CN101238904A - Chickpea bean sprout juice tea and preparation method and application - Google Patents
Chickpea bean sprout juice tea and preparation method and application Download PDFInfo
- Publication number
- CN101238904A CN101238904A CNA2008100728386A CN200810072838A CN101238904A CN 101238904 A CN101238904 A CN 101238904A CN A2008100728386 A CNA2008100728386 A CN A2008100728386A CN 200810072838 A CN200810072838 A CN 200810072838A CN 101238904 A CN101238904 A CN 101238904A
- Authority
- CN
- China
- Prior art keywords
- juice
- chick
- pea
- tea
- bean sprout
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a bean sprouts juice tea of chick-pea and preparation method and use. The main ingredient is bean sprouts juice of chick-pea with sugar-lowering activity and rich in isoflavone, saponin. The said tea is formed by enzyme hydrolyzing, clarifying, condensing, hyperfiltrating, adding green tea rich in tea polyphenol with function of reducing blood fat and blood pressure, honey, antiseptic, fruit acid and water, sterilizing, pouring, sterilizing. The preparation method is simple and the flavor is special. The product is rich in nutrition and the color is nice. The bean sprouts juice tea of chick-pea is suitable for high-blood fat, hyperglycemia, hypertensive population, especially used as health drink for elderly population to reduce blood sugar, blood fat and blood pressure.
Description
Technical field
The present invention relates to a kind of chick-pea bean sprout juice tea and its production and use, is with fresh chick-pea bean sprouts juice and the green tea juice main constituent as the health drink purposes of preparation prevention diabetes, angiocardiopathy, reducing blood lipid, blood pressure reduction effect.
Background technology
Chick-pea (Cicer arietinum L.) belongs to pulse family, pea family, and the olecranon Macroptilium originates from western part of Asia and Middle East.Apart from modern existing thousands of years plantation history.It edible, feeding, medicinal all have very high value very much.Chick-pea originates from West Asia, Mediterranean bank, existing 1.5 hundred million mu of existing global sown area, be at present in the world cultivated area be in tertiary edible legume crop, chickpea nutritious proportioning equilibrium is easily absorbed by human consumption.And ANFs is less so be described as one of the most healthy in the world food.Chick-pea has growth history in 2500 in Xinjiang, be the Uygur medicine medicinal herbs most in use, Uighur promise by name is carried recklessly, recorded in Ministry of Health of the People's Republic of China's " drug standards " Uygur medicine fascicle and " Uygur medicine will ", " it has the unusual body fluid of removing; open the body fluid impatency, regulates effects such as body.Be used for gynecological ailments, hyposexuality, poor appetite, diseases such as pruitus and diabetes ".
Discover that compositions such as isoflavones in the chick-pea, saponin class have hypoglycemic preferably, blood fat reducing function, and these compositions mainly concentrate in the chick-pea embryo, according to report, behind the bean germination, the nutritional labeling of original beans has been preserved in its bean sprouts not only morely, and vitamin content is more much higher than original beans.Fat content is lower than beans again in the bean sprouts, and does not contain cholesterol, is good merchantable brand in the vegetables for adiposis patient and cardiovascular patient.
The world today, " natural, health " food leads literary excellence, and the tall scrawny person is exactly one of them.The bean sprouts is nutritious, and it is a lot of to add that in germination process Vit C contents increases, and partially protein also is decomposed into the amino acid of various needed by human body, more helps absorption of human body, and nutrition is even better.
Heat contained in the bean sprouts is lower, and moisture and dietary fiber are higher.Except containing the vitamin C that in germination process, generates, also contain abundant mineral matter such as quality plant protein contained in the original beans and vitamin B1, vitamin B2, calcium, potassium, phosphorus and iron etc. in the bean sprouts.Under the partial starch of seed internal storage and the effect of protein, decompose during bean germination, change into needed carbohydrate of growth and amino acid, starch and protein utilization in the beans are improved greatly at enzyme.
Abundant Cobastab is contained in the bean sprouts
2, can prevent and treat Cobastab
2Deficiency disease.Contain rich in protein and vitamin C in the bean sprouts, have protection muscle, skin and blood vessel, eliminate the effect of tonic symptoms.Being rich in cellulose in the bean sprouts, is the healthy vegetable of constipation patient, and the effect of prevention alimentary tract cancer (cancer of the esophagus, cancer of the stomach, the carcinoma of the rectum) is arranged.
Though the chick-pea protein content is high, because it exists trypsin inhibitor, its nutritive value is restricted, the chick-pea bean sprouts is in germination process, and this class material major part is degraded and destroys and the raising protein utilization.In addition, what contain in the chick-pea can not be absorbed by the body, and easily causes the material of abdominal distension again, sharply descends in germination process and even all disappears, and this has just been avoided eating the generation of physogastry behind the bean sprouts.Chick-pea is in germination process, because the effect of enzyme, mineral matter elements such as more calcium, phosphorus, iron, zinc are released, and this has increased the human body utilization rate of former beans mineral again.
The sweltering heat in summer, scorching sun, the people drips with sweat therein, and people's physical demands is a lot, and lassitude is at this moment to taste with discrimination green tea for well.Because of green tea belongs to non-fermented tea, cold in nature, " but cold heat-clearing ".Can reduce internal heat, promote the production of body fluid to quench thirst, eliminate indigestion and phlegm, oral cavity and slight gastric ulcer be had the effect of healing acceleration.And its nutritional labeling is higher, also has medical values such as reducing blood lipid, anti-vascular sclerosis.
