CN104585645A - Processing method of chick-pea whole-bean nutrition powder - Google Patents
Processing method of chick-pea whole-bean nutrition powder Download PDFInfo
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- CN104585645A CN104585645A CN201410854392.8A CN201410854392A CN104585645A CN 104585645 A CN104585645 A CN 104585645A CN 201410854392 A CN201410854392 A CN 201410854392A CN 104585645 A CN104585645 A CN 104585645A
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Abstract
The invention relates to a processing method of chick-pea whole-bean nutrition powder. The method comprises the following steps: firstly, carrying out microwave curing or roller curing on selected chick-beans, then carrying out ultrasonic crushing to obtain the chick-pea whole-bean nutrition powder with the average particle size of 20 microns. The chick-pea whole-bean nutrition powder prepared by the method is 100% whole-bean powder without any additional processed additive; the chick-pea whole-bean nutrition powder is fine in mouthfeel, is difficult to be caked in drinking, and is convenient to eat; a pure physical crushing technique is adopted, the technological operation is simple, the production cost is reduced greatly, and the market prospect is good.
Description
Technical field
The invention belongs to food processing field; Be specifically related to a kind of processing method of chick-pea complete-bean nutrient powder.
Background technology
Chick-pea (chickpea), formal name used at school Cicer arietinum., annual or more year raw herbaceous plant, gaining the name as hawk head because chanting shape projection shape near hilum, calling peach beans, chicken pea.Chick-pea originates from western part of Asia and Middle East, and cultivation history is long, and be mainly distributed in the warm in the world and area of arid, output occupies the 3rd in world beans.The high nutritive value of chick-pea, containing the large nutrient of necessary for human six, be rich in various plants albumen and the composition such as amino acid, vitamin, crude fibre and calcium, magnesium, iron, its nutritional labeling is that oat, wheat, corn etc. are incomparable, be described as " flower of nutrition; the king in beans ", therefore, chick-pea and goods thereof have become a kind of novel Cereals nutritious and healthy food.
Chickpea Protein matter content is high and be perfect form protein, and is rich in the lysine that grain protein comparatively lacks.If arrange in pairs or groups edible by proper proportion by chick-pea and goods thereof and rice, flour, can play protein complementary action, therefore, the high-quality that chick-pea can be used as vegetable protein is originated.The content of chick-pea fat is few, about 5%-6%, is mostly the unrighted acid useful to human body.Research proves, chick-pea has the Excretion increasing cholesterol end product to human body, can reduce blood sugar, blood fat, blood pressure and hepatic tissue lipid content, chick-pea and goods thereof are first-selected healthy food of the special populations such as diabetes, high fat of blood, hypertension.China's traditional medicine show chick-pea in treatment diabetes, cardiovascular disease, enrich blood, to replenish the calcium etc. in effect obvious.Chickpea isoflavone is very large on the impact of women's health in addition, it is the activated vegetalitas oestrogen-like hormone of tool, it can postpone female cell aging, makes skin keep elasticity, beauty treatment, breast augmentation, minimizing bone loss, facilitates ostosis, reducing blood lipid, alleviates female dimacteric syndrome shape etc.
Chick-pea can fry or boil directly edible, can also be processed into various dessert or fried beans, be the good raw material of multiple snack food and tinned food, be widely used as Mohammedan Islam Ramadan food.On market, there is not yet product chick-pea being made instant product.Green soya bean can do vegetables, and also can eat raw, tender leaf also can be used as vegetables.Nowadays nutrient powder instant, is subject to the welcome of consumers in general, but current published chickpea nutritive powder great majority adopt defibrination to add drying process with atomizing to process.Such as, patent CN101238893A discloses a kind of preparation method of high edible fibre chickpea nutritive powder, and major ingredient comprises chick-pea flour, the luxuriant psyllium of circle and chick-pea coat dietary fiber; Mix after three's defibrination, filter through high pressure homogenization, finally carry out spraying dry and sieve.Patent CN101375715A discloses a kind of preparation method of chick-pea grape nutrient powder, and major ingredient is chick-pea and grape water extract or grape juice, stirs after the two being mixed, then through grinding, sterilizing, filtration, spraying dry with sieve and obtain nutrient powder.But chickpea nutritive powder prepared by said method all adds other composition, or easy conglomeration during Instant Drinks, or coarse mouthfeel, or production cost is high.Therefore, the preparation method researching and developing a kind of new chickpea nutritive powder is needed, fully to overcome the problems referred to above.
Summary of the invention
The object of this invention is to provide a kind of processing method of chick-pea complete-bean nutrient powder.The method overcomes the problems referred to above completely, and products taste is fine and smooth, not easily conglomeration during Instant Drinks, instant, and production technology is simple, with low cost, is applicable to large-scale industrial production.
