54 results about "Chick pea flour" patented technology

The invention relates to healthcare chickpea nutrition powder with an anti-fatigue effect. The healthcare chickpea nutrition powder is characterized by comprising the following raw materials in percentage by mass: 70%-85% of chickpea powder, 5%-10% of Chinese herbal medicine powder and 10%-20% of seasoning powder. The healthcare chickpea nutrition powder has a very good anti-fatigue effect, can be directly mixed with hot water for eating, also can be further processed into staple foods such as cakes, breads, biscuits and noodles for eating, easily integrates into daily life of people, and is low in price and easy to popularize; in addition, the seasoning powder such as coffee powder or fruit powder also can be added, so that the healthcare chickpea nutrition powder has different flavors and mouth feels, meets the requirements of different crowds and has a wide market prospect.

The present invention relates to a kind of chick pea instant noodles. Said chick pea instant noodles are made up by using chick pea flour, water, edible salt, edible modified starch, edible vegetable oil, egg, edible composite alkali, edible phosphate, edible plant gum, and vitamin E and wheat flour as raw material through a certain production process. Said chick pea instant noodles have rich nutrient components which are easily digested and absorbed, and can obviously raise lysine content.

The invention relates to waxberry health steamed bun and a processing method thereof. Raw materials are formulated according to the weight percentage as that: 25 to 50 percent of waxberry seed powder, 40 to 70 percent of flour, 5 to 25 percent of chickpea powder, 2 to 15 percent of malto-oligosaccharide, 0.1 to 2 percent of immediately-foamed active dry yeast and water with appropriate quantity. The processing method comprises the following steps that: firstly waxberry seeds are collected to remove impurities, then the waxberry seeds are washed, dehydrated and dried, pulverized by a pulverizing machine and screened by a 80 to 120-mesh sieve to obtain the waxberry seed powder; then the flour is poured into a blender, and water with 10 to 15 percent of the flour content is added so as to be made into flour pulp; and the waxberry seed powder, the chickpea powder, the malto-oligosaccharide and the immediately-foamed active dry yeast are added into the flour pulp to be uniformly mixed, the flour pulp is made into dough to be fermented, the fermented dough is made into steamed bun to be foamed, and finally the foamed steamed bun is put into a pot to be steamed to form the finished product. The steamed bun which is produced through the method is not only delicious, flexible and rich and balanced in nutrients, but also is rich in multiple physical active substances such as vitamins, lysine, flavone, polyphenols and the like. After being eaten everyday, functions such as prevention of diseases, strengthening of body and delaying of senility can be realized.

The invention relates to chickpea healthcare nutrition powder with a function of regulating blood lipid. The chickpea healthcare nutrition powder comprises chickpea powder and a Chinese herbal medicine ingredient with a function of reducing lipid, wherein the Chinese herbal medicine ingredient with the function of reducing lipid is prepared from the following Chinese herbal medicines in parts by weight: 12 parts of tremella, 15 parts of lotus leaves, 4 parts of leech, 3 parts of ginseng, 6 parts of dried tangerine or orange peel, 2 parts of dried ginger and 2 parts of lily. The chickpea healthcare nutrition powder has an obvious effect of reducing blood lipid and unique flavor, is suitable for the general public and is also especially suitable for the young white-collar crowd to have as breakfast.

The invention relates to composition containing maca powder and provided with an anti-fatigue effect, as well as a preparation method and an application of the composition. The composition comprises the maca powder and one or more of the following components: ganoderma lucidum polysaccharides, agrocybe chaxingu polysaccharides, rhodiola rosea powder, chickpea flour, hericium erinaceus powder, puerarin powder and the like. The healthcare product composition has the characteristics that various nutritional healthcare components are creatively and organically combined and proportionally matched to further improve a synergistic effect of the healthcare components so as to further improve the anti-fatigue effect of maca.

