, calcium nitrate, calcium bicarbonate, calcium bisulfate, and calcium bisulfite.

[0023] In one or more embodiments, the calcium salt is calcium chloride.

[0024] In one or more embodiments, the moisture content of the premix is ​​8-30%, preferably 15-25%.

[0025] In one or more embodiments, the temperature of the superheated steam is 120-190°C, preferably 150-180°C.

[0026] In one or more embodiments, the superheated steam treatment time is 2s-120s, preferably 7s-30s.

[0027] In one or more embodiments, the cooling step is performed in a low temperature environment, wherein the ambient temperature is 1-8°C, preferably 2-5°C.

[0028] In one or more embodiments, the cooling time is 10-180 min, preferably 30-120 min.

[0029] In one or more embodiments, the cooling step further includes a crushing step.

[0030] In one or more embodiments, the miscellaneous bean flour has a protein content of 50-60% by weight, a dietary fiber content of 12-20% by weight, a starch content of 10-15% by weight, a calcium content of 450-700 mg / kg and optionally a damaged starch content of 17-25% by weight.

[0031] In one or more embodiments, the viscosity of a 10-15 mass % aqueous solution of the miscellaneous bean flour is 12-22 CPs.

[0032] In one or more embodiments, the miscellaneous bean flour has an oil holding capacity of 0.95-1.15 g / g.

[0033] In one or more embodiments, the miscellaneous bean flour is one or more of pea flour, black bean flour, mung bean flour, red bean flour, cowpea flour, lentil flour, broad bean flour, and chickpea flour.

[0034] The third aspect of the present invention provides a food, wherein the food contains the miscellaneous bean powder described in the first aspect of the present invention or the miscellaneous bean powder prepared by the method described in the second aspect of the present invention.

[0035] In one or more embodiments, the food is a baked product, preferably, the baked product is one or more of biscuits, bread, and cakes.

[0036] The fourth aspect of the present invention provides a use of the miscellaneous bean flour described in the first aspect of the present invention or the miscellaneous bean flour prepared by the method described in the second aspect of the present invention to replace wheat flour.

[0037] The fifth aspect of the present invention provides a method for preparing food, which comprises the steps of preparing miscellaneous bean powder by the method described in the second aspect of the present invention, and the steps of preparing food using the miscellaneous bean powder prepared by the method described in the second aspect of the present invention.

[0038] Compared with the prior art, the present invention has the following advantages:

[0039] (1) Compared with the miscellaneous bean flour prepared by the prior art, the high-protein and high-dietary fiber miscellaneous bean flour prepared by the present invention has the nutritional advantages of high protein content, high dietary fiber content, good flavor and taste, and good processing characteristics;

[0040] (2) The miscellaneous bean flour provided by the present invention can be used as a food ingredient for baked goods with high crispness requirements, replacing no more than 35% of wheat flour, and can reduce the fat content of baked goods without reducing the crispness of the baked goods or increasing the hardness. DETAILED DESCRIPTION

[0041] In order to enable those skilled in the art to understand the characteristics and effects of the present invention, the following general description and definition of the terms and expressions mentioned in the specification and claims are provided. Unless otherwise specified, all technical and scientific terms used herein have the common meanings understood by those skilled in the art for the present invention. In case of conflict, the definitions in this specification shall prevail.

[0042] The theories or mechanisms described and disclosed herein, whether correct or incorrect, should not limit the scope of the present invention in any way, that is, the present invention can be implemented without being limited by any specific theory or mechanism.

[0043] Herein, all features such as values, quantities, contents and concentrations defined in the form of numerical ranges or percentage ranges are for simplicity and convenience only. Accordingly, the description of numerical ranges or percentage ranges should be considered to have included and specifically disclosed all possible secondary ranges and individual values ​​within the ranges (including integers and fractions). Herein, unless otherwise specified, percentage refers to mass percentage and ratio refers to mass ratio.

[0044] In this document, in order to make the description concise, not all possible combinations of various technical features in various embodiments or examples are described. Therefore, as long as there is no contradiction in the combination of these technical features, the various technical features in various embodiments or examples can be combined arbitrarily, and all possible combinations should be considered to be within the scope of this specification.

