17 results about "Chick pea flour" patented technology

The present invention provides an egg replacer comprising a canola-derived protein-rich fraction, pregel flour, with the proviso that the pregel flour does not include pregel chickpea flour. Also provided are a bread improver comprising the replacer, a dough or batter product comprising the replacer or bread improver, and a dough or batter product comprising the replacer or bread improver. Additionally, methods for preparing the replacer, a method for preparing the dough or batter product, and a method for producing the baked goods are provided. Furthermore, there is provided the use of a composition comprising a canola-derived protein-rich fraction, pregel flour, with the proviso that the pregel flour does not include pregel chickpea flour, as a complete or partial replacement for eggs in baked goods.

The subject of the application is a dry mix for the production of a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins, in a mixture with liquid ingredients which are water and a fat component, wherein the dry mix contains egg powder capable of rehydration, flour, a raising and sweetening agent, citric acid in powder form, edible salt and mammalian milk powder, which is characterized in that it constitutes from 50% to 58% by weight. a confectionery product before baking, wherein the flour constitutes 36% - 38% by weight, wherein the flour is at least wheat flour and / or at least chickpea flour, egg powder constitutes from 1.5% to 3% by weight, and citric acid in powder form constitutes 0.1% - 0.5% by weight, the raising agent constitutes 0.4% - 2.5% by weight, the sweetener constitutes 6% - 15% by weight, the mammalian milk powder constitutes 1.0% - 3.0% by weight., edible salt constitutes 0.1% - 0.5% by weight, wherein the sweetener is maltitol and / or xylitol and / or a mixture of stevia with erythritol, wherein steviol glycosides constitute from 0.5% to 1% by weight. In turn, the sum of the dry mix and liquid ingredients of the confectionery product before baking is 100%, wherein the liquid ingredients constitute 42% - 50% by weight of the confectionery product before baking, wherein the fat component constitutes 12% - 15% by weight, and water constitutes 29% - 36% by weight. The fat component is in the form of sunflower oil and / or oil from berry seeds obtained by extraction using supercritical CO2 or a mixture thereof. The application also covers a method for obtaining a sugar-free confectionery product with an increased content of bioactive ingredients, especially muffins as defined above.

The present application belongs to the technical field of chickpea polypeptide purification, and particularly relates to a chickpea polypeptide purification method. The chickpea polypeptide purification method comprises the following steps: (1) preparing a chickpea powder mixture; (2) sequentially using alkaline protease, neutral protease and bromelain to enzymatically digest the chickpea powder mixture to obtain an enzymatic hydrolysate; (3) adding complex bacteria to the enzymatic hydrolysate to perform fermentation, sterilization and obtain a fermentation liquor; (4) after centrifugation of the fermentation liquor, the supernatant is obtained, and the supernatant is subjected to ultrafiltration using an ultrafiltration membrane to obtain a chickpea polypeptide solution; and (5) freeze-drying the chickpea polypeptide solution to obtain purified chickpea polypeptide powder. The purified chickpea polypeptide powder prepared by the present application has high nutritional value and good storage stability when used for preparing yogurt.

The invention relates to the field of medical health care products, in particular to a medicinal and edible composition with an immune regulation function and a preparation method of the medicinal and edible composition. The composition is prepared from raw materials in percentage by mass as follows: 30%-40% of a hericium erinaceus extract, 15%-25% of a sparassis crispa extract, 10%-12% of chickpea powder, 5%-8% of low-acid smoked plum powder, 3%-5% of lily powder, 2%-3% of microencapsulated fingered citron powder, 8%-10% of an okra extract, 0.5%-1.5% of calcium chloride, 1%-2% of beta-cyclodextrin, 3%-5% of rice protein and the balance of filling auxiliary materials. The composition has the advantages that: (1) the cellular immunity is enhanced by directly activating a TLR4 / NF-kappa B pathway; (2) regulating a flora-mucous membrane barrier and optimizing an immune response environment; (3) the cyclodextrin embedding and ion coating technology breaks through the absorption barrier; and the triple mechanisms are linked with one another, so that the exponential-level improvement of the immune regulation effect is finally realized.

The invention discloses a preparation method of low-GI-value coarse cereal mixed nutritional rice in the field of functional food processing. The method comprises the following steps: mixing polished round-grained rice flour, whole wheat flour, chenopodium quinoa flour, chickpea flour, oat bran and a special synergistic digestion-resistant starch protein fiber compound, tempering, adding water, stirring, carrying out extrusion forming in a certain temperature interval through a double-screw extruder, cutting, and carrying out segmented drying treatment to finally obtain the finished product. The core lies in preparation of a compound, and the compound is prepared by the following steps: firstly, carrying out moist heat pretreatment on corn starch under the assistance of ultrasonic waves and in the presence of sodium citrate, then carrying out branching modification on the starch for a long time under a mild condition by utilizing glycogen branching enzyme, then compounding with pea protein and inulin, and carrying out spray drying. And finally, embedding with an Arabic gum solution fluidized bed. The method is simple in process, and the prepared nutritional rice is low in glycemic index, good in sensory quality and suitable for industrial production.

