CN101744281A - Chick-pea enriched rice and preparation method thereof - Google Patents
Chick-pea enriched rice and preparation method thereof Download PDFInfo
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Abstract
The invention discloses chick-pea enriched rice and a preparation method thereof. The chick-pea enriched rice is prepared by chick-pea and rice. Preferably, the mass ratio of the chick-pea and the rice is 2-4:6-8. The preparation method of the chick-pea enriched rice comprises the following steps of: (1) screening the chick-pea and the rice; (2) soaking the chick-pea; (3) drying and crushing the chick-pea; (4) mixing the dried chick-pea with the rice; and (5) steaming. The chick-pea enriched rice of the invention has the functions of resisting oxidization, lowering blood fat and reducing blood sugar, and has great significance to the change of the dietary structure of customers, the improvement of dietary fiber content and the like. The preparation method of the invention is simple and feasible, the processing cost is low, the nutrition loss is less, the healthcare function of the chick-pea enriched rice is remarkable and the development speed of chick-pea is promoted.
Description
Technical field
The present invention relates to a kind of chickpea nutritious rice and preparation method thereof.
Background technology
Chick-pea (Chickpea) is annual or 2 years these plants of sward, drought-resistant, the impoverishment tolerant of chick-pea, mainly be distributed in warm and relatively more arid area, the world, as India, Pakistan, Mexico etc., being one of edible bean that cultivated area is bigger in the world, is second-biggest-in-the-world consumption beans.The content of lysine is about 1.52% in the chick-pea, and isoflavone content is about 0.28%.Chick-pea albumen is because of its amino acid is formed equilibrium, bioavailability is high and the low important source that is used as vegetable protein of ANFs in the chick-pea, in addition, also contain several physiological active substances such as dietary fiber, mineral matter, unrighted acid and isoflavones and saponin(e in the chick-pea, can effectively reduce the human serum lipid level, reduce accumulation of cholesterol, strengthen the adjusting of middle-aged and old central nervous systems, hypertension, heart disease are had tangible prevention effect.
Chick-pea is in the growth history in existing 2500 of Xinjiang of China, diseases such as bronchitis, mucositis, cholera, constipation, dysentery, indigestion, flatulence, venomous snake bite, diabetes are treated by the Uygur nationality with it, chick-pea has very high nutrition, edible, medical value, in uighur medicine, enjoy very high honor, now recorded into " drug standards " Uygur medicine fascicle and " Uygur medicine will ".
Nutritive Rice is the rice made products with nutrition and health care function, with polished rice collocation beans, nut, coarse cereals, makes between the nutritional labeling complementary or have certain functional characteristic.At present, the raw material of seeing collocation on the market has oat, millet, corn, mung bean, raisins etc. more, but yet there are no chickpea nutritious rice.Existing Nutritive Rice mainly gets final product by polished rice and other raw materials are mixed by a certain percentage.Because crude fiber content is higher in the chick-pea, hardness is big, protein content is many, starch is difficult for gelatinization, the above-mentioned preparation method that raw material is directly mixed by a certain percentage is unsuitable for chick-pea.
At present, the chick-pea development of food also is in the starting stage, and consumer objects mainly is the ethnic group based on Uygurs, is more common in dilated food, does not also see any report and launch for the exploitation of Nutritive Rice.
Summary of the invention
Main purpose of the present invention provides a kind of chickpea nutritious rice and preparation method thereof.
The present invention at first provides a kind of chickpea nutritious rice, and described chickpea nutritious rice is formulated by chick-pea and rice.
As preferably, the quality proportioning of described chick-pea and rice is 2～4: 6～8.
As preferably, the quality proportioning of chick-pea and rice is 3: 7.
As preferably, described rice is the northeast polished rice; Described chick-pea is that chick-pea is produced in Xinjiang.
The present invention also further provides the preparation method of above-mentioned chickpea nutritious rice, and this method may further comprise the steps:
The screening of chick-pea and rice: remove impurity, incompleteness and corrupt seed are sorted out;
The immersion of chick-pea;
The oven dry of chick-pea, fragmentation;
Dried chick-pea and rice mix with described amount;
Steaming of chick-pea and rice meal.
As preferably, in the step (2), the soak time of described chick-pea 12～20 hours, 15～30 ℃ of soaking temperatures.
As preferably, in the step (3), the baking temperature of described chick-pea is 70～90 ℃, and be 1.5～2 hours drying time.
As preferably, in the step (3), described chick-pea is stirred chick-pea so that it is heated evenly in dry run.
As preferably, in the step (3), it is 0.2～0.3cm size that described chick-pea is crushed to particle diameter.
As preferably, in the step (5), the described time that steams is 15～20min.