In order to achieve the above object, the present invention intends by the following technical solutions:
A processing method for chick-pea complete-bean nutrient powder take chick-pea as raw material, comprises selected, microwave ripening and ultramicro grinding step, it is characterized in that: the process conditions that described microwave ripening adopts are: temperature is 50-60 DEG C, and the curing time is 5-60min.
Concentration step comprises screening, vertical air suction, proportion except the step such as stone, magnetic separation.Wherein, the comparatively heavy seeds in vibratory sieve removing chick-pea is used; Then in vertical air suction road, absorb the comparatively light impurity in chick-pea, the wind speed of suction channel is generally 5-15m/s.Then in stone remover, proportion is carried out except stone step, subsequently through magnetic separation removing magnetic metal impurity.
Selected chick-pea is admitted in microwave ripening equipment, is maturation process 5-60min under the process conditions of 50-60 DEG C in temperature.
Ultramicro grinding step can use the multiple micronizer of applicable suitability for industrialized production, such as, includes, but not limited to vibromill pulverizer, high speed impact pulverizer, jet mill, weight abrading type disintegrator.Wherein, preferred jet mill.No matter use which kind of micronizer, the average grain diameter of the chick-pea after pulverizing is generally less than 30 microns, more preferably 20 microns.
In another embodiment, processing method of the present invention can use cylinder slaking to replace microwave ripening.Wherein, when cylinder slaking, adopt the moisture selected chick-pea of passing through and soaking as charging, steam pressure is 0.2-4MPa, and temperature is 120-130 DEG C, and the curing time is 10-300s.
Test of many times result, due to the processing method adopting microwave ripening or cylinder slaking to combine with ultramicro grinding, not only particle diameter is little for prepared chick-pea complete-bean nutrient powder, and is evenly distributed; Be not easy to reunite simultaneously.
The present invention has following beneficial effect relative to prior art:
Chick-pea complete-bean nutrient powder prepared by-the present invention is 100% whole soybean powder, does not add any processing aid;
-products taste is fine and smooth, not easily conglomeration during Instant Drinks, instant;
-adopting pure physical crushing technology, technological operation is simple, and greatly reduce production cost, market prospects are good.
Accompanying drawing explanation
Fig. 1 is the full powder grain size distribution of chick-pea of present invention process;
Fig. 2 is the full powder grain size distribution of chick-pea adopting spraying dry traditional handicraft;
Fig. 3 is the SEM scanned picture of the full powder of chick-pea; Wherein left side is product of the present invention, and right side is traditional handicraft product.
Detailed description of the invention
Further illustrate processing method of the present invention as embodiment below, will contribute to further understanding of the invention, protection scope of the present invention is not limited to the examples, and its protection domain is decided by claims.
Embodiment 1
Select without damaged, full chick-pea.First the comparatively heavy seeds in the vibratory sieve removing chick-pea of suitable order number is used; It is the comparatively light impurity absorbed in the vertical air suction road of 10m/s in chick-pea at wind speed.Then in stone remover, proportion is carried out except stone step, subsequently through magnetic separation removing magnetic metal impurity.Selected chick-pea being admitted in cylinder curing equipment, is 1MPa at steam pressure, and temperature is maturation process 30s under the process conditions of 125 DEG C.By in the chick-pea input air flow formula micronizer after slaking, control air-flow velocity, ensure that the average grain diameter of final products is no more than 20 microns, after cooling, obtain chick-pea complete-bean nutrient powder.
Embodiment 2
Select without damaged, full chick-pea.First the comparatively heavy seeds in the vibratory sieve removing chick-pea of suitable order number is used; It is the comparatively light impurity absorbed in the vertical air suction road of 10m/s in chick-pea at wind speed.Then in stone remover, proportion is carried out except stone step, subsequently through magnetic separation removing magnetic metal impurity.Being admitted in microwave ripening equipment by moisture selected chick-pea, is maturation process 20min under the process conditions of 55 DEG C in temperature.By in the chick-pea input air flow formula micronizer after slaking, control air-flow velocity, ensure that the average grain diameter of final products is no more than 20 microns, after cooling, obtain chick-pea complete-bean nutrient powder.
Comparative example 1
Adopt the microwave ripening step of the spray drying step alternative embodiment 1 in CN101238893A, all the other conditions are identical with embodiment 1.
Measured the chick-pea complete-bean nutrient powder of embodiment 1 and comparative example 1 by laser particle size analyzer, result as depicted in figs. 1 and 2.Can find, the average grain diameter of chick-pea complete-bean nutrient powder of the present invention is at 20 microns, and the average grain diameter of comparative example 1 is at 100 microns; In size distribution, chick-pea complete-bean nutrient powder of the present invention is obviously narrower, demonstrates particle diameter comparatively even.
