CN102028036A - Method for preparing polypeptide beverage by using chickpea - Google Patents
Method for preparing polypeptide beverage by using chickpea Download PDFInfo
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- CN102028036A CN102028036A CN2009101134623A CN200910113462A CN102028036A CN 102028036 A CN102028036 A CN 102028036A CN 2009101134623 A CN2009101134623 A CN 2009101134623A CN 200910113462 A CN200910113462 A CN 200910113462A CN 102028036 A CN102028036 A CN 102028036A
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Abstract
The invention discloses a method for preparing polypeptide beverage by using chickpea, which comprises the following steps of: soaking the picked chickpea into warm water, cleaning the soaked chickpea by using clean water, naturally fermenting the chickpea for 3 to 4 days at the temperature of between 22 and 25 DEG C, changing water for 2 to 4 times every day, pulping the fermented chickpea by using a rough pulping machine of 40 to 80 meshes, a fine pulping machine of 80 to 120 meshes and a finished pulping machine of 120 to 160 meshes in turn, then performing enzymolysis by using pawpaw protein enzyme, and homogenizing, sterilizing and bulking the enzymolysis milk. The chickpea protein is subjected to enzymolysis by using biotechnical means to generate polypeptide; the chickpea polypeptide has good low antigenic property, is enough to ensure that the eaten polypeptide food does not cause anaphylactic reaction, and has multiple health-care functions of reducing blood fat and cholesterol, inhibiting diabetes, resisting cancers and the like; and when the chickpea polypeptide is prepared into the easily digested and absorbed beverage, the digestibility and the biological value of the chickpea protein are improved, and the method is suitable for large-scale industrial production.
Description
Technical field:
The present invention relates to a kind of is primary raw material with the chick-pea, utilize the biotechnology means that its protein is carried out enzymolysis and generate beverage and the method thereof that is rich in the polypeptide composition, belong to beverage based food processing technique field, especially a kind of method for preparing polypeptide beverage with chick-pea.
Background technology:
Chick-pea (Cicer arietinum L) claim chicken pea, brain bean or pea again, because of hawk head or chicken head that its seed shape exactly likes after the depilation are gained the name, just tamed successfully before more than 7000 year, and begin to plant, be the industrial crops in the edible beans, and drought-resistant, impoverishment tolerant is one of arid, barren, that the wasteland is developed preferred crop, enjoys " gold beans " laudatory title in the world.Uighur claims " Nuo Hu carries ".In uighur medicine, used more than 2500 year, recorded in Ministry of Health of the People's Republic of China's " drug standards " Uygur medicine fascicle and " Uygur medicine will ", its biolipid and protein digestibility all are better than other beans, has the unusual body fluid of removing, open the body fluid impatency, be used for gynecological ailments, hyposexuality, poor appetite, diseases such as pruitus and diabetes, has the adjusting body, reduce blood sugar, tonifying middle-Jiao and Qi, the unique effects of conditioning warm nature, the chick-pea flavor is done, flat, nontoxic, tonifying middle-Jiao and Qi is arranged, warming kidney to invigorate yang, main quenching one's thirst, separate the blood poison, moisten the lung and relieve the cough, improve the health, strengthen effects such as memory, good dietary function is especially arranged.Chick-pea is rich in nutriments such as 18 seed amino acids that human body easily absorbs and calcium, potassium, zinc, copper, vitamin B2, vitamin C, vitamin E, protein content is 14.9-24.6%, every hectogram protein contains glutamic acid 16 grams, each 4.6 gram of leucine and lysine, starch and other sugar part content are few, fat about 6.4%, mostly be the unrighted acid favourable to human body, wherein oleic acid accounts for 50..4%, linoleic acid 40%, chick-pea has Chinese chestnut fragrance, makes bean powder and is easy to digest and assimilate, and is the comparatively ideal nutraceutical of baby and the elderly.Because of being processed into the excellent pot foods of various tastes, leisure food, salad and other food etc., adopt the ICP-AES method to measure 5 kinds of trace elements such as iron, copper, zinc, manganese, strontium in the olecranon bean powder of Xinjiang, and contained trace element and effectiveness thereof have been carried out pre-test.The result proves that the health-care efficacy of Xinjiang olecranon bean powder has certain related with its contained trace element.