A composition is provided comprising a starch source; and a chickpea protein isolate, a chickpea protein concentrate, or a combination thereof. The starch source may be chickpea flour and / or oat flour. The composition may include an edible liquid (e.g., water) to provide chickpea milk that may be used in place of conventional dairy milk. The composition can be in the form of a dry blend, which can be redissolved by a consumer with an edible liquid (e.g., water) to make chickpea milk. The invention also provides a preparation method of the composition. The method can include the step of mixing an edible liquid, a starch source, optionally at least one edible plant-derived lipid, and a chickpea protein isolate, a chickpea protein concentrate, or a combination thereof. The method may include the step of enzymatically treating the composition to obtain a low viscosity composition.

The invention relates to the technical field of nutritional noodles, and discloses high-protein high-dietary-fiber low-GI nutritional noodles which comprise the following components: T330 flour, quinoa flour, buckwheat flour, konjaku flour, spirulina powder, chickpea flour, radix puerariae powder, inulin and vital gluten. The preparation method comprises the following steps: step 1, uniformly mixing the T330 flour, the quinoa flour, the buckwheat flour, the konjaku flour, the spirulina powder, the chickpea flour, the radix puerariae powder, the inulin and the vital gluten in proportion; 2, adding water, and stirring to form dough; step 3, curing for 20 to 40 minutes; and 4, calendering, cutting into strips, and drying to prepare the noodles. Compared with the prior art, the chenopodium quinoa noodles have the advantages of high protein content: through the synergistic effect of the chenopodium quinoa flour, the chickpea flour, the spirulina powder and the vital gluten, the protein content is obviously higher than that of common noodles. The content of dietary fibers is greatly increased by adding the buckwheat flour, the konjaku flour and the inulin, so that the health of intestinal tracts is promoted. Low GI value: the GI value of the noodles is effectively reduced by adding the buckwheat flour and the konjaku flour.

The application discloses modified chickpea protein isolate and a preparation method thereof, and belongs to the field of plant proteins. The preparation method of the modified chickpea protein isolate comprises the following steps: S1, removing chickpea skins, grinding the chickpeas into chickpea powder, and defatting the chickpea powder to obtain defatted chickpea powder; S2, dispersing the defatted chickpea powder in deionized water to extract chickpea protein isolate; and S3, performing plasma jet treatment on the chickpea protein isolate to obtain modified chickpea protein isolate. After the plasma jet treatment, the emulsifying property and the foaming property of the chickpea protein isolate are improved. Meanwhile, compared with traditional modification methods, the modified chickpea protein isolate prepared by the method provided by the application is safer and has no residues, and is suitable for the green, safe and efficient production of plant protein food.

1. Name of the designed product: packing box (chickpea powder). 2. Use of the designed product: a packing box. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: perspective view.

The invention discloses low-GI noodles applying a superfine-crushed modified triticale starch structure, and belongs to the technical field of food processing. The preparation method comprises the following steps: treating triticale through a superfine grinding technology, mixing the triticale with quinoa flour, chickpea flour and additive powder, adding edible salt and vital wheat gluten, adding water, kneading into dough, fermenting, and pressing to obtain the low-GI noodles. The invention provides a superfine grinding technology, and the particle size and structure of the triticale starch are changed through a physical method, so that the digestion speed of the triticale starch in a human body is slowed down, and the blood sugar response is reduced; in addition, the triticale starch is effectively compounded with quinoa flour, chickpea flour and additive flour, so that the low-GI noodles rich in nutrition are obtained.

A dough composition and manufacturing process suitable for a ketogenic diet, a low-carbohydrate diet, a sugar-restricted diet, and / or a gluten-restricted diet. The dough composition comprises psyllium powder 4% by weight; chewing gum 2% to 4% by weight; pea protein 16-20% by weight; pea fiber 18-49% by weight; and chickpea flour 0-27% by weight. Another dough composition comprises cauliflower powder 0-8% by weight; psyllium powder 5-10% by weight; flaxseed flour 0-10% by weight; pea protein 15-36% by weight; pea fiber 18-46.5% by weight; and oat flour 0-25% by weight. Finally, another dough composition comprises psyllium powder 10% by weight; cauliflower powder between 0-12.5% ​​by weight; pea protein between 18-31.5% by weight; pea fiber between 22-42% by weight; baking powder between 1-3.25% by weight; and salt between 0.75-1.7% by weight.