[0045] Herein, unless otherwise specified, the raw materials mentioned herein may be conventional raw materials in the art, and the processes mentioned herein may adopt conventional operation methods in the art, which can be reasonably determined by those skilled in the art based on the contents disclosed herein and the prior art.

[0046] The beans of the present invention belong to the Fabaceae Fabaceae subfamily, and refer to beans other than soybeans (commonly known as soybeans), and their starch content is generally higher than 35%, including but not limited to red beans, mung beans, broad beans, peas, cowpeas, kidney beans, lentils, and chickpeas.

[0047] The invention provides a miscellaneous bean powder. The miscellaneous bean powder has a protein content of 50-60% by weight, a dietary fiber content of 12-20% by weight, a starch content of 10-15% by weight, and a calcium content of 450-700 mg / kg.

[0048] In certain embodiments, the damaged starch content in the miscellaneous bean flour accounts for 17-25% by weight.

[0049] In certain embodiments, the viscosity of a 10-15 mass % aqueous solution of the miscellaneous bean flour is 12-22 CPs.

[0050] In certain embodiments, the miscellaneous bean flour has an oil holding capacity of 0.95-1.15 g / g.

[0051] In certain embodiments, the miscellaneous bean flour is one or more of pea flour, black bean flour, mung bean flour, red bean flour, cowpea flour, lentil flour, broad bean flour, and chickpea flour.

[0052] Damaged starch

[0053] Due to the action of mechanical forces such as shearing and extrusion, the internal structure and external shape of starch will inevitably be damaged, resulting in cracks and fragments. The damaged starch granules are called damaged starch.

[0054] The damaged starch content in the miscellaneous bean flour of the present invention can be obtained by any known damaged starch content detection means, for example, referring to the existing damaged starch content detection means in wheat flour.

[0055] The viscosity of the bean powder of the present invention is measured by preparing the bean powder into an aqueous solution with a certain mass fraction, and then measuring the aqueous solution using a known viscosity measuring method. For example, 15 g of the sample is accurately weighed and dispersed in 85 mL of distilled water, and stirred at room temperature for 30 minutes. A No. 61 rotor is selected (to ensure that the torque is between 10% and 90% during the viscometer measurement process), the rotor is completely immersed in the sample to be measured, the speed is selected to be 100 rpm, the time is 1 minute, and the value on the viscometer is read. Each group of samples is measured 3 times, and the average viscosity value is selected as the result, and the unit is CPs.

[0056] The oil holding capacity of the present invention refers to the ability of the bean powder to combine with free oil. The higher the oil holding capacity, the stronger the fat absorption and retention ability of the bean powder. The lower the oil holding capacity, the weaker the fat absorption and retention ability of the bean powder.

[0057] The present invention also provides a method for preparing miscellaneous bean powder, which comprises the following steps:

[0058] (1) providing a kind of miscellaneous bean powder;

[0059] (2) contacting the miscellaneous bean powder with calcium salt to obtain a premix;

[0060] (3) Superheated steam treatment of the premix, and optionally a temperature reduction step.

[0061] The particle size D90 of the miscellaneous bean fine powder in the present invention is 10-20 μm.

[0062] Preparation of miscellaneous bean powder

[0063] The miscellaneous bean fine powder of the present invention is obtained by classifying the miscellaneous bean crushed material. As a non-limiting embodiment, the miscellaneous bean fine powder is obtained by dry classification. Specifically, the dry classification includes the steps of crushing the miscellaneous beans and airflow classification to obtain the miscellaneous bean fine powder and miscellaneous bean coarse powder.

[0064] In certain embodiments, the particle size D90 of the miscellaneous bean powder is 10-20 μm.

[0065] In certain embodiments, the particle size D90 of the miscellaneous bean meal is 20-50 μm.

[0066] In certain embodiments, the step of peeling the beans is further included before the step of crushing the beans.

[0067] In certain embodiments, the miscellaneous bean fine powder is obtained by at least two dry classifications. Specifically, the miscellaneous bean coarse powder obtained by dry classification is subjected to two dry classifications to obtain miscellaneous bean coarse powder and miscellaneous bean fine powder.

[0068] In certain embodiments, the miscellaneous bean powder comprises miscellaneous bean powder obtained by a first dry classification and miscellaneous bean powder obtained by a second dry classification.