The invention provides kudzuvine root, chickpea and asparagus health nutrition powder and a preparation method thereof. The kudzuvine root, chickpea and asparagus health nutrition powder comprises the following components in parts by weight: 25-30 parts of kudzuvine root powder, 20-25 parts of chickpea flour, 10-15 parts of asparagus powder, 10-15 parts of glutinous rice flour, 15-25 parts of traditional Chinese medicine powder and 5-8 parts of seasoning powder. The traditional Chinese medicine powder consists of the following components in parts by weight: 15-20 parts of deer-horn glue, 9-12 parts of cortex eucommiae, 9-12 parts of cistanche, 10-15 parts of polygonum multiflorum, 10-20 parts of American ginseng, 2-5 parts of Chinese wolfberry, 10-15 parts of Chinese yam, 5-10 parts of honeysuckle and 8-15 parts of chrysanthemum. The health nutrition powder takes kudzuvine root, chickpea and asparagus as main raw materials, and is also added with the seasoning powder and the traditional Chinese medicine powder containing various selected components, so that the health nutrition powder has the good effects of eliminating the fatigue, clearing away the heart fire, improving the eyesight and delaying senescence, is full of nutriments, all-natural, ecological, free of toxic and side effects for human body and convenient to eat, can be taken for a long time, and has a wide market prospect.

The invention discloses composite flour with a low glycemic index and application thereof. The composite flour is prepared from the following components in parts by weight: 1-10 parts of oat flour, 1-10 parts of black bean flour, 1-10 parts of soybean flour, 1-10 parts of flaxseed flour, 1-10 parts of black tartary buckwheat flour, 1-10 parts of black barley flour, 1-10 parts of highland barley flour, 1-10 parts of triticale flour, 1-10 parts of wheat protein powder, 1-10 parts of soybean protein powder, 1-10 parts of corn flour, 1-10 parts of quinoa flour, 1-10 parts of pea flour, 1-10 partsof chickpea flour, 1-10 parts of sesame powder, 1-10 parts of wheat gern powder, 1-10 parts of coix seed powder, 1-10 parts of mushroom powder, 1-10 parts of radix puerariae powder, 1-10 parts of astragalus membranaceus powder, 1-10 parts of Chinese wolfberry powder, 1-10 parts of shredded coconut stuffing powder, 1-5 parts of resistant dextrin, 1-5 parts of Chinese yam powder, 1-5 parts of konjaku flour, 0.5-1 part of poria cocos powder, 0.5-1 part of polygonatum kingianum powder and 10-30 parts of dietary fibre powder. The composite flour is rich in nutritional ingredients, can reduce the absorption speed of carbohydrate by the body of a patient on the basis of relatively low carbohydrate content, and further can significantly reduce the glycemic index to be eaten by the majority of diabetic patients as staple food.

The present invention belongs to the technical field of food, and particularly relates to argy wormwood leaf fine dried noodles and a preparation method thereof. The argy wormwood leaf fine dried noodles is mainly prepared from argy wormwood leaf powder, tamarind fruit powder, herba cistanches powder, chickpea flour, wheat flour, sodium alginate, potassium carbonate and edible salt. The argy wormwood leaf fine dried noodles have advantages of bright color and luster, fine and smooth noodle surface structure, good palatability and chewy and elastic characteristics, and the argy wormwood leaf fine dried noodles are refreshing, non-sticky teeth, smooth, fragrant and sweet and odorless when customers are chewing the argy wormwood leaf fine dried noodles; meanwhile, the argy wormwood leaf fine dried noodles contain rich nutrient substances, and also have effects in dispelling cold and removing dampness, warming meridian to stop bleeding, clearing summer-heat, removing stagnation, delaying cell aging, promoting bone formation and lowering blood pressure. The argy wormwood leaf fine dried noodles are suitable for the majority of people to eat, and especially suitable for women to eat.

The invention relates to a chickpea health-care nutrient powder with function of improving alimentary anemia, which comprises the following components in percentage by weight: 70-85% of chickpea powder and 5-15% of Chinese medicinal herb component with function of improving alimentary anemia. The Chinese medicinal herb component function of improving alimentary anemia is prepared from the following Chinese medicinal herbs in parts by weight: 20 parts of tuckahoe, 5 parts of Semen Euryales, 3 parts of Chinese yam, 3 parts of dangshen, 10 parts of Chinese wolfberry, 15 parts of Arillus Longan, 8 parts of lily root, 5 parts of spina date seed and 15 parts of red date. The health-care nutrient powder has favorable function of improving alimentary anemia, and multiple flavor substances, such as coffee powder, fruit powder and the like, can be added according to the flavor demands; thus, the health-care nutrient powder has broad market prospects.