Chickpea nutritious rice provided by the invention has health care, and the content of lysine is about 1.52% in the chick-pea, and isoflavone content has remedied the lysine deficiency in the single rice about 0.28%, increased the content of Flavonoid substances in the Nutritive Rice simultaneously.Lysine is first limiting amino acid in the cereal such as rice, and lysine is the amino acid of needed by human.That chickpea nutritious rice provided by the invention has is anti-oxidant, reducing blood lipid, hypoglycemic effect, for the dietary structure that changes the consumer, improve dietary fiber content etc. and have good effect.Simple, the easy row of preparation method provided by the invention, processing cost is low, and nutrition leak is few, and the chickpea nutritious rice health function that makes is remarkable, can promote the development rate of chick-pea.
Description of drawings
Fig. 1 is preparation technology's schematic flow sheet of chickpea nutritious rice;
The specific embodiment
The invention will be further described below in conjunction with the drawings and specific embodiments, can be implemented so that those skilled in the art can better understand the present invention also, but illustrated embodiment is not as a limitation of the invention.
Embodiment 1
Carry out sensory evaluation with color and luster, form, flavour, fragrance, five indexs of mouthfeel, the proportioning of soak time, drying time, rice and the chick-pea of chick-pea is tested, make the chickpea nutritious rice of excellent flavor and mouthfeel.
The screening of 1 chick-pea and rice: remove impurity, will have incompleteness and corrupt seed to sort out, the chickpea nutritious rice that makes is had a negative impact to prevent it;
The immersion of 2 chick-pea, preferred soak time is 12～20 hours, soaking temperature is 15～30 ℃;
3 oven dry, fragmentation: preferred baking temperature is 70～90 ℃, and be 1.5～2 hours drying time, in the process of oven dry, should be regularly or not timing ground stir chick-pea, to guarantee its thermally equivalent, with the phenomenon appearance of anti-scorch paste or not oven dry.The seed of chick-pea is a bit big, it is crushed to about 0.2～0.3 centimetre of particle diameter, with the big or small basically identical of the big grain of rice.
The mixing of 4 chick-pea and rice, the quality proportioning of preferred chick-pea and rice is 2～4: 6～8, the quality proportioning of optimum chick-pea and rice is 3: 7;
4 steam the mixture of chick-pea and rice, when steaming, rice and the chick-pea of handling are steamed together, are as the criterion about 15～20 minutes of common electric cooker so that rice is well-done.
Embodiment 2
(1) screening of chick-pea and rice
Remove impurity, will have incompleteness and corrupt seed to sort out, the chickpea nutritious rice that makes is had a negative impact to prevent it.
(2) soak time of chick-pea experiment
After the chick-pea water that screening is obtained soaks 4h, 8h, 12h, 16h, 20h, 24h respectively, then 80 ℃ dry down, and then rehydration calculates reconstitution rate, thereby obtains the highest one group of rehydration.By measuring as can be known, the reconstitution rate of chick-pea is the highest when soaking 16 hours, and therefore, the soak time of determining chick-pea is 16 hours.
The soak time of table 1 chick-pea is to the influence of reconstitution rate
| Soak time | ??4h | ??8h | ??12h | ??16h | ??20h | ??24h |
| Reconstitution rate | ??137 | ??141 | ??157 | ??164.9 | ??159 | ??149 |
Rehydration is the degree that food can suck back moisture after drying again, and reconstitution rate commonly used is represented.Reconstitution rate is high more good more, reflects that chick-pea is through soaking easy more absorption moisture gelatinization after the drying.
(3) the experiment drying time of chick-pea
Chick-pea after soaking is measured its water content behind dry 0.5h, 1h, 1.5h, 1.8h, 2h and the 2.5h respectively down at 80 ℃, carry out fragmentation then.By the experimental data in the table 2 as can be seen: after being 1.8 hours drying time, moisture just is reduced to 10.47%.
The drying time of table 2 chick-pea is to the influence of water content
| Drying time | ??0.5h | ??1h | ??1.5h | ??1.8h | ??2h | ??2.5h |
| Water content (%) | ??30 | ??22.5 | ??13.3 | ??10.47 | ??6.8 | ??3.8 |
(4) the quality proportioning test of rice and chick-pea
The quality proportioning of rice and chick-pea is respectively mixed in 1: 0,9: 1,8: 2,7: 3,6: 4 and 5: 5.Chick-pea boiling together after rice and the processing is carried out sensory evaluation to gained rice from color and luster, form, taste, fragrance, five indexs of mouthfeel, and the summation that these five sensory evaluations divide is the sensory evaluation total points.
(5) mixture of rice and chick-pea steams
Rice and the chick-pea of handling are steamed together, and (about 15～20 minutes of common electric cooker) is as the criterion so that rice is well-done.The chickpea nutritious rice of gained is carried out sensory evaluation from color and luster, form, taste, fragrance, five indexs of mouthfeel, add and after obtain the sensory evaluation total points.
The quality proportioning of table 3 rice and chick-pea is to the influence of chickpea nutritious rice to sense organ
| Rice: chick-pea | ??1∶0 | ??9∶1 | ??8∶2 | ??7∶3 | ??6∶4 | ??5∶5 |
| Color and luster | ??4 | ??8 | ??7 | ??9 | ??7 | ??4 |
| Form | ??6 | ??7 | ??9 | ??10 | ??8 | ??6 |
| Taste | ??3 | ??3 | ??9 | ??9 | ??9 | ??4 |
| Fragrance | ??3 | ??3 | ??9 | ??9 | ??8 | ??5 |
| Mouthfeel | ??3 | ??8 | ??6 | ??9 | ??7 | ??4 |
| The sensory evaluation total points | ??22 | ??29 | ??40 | ??46 | ??39 | ??23 |
By above-mentioned experimental result as can be seen: the quality proportioning of chick-pea and rice is 2～4: 6～8 o'clock, and the sensory evaluation total points of chickpea nutritious rice is higher, and particularly the quality proportioning of rice and chick-pea is 3: 7 o'clock, and the sensory evaluation total points has reached 46 fens.
Embodiment 3
Orthogonal test
Designed the orthogonal test of three factors, three levels in the above on Shi Yan the basis, the factor level table sees Table 4, and orthogonal experiments sees Table 5.
Table 4 factor level table
Table 5 orthogonal experiments table
The above embodiment is the preferred embodiment that proves absolutely that the present invention lifts, and protection scope of the present invention is not limited thereto.Being equal to that those skilled in the art are done on basis of the present invention substitutes or conversion, all within protection scope of the present invention.Protection scope of the present invention is as the criterion with claims.
Claims (10)
1. one kind chickpea nutritious meter, it is characterized in that: described chickpea nutritious rice is formulated by chick-pea and rice.
2. chickpea nutritious rice according to claim 1, it is characterized in that: the quality proportioning of described chick-pea and rice is 2～4: 6～8.
3. chickpea nutritious rice according to claim 1, it is characterized in that: the quality proportioning of chick-pea and rice is 3: 7.
4. chickpea nutritious rice according to claim 1, it is characterized in that: described rice is the northeast polished rice; Described chick-pea is that chick-pea is produced in Xinjiang.
5. preparation method of each described chickpea nutritious rice of claim 1～4 is characterized in that: may further comprise the steps:
(1) screening of chick-pea and rice: remove impurity, incompleteness and corrupt seed are sorted out;
(2) immersion of chick-pea;
(3) oven dry of chick-pea, fragmentation;
(4) dried chick-pea and rice mix with described amount;
(5) chick-pea and rice meal steams.
6. the preparation method of chickpea nutritious rice according to claim 5, it is characterized in that: in the step (2), the soak time of described chick-pea is 12～20 hours, and soaking temperature is 15～30 ℃.
7. the preparation method of chickpea nutritious rice according to claim 5, it is characterized in that: in the step (3), the baking temperature of described chick-pea is 70～90 ℃, and be 1.5～2 hours drying time.
8. the preparation method of chickpea nutritious rice according to claim 5 is characterized in that: in the step (3), in the dry process, stir chick-pea so that it is heated evenly.
9. the preparation method of chickpea nutritious rice according to claim 5, it is characterized in that: in the step (3), it is 0.2～0.3cm that described chick-pea is crushed to particle diameter.
10. the preparation method of chickpea nutritious rice according to claim 5, it is characterized in that: in the step (5), described steaming time is 15～20min.
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| CN201010103129.7A CN101744281B (en) | 2010-01-27 | 2010-01-27 | Chick-pea enriched rice and preparation method thereof |
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| CN101744281B CN101744281B (en) | 2014-03-26 |
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Cited By (4)
| 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 |
| CN107223985A (en) * | 2016-03-23 | 2017-10-03 | 新疆丝路弘毅农业科技有限公司 | It is a kind of with the chick-pea composition of antioxidation and application |
| CN115336710A (en) * | 2022-07-25 | 2022-11-15 | 南昌大学 | Preparation process of chickpea co-cooked rice and instant bean rice product based on pre-gelatinization treatment technology |
| CN115968926A (en) * | 2022-11-23 | 2023-04-18 | 嘉兴未来食品研究院 | Chickpea dissolved bean and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101057643B (en) * | 2007-05-23 | 2010-11-10 | 成都市互利达实业有限公司 | Rice with blood sugar reducing function |
| CN101238893B (en) * | 2008-03-06 | 2011-06-22 | 中国科学院新疆理化技术研究所 | High edible fibre chickpea nutritive powder and preparation and application thereof |
-
2010
- 2010-01-27 CN CN201010103129.7A patent/CN101744281B/en not_active Expired - Fee Related
Cited By (5)
| 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 |
| CN107223985A (en) * | 2016-03-23 | 2017-10-03 | 新疆丝路弘毅农业科技有限公司 | It is a kind of with the chick-pea composition of antioxidation and application |
| CN115336710A (en) * | 2022-07-25 | 2022-11-15 | 南昌大学 | Preparation process of chickpea co-cooked rice and instant bean rice product based on pre-gelatinization treatment technology |
| CN115968926A (en) * | 2022-11-23 | 2023-04-18 | 嘉兴未来食品研究院 | Chickpea dissolved bean and preparation method thereof |
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| CN101744281B (en) | 2014-03-26 |
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