In addition, tea has the stimulation nervous centralis, the effect of the spirit of shaking, and whenever people work sleepyly, heavy sleepy, One's spirits are drooping, in the time of the thinking obturation, drinking tea one glass to make the people in high spirits, and brains is pure and fresh, comes to understand at once the thinking broadness.Tea also has smelting wind disease, flu, and cough, diuresis makes eye bright, and falls fire, all many-sided benefits such as hard tooth.The treatment of refreshing oneself of tea is tired, analgesic quenching the thirst, and help digestion to remove and be bored with, bactericidal antiphlogistic, the preventing decayed tooth permanent tooth, defatting beauty and stomach diuresis, making eye bright clears away heart-fire, and separates cigarette and sobers up, and the step-down grease removal alleviates canceration, increases vessel wall elasticity, various kinds effects such as atomproof radiation injury.
The polyphenoils that honey has (antioxidants) has the assistance human body, resists the effect of heart disease, and effect is equally matched with the vegetables and fruits group food.Polyphenoils in the blood, can reduce the incidence of obstruction of artery, in the U.S., scientist, found that as subjects with 25 male sex, behind the mixture of taking honey and water, polyphenoils concentration in the blood is significantly promoted, after analyzing the contained composition of honey, find that honey is the same with fruit such as spinach, apple, banana, strawberries, contain abundant polyphenoils.In all honey, maximum with the contained polyphenoils of black honey (dark honey) again, studies show that, best honey acquisition method, be the water that 4 ladles (tablespoons) is added 16 ounces (oz), also studies show that in addition, the contained polyphenoils of hydromel (mead) is suitable with red wine on dosage.Honey is a kind of potential base forming food, can promote the digestion of food, for hyperhydrochloria and gastritis, gastric ulcer certain therapeutic action is arranged.Honey can be killed bacteriums such as typhoid fever, rich typhoid fever, dysentery, enteritis.In addition, honey also is applicable to multiple diseases such as hepatitis, cirrhosis, fatty liver, hypertension, artery sclerosis, neurasthenia, chronic bronchitis and constipation.
The exploitation of beverage progressively turns to the double therapeutic type product of health care from the traditional type that quenches one's thirst product, and its content component is far from each other with conventional beverage.Large quantities of in the past few years health drink products that have much characteristic are a dark horse on international beverage market, comprising the health drink that aims at the numerous diabetes patient of number of the infected, hyperpietic's exploitation, and be special health beverage of nephropathy patient, chronic colitis (chronic diarrhea) patient development or the like.
Composition, content and chick-pea bean sprouts activity thereof that the present invention has studied the chick-pea bean sprouts show, chick-pea bean sprouts extract is CKIs tyrosine phosphatase 1B (Proteintyrosine phosphatase PTP1B), alpha-glucosidase activity and protein nonenzymatic glycosylation significantly, to the significant agonism that has of peroxisome proliferator-activated acceptor PPAR γ.These enzymes play an important role in type ii diabetes and complication thereof.Tea Polyphenols is the general name of aldehydes matter and derivative thereof in the tealeaves, also is the main component of tealeaves, and wherein " catechin " accounts for 70% of polyphenol total amount.The abundantest in the teas with the contained catechin of green tea, because of it without fermentation, can preserve and be subject in the tealeaves that high temperature destroys and the chlorophyll and the vitamin that run off.Catechin and beta carotene, Vitamin C, vitamin e etc., to remove free radical, delay senility, the pre-odd effect of anti-cancer.It can prevent the cytogene sudden change, suppress malignant growth, reducing blood lipid, hypotensive, but prevent angiocardiopathy and preventing cold, decayed tooth and elimination halitosis etc.Above result of study is making full use of of this extraordinary edible plant resource of chick-pea bean sprouts, and exploitation health care product provides scientific basis.
Summary of the invention
The object of the invention is, a kind of chick-pea bean sprout juice tea and its production and use is provided, be at the further research of the characteristic of chick-pea bean sprouts juice on the basis of CN2008100728282, this bean sprouts juice had significant CKIs tyrosine phosphatase, alpha-glucosidase activity and protein nonenzymatic glycosylation, have significant agonism and green tea juice to peroxisome proliferator-activated acceptor PPAR γ have angiocardiopathy preventing, reducing blood lipid, blood pressure reduction effect, squeeze the juice through germinateing naturally and green tea juice is a raw material with the chick-pea seed, through enzymolysis, clarification, concentrate, ultrafiltration, add auxiliary material honey, anticorrisive agent, tartaric acid and water, sterilization, can, sterilization is made; This chick-pea bean sprout juice tea is suitable for all kinds of highs fat of blood, hyperglycaemia, Hypertensive Population to be drunk, and it is anti-diabetic, reducing blood lipid, the antihypertensive healthcare beverage that a kind of unique flavor, nutritious, especially person in middle and old age drink.
A kind of chick-pea bean sprout juice tea of the present invention, this bean sprout juice tea are that to squeeze the juice through germinateing naturally with the chick-pea seed be raw material, through enzymolysis, the enzyme that goes out, clarification concentrates, ultrafiltration adds auxiliary material green tea juice, honey, anticorrisive agent, tartaric acid and water, sterilization, can, sterilization is made, and wherein the percentage by weight of each component is chick-pea bean sprouts juice 5-80%, green tea juice 5-13%, honey 2-5%, tartaric acid 0.18-0.7%, anticorrisive agent 0.01-0.04%, water surplus, this bean sprout juice tea beverage is as clear as crystal light green.
