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Preparation method of low-sugar chickpea soymilk

A technology of chickpea and soybean milk, which is applied in the field of preparation of low-sugar chickpea soybean milk, can solve the problems of low sugar content and low cost, and achieve the effect of smooth taste, good stability and rich chickpea aroma

Inactive Publication Date: 2018-03-06
SHANGHAI OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for making low-sugar chickpea soymilk, which has low cost, low sugar content, rich nutrition and good taste. improved its stability

Method used

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  • Preparation method of low-sugar chickpea soymilk
  • Preparation method of low-sugar chickpea soymilk
  • Preparation method of low-sugar chickpea soymilk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The raw materials are as follows:

[0025]

[0026] 1. Soaking and cleaning: add 4 times the weight of NaHCO containing 0.2% at 25°C 3 Soak the chickpeas in water for 12 hours until the chickpeas are completely softened. Then wash 3-5 times until the rinse water is clear and transparent.

[0027] 2. Pre-grinding: Drain the cleaned chickpeas, add 7 times the amount of water at a temperature of 55°C, adjust the pH to 7, and grind with a refiner for 6 minutes.

[0028] 3. Filtration: Filter with a 200-mesh sieve to remove the larger particles that have not been ground to obtain a uniform and fine puree.

[0029] 4. Enzyme treatment: adjust the pH value of the filtrate to 7.0, add 0.45% α-amylase at 65° C., and perform enzymatic hydrolysis for 20 minutes to enzymatically hydrolyze most of the chickpea starch.

[0030] 5. Blending: add 3% sucrose, 3% xylitol, 0.03% citric acid and 0.03% lactic acid for flavoring; and add 0.15% xanthan gum, 0.25% sodium carboxymethyl ce...

Embodiment 2

[0036] The raw materials are as follows:

[0037]

[0038]

[0039] 1. Soaking and cleaning: add 4 times the weight of NaHCO containing 0.2% at 25°C 3 Soak the chickpeas in water for 12 hours until the chickpeas are completely softened. Then wash 3-5 times until the rinse water is clear and transparent.

[0040] 2. Pre-grinding: Drain the cleaned chickpeas, add 6 times the amount of water at a temperature of 55°C, adjust the pH to 7, and grind with a refiner for 6 minutes.

[0041] 3. Filtration: Filter with a 200-mesh sieve to remove the larger particles that have not been ground to obtain a uniform and fine puree.

[0042] 4. Enzyme treatment: adjust the pH value of the filtrate to 7.0, add 0.4% α-amylase at 65° C., and perform enzymatic hydrolysis for 20 minutes to enzymolyze most of the chickpea starch.

[0043] 5. Blending: Add 3% sucrose, 4% xylitol, 0.03% citric acid and 0.03% lactic acid for flavoring; and add 0.12% xanthan gum, 0.22% sodium carboxymethyl cell...

Embodiment 3

[0049] The raw materials are as follows:

[0050]

[0051] 1. Soaking and cleaning: at 25° C., add 4 times by weight of NaHCO3 water containing 0.2% to soak the chickpeas for 12 hours until the chickpeas are completely softened. Then wash 3-5 times until the rinse water is clear and transparent.

[0052] 2. Pre-grinding: Drain the cleaned chickpeas, add 6 times the amount of water at a temperature of 55°C, adjust the pH to 7, and grind with a refiner for 6 minutes.

[0053] 3. Filtration: Filter with a 200-mesh sieve to remove the larger particles that have not been ground to obtain a uniform and fine puree.

[0054] 4. Enzyme treatment: adjust the pH value of the filtrate to 7.0, add 0.4% α-amylase at 65° C., and perform enzymatic hydrolysis for 20 minutes to enzymolyze most of the chickpea starch.

[0055] 5. Blending: add 3% sucrose, 4% xylitol, 0.03% citric acid and 0.04% lactic acid for flavoring; and add 0.15% xanthan gum, 0.25% sodium carboxymethyl cellulose, propo...

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Abstract

The invention relates to low-sugar chickpea soymilk, wherein the contents of xylitol, sucrose, chickpea, a stabilizer, a sour agent and nisin from streptococcus lactis, the homogenizing conditions andthe sterilizing conditions all fall within a preset range. The invention specifically discloses low-sugar chickpea soymilk which is prepared from the following raw materials in percentage by weight:75-82% of water, 13-15% of chickpea, 0.2-0.6% of stabilizer, 5-9% of sweetening agent, 0.03-0.05% of sour agent and 0.01-0.03% of nisin from streptococcus lactis; the homogenizing conditions are thatthe temperature is 35-45 DEG C and the pressure is 23-30MPa; the sterilizing condition is that treatment is performed in a water bath for 15-25min at 92-95 DEG C.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing low-sugar chickpea soymilk. Background technique [0002] Chickpeas (Cicer arietinuom L), also known as peach beans, sheep's head beans, chickpeas, brain beans, etc., are named for their similar shape to chickpeas. Chickpeas can adapt to semi-arid areas, and are widely cultivated in Gansu, Qinghai, Yunnan, Ningxia, Xinjiang Uygur Autonomous Region and other places, among which the chickpeas in Xinjiang are the most famous. Chickpeas are rich in nutrients, and 80% of their grain dry weight is Carbohydrates and proteins have become the high-quality protein sources on the tables of most developing countries, and they are rich in carbohydrates, minerals and trace elements. Chickpeas are chestnut-flavored and high in starch, which can help with weight loss. And it contains a variety of minerals necessary for the human body. Compared with other beans, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10A23L11/60
CPCA23C11/103
Inventor 汪立平张宇
Owner SHANGHAI OCEAN UNIV
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