Olecranon bean powder function of polysaccharide zoopery result shows that chick-pea is at 20g/kg; BW dosage can suppress the blood sugar level behind normal mouse oral glucose and the starch 0.5hr, and its effect is better than positive drug Da Meikang, and can promote the blood sugar recovery behind mouse oral glucose and starch 1hr and the 3hr, at 5g/kg; BW dosage raises to alloxan induced mice blood sugar certain blood sugar reducing function, and this zoopery result confirms that active ingredient has tangible blood sugar reducing function in the chick-pea.
Result of study proves, the full beans or the pars fibrosa composition of chick-pea are well suited for making low-glycemic index food, utilize 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 obvious prevention effect.
Patent No. ZL 02122316.5 discloses a kind of " diabetes, hypertension nutrient flour special ", comprise soya bean 1-3 part, green soya bean 0.3-1 part, pea 0.3-1 part, black soya bean 0.5-1 part, chick-pea 0.5-1.5 part, peanut 0.5-1.5 part, or add compositions such as rice, Semen sesami nigrum, tremella, sea-tangle, radish seed, each composition abrasive dust can be mixed, or mix the back abrasive dust, cook gruel or make biscuit etc.; Patent No. ZL 03154262.X discloses a kind of " nutrition full power and production method thereof ", mainly contains raw materials such as crust dawn wood benevolence, almond, walnut kernel, milk and chick-pea, makes according to pretreatment of raw material, allotment, sterilization and spray-drying.Number of patent application 200510128443.X discloses a kind of " health care nutrition powder ", main component and weight portion content are 70-140, tendons of beef, mutton or pork 20-50, Ba Damu benevolence 10-30, walnut kernel 10-30, sieve after raw material slaking, mixing, the pulverizing preliminary treatment and make, contain trace elements such as collagen, amino acid, linoleic acid and iron, zinc, calcium, phosphorus.
As can be seen, chick-pea food in the market is mainly with olecranon bean powder or other pulvis patterns such as milk powder of adding the olecranon powder.These products are primary processed items, because the chick-pea protein content is higher, is difficult to destroy its protein structure through pulverizing processing, homogenate, thereby causes human body to be difficult to directly digest and assimilate, and are prone to malaise symptoms such as abdominal distension, exhaust.Former studies is thought the various protease effects of panning protein by stomach and small intestine, finally absorb after the complete hydrolysis with amino acid form, and up-to-date experimental results show that, polypeptide can directly be absorbed by enteron aisle, finds that the infiltration rate of dipeptides and tripeptides is faster than the ispol of same component in the experiment of making of synthetic peptide, a series of in addition experimental results show that, the absorption of polypeptide in enteron aisle is best, and protein in fact also is the major part form absorption of polypeptide in human body.But up to now, the relevant chick-pea polypeptide class beverage technology that adopts is not appeared in the newspapers.
Summary of the invention:
The object of the invention is, proposes a kind of biotechnology of utilizing and prepares chick-pea polypeptide beverage method, promptly a kind of method for preparing polypeptide beverage with chick-pea.
The measure that realizes the object of the invention is: the chick-pea of selecting is soaked in warm water, the chick-pea that soaks is cleaned with clear water, under temperature 22-25 ℃ of left and right sides condition, spontaneous fermentation 3-4 days, change water every day 2 to 4 times, the chick-pea after the fermentation, successively through 40-80 order corase grind pulp grinder, the fine grinding of 80-120 order, 120-160 correct grinding utilize pawpaw protein enzyme to carry out enzymolysis, with soya-bean milk homogeneous, sterilization, the can behind the enzymolysis then.