The preparation method of chick-pea bean sprout juice tea follows these steps to carry out:
A, preferred do not have an only summer chick-pea seed that goes mouldy,, germination 3-5 centimetre, go into juice extractor and squeeze the juice with conventional method nature germination 4-7 days;
B, with gained squeeze the juice filter after, being heated to boiling and keeping 3-10 minute, remove fishy smell, filter once more;
C, squeezing the juice after will filtering add 40-60 ℃ of water and stir, and temperature 90-100 ℃, sterilization treatment 15min cools to 50-55 ℃, add the mixture hydrolysis of enzyme, and reaction temperature is 50-55 ℃, and the pH value is 6-9;
After d, enzyme digestion reaction finished, hydrating solution was through the 120-135 ℃ of instantaneous enzyme that goes out of superhigh temperature, sterilization, the ultrafiltration of film ultrafilter again;
E, with squeezing the juice after the ultrafiltration with gelatin and kaolin mixture clarifying treatment, clarifying temp remains on 2-25 ℃, time 8-24 hour, obtains bean sprout juice clean liquid;
F, the bean sprout juice clean liquid vacuum is concentrated, temperature is 65 ± 5 ℃, keeps 30-120 minute, vacuum negative pressure 60-70KPa, proportion are 1.15-1.25;
G, the juice after will concentrating filter through coarse and fine filming type filter, add auxiliary material green tea juice, honey, malic acid, anticorrisive agent and water then, sterilization according to a conventional method, and can, sterilization, encapsulation gets final product.
It is papain 0.1-1.5% that step c adds enzyme, and trypsase 2-10% reaction 1-2 hour is added composite flavor proteinase-10 .5-5% reaction and promptly got mixture in 12-18 hour.
A kind of chick-pea bean sprout juice tea is as prevention, hypoglycemic, the reducing blood lipid of adjuvant therapy of diabetes, hypotensive and prevent the purposes of the health products of angiocardiopathy;
A kind of chick-pea bean sprout juice tea is as the purposes of hypoglycemic, reducing blood lipid of preparation and antihypertensive function food.
Used gelatin of step f and kaolin are each meromict, and its consumption is 0.005-0.06%.
The micro porous filtration of step h roughing and fine membrane type, 1 micron in coarse filtration aperture, 0.2 micron in smart filter opening footpath.
The present invention through chick-pea is separated with active compound component in the chick-pea bean sprouts, purifying, structure identify and the work of assay, its result shows: but with chick-pea sprout simple pre-treatment enrichment isoflavones, saponins active component, its content is more than 300 times and 12 times more than of former beans.Chick-pea bean sprouts activity research shows, chick-pea bean sprouts extract has significant CKIs tyrosine phosphatase 1B (Protein tyrosine phosphatasePTP1B), alpha-glucosidase activity and protein nonenzymatic glycosylation, to the agonism of peroxisome proliferator-activated acceptor PPAR γ.These enzymes play an important role in type ii diabetes and complication thereof.And the bean sprouts nutritional labeling is abundant, contains trace elements iron, calcium, phosphorus, sodium, magnesium, potassium, metasilicic acid and multiple hincky acid and organic compound steroid, vitamin A, B, C, and the recovery of diabetic's physical function is had certain effect.
Therefore, the present invention has carried out hypoglycemic research to the chick-pea bean sprouts.The stomach method of irritating is adopted in research, discover that chick-pea bean sprouts extract has tangible blood sugar reducing function to alloxan hyperglycemia model mouse, though the model group animal is along with time lengthening, blood sugar also reduces gradually, and the blood sugar decline percentage of administration group and its more all have the difference of highly significant.
Characteristics of the present invention are to adopt chick-pea bean sprouts juice and green tea juice to prepare burden, the chick-pea seed is after germinateing, not only enrichment isoflavones, saponin(e etc. have multiple bioactive various reactive compounds, and its carbohydrate and protein, under effects such as self amylase, protease, decomposite glucose, amino acid and abundant vitamin, these materials help absorption by human body more.Behind the bean germination, the nutritional labeling of original beans has been preserved in its bean sprouts not only morely, and vitamin content is more much higher than original beans.Fat content is lower than beans again in the bean sprouts, and does not contain cholesterol, is good merchantable brand in the vegetables for adiposis patient and cardiovascular patient.
Fat content is lower than beans again in the bean sprouts, and does not contain cholesterol, is good merchantable brand in the vegetables for adiposis patient and cardiovascular patient.Thereby we have studied the chemical composition and the content thereof of chick-pea bean sprouts.Obtain 6 compounds altogether, identified 4,2 isoflavones: Biochanin A and biochanin B, all the other 2 is cupreol and soyasaponins Bb, also has one to be sesquialter card compounds.Chick-pea bean sprouts activity research shows, chick-pea bean sprouts extract is CKIs tyrosine phosphatase 1B (Protein tyrosine phosphatasePTP1B), alpha-glucosidase activity and protein nonenzymatic glycosylation significantly, to the significant agonism that has of peroxisome proliferator-activated acceptor PPAR γ.These enzymes play an important role in type ii diabetes and complication thereof.This exploitation for chick-pea bean sprouts functional product provides the scientific basis of hard stone.
Tea Polyphenols is the general name of aldehydes matter and derivative thereof in the green tea, also is the main component of tealeaves, and wherein " catechin " accounts for 70% of polyphenol total amount.The abundantest in the teas with the contained catechin of green tea, because of it without fermentation, can preserve and be subject in the tealeaves that high temperature destroys and the chlorophyll and the vitamin that run off.Catechin and beta carotene, Vitamin C, vitamin e etc., to remove free radical, delay senility, the pre-odd effect of anti-cancer.It can prevent the cytogene sudden change, suppress malignant growth, reducing blood lipid, hypotensive, but prevent angiocardiopathy and preventing cold, decayed tooth and elimination halitosis etc.