The invention relates to a chickpea composite nutrient biscuit, which is prepared from the following raw materials in parts by weight: 80-120 parts of flour, 35-60 parts of eggs, 20-40 parts of xylitol, 10-50 parts of chickpea powder, 0-40 parts of vegetable oil, 1-5 parts of mulberry leaf powder, 0.5 part of baking soda and 1.5 parts of table salt. The chickpea composite nutritional biscuit produced by adopting a formula is uniform and light green in appearance, uniform in thickness, complete in appearance, clear in structural layer, thick in flavor, free of peculiar smell, crisp, chewy, non-sticky to teeth, sweet but not greasy, and beneficial to body health, and has chickpea fragrance and mulberry leaf fragrance.

The invention discloses a low-GI coarse cereal staple food steamed bun and a preparation method thereof, and belongs to the technical field of low-GI food. The preparation method of the staple food steamed buncomprises the following steps: step 1, preparing mixed powder; step 2, preparing and fermenting dough; step 3, preparing steamed bun dough; step 4, fermenting the steamed bun dough; and step 5, performing low-temperature aging and curing on the steamed bun dough to obtain the low-GI coarse cereal staple food steamed bun. The extrusion technology is utilized to overcome the defect that the highland barley flour and the chickpea flour do not have gluten, and the reduction trend of the elasticity, the cohesiveness and the resilience of the steamed buns due to the addition of the highland barley flour and the chickpea flour is reduced; the highland barley powder and chickpea powder are selected as coarse cereal powder sources, so that the GI value of the steamed bun is reduced; the white kidney bean extract is introduced into the mixed powder, and an alpha-amylase inhibitor contained in the white kidney bean extract is utilized, so that the degradation rate of starch is effectively reduced, and the GI value of the steamed buns is further reduced.

The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.

The invention concretely relates to a hyperglycemia alleviation composition, and a preparation method and a use thereof. Raw materials of the composition comprise, by weight, 15-35 parts of hemp seedprotein powder, 24-56 parts of tartary buckwheat flour, 15-35 parts of fine konjac flour and 6-14 parts of chickpea flour. The composition and the ratio of all raw materials are fully considered, andthe hemp seed protein powder, tartary buckwheat flour, fine konjac flour and chickpea flour mutually cooperate with each other and commonly act under a specific ratio in order to alleviate or improvethe hyperglycemia; the composition can rapidly alleviate the hunger sensation of hyperglycemia patients, can avoid the rapid rising and great fluctuation of the blood sugar while rapidly supplementingenergy and nutrients, and is helpful for stably controlling the blood sugar level of the hyperglycemia patients; and the nutrient components of the composition accord with the nutrient component requirements of a total-nutrient formula food for diabetic patients, so the composition can be used as a dietary supplement for the hyperglycemia patients.

The invention discloses a feed additive for enhancing the anti-stress ability of breeding ducks in the egg laying period and a preparation method of the feed additive. The additive comprises the following raw materials in percentage by weight: 3-5 parts of isochlorogenic acid, 1-3 parts of tributyrin, 2-4 parts of acetylglucosamine benzoate and 6-9 parts of puffed chickpea powder. The additive further comprises 1-3 parts of hyperforin perforatum and 1-3 parts of bile acid. The preparation method comprises the following steps: preparing a hyperforin perforatum extract: adding water twice for extraction, combining the two extracting solutions, concentrating to obtain paste, and drying to obtain the hyperforin perforatum extract; mixing and granulating to obtain granular products: wherein the variable coefficient of the mixing uniformity is less than or equal to 4%; sequentially spraying a tributyrin solution and an acetylglucosamine benzoate solution on the granular product; and drying. When the additive is added into the breeding duck feed, the physique, the resistance, the adaptive capacity to change of external factors such as feed changing and illumination increasing of the breeding ducks and the anti-stress capacity after egg laying can be effectively enhanced, and the overall economic benefit of duck breeding is improved.