[0069] In certain embodiments, the mass ratio of the fine powder obtained by the first dry classification to the fine powder obtained by the second dry classification in the miscellaneous bean fine powder is 5:1-5:4.

[0070] In the present invention, the particle size D90 means the size value at which 90% by mass of the particles are measured; for example, the particle size D90 of the bean powder is 10-20 μm, which means that 90% by mass of the particles in the bean powder have a particle size of 10-20 μm.

[0071] Calcium salt

[0072] The calcium salt used in the present invention is a water-soluble calcium salt, including but not limited to calcium chloride, calcium dihydrogen phosphate, calcium nitrate, calcium bicarbonate, calcium hydrogen sulfate, and calcium bisulfite. The contacting method of the fine bean powder of the present invention and the calcium salt can be any known basic method, such as adding the calcium salt directly or adding the calcium salt in the form of a solution. If the calcium salt is added directly, the water content of the mixture can be adjusted before or after adding the calcium salt so that the moisture content of the premix is ​​8-30%.

[0073] The amount of calcium salt added in the present invention is 1.25-2.00 mass ‰ of the mass of the miscellaneous bean powder. The amount of calcium salt added in the present invention can also be determined by measuring the calcium concentration of the premix. When the calcium content per kilogram of the premix dry basis weight reaches 450-700 mg, it means that the amount of calcium salt added has met the requirements of the present invention. Wherein, the dry basis weight of the premix refers to the total weight of the miscellaneous bean powder and the calcium salt after removing water from the premix.

[0074] When the calcium salt contacts the bean powder in the form of a solution, the amount of calcium salt added in the present invention can also be determined by measuring the moisture content of the premix. Specifically, a certain concentration of calcium salt aqueous solution is added to the bean powder. When the moisture content of the premix reaches the range of 8-30 weight %, the addition of the calcium salt aqueous solution can be stopped.

[0075] In certain embodiments, the calcium salt is contacted with the miscellaneous bean powder in the form of a solution, and the concentration of the calcium salt solution is 5-25 mmol / L.

[0076] In certain embodiments, the calcium salt is contacted with the miscellaneous bean powder in the form of a solution, and the concentration of the calcium salt solution is 10-20 mmol / L.

[0077] In certain embodiments, the calcium salt is calcium chloride.

[0078] In certain embodiments, the moisture content of the premix is ​​8-30%, preferably 15-25%.

[0079] In certain embodiments, the temperature of the superheated steam is 120-190°C, preferably 150-180°C.

[0080] In certain embodiments, the superheated steam treatment time is 2s-120s, preferably 7s-30s.

[0081] In certain embodiments, the cooling step is performed in a low temperature environment, wherein the ambient temperature is 1-8°C, preferably 2-5°C.

[0082] In certain embodiments, the cooling time is 10-180 min, preferably 30-120 min.

[0083] In certain embodiments, the cooling step further includes a crushing step.

[0084] The present invention also provides a food, wherein the food contains the miscellaneous bean powder of the present invention or the miscellaneous bean powder prepared by the method of the present invention.

[0085] In certain embodiments, the food is a baked product, preferably, the baked product is one or more of biscuits, bread, and cakes.

[0086] The present invention also provides a use of the miscellaneous bean flour of the present invention or the miscellaneous bean flour prepared by the method of the present invention to replace wheat flour.

[0087] The following examples are further elaborations of the present invention, but the contents of the present invention are not limited by the following contents. The embodiments in the present specification are only used to illustrate the present invention, and they do not limit the scope of protection of the present invention. The scope of protection of the present invention is limited only by the claims, and any omissions, substitutions or modifications made by those skilled in the art on the basis of the embodiments disclosed in the present invention will fall within the scope of protection of the present invention.

[0088] The following examples use conventional instruments and equipment in the art. The experimental methods in the following examples where specific conditions are not specified are usually carried out under conventional conditions or under conditions recommended by the manufacturer. The various raw materials used in the following examples are conventional commercial products unless otherwise specified. In the specification of the present invention and the following examples, unless otherwise specified, "%" means weight percentage and "part" means weight part.