The polyphenoils that honey has (antioxidants) has the assistance human body, resists the effect of heart disease, and effect is equally matched with the vegetables and fruits group food.Polyphenoils in the blood can reduce the incidence of obstruction of artery, and improves the mouthfeel of beverage;
Trypsase is proteolytic enzyme, selectively in the aminosal by peptide chain that lysine or arginic carboxyl constituted, can digestion dissolve sex change egg matter, unmodified protein is not had effect, therefore, can make decomposition, thinning such as purulence, sputum, blood clot, being easy to drainage gets rid of, the acceleration surface of a wound purifies, and promotes granulation tissue new life, also has anti-inflammatory effect in addition.Trypsase has following characteristics: 1, wide adaptability, chondroitin sulfate production, liquaemin production; Peptone is produced; Collagen (gelatin gelatine etc.) is produced; The aquatic products leftover bits and pieces; Terrestrial animal proteolysis etc.; Medicine weaving, leather etc.; 2, the hydrolysate molecular weight is adjustable; 3, percent hydrolysis height; 4, amino acid nitrogen content height; 5, hydrolysis rate is fast; 6, enzyme concentration is clear and definite, is convenient to quantizating index and control tool condition, the enzymolysis gentleness, and accessory substance is few; 7, use tryptic cost not high, and production safety and the stable source of goods and quality assurance are arranged, be convenient to transportation, at room temperature can preserve compliance with environmental protection requirements; 8, be used for health care of food better function features good taste.Service condition: optimum temperature: 40-50 degree centigrade, optimal pH: 8.5-10.
Papain is a kind of protease that all can decomposing protein under acid, neutral, alkaline environment.Papain (Papain) is called for short papain, is called Fructus Chaenomelis ferment again.It is to dredge base (SH) endopeptidase has the activity of protease and esterase, and specificity is more widely arranged a kind of containing, animal/vegetable protein, polypeptide, ester, acid amides etc. there is stronger hydrolysis ability, simultaneously, also have complex functionality, can synthesize proteinoid to protolysate.The most suitable pH value 5.7 (general 3～9.5 all can) also has effect, isoelectric point 18.75 when neutrality or slant acidity; 55～60 ℃ of the most suitable temperature (general 10～85 ℃ all can), hear resistance is strong, also can complete deactivation in the time of 90 ℃; Oxidated dose of inhibition, reducing substances activates.Food industry applications: can utilize enzymatic reaction, make the macromolecular proteolysis of food become small-molecular peptides or amino acid.Be used for hydrolysising animal-plant protein, make tenderizer, hydrolysis sheep placenta element, hydrolyzed soy, the agent of biscuit pineization, noodles stabilizing agent, beer beverage fining agent, senior oral liquid, health food, soy sauce brewing and drinks leavening etc.Effectively the utilization of transforming protein matter improves food value greatly, reduces cost.Help the digestion and the absorption of human body.
Composite flavor Protease F lavourzyme: the compound of restriction endonuclease and excision enzyme; Can effectively dispel the bitter peptides that the back hydrolysis produces; Energy height aminosal, the peptide of generation and amino acid can be given more fragrance of product and fuller local flavor; Purposes and suitable industry: be applicable to the comprehensive utilization of leftover bits and pieces such as bone, meat, blood, with production function meat albumen, haemocyanin peptide, little peptide ferroheme and Maillard reaction essence base-material--ossein and EHAP etc.; Be applicable to the proteolysis of aquatic products leftover bits and pieces, produce seafood ferment and sea food flavor flavouring etc.; Be applicable to the producing and the production of EHVP etc. of function modified, protein peptides of vegetable proteins such as soybean; Be applicable to various peptide class health care food production such as Soybean Peptide, sea cucumber peptide.Flavor protease hydrolysis albumen protein optimum process condition is 90 ℃ of pretreatment temperatures, time 30min, 55 ℃ of hydrolysis temperatures, and the pH value is 6, time 8h.
Chick-pea bean sprout juice tea of the present invention is a primary raw material with chick-pea bean sprouts juice, through after the processing of trypsase, papain and composite flavor proteinase mixture, can effectively dispel the bitter peptides that the back hydrolysis produces; Energy height aminosal, the peptide of generation and amino acid can be given the more fragrance of product and fuller local flavor forms; It is a kind of unique flavor, nutritious, be suitable for all kinds of drunk by people, especially the healthy beverage drunk of person in middle and old age's hyperglycaemia, high fat of blood, Hypertensive Population, it utilizes has in antidiabetic active component and the green tea Tea Polyphenols as the elite component of health drink in the chick-pea bean sprouts, utilize natural color and luster in chick-pea bean sprouts and fragrance, replace the pigment and the perfume (or spice) of conventional beverage.Its production process is simple, and product color is good, and is nutritious, have effects such as prevention diabetes, hypertension, high fat of blood, quench one's thirst, refrigerant, refresh oneself, clearing heat and detoxicating, defatting beauty, increase intelligence and encourage.
The specific embodiment
Embodiment 1 (percentage by weight)
With conventional method chick-pea is germinateed;
A, preferred there is not an only summer chick-pea seed that goes mouldy, after washing totally, put into container, require to have elution device above the container, bottom sides is the 5cm water hole passage of holding concurrently along reserving the aperture, adding entry again soaks, be beneficial to its germination, soak 2h usually, can guarantee that the raw material beans can suction moisture, to after soaking, suction the raw material beans of moisture, under the room temperature every 5h trickle 1 time, natural germination 4-7 days, germination 3-5 centimetre, dark green bean sprouts must not be arranged, go into juice extractor and squeeze the juice, require to squeeze the juice evenly, the visible foreign material of naked eyes must not be arranged;
B, with gained squeeze the juice filter after, being heated to boiling and keeping 3 minutes, remove fishy smell, filter once more;
C, squeezing the juice after will filtering add 40 ℃ of water and stir, and behind 90 ℃ of sterilization treatment 15min of temperature, cool to 50 ℃, and the mixture that adds enzyme is hydrolyzed, and temperature is 50 ℃, and pH value is 6; Wherein papain 0.1%, and trypsase 2% reaction 1 hour adds composite flavor proteinase-10 .5% reaction again and mixed in 12 hours and promptly get enzymatic mixture;
D, enzyme digestion reaction finish posthydrolysis solution through 120 ℃ of instantaneous enzymes that go out of superhigh temperature, sterilization, the ultrafiltration of film ultrafilter again;
Edible gelatin and kaolin that e, squeezing the juice after will filtering are used 1: 1 mix, and consumption 0.01% is clarified bean sprouts juice, and clarifying temp remains on 2 ℃, 8 hours time, obtains bean sprout juice clean liquid;
F, the bean sprout juice clean liquid vacuum is concentrated, temperature is 65 ± 5 ℃, keeps 30 minutes, vacuum negative pressure 60KPa, proportion are 1.15-1.25;
G, the bean sprouts juice after will concentrating 5% filter through the 1 micron filter in thick membrane-type microporous footpath, filter with the 0.2 micron filter in smart membrane-type microporous footpath again, add auxiliary material green tea juice 13%, honey 5%, malic acid 0.7%, anticorrisive agent 0.04% and water surplus then, sterilization according to a conventional method, can, sterilization, encapsulation gets final product.
