26 results about "Chick pea flour" patented technology

The invention discloses a qi-benefiting and blood-nourishing composition and application thereof. The composition comprises the following raw materials: sea buckthorn fruit powder, emblic leafflower fruit powder, rhizoma polygonati powder, black date powder, chickpea powder and purple perilla seed powder. The preparation method of the fermented composition with the efficacy of benefiting qi and nourishing blood comprises the following steps: respectively sieving the sea buckthorn fruit powder, the emblic leafflower fruit powder, the rhizoma polygonati powder, the black date powder, the chickpea powder and the purple perilla seed powder, and uniformly mixing to obtain mixed powder; adding sterile deionized water into the mixed powder, and sterilizing to obtain a mixed solution; inoculating a mixed strain solution into the mixed solution, and stirring and fermenting; and after the fermentation is finished, filtering, and freeze-drying the filtrate to obtain the fermented composition with the effects of benefiting qi and nourishing blood. The plant extract is extracted through mixed fermentation of various microorganisms, natural active substances in the plant extract are enriched, the variety of the natural active substances is enriched, and the effect of enhancing immunity is achieved.

The present invention provides an egg substitute comprising a protein-rich portion derived from canola, a pre-gel powder, with the proviso that the pre-gel powder does not comprise a pre-gel chickpea powder, a chickpea powder. Also provided is a bread improver comprising the substitute, a dough or batter product comprising the substitute or bread improver, and a dough and batter product comprising the substitute or bread improver. Further provided is a method of making the substitute, a method of making the dough or batter product, and a method of making the baked product. Further provided is the use of a composition comprising a protein-rich fraction derived from canola, a pre-gelling powder, with the proviso that the pre-gelling powder does not comprise a pre-gelling chickpea powder, a chickpea powder as a complete or partial replacement of eggs in a baked product.

The invention discloses multi-grain compound corn fine powder and a superfine grinding processing method, and belongs to the technical field of grain processing. The fine flour is prepared by compounding corn flour, quinoa flour, chia seed flour, highland barley flour, chickpea flour, fructo-oligosaccharide, inulin, lactobacillus plantarum powder, a rice bran dietary fiber extract, konjac glucomannan, purple sweet potato flour, flaxseed meal, cordyceps militaris powder, a vitamin complexing agent and a mineral complexing agent in proportion. The processing method comprises the steps of raw material pretreatment, superfine grinding and post-treatment. A three-dimensional nutrition system is constructed through scientific compounding, an innovative low-temperature superfine grinding technology and an inert gas protection technology are combined, the particle size of 98% or above particles is smaller than or equal to 25 microns, the heat-sensitive component retention rate is increased by 30% or above, the product shelf life is prolonged to 12 months or above through microencapsulation embedding, the survival rate of probiotics is larger than or equal to 80%, and the product quality guarantee period is prolonged to 12 months or above through microencapsulation embedding. The method is suitable for the fields of meal replacement food, senile nutritious food and the like, and is obviously superior to the prior art.

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 invention belongs to the technical field of coarse cereal wheaten food processing, and particularly relates to a processing method of instant wheaten food based on chickpea powder, which comprises the following steps: adding water into flour, stirring into flour dough, adding water into chickpea powder, and stirring into coarse cereal paste; the flour dough and the coarse cereal paste are placed respectively for curing, the coarse cereal paste is made into coarse cereal strips, the flour dough is made into wrappers, the coarse cereal strips are wrapped in the wrappers, and core-wrapped noodles are formed; folding the core-wrapped noodles into a wave shape; the core-wrapped noodles are steamed; cutting the steamed core-wrapped noodles, folding the cut core-wrapped noodles and putting the folded core-wrapped noodles into a mold; frying or drying to dehydrate the core-wrapped noodles, and forming the core-wrapped noodles into cakes; taking out the dough cake from the mold and cooling; and filling the cooled flour cake into a packaging container, and sealing to finish the processing. The processing method can effectively reduce the breakage condition of the noodles in the cooking process, improve the eating taste of the noodles, ensure the addition amount of the chickpeas, and make the storage and cooking of the noodles more convenient.

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.

To provide a high-protein beverage which, despite being high in protein and low in fat, has a rich flavor, a good mouthfeel, and a smooth texture that makes it easy to drink.SOLUTION: The beverage has a protein content of 6-12 wt.% and a fat content of less than 0.7 wt.%, and further contains 0.5-6 wt.% of chickpea flour.SELECTED DRAWING: None

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 relates to the technical field of soft sweets, in particular to red date, hawthorn fruit and chickpea soft sweets and a preparation method thereof. The soft sweets are prepared by the method. The method comprises the following steps: respectively preparing compound syrup, pre-dissolved gelatin, red date pulp and hawthorn puree; uniformly mixing the red date pulp, the hawthorn primary pulp and the chickpea powder, adding the mixture into the composite syrup, and uniformly stirring to obtain a mixed system; after the mixed system is cooled to 65 DEG C or below, adding the pre-dissolved gelatin into the mixed system, and stirring until the pre-dissolved gelatin is completely dissolved to obtain a prefabricated product; and performing sterilization treatment on the prefabricated object, and performing mold pouring, cooling, airing, demolding and packaging in sequence to obtain a soft sweet product, namely the red date, hawthorn fruit and chickpea soft sweet. The soft sweet product which is relatively low in sugar content, few in additive and rich in nutrition can be prepared, and the problems that traditional soft sweets are high in sugar, high in additive and single in nutrition are solved.

The invention relates to the technical field of functional solid beverage preparation, in particular to a high-nutrition red date and chickpea powder solid beverage and a preparation method thereof. The solid beverage is prepared by the method. The method comprises the following steps: preparing red date juice and chickpea juice; mixing the red date juice and the chickpea juice according to a mass ratio of 6: 4-7: 3, adding an iron enhancer, a selenium enhancer, a stabilizer, an anti-caking agent and a defoaming agent, homogenizing, and adjusting the pH value to 4.0-5.5 to obtain a mixed solution; sterilizing and concentrating to obtain a concentrate; performing centrifugal spray drying treatment on the concentrate to prepare powder; and fully automatically packaging the powder by using nitrogen-filled aluminum foil to obtain a solid beverage product. The solid beverage product which is high in red date juice clarity, rich in nutrition, high in nutrition retention rate, low in brewing precipitation rate, long in shelf life and good in anti-caking effect can be prepared.

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 provides low-GI sea-buckthorn coarse cereal noodles and a preparation method thereof. Raw material powder of the noodles comprises wheat flour, sea-buckthorn powder, highland barley powder, quinoa powder and chickpea powder, the raw materials are mixed with water to prepare dough, and the dough is rolled to prepare the low-GI sea-buckthorn coarse cereal noodles. The optimal compounding amount of the three coarse cereals and the hippophae rhamnoides is determined; by optimizing a dough kneading process, the sea-buckthorn coarse cereal noodles which are good in taste and low in cooking loss are prepared; and carrying out quality analysis and functional characteristic evaluation on the sea-buckthorn coarse cereal noodles. The GI value of the sea-buckthorn coarse cereal noodles is 47.43, the sea-buckthorn coarse cereal noodles are good in quality, the blood glucose generation level after eating can be effectively regulated and controlled, the sea-buckthorn coarse cereal noodles have the anti-oxidation effect, the prepared low-GI sea-buckthorn coarse cereal noodles can hinder digestion of digestive enzymes on the noodles, then the GI value of the noodles is reduced, and the sea-buckthorn coarse cereal noodles are suitable for being eaten by people needing to control blood glucose and lose weight.

To provide a high-protein beverage which does not contain an emulsifier and is less likely to cause separation, aggregation, film formation and / or precipitation even with a high protein formulation.SOLUTION: The beverage has a protein content of 6-12 wt.%, and further contains 0.5-6 wt.% of chickpea flour and 1.5-4.5 wt.% of water-soluble dietary fiber.SELECTED DRAWING: None

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.