[0089] In the following embodiments of the present invention, the detection method used is as follows:

[0090] The protein content of the miscellaneous bean flour in all embodiments of the present invention can be determined according to the Kjeldahl nitrogen method in the National Standard of the People's Republic of China GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food";

[0091] The dietary fiber content of the miscellaneous bean flour in all embodiments of the present invention can be determined according to the National Standard of the People's Republic of China GB 5009.88-2014 "National Food Safety Standard Determination of Dietary Fiber in Food";

[0092] The starch content of the miscellaneous bean flour in all embodiments of the present invention can be determined according to the National Standard of the People's Republic of China GB5009.9-2016 "National Food Safety Standard Determination of Starch in Food";

[0093] The damaged starch content in all embodiments of the present invention is determined by referring to the method of AACC76-31;

[0094] The calcium content of the miscellaneous bean powder in all embodiments of the present invention can be determined according to the National Standard of the People's Republic of China GB 5009.268-2016 "National Food Safety Standard Determination of Multiple Elements in Food":

[0095] The viscosity of the miscellaneous bean flour in all embodiments of the present invention can be measured according to the following method:

[0096] Sample preparation: Accurately weigh 15g of sample and disperse it in 85mL of distilled water, and stir at room temperature for 30min.

[0097] Viscosity determination: Select rotor No. 61 (to ensure that the torque is between 10% and 90% during the viscometer measurement), immerse the rotor completely in the sample to be tested, select a speed of 100 rpm, and a time of 1 min. Read the value on the viscometer. Repeat the measurement 3 times for each group of samples, and select the average viscosity value as the result, in CPs.

[0098] The oil holding capacity of the miscellaneous bean flour in all embodiments of the present invention can be measured according to the following method:

[0099] Accurately weigh about 1g of sample and place it in a 50mL centrifuge tube, add 40mL soybean oil, mix thoroughly, place the centrifuge tube in a water bath shaker at 40℃ for 30min, centrifuge at 3300g for 10min, pour off the upper layer of oil, weigh the centrifuge tube and the precipitate. The oil holding capacity is calculated according to the following formula:

[0100] Y=(m2-m1-m) / m

[0101] Where Y represents the oil holding capacity of the sample (g / g), m is the weighed sample mass (g), m1 represents the weight of the centrifuge tube (g), and m2 represents the total weight of the centrifuge tube and the precipitate (g).

[0102] The fat content of the biscuit samples in all embodiments of the present invention can be determined according to the National Standard of the People's Republic of China GB5009.6-2016 "National Food Safety Standard Determination of Fat in Food".

[0103] The hardness and brittleness of the biscuit samples in all embodiments of the present invention are measured according to the following method:

[0104] The hardness and brittleness of biscuits were measured using a T / A physical property analyzer. The specific conditions were as follows:

[0105] Test mode: TPA mode

[0106] Test probe: P / 2

[0107] Speed ​​before test: 1mm / s

[0108] Test speed: 0.5mm / s

[0109] Speed ​​after test: 10mm / s

[0110] Trigger force: 5g

[0111] Target mode: Deformation 50%

[0112] Each sample group was measured 5 times

[0113] The hardness value is the peak pressure value when the sample is punctured for the first time.

[0114] The brittleness value is when the sample breaks during the puncture and compression process, and an obvious peak appears in the curve. The number of peaks is the brittleness value.

[0115] 1. Materials:

[0116] The pea manufacturer in all embodiments of the present invention is Linyi Narun Economic and Trade Co., Ltd.

[0117] Classification equipment manufacturer: Mianyang Liuneng Powder Equipment Co., Ltd.

[0118] Example 1 (CaCl2 solution concentration)

[0119] The peeled yellow peas are subjected to a double dry classification technology: the peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 42.0 μm, and then subjected to air flow classification to obtain a coarse powder with a particle size D90 of 43.4 μm and a fine powder with a particle size D90 of 18.1 μm. The coarse powder obtained by classification is subjected to a secondary mechanical crushing under the same crushing conditions as the first dry classification to a particle size D90 of 41.5 μm, and then subjected to a secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 17.8 μm, and 100% of the secondary classified fine powder is added back to the Untreated pea flour was obtained from the fine powder of the first classification. The moisture of the pea flour was adjusted to 20% with CaCl2 aqueous solution of concentration 5mmol / L, 10mmol / L, 15mmol / L, 20mmol / L and 25mmol / L, and then treated with superheated steam at 170℃ for 10s. The obtained pea flour was sealed and quickly placed in a 4℃ refrigerator for cooling for 60min. After the cooling treatment was completed, dry grinding was carried out to grind the particle size D90 to 50.5, 51.2, 50.3, 52.1 and 50.1μm, respectively, to obtain 5 kinds of pea flour.