This chick-pea bean sprout juice tea beverage is as prevention, hypoglycemic, the reducing blood lipid of adjuvant therapy of diabetes, hypotensive and prevent the purposes of health products of angiocardiopathy or the purposes of, reducing blood lipid hypoglycemic as preparation and antihypertensive function food.
Embodiment 2 (percentage by weight)
With conventional method chick-pea is germinateed
A, preferred there is not an only summer chick-pea seed that goes mouldy, after washing totally, put into container, require to have elution device above the container, bottom sides is the 6cm water hole passage of holding concurrently along reserving the aperture, adding entry again soaks, be beneficial to its germination, soak 3h usually, can guarantee that the raw material beans can suction moisture, to after soaking, suction the raw material beans of moisture, under the room temperature every 5h trickle 1 time, natural germination 4-7 days, germination 3-5 centimetre, dark green bean sprouts must not be arranged, go into juice extractor and squeeze the juice, require to squeeze the juice evenly, the visible foreign material of naked eyes must not be arranged;
B, with gained squeeze the juice filter after, being heated to boiling and keeping 4 minutes, remove fishy smell, filter once more;
C, squeezing the juice after will filtering add 45 ℃ of water and stir, and at 95 ℃ of sterilization treatment 15min of temperature, cool to 52 ℃, and the mixture that adds enzyme is hydrolyzed, and temperature is 52 ℃, and the pH value is 6.4; Wherein papain 0.5%, and trypsase 5% reaction 1 hour adds 1.0% reaction of composite flavor protease again and mixed in 12 hours and promptly get enzymatic mixture;
D, enzyme digestion reaction finish posthydrolysis solution through 125 ℃ of instantaneous enzymes that go out of superhigh temperature, sterilization, the ultrafiltration of film ultrafilter again;
E, squeezing the juice after will filtering with 1: 1 gelatin and kaolin mixture, consumption is 0.005% clarifying treatment, clarifying temp remains on 10 ℃, 12 hours time, obtains bean sprout juice clean liquid;
F, the bean sprout juice clean liquid vacuum is concentrated, temperature is 65 ± 5 ℃, keeps 50 minutes, vacuum negative pressure 65KPa, proportion are 1.15-1.25;
G, the bean sprouts juice 30% after will concentrating are that the 0.2 micron filter in aperture filters through 1 micron in thick membrane-type microporous footpath and smart pattern respectively, add auxiliary material green tea juice 8%, honey 3%, malic acid 0.25%, anticorrisive agent 0.02% and water surplus then, sterilization according to a conventional method, can, sterilization, encapsulation gets final product.
This chick-pea bean sprout juice tea is as prevention, hypoglycemic, the reducing blood lipid of adjuvant therapy of diabetes, hypotensive and prevent the purposes of health products of angiocardiopathy or the purposes of, reducing blood lipid hypoglycemic as preparation and antihypertensive function food.
Embodiment 3 (percentage by weight)
With conventional method chick-pea is germinateed
A, preferred there is not an only summer chick-pea seed that goes mouldy, after washing totally, put into container, require to have elution device above the container, bottom sides is the 5cm water hole passage of holding concurrently along reserving the aperture, adding entry again soaks, be beneficial to its germination, soak 2h usually, can guarantee that the raw material beans can suction moisture, to after soaking, suction the raw material beans of moisture, under the room temperature every 5h trickle 1 time, natural germination 4-7 days, germination 3-5 centimetre, dark green bean sprouts must not be arranged, go into juice extractor and squeeze the juice, require to squeeze the juice evenly, the visible foreign material of naked eyes must not be arranged;
B, with gained squeeze the juice filter after, being heated to boiling and keeping 6 minutes, remove fishy smell, filter once more;
C, squeezing the juice after will filtering add 50 ℃ of water and stir, and at 90 ℃ of sterilization treatment 15min of temperature, cool to 54 ℃, and the mixture that adds enzyme is hydrolyzed, and temperature is 54 ℃, and the pH value is 6.7; Wherein papain 0.8%, and trypsase 8% reaction 1.5 hours adds 2.0% reaction of composite flavor protease again and mixed in 15 hours and promptly get enzymatic mixture;
D, enzyme digestion reaction finish posthydrolysis solution through 130 ℃ of instantaneous enzymes that go out of superhigh temperature, sterilization, the ultrafiltration of film ultrafilter again;
E, after will filtering to squeeze the juice with 1: 1 gelatin and kaolin consumption be 0.008% mixture, clarifying treatment, clarifying temp remains on 20 ℃, 18 hours time, obtains bean sprout juice clean liquid;
F, the bean sprout juice clean liquid vacuum is concentrated, temperature is 65 ± 5 ℃, keeps 80 minutes, vacuum negative pressure 60KPa, proportion are 1.15-1.25;
G, the bean sprouts juice after will concentrating 50% filter through the 0.2 micron filter in 1 micron in thick membrane type aperture and smart membrane type aperture, add auxiliary material green tea juice 10%, honey 3.5%, malic acid 0.3%, anticorrisive agent 0.03% and water surplus then, sterilization according to a conventional method, can, sterilization, encapsulation gets final product.