The invention has the advantages that; utilize the biotechnology means that chick-pea protein is carried out enzymolysis; generate polypeptide; the chick-pea polypeptide has good low antigenicity; be enough to guarantee can not cause allergic reaction after the polypeptide based food feed, have the blood fat of reduction and cholesterol, inhibition diabetes and plurality of health care functions such as anticancer, make the beverage that is easy to digest and assimilate; improve the digestibility and the biological value of chick-pea albumen, be fit to large-scale industrial production.
The specific embodiment
Embodiment 1: the chick-pea of selecting is soaked in 25 ℃ of warm water, and 3 times of amount of water are cleaned the chick-pea that soaks with clear water; Under 22 ℃ of left and right sides conditions of temperature, keep humidity 80% with top fermentation 3 days, change water every day 2 times; Chick-pea after the fermentation through 40 orders corase grind slurry, obtains soya-bean milk after 80 order fine grindings, 120 finish milling slurry successively; In soya-bean milk, add cellulase successively and carry out enzymolysis, the cellulase consumption is 0.001% of a chick-pea weight, regulating pH value with citric acid is 4.5, carried out enzymolysis 30 minutes under 30 ℃ of conditions of temperature, add papain again and carry out enzymolysis, the papain consumption is 80 μ/g chick-pea, and regulating pH value is 8, carries out enzymolysis 40 minutes under 50 ℃ of conditions of temperature; Soya-bean milk homogeneous behind the enzymolysis, sterilization, can.
Present embodiment adopts spontaneous fermentation to remove chick-pea fishy smell, adds cellulase and papain then successively chick-pea albumen is hydrolyzed, and makes polypeptide beverage.
Cellulase mainly acts on cell membrane makes chick-pea histocyte wall generation degraded discharge wherein protein and carbohydrate, increases the content of soluble solid in the beverage with this.Papain (Papain) is a kind of thiol protease, molecular weight is 21000, the single chain protein matter of forming by 211 amino acid residues, decomposing substrate nine has than pancreas protease and more manys substrate widely, have the lipase vigor simultaneously, can hydrolysis contain the substrate of L-arginine, L-lysine, glycine and L-citrulling.
The advantage of the embodiment of the invention is; utilize the biotechnology means that chick-pea protein is carried out enzymolysis; generate polypeptide; the chick-pea polypeptide has good low antigenicity; be enough to guarantee can not cause allergic reaction after the polypeptide based food feed, have the blood fat of reduction and cholesterol, inhibition diabetes and plurality of health care functions such as anticancer, make the beverage that is easy to digest and assimilate; improve the digestibility and the biological value of chick-pea albumen, be fit to large-scale industrial production.
Embodiment 2: the chick-pea of selecting is soaked in 28 ℃ of warm water, and 3 times of amount of water are cleaned the chick-pea that soaks with clear water; Under 22 ℃ of left and right sides conditions of temperature, keep humidity 80% with top fermentation 4 days, change water every day 3 times; Chick-pea after the fermentation through 60 orders corase grind slurry, obtains soya-bean milk after 100 order fine grindings, 140 finish milling slurry successively; In soya-bean milk, add cellulase successively and carry out enzymolysis, the cellulase consumption is 0.02% of a chick-pea weight, regulating pH value with citric acid is 4.5, carried out enzymolysis 20 minutes under 30 ℃ of conditions of temperature, add papain again and carry out enzymolysis, the papain consumption is 900 μ/g chick-pea, and regulating pH value is 8, carries out enzymolysis 30 minutes under 50 ℃ of conditions of temperature; Soya-bean milk homogeneous behind the enzymolysis, sterilization, can.