Fine bakery product based on wheat and legume flours. The invention relates to a leavened bread product, such as sandwich bread or buns, containing wheat flour, soy flour, chickpea flour, yeast or sourdough starter, water, fat, and optionally salt and sugar. Preferably, it also contains one or more vegetable flours. It thus provides a natural source of complete proteins, fiber, vitamins, and minerals. The invention also relates to an advantageous manufacturing process that gives this bread product a volume, texture, and softness comparable to those of traditional bread products, despite the addition of legume flours and possibly vegetable flours. Figure to be published with the abstract: Figure 6

This invention discloses a green processing method for high-protein chickpea protein and its applications, belonging to the field of protein extraction technology. The green processing method for high-protein chickpea protein of this invention includes: (1) mixing chickpea flour and water, adjusting the pH to 7.5, stirring, centrifuging, removing solid residue, and obtaining the clear liquid as chickpea milk; (2) heating the chickpea milk at 30–90°C for 10–60 min, cooling to room temperature, adjusting the pH to 5.1–7.0, and freezing at -20–-5°C for 6–12 h; (3) thawing the frozen chickpea milk, centrifuging, obtaining the clear liquid and precipitate; adding water to the precipitate, stirring evenly, adjusting the pH to 7.0, and freeze-drying to obtain chickpea protein. This invention does not involve the introduction of organic solvents or enzymes, effectively increasing the protein content of chickpea protein to over 90%, and exhibiting good antioxidant capacity.

The invention belongs to the technical field of yellow wine. The brewing method comprises the following steps: S1, uniformly mixing glutinous rice, corn and brown rice according to a mass ratio of 2: (0.3-0.5): 1, adding functional auxiliary materials accounting for 14-16% of the mass of the glutinous rice, the corn and the brown rice, and uniformly mixing to obtain a composite base material; s2, adding 2-2.3% by mass of Xiaoqu, 2.7-3% by mass of Aspergillus niger mouldy bran, 1.8-2% by mass of an activated yeast liquid and 5.8-6.2% by mass of a composite exogenous protective agent into the composite backing material, and uniformly turning to obtain a fermented material; s3, after the fermentation material is subjected to main fermentation and secondary fermentation, filtering and sterilizing are conducted, and the feed is obtained, a preparation method of the functional auxiliary material comprises the following steps: crushing chickpeas, adding water of which the mass is 2-2.3 times that of the chickpeas, soaking, adding cellulase and alpha-amylase, liquefying for 4-4.5 hours, adding saccharifying enzyme and beta-glucosidase, and saccharifying for 7-9 hours, so as to obtain the functional auxiliary material. The compound exogenous protective agent comprises beta-cyclodextrin and trehalose. The method can effectively improve the alcoholic strength and the isoflavone content of the prepared yellow wine.

The invention relates to gluten-free bread based on lactic acid bacteria fermented sour dough and a preparation method of the gluten-free bread, and belongs to the technical field of food processing. The gluten-free bread based on lactic acid bacteria fermented sour dough is prepared from the following raw material components in parts by weight: 8 to 40 parts of chickpea sour dough, 0 to 32 parts of chickpea powder, 99 to 101 parts of rice powder, 19 to 21 parts of corn starch, 125 to 135 parts of water, 0.5 to 1.5 parts of salt, 9 to 11 parts of sugar, 2 to 4 parts of yeast, 4 to 6 parts of inulin and 1 to 3 parts of baking powder. The chickpea sour dough prepared through pre-fermentation is used as a biological improver, the internal structure of the bread is constructed, the texture is improved, aging is delayed, and the nutritional value is increased. According to the method, on the premise of not depending on exogenous chemical additives, the sensory quality and the nutritional value of the gluten-free bread are synchronously improved, the comprehensive quality of the bread is systematically optimized, and therefore the multiple purposes of label cleaning, structure improving and nutrient enrichment are achieved.

The invention relates to the technical field of functional food processing, in particular to an appetizing and blood glucose reducing type additive-free apple medicated diet biscuit and a preparation method thereof.The appetizing and blood glucose reducing type additive-free apple medicated diet biscuit is prepared from, by weight, 40-45 parts of cooked apple pulp, 15-18 parts of chickpea powder, 8-10 parts of hericium erinaceus powder, 20-22 parts of whole oat flour and 5-7 parts of concentrated apple juice; the formula does not contain white granulated sugar, butter, preservatives, essence and artificial sweeteners, and all sweetness and viscosity come from apples and products thereof; through chickpea germination pretreatment, the content of gamma-aminobutyric acid is increased by 3 times compared with that of non-germinated chickpeas, and the inhibition rate of alpha-glucosidase reaches 62%; after hericium erinaceus ultrasonic extraction, the polysaccharide retention rate is greater than or equal to 85%, and the gastric mucosa protection rate is increased by 40%; apple pectin and oat beta-glucan have a synergistic effect, the postprandial blood sugar peak value is reduced by 35% compared with common biscuits, and the continuous satiety time is prolonged by 2 hours.