This chick-pea bean sprout juice tea is as prevention, hypoglycemic, the reducing blood lipid of adjuvant therapy of diabetes, hypotensive and prevent the purposes of health products of angiocardiopathy or the purposes of, reducing blood lipid hypoglycemic as preparation and antihypertensive function food.
Embodiment 4 (percentage by weight)
With conventional method chick-pea is germinateed
A, preferred there is not an only summer chick-pea seed that goes mouldy, after washing totally, put into container, require to have elution device above the container, bottom sides is the 5cm water hole passage of holding concurrently along reserving the aperture, adding entry again soaks, be beneficial to its germination, soak 2h usually, can guarantee that the raw material beans can suction moisture, to after soaking, suction the raw material beans of moisture, under the room temperature every 5h trickle 1 time, natural germination 4-7 days, germination 3-5 centimetre, dark green bean sprouts must not be arranged, go into juice extractor and squeeze the juice, require to squeeze the juice evenly, the visible foreign material of naked eyes must not be arranged;
B, with gained squeeze the juice filter after, being heated to boiling and keeping 8 minutes, remove fishy smell, filter once more;
C, squeezing the juice after will filtering add 55 ℃ of water and stir, and at 95 ℃ of sterilization treatment 15min, cool to 55 ℃, and the mixture that adds enzyme is hydrolyzed, and temperature is 55 ℃, and the pH value is 7.0; Wherein papain 1.2%, and trypsase 8% reaction 2 hours adds 4.0% reaction of composite flavor protease again and mixed in 17 hours and promptly get enzymatic mixture;
D, enzyme digestion reaction finish posthydrolysis solution through 135 ℃ of instantaneous enzymes that go out of superhigh temperature, sterilization, the ultrafiltration of film ultrafilter again;
E, after will filtering to squeeze the juice with 1: 1 gelatin and kaolin consumption be 0.03% mixture clarifying treatment, clarifying temp remains on 22 ℃, 20 hours time, obtains bean sprout juice clean liquid;
F, the bean sprout juice clean liquid vacuum is concentrated, temperature is 65 ± 5 ℃, keeps 100 minutes, vacuum negative pressure 70KPa, proportion are 1.15-1.25;
G, the bean sprouts juice after will concentrating 75% filter through the 0.2 micron filter in 1 micron in thick membrane type aperture and smart membrane type aperture, add auxiliary material green tea juice 10%, honey 4%, malic acid 0.35%, anticorrisive agent 0.03% and water surplus then, sterilization according to a conventional method, can, sterilization, encapsulation gets final product.
This chick-pea bean sprout juice tea is as prevention, hypoglycemic, the reducing blood lipid of adjuvant therapy of diabetes, hypotensive and prevent the purposes of health products of angiocardiopathy or the purposes of, reducing blood lipid hypoglycemic as preparation and antihypertensive function food.
Embodiment 5 (percentage by weight)
With conventional method chick-pea is germinateed
A, preferred there is not an only summer chick-pea seed that goes mouldy, after washing totally, put into container, require to have elution device above the container, bottom sides is the 5cm water hole passage of holding concurrently along reserving the aperture, adding entry again soaks, be beneficial to its germination, soak 2h usually, can guarantee that the raw material beans can suction moisture, to after soaking, suction the raw material beans of moisture, under the room temperature every 5h trickle 1 time, natural germination 4-7 days, germination 3-5 centimetre, dark green bean sprouts must not be arranged, go into juice extractor and squeeze the juice, require to squeeze the juice evenly, the visible foreign material of naked eyes must not be arranged;
B, with gained squeeze the juice filter after, being heated to boiling and keeping 10 minutes, remove fishy smell, filter once more;
C, squeezing the juice after will filtering add 55 ℃ of water and stir, and at 100 ℃ of sterilization treatment 15min, cool to 54 ℃, and the mixture that adds enzyme is hydrolyzed, and temperature is 54 ℃, and the pH value is 7; Wherein papain 1.0%, and trypsase 6% reaction 1.5 hours adds 2.5% reaction of composite flavor protease again and mixed in 15 hours and promptly get enzymatic mixture;
D, enzyme digestion reaction finish posthydrolysis solution through 120 ℃ of instantaneous enzymes that go out of superhigh temperature, sterilization, the ultrafiltration of film ultrafilter again;
E, after will filtering to squeeze the juice with 1: 1 gelatin and kaolin consumption be 0.06% mixture clarifying treatment, clarifying temp remains on 25 ℃, 24 hours time, obtains bean sprout juice clean liquid;
F, the bean sprout juice clean liquid vacuum is concentrated, temperature is 65 ± 5 ℃, keeps 120 minutes, vacuum negative pressure 60KPa, proportion are 1.15-1.25;
G, the bean sprouts juice after will concentrating 65% filter through 1 micron in thick membrane-type microporous footpath and the 0.2 micron filter in smart membrane type aperture, add auxiliary material green tea juice 12%, honey 4.5%, malic acid 0.5%, anticorrisive agent 0.02% and water surplus then, sterilization according to a conventional method, can, sterilization, encapsulation gets final product.
This chick-pea bean sprout juice tea is as prevention, hypoglycemic, the reducing blood lipid of adjuvant therapy of diabetes, hypotensive and prevent the purposes of health products of angiocardiopathy or the purposes of, reducing blood lipid hypoglycemic as preparation and antihypertensive function food.