Embodiment 3: the chick-pea of selecting is soaked in 30 ℃ of warm water, and 3 times of amount of water are cleaned the chick-pea that soaks with clear water; Under 25 ℃ of left and right sides conditions of temperature, keep humidity 80% with top fermentation 4 days, change water every day 4 times; Chick-pea after the fermentation through 80 orders corase grind slurry, obtains soya-bean milk after 120 order fine grindings, 160 finish milling slurry successively; In soya-bean milk, add cellulase successively and carry out enzymolysis, the cellulase consumption is 0.1% of a chick-pea weight, regulating pH value with citric acid is 4.5, carried out enzymolysis 20 minutes under 30 ℃ of conditions of temperature, add papain again and carry out enzymolysis, the papain consumption is 2000 μ/g chick-pea, and regulating pH value is 8, carries out enzymolysis 20 minutes under 50 ℃ of conditions of temperature; Soya-bean milk homogeneous behind the enzymolysis, sterilization, can.
Claims (4)
1. method for preparing polypeptide beverage with chick-pea, it is characterized in that the chick-pea of selecting is soaked in warm water, the chick-pea that soaks is cleaned with clear water, under temperature 22-25 ℃ of left and right sides condition, spontaneous fermentation 3-4 days, change water every day 2 to 4 times, the chick-pea after the fermentation, successively through 40-80 order corase grind pulp grinder, the fine grinding of 80-120 order, 120-160 correct grinding utilize papain to carry out enzymolysis, with soya-bean milk homogeneous, sterilization, the can behind the enzymolysis then.
2. according to claim 1ly a kind ofly prepare the method for polypeptide beverage with chick-pea, it is characterized in that the chick-pea of selecting is soaked in 25 ℃ of warm water, 3 times of amount of water are cleaned the chick-pea that soaks with clear water; Under 22 ℃ of left and right sides conditions of temperature, keep humidity 80% with top fermentation 3 days, change water every day 2 times; Chick-pea after the fermentation through 40 orders corase grind slurry, obtains soya-bean milk after 80 order fine grindings, 120 finish milling slurry successively; In soya-bean milk, add cellulase successively and carry out enzymolysis, the cellulase consumption is 0.001% of a chick-pea weight, regulating pH value with citric acid is 4.5, carried out enzymolysis 30 minutes under 30 ℃ of conditions of temperature, add papain again and carry out enzymolysis, the papain consumption is 80 μ/g chick-pea, and regulating pH value is 8, carries out enzymolysis 40 minutes under 50 ℃ of conditions of temperature; Soya-bean milk homogeneous behind the enzymolysis, sterilization, can.
3. according to claim 1ly a kind ofly prepare the method for polypeptide beverage with chick-pea, it is characterized in that the chick-pea of selecting is soaked in 28 ℃ of warm water, 3 times of amount of water are cleaned the chick-pea that soaks with clear water; Under 22 ℃ of left and right sides conditions of temperature, keep humidity 80% with top fermentation 4 days, change water every day 3 times; Chick-pea after the fermentation through 60 orders corase grind slurry, obtains soya-bean milk after 100 order fine grindings, 140 finish milling slurry successively; In soya-bean milk, add cellulase successively and carry out enzymolysis, the cellulase consumption is 0.02% of a chick-pea weight, regulating pH value with citric acid is 4.5, carried out enzymolysis 20 minutes under 30 ℃ of conditions of temperature, add papain again and carry out enzymolysis, the papain consumption is 900 μ/g chick-pea, and regulating pH value is 8, carries out enzymolysis 30 minutes under 50 ℃ of conditions of temperature; Soya-bean milk homogeneous behind the enzymolysis, sterilization, can.
4. according to claim 1ly a kind ofly prepare the method for polypeptide beverage with chick-pea, it is characterized in that the chick-pea of selecting is soaked in 30 ℃ of warm water, 3 times of amount of water are cleaned the chick-pea that soaks with clear water; Under 25 ℃ of left and right sides conditions of temperature, keep humidity 80% with top fermentation 4 days, change water every day 4 times; Chick-pea after the fermentation through 80 orders corase grind slurry, obtains soya-bean milk after 120 order fine grindings, 160 finish milling slurry successively; In soya-bean milk, add cellulase successively and carry out enzymolysis, the cellulase consumption is 0.10% of a chick-pea weight, regulating pH value with citric acid is 4.5, carried out enzymolysis 20 minutes under 30 ℃ of conditions of temperature, add papain again and carry out enzymolysis, the papain consumption is 2000 μ/g chick-pea, and regulating pH value is 8, carries out enzymolysis 20 minutes under 50 ℃ of conditions of temperature; Soya-bean milk homogeneous behind the enzymolysis, sterilization, can.