Observed the powder sample of embodiment 1 and comparative example 1 respectively by SEM, gained electromicroscopic photograph as shown in Figure 3.Wherein left side is the product of the present invention of embodiment 1, and right side is the traditional handicraft product of comparative example 1.Can find out that product particle distribution and the microstructure of chick-pea complete-bean nutrient powder of the present invention are obviously different from traditional handicraft product.On the one hand distribution of particles evenly, lessly on the other hand there is agglomeration.
We believe, These characteristics of the present invention is that product brings delicate mouthfeel, the advantage of the not easily conglomeration when Instant Drinks simultaneously.
These are only the preferred embodiments of the present invention, be not limited to the present invention, to those skilled in the art, the present invention can have various change and conversion.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a processing method for chick-pea complete-bean nutrient powder is raw material with chick-pea, comprises selected, microwave ripening and ultramicro grinding step, it is characterized in that: the process conditions that described microwave ripening adopts are: temperature is 50-60 DEG C, and the curing time is 5-60min.
2. processing method according to claim 1, wherein said concentration step comprises screening, vertical air suction, proportion except stone, magnetic separation step.
3. processing method according to claim 1, wherein said ultramicro grinding step uses vibromill pulverizer, high speed impact pulverizer, jet mill, weight abrading type disintegrator.
4. processing method according to claim 3, wherein said ultramicro grinding step uses jet mill.
5. processing method according to claim 1, wherein uses cylinder slaking to replace microwave ripening, it is characterized in that: when cylinder slaking, adopt the moisture selected chick-pea of passing through and soaking as charging, steam pressure is 0.2-4MPa, and temperature is 120-130 DEG C, and the curing time is 10-300s.
6. the processing method according to any one of claim 1-5, wherein after ultramicro grinding, the average grain diameter of chick-pea complete-bean nutrient powder is 20 microns.
7. a chick-pea complete-bean nutrient powder, is characterized in that: use the processing method described in any one of claim 1-6 to obtain.
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| CN201410854392.8A CN104585645A (en) | 2014-12-31 | 2014-12-31 | Processing method of chick-pea whole-bean nutrition powder |
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| CN201410854392.8A CN104585645A (en) | 2014-12-31 | 2014-12-31 | Processing method of chick-pea whole-bean nutrition powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410615A (en) * | 2015-11-23 | 2016-03-23 | 庞巧兰 | Instant powder capable of invigorating spleen and nourishing stomach and preparation method of instant powder |
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| CN1357254A (en) * | 2001-12-21 | 2002-07-10 | 吴承霖 | Pure bean meal and its production process |
| CN101238893A (en) * | 2008-03-06 | 2008-08-13 | 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 |
| CN101375715A (en) * | 2008-10-08 | 2009-03-04 | 中国科学院新疆理化技术研究所 | Nutrient powder made from chickpea and grape and preparation method thereof |
| CN102630883A (en) * | 2012-04-28 | 2012-08-15 | 山东省农业科学院农产品研究所 | Superfine nutritional whole chickpea powder and preparation method |
| CN103110052A (en) * | 2012-12-14 | 2013-05-22 | 苏州科谷米业有限公司 | Method for preparing full-grain flour |
| CN104000122A (en) * | 2014-04-24 | 2014-08-27 | 黑龙江八一农垦大学 | Processing method of precooked coarse grains simultaneously boiled and cooked with rice |
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2014
- 2014-12-31 CN CN201410854392.8A patent/CN104585645A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1357254A (en) * | 2001-12-21 | 2002-07-10 | 吴承霖 | Pure bean meal and its production process |
| CN101238893A (en) * | 2008-03-06 | 2008-08-13 | 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 |
| CN101375715A (en) * | 2008-10-08 | 2009-03-04 | 中国科学院新疆理化技术研究所 | Nutrient powder made from chickpea and grape and preparation method thereof |
| CN102630883A (en) * | 2012-04-28 | 2012-08-15 | 山东省农业科学院农产品研究所 | Superfine nutritional whole chickpea powder and preparation method |
| CN103110052A (en) * | 2012-12-14 | 2013-05-22 | 苏州科谷米业有限公司 | Method for preparing full-grain flour |
| CN104000122A (en) * | 2014-04-24 | 2014-08-27 | 黑龙江八一农垦大学 | Processing method of precooked coarse grains simultaneously boiled and cooked with rice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410615A (en) * | 2015-11-23 | 2016-03-23 | 庞巧兰 | Instant powder capable of invigorating spleen and nourishing stomach and preparation method of instant powder |
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Application publication date: 20150506 |