The invention discloses chickpea sugar-controlled biscuits. The chickpea sugar-controlled biscuits comprise the following ingredients in percentage by weight: vegetable oil 20-30%, low-gluten flour 25-35%, chickpea powder 20-37%, erythritol 3-9%, resistant dextrin 4-8%, and salt 0.2-0.5%. The invention also discloses a preparation method for the chickpea sugar-controlled biscuits. According to thechickpea sugar-controlled biscuits of the invention, the chickpea powder with low starch content is used to replace a part of flour as one of the main ingredients in the biscuits, the more healthy vegetable oil is used to replace butter in the biscuits, and the erythritol with zero sugar and zero fat is used to replace white granulated sugar in the biscuits. According to the chickpea sugar-controlling biscuits of the present invention, by sugar-lowering oil-lowering improvement on three main ingredients of the biscuits including flour, sugar and oil, the prepared biscuits are more suitable for people under weight loss and control of blood glucose, and meet pursuit of health in modern consumers. The preparation method of the chickpea sugar-controlled biscuits is simple, highly controllableand easy to produce on a large scale.

The invention discloses rapid brewing type coarse grain recombined rice and a preparation method thereof, and belongs to the technical field of food. The coarse grain recombinant rice comprises the following components in parts by weight: 40-50 parts of rice flour, 10-20 parts of black rice flour, 2-5 parts of oat flour, 2-5 parts of quinoa flour, 2-5 parts of coarse rice flour, 2-5 parts of red bean flour, 2-5 parts of buckwheat flour, 2-5 parts of chickpea flour, 2-4 parts of black bean flour, 2-4 parts of white kidney bean flour, 0.5-2 parts of yeast powder, 5-10 parts of high amylose corn starch and 5-10 parts of soybean protein isolate powder. The high-amylose corn starch, the soybean protein isolate powder and other components are used, so that the product is chewy in taste and better in toughness. A multi-coarse grain mixed formula is adopted, no extra additive is added, the ingredients are cleaner, and the health property is higher. And meanwhile, a GI test shows that the product meets the low-GI food standard.

The invention relates to soybean vegetarian meat canned food and a preparation method thereof. The preparation method comprises the following steps: taking 60-70% of soybean flour, 5-10% of chickpea flour and the balance of soybean protein isolate powder in percentage by weight as raw materials, adding red yeast rice 1-2% of the raw material by weight and water 50-60% of the raw material by weightand performing mixing; and under high temperature, high pressure, high shear force and pushing of a driving screw, repeatedly performing mixing, extruding, shearing and strengthening to enable the fiber structures of the raw materials to change, and forming a blank with fiber structures similar to meat. The soybean vegetarian meat canned food prepared by the method contains all nutritional components of the soybeans, is free of any chemical additives and preservatives, has good mouthfeel and can be prepared with flavors, such as a beef flavor and a pork flavor, according to different tastes;the soybean vegetarian meat canned food is convenient to eat and instant when opened; the soybean vegetarian meat canned food is stable to long-time preservation, the shelf life can reach 3 years or longer without deterioration, and the soybean vegetarian meat canned food is ideal food for modern people to adjust the diet structure; the soybean vegetarian meat canned food is optimal food for people with hypertension, diabetes, adiposity and the like; and a production process does not generate any waste water or waste residue.

The invention discloses a selenium-rich konjak grain solid beverage. Comprising the following raw materials: soybean protein isolate, whey protein isolate, skimmed milk powder, oat flour, oat bran powder, maltodextrin, resistant dextrin, konjac powder, chia seeds, plantain seed husks, crystalline fructose, fructo-oligosaccharide, isomalto-oligosaccharide, selenium-enriched plant powder, a mineral mixture, a vitamin mixture, inulin, a polypeptide compound and medium chain triglyceride microcapsule powder. The feed is prepared from chickpea powder, corn stigma powder, black fungus powder, black rice powder, soybean powder, white kidney bean powder, tremella powder, lotus seed powder, walnut powder, purple sweet potato powder, black sesame powder, red bean powder, coix seed powder, gordon euryale seed powder and lily powder. The invention further discloses a preparation method of the selenium-rich konjak grain solid beverage. The solid beverage disclosed by the invention is rich in selenium, strong in satiety, rich in nutrition and low in calorie; the preparation method is easy to implement and convenient for industrial popularization and application.

The invention relates to a soybean vegetarian hamburger and a preparation method thereof. The preparation method comprises the following steps: taking 60-70% of low-temperature semi-defatted soybean flour, 5-10% of chickpea powder, 10-20% of peanut powder and 10-15% of sesame powder as raw materials, and adding red rice with the weight being 1-2% of the weight of the raw materials and water with the weight being 50-60% of the weight of the raw materials for mixing; and under high temperature, high pressure, high shear force and pushing action of a driving screw, repeatedly performing mixing, extruding, shearing and reinforcing to enable the fiber structures of the raw materials to change, thereby forming a preform body with a structure similar to the fiber structure of meat. The soybean vegetarian hamburger prepared by the method contains all nutritional components of the soybeans, is free of any chemical additives and preservatives, is an optimal food for people with hypertension, diabetes and obesity, and does not produce waste water or waste residue.

A sauce-processed dried bean curd containing cereals and a preparation method thereof. The sauce-processed dried bean curd containing cereals is prepared from following raw materials including, by weight, 400-420 parts of soya beans, 30-35 parts of sorghum rice, 4-5 parts of cashew nuts, 3-4 parts of peanut oil, 6-7 parts of shrimp roes, 4-5 parts of peas, 5-6 parts of kindey beans from Sanqing mountain, 4-5 parts of fermented bean curd juice, 10-11 parts of rice wine, 12-13 parts of chickpea powder, 10-11 parts of broad bean paste, 8-9 parts of nata de coco, 3-4 parts of semen boitae, 2-2.5 parts of bunge cherry seeds, 3-4 parts of jasmine flowers, 4-5 parts of schisandra chinensis, 1-2 parts of berberis atrocarpa, 2-3 parts of clematis peterae, 45-50 parts of wheat bran, 9-10 parts of gypsum and 30-35 parts of nutritional marinade soup. The sauce-processed dried bean curd is good in palatability. Through addition of the various cereals, such as the sorghum rice and the like, the sauce-processed dried bean curd is completed in nutritional structure. Meanwhile, the cereals are rich in dietary fibers so that peristalsis in intestines and stomach can be promoted. With combination of the traditional Chinese medicines, such as the semen boitae, the bunge cherry seeds and the like, an effect of moistening intestines and relaxing bowels is achieved. The sauce-processed dried bean curd is suitable for constipation patients.

The invention discloses a fruit and vegetable type nutritious food. The food is prepared from, by weight, 9-11% of corn flour, 9-11% of pumpkin powder, 7-9% of buckwheat flour, 6-8% of quinoa flour, 5-7% of black rice flour, 5-7% of rye flour, 5-7% of chickpea flour, 4-6% of carrot powder, 4-6% of christina loosestrife herb, 4-6% of peanut protein powder, 3.5-4.5% of oat powder, 3.5-4.5% of walnut powder, 3.5-4.5% of tomato powder, 3.5-4.5% of badam powder, 2.5-3.5% of gordon euryale seed powder, 2.5-3.5% of poria cocos powder, 1.8-2.2% of medlar powder, 1.1-1.5% of sea-buckthorn powder, 0.8-1.2% of alfalfa powder, 1.3-1.7% of lily powder, 0.8-1.2% of spinach powder, 0.3-0.7% of garlic powder, 0.3-0.7% of pumpkin seed powder and 1.9-2.5% of skim milk powder. The preparation method comprises the steps of mixing, puffing and microwave drying. The nutritious food is a full-nutritious food, can be made into powder, blocks, strips, slices, rolls and the like, is unique in taste and flavor, and is a healthy full-nutritious food especially suitable for people in travel, camping, marching, long voyage and the like.