Embodiment 6 (percentage by weight)
With conventional method chick-pea is germinateed
A, preferred there is not an only summer chick-pea seed that goes mouldy, after washing totally, put into container, require to have elution device above the container, bottom sides is the 5cm water hole passage of holding concurrently along reserving the aperture, adding entry again soaks, be beneficial to its germination, soak 2h usually, can guarantee that the raw material beans can suction moisture, to after soaking, suction the raw material beans of moisture, under the room temperature every 5h trickle 1 time, natural germination 4-7 days, germination 3-5 centimetre, dark green bean sprouts must not be arranged, go into juice extractor and squeeze the juice, require to squeeze the juice evenly, the visible foreign material of naked eyes must not be arranged;
B, with gained squeeze the juice filter after, being heated to boiling and keeping 5 minutes, remove fishy smell, filter once more;
C, squeezing the juice after will filtering add 50 ℃ of water and stir, and 100 ℃ of 15min sterilization treatment, cool to 52 ℃, and the mixture that adds enzyme is hydrolyzed, and temperature is 51 ℃, and the pH value is 8.9; Wherein papain 1.5%, and trypsase 10% reaction 2 hours adds 5% reaction of composite flavor protease again and mixed in 18 hours and promptly get enzymatic mixture;
D, enzyme digestion reaction finish posthydrolysis solution through 130 ℃ of instantaneous enzymes that go out of superhigh temperature, sterilization, the ultrafiltration of film ultrafilter again;
E, after will filtering to squeeze the juice with 1: 1 gelatin and kaolin consumption be 0.05% mixture clarifying treatment, clarifying temp remains on 23 ℃, 20 hours time, obtains bean sprout juice clean liquid;
F, the bean sprout juice clean liquid vacuum is concentrated, temperature is 65 ± 5 ℃, keeps 110 minutes, vacuum negative pressure 65KPa, proportion are 1.15-1.25;
G, the bean sprouts juice after will concentrating 80% filter through 1 micron in thick membrane-type microporous footpath and the 0.2 micron filter in smart membrane type aperture, add auxiliary material green tea juice 5%, honey 2%, malic acid 0.18%, anticorrisive agent 0.01% and water surplus then, sterilization according to a conventional method, can, sterilization, encapsulation gets final product.
This chick-pea bean sprout juice tea is as prevention, hypoglycemic, the reducing blood lipid of adjuvant therapy of diabetes, hypotensive and prevent the purposes of health products of angiocardiopathy or the purposes of, reducing blood lipid hypoglycemic as preparation and antihypertensive function food.
Claims (5)
1. chick-pea bean sprout juice tea, it is characterized in that this bean sprout juice tea is that to squeeze the juice through germinateing naturally with the chick-pea seed be raw material, through enzymolysis, enzyme goes out, clarification, concentrate, ultrafiltration adds auxiliary material green tea juice, honey, anticorrisive agent, tartaric acid and water, sterilization, can, sterilization is made, and wherein the percentage by weight of each component is chick-pea bean sprouts juice 5-80%, green tea juice 5-13%, honey 2-5%, tartaric acid 0.18-0.7%, anticorrisive agent 0.01-0.04%, water surplus, this bean sprout juice tea beverage is as clear as crystal light green.
2. according to the described chick-pea bean sprout juice tea of claim 1 preparation method, it is characterized in that following these steps to carrying out:
A, preferred do not have an only summer chick-pea seed that goes mouldy,, germination 3-5 centimetre, go into juice extractor and squeeze the juice with conventional method nature germination 4-7 days;
B, with gained squeeze the juice filter after, being heated to boiling and keeping 3-10 minute, remove fishy smell, filter once more;
C, squeezing the juice after will filtering add 40-60 ℃ of water and stir, and temperature 90-100 ℃, sterilization treatment 15min cools to 50-55 ℃, add the enzymatic mixture hydrolysis, and reaction temperature is 50-55 ℃, and the pH value is 6-9;
After d, enzyme digestion reaction finished, hydrating solution was through the 120-135 ℃ of instantaneous enzyme that goes out of superhigh temperature, sterilization, the ultrafiltration of film ultrafilter again;
E, with squeezing the juice after the ultrafiltration with gelatin and kaolin mixture clarifying treatment, clarifying temp remains on 2-25 ℃, time 8-24 hour, obtains bean sprout juice clean liquid;
F, the bean sprout juice clean liquid vacuum is concentrated, temperature is 65 ± 5 ℃, keeps 30-120 minute, vacuum negative pressure 60-70KPa, proportion are 1.15-1.25;
G, the juice after will concentrating filter through coarse and fine filming type filter, add auxiliary material green tea juice, honey, malic acid, anticorrisive agent and water then, sterilization according to a conventional method, and can, sterilization, encapsulation gets final product.
3. according to the described method of claim 2, it is characterized in that it is papain that step c adds enzyme, trypsase reaction 1-2 hour is added the composite flavor mmp reaction and was promptly got mixture in 12-18 hour.