[0120] In addition, mung bean and broad bean were selected to be processed in the same manner as peas. After two dry classification techniques, mung bean and broad bean were crushed by a mechanical crusher to a particle size D90 of 45.3 μm and 44.7 μm, respectively. Then, after air flow classification, coarse powders with a particle size D90 of 45.4 μm and 44.7 μm and fine powders with a particle size D90 of 20.2 μm and 19.8 μm, respectively, were obtained. The coarse powder obtained by classification was subjected to secondary mechanical crushing under the same crushing conditions as the first dry classification, crushed to a particle size D90 of 43.5 μm and 44.2 μm, respectively, and then subjected to secondary classification (the classification conditions were the same as those of the first dry classification). The first classification conditions are the same) to obtain fine powders with a particle size D90 of 19.2μm and 19.5μm, respectively, and 100% of the secondary classified fine powder is added back to the primary classified fine powder to obtain untreated mung bean powder and broad bean powder. The pea powder is adjusted to a moisture content of 20% with a CaCl2 solution with a concentration of 15mmol / L, and then treated with superheated steam at 170℃ for 10s to obtain the mung bean powder and broad bean powder, respectively. The obtained mung bean powder and broad bean powder are sealed and quickly placed in a 4℃ refrigerator for cooling for 60min. After the cooling treatment is completed, dry grinding is carried out to grind to a particle size D90 of 50.4 and 51.2μm, respectively, to obtain mung bean powder and broad bean powder.

[0121] The results are shown in the following table:

[0122]

[0123] Embodiment 2 (pea flour modulates moisture)

[0124] The peeled yellow peas are subjected to a double dry classification technology. The peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 43.1 μm, and then subjected to air flow classification to obtain a coarse powder with a particle size D90 of 43.2 μm and a fine powder with a particle size D90 of 18.2 μm. The coarse powder obtained by classification is subjected to a secondary mechanical crushing under the same crushing conditions as the first dry classification to a particle size D90 of 42.5 μm, and then subjected to a secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 17.6 μm, and the secondary classification is carried out. 100% of the classified fine powder was added back to the once classified fine powder to obtain untreated pea flour, and the moisture content of the pea flour was adjusted to 8%, 15%, 20%, 25%, and 30% with a CaCl2 solution having a concentration of 15 mmol / L. The pea flour was then treated with superheated steam at 170°C for 10 seconds. The obtained pea flour was sealed and quickly placed in a 4°C refrigerator for cooling for 60 minutes. After the cooling treatment was completed, dry grinding was carried out and the particle sizes D90 were respectively pulverized to 50.2, 50.5, 52.2, 50.7, and 51.2 μm to obtain 5 kinds of pea flour.

[0125] The results are shown in the following table:

[0126]

[0127] Example 3 (superheated steam temperature)

[0128] The peeled yellow peas are subjected to a double dry classification technology. The peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 42.5 μm, and then subjected to air flow classification to obtain a coarse powder with a particle size D90 of 42.4 μm and a fine powder with a particle size D90 of 18.3 μm. The coarse powder obtained by classification is subjected to a secondary mechanical crushing under the same crushing conditions as the first dry classification to a particle size D90 of 41.4 μm, and then subjected to a secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 18.1 μm, and the fine powder obtained by the secondary classification is 100% of the powder was added back into the fine powder of the first classification to obtain untreated pea powder, and the moisture of the pea powder was adjusted to 22% with a CaCl2 solution with a concentration of 15 mmol / L. The pea powder was then treated with superheated steam at 120°C, 150°C, 165°C, 180°C, and 190°C for 10 seconds respectively. The obtained pea powder was sealed and quickly placed in a 4°C refrigerator for cooling for 60 minutes. After the cooling treatment was completed, dry grinding was carried out and the particle sizes D90 were 51.4, 50.7, 50.9, 52.3, and 51.5 μm, respectively, to obtain five kinds of pea powder.

[0129] The results are shown in the following table:

[0130]

[0131] Example 4 (Superheated Steam Treatment Time)

[0132] The peeled yellow peas are subjected to a double dry classification technology. The peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 42.4 μm, and then subjected to air flow classification to obtain a coarse powder with a particle size D90 of 42.5 μm and a fine powder with a particle size D90 of 18.5 μm. The coarse powder obtained by classification is subjected to a secondary mechanical crushing under the same crushing conditions as the first dry classification to a particle size D90 of 40.6 μm, and then subjected to a secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 17.3 μm, and the secondary classification is carried out. 100% of the graded fine powder was added back into the once graded fine powder to obtain untreated pea flour, the pea flour was adjusted to 22% moisture with 15 mmol / L CaCl2 solution, and then treated with 180°C superheated steam for 2s, 7s, 18s, 30s and 120s respectively. The obtained pea flour was sealed and quickly placed in a 4°C refrigerator for cooling for 60min. After the cooling treatment was completed, dry grinding was carried out to grind the particle sizes D90 to 50.1, 51.6, 50.9, 51.2 and 50.3 μm respectively, to obtain 5 kinds of pea flour.

[0133] The results are shown in the following table:

[0134]

[0135] Example 5 (cooling temperature)

[0136] The peeled yellow peas are subjected to a double dry classification technology. The peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 43.1 μm, and then subjected to air flow classification to obtain a coarse powder with a particle size D90 of 42.8 μm and a fine powder with a particle size D90 of 18.3 μm. The coarse powder obtained by classification is subjected to a secondary mechanical crushing under the same crushing conditions as the first dry classification to a particle size D90 of 41.2 μm, and then subjected to a secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 17.2 μm, and the second classification is carried out. 100% of the secondary classified fine powder was added back to the primary classified fine powder to obtain untreated pea flour, and the pea flour was adjusted to 22% moisture with 15 mmol / L CaCl2 solution, and then treated with 180°C superheated steam for 10 s. The obtained pea flour was sealed and quickly placed in refrigerators at 1°C, 2°C, 3.5°C, 5°C, and 8°C for 60 min. After the cooling treatment, it was dry-ground to particle sizes of 52.1, 51.7, 50.5, 52.3, and 51.2 μm, respectively, to obtain 5 kinds of pea flour.

[0137] The results are shown in the following table:

[0138]

[0139]

[0140] Example 6 (cooling treatment time)

[0141] The peeled yellow peas are subjected to a double dry classification technology. The peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 42.5 μm, and then subjected to air flow classification to obtain a coarse powder with a particle size D90 of 42.5 μm and a fine powder with a particle size D90 of 18.1 μm. The coarse powder obtained by classification is subjected to a secondary mechanical crushing under the same crushing conditions as the first dry classification to a particle size D90 of 41.7 μm, and then subjected to a secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 17.6 μm, and the fine powder obtained by the secondary classification is 100% was added back into the fine powder of the first classification to obtain untreated pea flour, and the moisture of the pea flour was adjusted to 22% with a CaCl2 solution of concentration of 15mmol / L, and then treated with superheated steam at 180℃ for 10s. The obtained pea flour was sealed and quickly placed in a 4℃ refrigerator for cooling for 10min, 30min, 75min, 120min and 180min respectively. After the cooling treatment was completed, dry grinding was carried out to particle sizes of 50.5μ, 51.3, 50.8, 52.1 and 51.6m respectively, to obtain 5 kinds of pea flour.

[0142] The results are shown in the following table:

[0143]

[0144]

[0145] Comparative Example 1

[0146] The peeled yellow peas are subjected to a dry classification technology twice, the peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 42.6 μm, and then subjected to airflow classification to obtain a coarse powder with a particle size D90 of 42.8 μm and a fine powder with a particle size D90 of 17.8 μm, the coarse powder obtained by classification is subjected to a secondary mechanical crushing using the same crushing conditions as the first dry classification to crush the particle size D90 to 40.8 μm, and then subjected to a secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 17.3 μm, and 100% of the secondary classified fine powder is added back to the primary classified fine powder to obtain untreated pea powder, the pea powder is prepared with deionized water to have a moisture content of 20%, and then subjected to a 170°C superheated steam treatment for 10 seconds, the obtained pea powder is sealed and quickly placed in a 4°C refrigerator for cooling for 60 minutes, and after the cooling treatment is completed, it is subjected to dry crushing again to crush the particle size D90 to 51.2 μm, respectively, to obtain a pea powder.

[0147] Comparative Example 2

[0148] The peeled yellow peas are subjected to a dry classification technology twice, the peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 43.7 μm, and then subjected to airflow classification to obtain a coarse powder with a particle size D90 of 44.0 μm and a fine powder with a particle size D90 of 17.7 μm, the coarse powder obtained by classification is subjected to a secondary mechanical crushing under the same crushing conditions as the first dry classification to a particle size D90 of 42.3 μm, and then subjected to secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 17.1 μm, and 100% of the secondary classified fine powder is added back to the primary classified fine powder to obtain untreated pea powder, the pea powder is prepared with a CaCl2 solution with a concentration of 15 mmol / L to obtain a moisture content of 22%, and then dried in an oven at 100°C for 60 minutes, sealed and quickly placed in a 4°C refrigerator for cooling for 60 minutes, and after the cooling treatment is completed, dry crushing is performed again to crush the particle size to 52.1 μm to obtain a pea powder.

[0149] Comparative Example 3

[0150] The peeled yellow peas are subjected to a double dry classification technology. The peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 42.8 μm, and then subjected to air flow classification to obtain a coarse powder with a particle size D90 of 42.7 μm and a fine powder with a particle size D90 of 17.7 μm. The coarse powder obtained by classification is subjected to a secondary mechanical crushing using the same crushing conditions as the first dry classification to a particle size D90 of 41.1 μm, and then subjected to a secondary classification (the classification conditions are the same as the first classification conditions) to obtain a fine powder with a particle size D90 of 17.1 μm, and 100% of the secondary classified fine powder is added back to the primary classified fine powder to obtain untreated pea flour, the pea flour is prepared with a CaCl2 solution with a concentration of 15 mmol / L to have a moisture content of 22%, and then subjected to 180°C superheated steam treatment for 10 seconds, and directly subjected to dry crushing to a particle size of 50.6 μm to obtain a pea flour.

[0151] Comparative Example 4

[0152] Pea flour (single dry classification), the peeled yellow peas are crushed by a mechanical grinder to a particle size D90 of 42.8μm. The peeled peas are first crushed and then classified by a classifier. The particle size of the classified product fine powder reaches D90 of 18.9μm, and the particle size of the coarse powder reaches D90 of 42.5μm. The fine powder obtained by classification is the pea flour classified by the single dry method.

[0153] Comparative Example 5

[0154] Pea flour (one-time dry classification combined treatment), peeled yellow peas are crushed by a mechanical crusher to a particle size D90 of 42.5 μm. The peeled peas are first crushed, and then classified by a classifier. The particle size of the classified product fine powder reaches D90 of 18.7 μm, and the particle size of the coarse powder reaches D90 of 42.5 μm. The fine powder obtained by classification. The pea flour is prepared with a CaCl2 solution with a concentration of 15 mmol / L to a moisture content of 22%, and then treated with 180°C superheated steam for 10 seconds, and then directly dry-crushed to a particle size of 51.5 μm to obtain a pea flour.

[0155] The results are shown in the following table:

[0156]

[0157]

[0158] Application examples:

[0159] Preparation of cookies

[0160] The ingredients are: 26.25 parts of butter, 13.125 parts of powdered sugar, 7.875 parts of egg liquid, 52.5 parts of premix powder, and 0.525 parts of baking powder.

[0161] The premixed flour is a mixture of low-gluten wheat flour and pea flour, with the ratio of low-gluten wheat flour: miscellaneous bean flour = 7:3.

[0162] Steps:

[0163] Knead the dough: add butter and powdered sugar into a whisk, add egg liquid three times and knead for 5 minutes, add premixed powder and baking powder and fold to mix well;

[0164] Rolling forming: Place the dough on a calender and roll it repeatedly for 6 times, controlling the thickness of the dough to be 0.38 cm;

[0165] Moulding: Use a round mould to carve the biscuit crust;

[0166] Baking: put the biscuits into the oven for baking, adjust the oven temperature to 180℃ for upper fire and 160℃ for lower fire, bake for 10 minutes;

[0167] Finished product cooling: Cool the baked cookies at room temperature for 10 minutes.

[0168]

[0169]

[0170]

[0171] The above description is only a preferred embodiment of the present invention and is not intended to limit the scope of the substantial technical content of the present invention. The substantial technical content of the present invention is broadly defined in the scope of the claims of the application. Any technical entity or method completed by others, if it is exactly the same as that defined in the scope of the claims of the application or an equivalent variation, will be deemed to be included in the scope of the claims.

Claims

1. A method for preparing miscellaneous bean powder, characterized in that: The preparation method comprises the following steps: (1) providing a miscellaneous bean fine powder; the particle size D90 of the miscellaneous bean fine powder is 10-20 μm, and the miscellaneous bean fine powder is obtained by multiple dry classification; (2) contacting the bean powder with calcium salt to obtain a premix; the calcium salt is a water-soluble calcium salt; the calcium content of the premix is ​​450-700 mg / kg on a dry basis, and the moisture content of the premix is ​​8-30% by weight; (3) treating the premix with superheated steam, and performing a cooling step; the temperature of the superheated steam is 120-190°C, and the superheated steam treatment time is 2-120s; the cooling step is performed in a low temperature environment, and the ambient temperature is 1-8°C.

2. The method according to claim 1, characterized in that The miscellaneous bean fine powder is obtained by twice dry classification.

3. The method according to claim 2, characterized in that The two dry classifications include the steps of crushing the miscellaneous beans and airflow classification to obtain miscellaneous bean fine powder and miscellaneous bean coarse powder, crushing the miscellaneous bean fine powder for a second time and airflow classification to obtain miscellaneous bean fine powder, and mixing the miscellaneous bean fine powders obtained from the two classifications.

4. The method according to any one of claims 1 to 3, characterized in that: The miscellaneous bean flour has a protein content of 50-60% by weight, a dietary fiber content of 12-20% by weight, a starch content of 10-15% by weight, a calcium content of 450-700 mg / kg, and optionally a damaged starch content of 17-25% by weight.

5. The method according to any one of claims 1 to 3, characterized in that: The viscosity of a 10-15 mass % aqueous solution of the miscellaneous bean powder is 12-22 CPs.

6. The method according to any one of claims 1 to 3, characterized in that: The oil holding capacity of the miscellaneous bean flour is 0.95-1.15 g / g.

7. The method according to any one of claims 1 to 3, characterized in that: The miscellaneous bean flour is one or more of pea flour, black bean flour, mung bean flour, red bean flour, cowpea flour, lentil flour, broad bean flour and chickpea flour.

8. The method according to any one of claims 1 to 3, characterized in that: The calcium salt is contacted with the bean powder in the form of a solution.

9. The method according to claim 8, characterized in that The concentration of the calcium salt solution is 5-25 mmol / L.

10. The method according to claim 9, characterized in that The concentration of the calcium salt solution is 10-20 mmol / L.

11. The method according to any one of claims 1 to 3, characterized in that: The mass of the calcium salt accounts for 1.25-2.00 weight ‰ of the mass of the miscellaneous bean fine powder.

12. The method according to any one of claims 1 to 3, characterized in that: The temperature of the superheated steam is 150-180°C.

13. The method according to any one of claims 1 to 3, characterized in that: The superheated steam treatment time is 7-30s.

14. The method according to any one of claims 1 to 3, characterized in that: The ambient temperature is 2-5°C.

15. The method according to any one of claims 1 to 3, characterized in that: The cooling time is 10-180 minutes.

16. The method according to claim 15, characterized in that The cooling time is 30-120 minutes.

17. The method according to any one of claims 1 to 3, characterized in that: The step of crushing is also included after the cooling step.

18. Miscellaneous bean powder prepared by the method according to any one of claims 1 to 17.

19. A food, characterized in that The food contains the miscellaneous bean flour according to claim 18.

20. The food product according to claim 19, characterized in that The food is a baked product.

21. The food product according to claim 20, characterized in that The food is one or more of biscuits, bread and cakes.

22. Use of the miscellaneous bean flour according to claim 18 to replace wheat flour.

23. A method for preparing food, comprising the steps of preparing miscellaneous bean flour by the method according to any one of claims 1 to 17, and the step of preparing food by using the miscellaneous bean flour prepared by the method according to any one of claims 1 to 17.

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