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| CN2009101134623A CN102028036A (en) | 2009-09-24 | 2009-09-24 | Method for preparing polypeptide beverage by using chickpea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103462505A (en) * | 2013-09-17 | 2013-12-25 | 代龙 | Novel soybean milk maker |
| CN104186675A (en) * | 2014-07-23 | 2014-12-10 | 王晓伟 | Method for producing whole soybean peptide vegetable protein drink |
| CN104789629A (en) * | 2015-04-30 | 2015-07-22 | 中国食品发酵工业研究院 | Chickpea oligopeptide and preparation method thereof |
| CN108371326A (en) * | 2017-12-14 | 2018-08-07 | 天津科技大学 | A kind of antidiabetic function composition |
| CN108949887A (en) * | 2018-09-04 | 2018-12-07 | 哈尔滨工业大学 | A kind of preparation method of the multi-functional incretin peptide of soybean |
| CN110214816A (en) * | 2019-07-11 | 2019-09-10 | 丁强 | A kind of natto polypeptide soymilk powder instant food and preparation method thereof |
| CN114794235A (en) * | 2022-03-29 | 2022-07-29 | 湖北工业大学 | Chickpea polypeptide yoghourt and preparation method thereof |
| CN116965514A (en) * | 2023-07-10 | 2023-10-31 | 南京农业大学 | Fermented low-sensitivity chickpea powder and preparation method thereof |
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2009
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462505B (en) * | 2013-09-17 | 2017-09-01 | 山东禹泽医药科技有限公司 | A kind of novel soy milk maker |
| CN103462505A (en) * | 2013-09-17 | 2013-12-25 | 代龙 | Novel soybean milk maker |
| CN104186675A (en) * | 2014-07-23 | 2014-12-10 | 王晓伟 | Method for producing whole soybean peptide vegetable protein drink |
| CN104789629A (en) * | 2015-04-30 | 2015-07-22 | 中国食品发酵工业研究院 | Chickpea oligopeptide and preparation method thereof |
| CN104789629B (en) * | 2015-04-30 | 2018-10-26 | 中国食品发酵工业研究院 | A kind of chick-pea oligopeptide and preparation method thereof |
| CN108371326B (en) * | 2017-12-14 | 2021-08-20 | 天津科技大学 | Functional composition for reducing blood sugar |
| CN108371326A (en) * | 2017-12-14 | 2018-08-07 | 天津科技大学 | A kind of antidiabetic function composition |
| CN108949887A (en) * | 2018-09-04 | 2018-12-07 | 哈尔滨工业大学 | A kind of preparation method of the multi-functional incretin peptide of soybean |
| CN108949887B (en) * | 2018-09-04 | 2022-03-01 | 哈尔滨工业大学 | Preparation method of soybean multifunctional hypoglycemic peptide |
| CN110214816A (en) * | 2019-07-11 | 2019-09-10 | 丁强 | A kind of natto polypeptide soymilk powder instant food and preparation method thereof |
| CN114794235A (en) * | 2022-03-29 | 2022-07-29 | 湖北工业大学 | Chickpea polypeptide yoghourt and preparation method thereof |
| CN116965514A (en) * | 2023-07-10 | 2023-10-31 | 南京农业大学 | Fermented low-sensitivity chickpea powder and preparation method thereof |
| CN116965514B (en) * | 2023-07-10 | 2024-10-01 | 南京农业大学 | Fermented low-sensitivity chickpea powder and preparation method thereof |
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Application publication date: 20110427 |