4, a kind of chick-pea bean sprout juice tea according to claim 1 is as prevention, hypoglycemic, the reducing blood lipid of adjuvant therapy of diabetes, hypotensive and prevent the purposes of the health products of angiocardiopathy;
5, a kind of chick-pea bean sprout juice tea according to claim 1 is as the purposes of hypoglycemic, reducing blood lipid of preparation and antihypertensive function food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100728386A CN101238904B (en) | 2008-03-20 | 2008-03-20 | Chickpea bean sprout juice tea and preparation method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100728386A CN101238904B (en) | 2008-03-20 | 2008-03-20 | Chickpea bean sprout juice tea and preparation method and application |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101238904A true CN101238904A (en) | 2008-08-13 |
| CN101238904B CN101238904B (en) | 2011-04-13 |
Family
ID=39930949
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100728386A Expired - Fee Related CN101238904B (en) | 2008-03-20 | 2008-03-20 | Chickpea bean sprout juice tea and preparation method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101238904B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991635A (en) * | 2010-10-28 | 2011-03-30 | 中国科学院新疆理化技术研究所 | Preparation method of chickpea total saponin |
| CN102793028A (en) * | 2012-09-12 | 2012-11-28 | 黄山光明茶业有限公司 | Production process of composite functional plant tea drink |
| CN103829320A (en) * | 2014-03-13 | 2014-06-04 | 洛阳师范学院 | Pear and bean sprout composite beverage and preparation method thereof |
| CN104621661A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Honey, bean sprout and black fungus fermented drink |
| CN106551211A (en) * | 2015-09-30 | 2017-04-05 | 昌吉州丝路弘毅农业科技有限公司 | A kind of chickpea bean sprout plant beverage and preparation method thereof |
| WO2017177490A1 (en) * | 2016-04-11 | 2017-10-19 | 浙江省农业科学院 | Method for preparing bean sprout-derived functional peptide |
| CN108124748A (en) * | 2017-12-08 | 2018-06-08 | 安徽鑫乐源食品有限公司 | A kind of processing method of the compound potato slurry beverage of sprout vegetable juice |
| CN108552373A (en) * | 2018-03-29 | 2018-09-21 | 华南理工大学 | A kind of reducing blood lipid and blood pressure reducing health-care tea and preparation method thereof |
| US10501509B2 (en) | 2016-04-11 | 2019-12-10 | Zhejiang Academy Of Agricultural Sciences | Method of preparing functional peptides from germinated beans |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1784983B (en) * | 2005-11-16 | 2010-07-21 | 孙常宪 | Method for producing wheat flour with functions of lowering blood-sugar and blood-fat |
| CN1965885B (en) * | 2006-11-06 | 2010-09-08 | 中国人民解放军第四军医大学 | Application of total flavones of chickpea in preparation of medicament for treating diabetes |
-
2008
- 2008-03-20 CN CN2008100728386A patent/CN101238904B/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991635A (en) * | 2010-10-28 | 2011-03-30 | 中国科学院新疆理化技术研究所 | Preparation method of chickpea total saponin |
| CN101991635B (en) * | 2010-10-28 | 2011-09-07 | 中国科学院新疆理化技术研究所 | Preparation method of chickpea total saponin |
| CN102793028A (en) * | 2012-09-12 | 2012-11-28 | 黄山光明茶业有限公司 | Production process of composite functional plant tea drink |
| CN102793028B (en) * | 2012-09-12 | 2013-09-18 | 黄山光明茶业有限公司 | Production process of composite functional plant tea drink |
| CN103829320A (en) * | 2014-03-13 | 2014-06-04 | 洛阳师范学院 | Pear and bean sprout composite beverage and preparation method thereof |
| CN103829320B (en) * | 2014-03-13 | 2016-03-30 | 洛阳师范学院 | A kind of pears, bean sprouts composite beverage and preparation method thereof |
| CN104621661A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Honey, bean sprout and black fungus fermented drink |
| CN106551211A (en) * | 2015-09-30 | 2017-04-05 | 昌吉州丝路弘毅农业科技有限公司 | A kind of chickpea bean sprout plant beverage and preparation method thereof |
| WO2017177490A1 (en) * | 2016-04-11 | 2017-10-19 | 浙江省农业科学院 | Method for preparing bean sprout-derived functional peptide |
| US10501509B2 (en) | 2016-04-11 | 2019-12-10 | Zhejiang Academy Of Agricultural Sciences | Method of preparing functional peptides from germinated beans |
| CN108124748A (en) * | 2017-12-08 | 2018-06-08 | 安徽鑫乐源食品有限公司 | A kind of processing method of the compound potato slurry beverage of sprout vegetable juice |
| CN108552373A (en) * | 2018-03-29 | 2018-09-21 | 华南理工大学 | A kind of reducing blood lipid and blood pressure reducing health-care tea and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101238904B (en) | 2011-04-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101238904B (en) | Chickpea bean sprout juice tea and preparation method and application | |
| CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
| CN101457192B (en) | Papaya sake and method for producing the same | |
| CN104886682A (en) | Health-care passion fruit beverage and preparation method thereof | |
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN108142934A (en) | A kind of light spot skin makeup Kiwi berry ferment and its preparation process of invigorating blood circulation | |
| CN107156747A (en) | A kind of cordyceps sinensis walnut peptide nutrient powder and preparation method thereof | |
| CN101828738A (en) | Health care beverage for preventing and treating diabetes mellitus | |
| CN105861240A (en) | Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes | |
| CN102885358A (en) | Nutritional tremella fuciformis juice and preparation method thereof | |
| CN102078016A (en) | Glossy ganoderma and Chinese yam beverage and preparation method thereof | |
| CN106754148A (en) | A kind of alcoholic drink mixed with fruit juice, preparation method and its preparing the application of kidney-tonifying health product or medicament | |
| CN107384680B (en) | Passion fruit and longan fruit wine and brewing method thereof | |
| KR102301069B1 (en) | Collagen jujube juice and manufacturing method of the same | |
| CN104738749A (en) | Preparation method of pure natural nutritional immune health fruit juice | |
| CN108308476A (en) | A kind of mulberry health care fruit vinegar beverage and preparation method thereof | |
| CN108497229A (en) | A kind of health care mulberry vinegar beverage | |
| CN108552449A (en) | A kind of skin maintenance fruit vinegar beverage and preparation method thereof | |
| CN102860378A (en) | Blood pressure reducing health-care persimmon vinegar tea beverage and preparation method thereof | |
| CN107969586A (en) | A kind of lotus fermented beverage and production method | |
| CN106479848A (en) | A kind of Camellia nitidissima Chi Hawthorn Fruit Wine | |
| CN111758870A (en) | Instant chaenomeles speciosa solid beverage and preparation method thereof | |
| CN107384731B (en) | Passion fruit and longan fruit vinegar and brewing method thereof | |
| CN105695207A (en) | Hibiscus sabdariffa-grape composite fruit wine and production method thereof | |
| CN109938133A (en) | A kind of beautiful millettia root green tea beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110413 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |