CN106551211A - A kind of chickpea bean sprout plant beverage and preparation method thereof - Google Patents
A kind of chickpea bean sprout plant beverage and preparation method thereof Download PDFInfo
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- CN106551211A CN106551211A CN201510635630.0A CN201510635630A CN106551211A CN 106551211 A CN106551211 A CN 106551211A CN 201510635630 A CN201510635630 A CN 201510635630A CN 106551211 A CN106551211 A CN 106551211A
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- chickpea
- bean sprout
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- sprout
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
Abstract
The invention discloses a kind of chickpea bean sprout plant beverage and preparation method thereof, by weight, is made up of following raw materials：Chickpea bean sprout 10-130 parts, sucrose 40-80 parts, water 900-980 parts；Its preparation method is by chickpea germinateing, rinsing, extract, make with techniques such as liquid, fill and sterilizings.The rudiment chickpea bean sprout plant beverage of the present invention has process is simple, nutritious a, steady quality, comfortable taste, the advantages of nutritional labeling easily absorbs.
Description
Technical field
The present invention relates to a kind of plant beverage, more particularly to a kind of chickpea bean sprout plant beverage and preparation method thereof.
Background technology
Chickpea (Chickpea) category pulse family vetch race olecranon Macroptilium (Cicer
arietinum L), chickpea exists《Uygur nationality's medicine will》、《Uighur's culture cures medicinal herbs most in use》、《Medicine treasure-house》、《Draft is lost》、《Doctor's allusion quotation》Deng traditional ancient books and records and Ministry of Public Health《Medical material standard》In it is on the books[4].The traditional Chinese medical science thinks, chickpea sweet in the mouth, mild-natured, nontoxic, with invigorating the spleen and replenishing QI, warming the kidney to invigorate YANG.The effects such as quenching one's thirst, solving blood poison, building body and memory reinforcing, prevention and auxiliary treatment particularly to diseases such as diabetes, cardiovascular and cerebrovascular disease and gastropathy has obvious curative effect, and Chinese medicine application chickpea prevents and treats hyperglycemia and hyperlipemia is with a history of thousands of years.
Chickpea contains the effective ingredient such as multiple proteins and aminoacid, isoflavone, saponin, organic acid, saccharide, vitamin, crude fibre and trace element, in existing chickpea or in chickpea sprout, total isoflavone has significant hypoglycemic activity, its hypoglycemic mechanism be probably with the antioxidant activity of isoflavone extract, improve carbohydrate metabolism and to improve the effects such as insulin resistant relevant.Chickpea isoflavone extract also has to be played the role of preferable reduction blood fat and reduces cholesterol and prevent cancer cell multiplication to hyperlipemia animal model, promotes the effect of cancer cell death.
In chickpea germination process there are significant changes in the equal of each main active, and total isoflavone component content can be dramatically increased, and protein and Most amino-acids are also presented obvious growth trend, while the bioavailability of its active component can also be strengthened.Therefore the use that chickpea sprout has larger lifting, chickpea sprout in itself compared with chickpea in terms of composition will obtain bigger benefit.
But from the point of view of the product that current chickpea has been developed, it is currently limited to toast the direct processed goods of chickpea such as chickpea, fried chickpea, olecranon bean powder, cream point and various formula nutritional powders, lack chickpea bean sprout product, its nutritive value is simultaneously underutilized.Chickpea is made into beverage after germination, further can have additional nutrients component content, more conducively ingredient draws, extract bioavailability comfortable taste, conveniently take.
The content of the invention
The primary and foremost purpose of the present invention is to provide a kind of chickpea bean sprout plant beverage, and the product has steady quality, and comfortable taste, nutrition are more rich, the advantages of easily absorption.
Another object of the present invention is to provide the preparation method of above-mentioned chickpea bean sprout plant beverage.
The object of the present invention is achieved like this：
A kind of chickpea bean sprout plant beverage, by weight, is made up of following raw materials：Chickpea bean sprout 10-130 parts, sucrose 40-80 parts, water 900-980 parts.
Preferably, described chickpea bean sprout plant beverage, by weight, is made up of following raw materials：
30 parts of chickpea bean sprout, 65 parts of sucrose, 940 parts of water.
The preparation method of chickpea bean sprout plant beverage of the present invention can adopt following two methods：
Method one：The preparation method of chickpea bean sprout plant beverage of the present invention, comprises the steps：
A, sprout：Take；
B, rinsing：Taking chickpea bean sprout directly adds clear water to rinse 2～3 times, drains standby；
C, extraction：Take chickpea bean sprout, sprout or bud root to add water to cook 2-3 time, each 1-1.5 hours, filter, merging filtrate；
D, compounded Liquid medicine-filtering：The filtrate after merging is taken, with sucrose 40-80 parts, water 900-980 parts, is stirred, crossed 300 mesh sieves, obtain final product filtrate；
E, fill：By filtrate fill, seal；
F, sterilizing：By the product after fill, sterilize, get product.
Method two：The preparation method of chickpea bean sprout vegetable protein beverage of the present invention, comprises the steps：
A. sprout：Take；
B. rinse：Taking chickpea bean sprout directly adds clear water to rinse 2～3 times, drains standby；
C. it is dried：Take the chickpea bean sprout for draining the water standby as dry bean sprout less than 10% in 80 DEG C of dryings to moisture content mass content；
D. extract：Take chickpea bean sprout to add water to cook 2-3 time, each 1-1.5 hours, filter, merging filtrate obtains chickpea bean sprout extracting solution；
E. compounded Liquid medicine-filtering：Chickpea bean sprout extracting solution is taken, with sucrose 40-80 parts, water 900-980 parts, is stirred, crossed 300 mesh sieves, obtain final product；
F. fill：By the stirring liquid fill after filtration；
G. sterilize：By the product after fill, sterilize, get product.
Preferably, in step A, the chickpea germination is cultivated 3-9 days.
Preferably, in step D, the chickpea bean sprout adds 3-12 times of decocting to boil.
Preferably, in step G, with moist hear heat test, sterilising temp is 115 DEG C -125 DEG C for the sterilizing, and the time is 15-25 minutes.
The present invention is had found by studying, chickpea is during sprouting, the nutritional labeling such as Protein components and total isoflavone has increase trend, therefore by using chickpea sprout improving nutrient composition content, in order to obtain the higher protein of content and isoflavones components, the present invention has carried out following optimization to chickpea：
Take chickpea, germinateed under room temperature in conventional manner, protein content and total isoflavone content in 0,1,2,3,5,7,9 days chickpea bean sprouts of record germination, as shown in figure 1, as a result show with the prolongation of chickpea germination period, during more non-rudiment in the 3rd day, protein content increases by more than 7%, one, up to the 9th day, persistently rises, and bean seedlings start to come into leaves.Total isoflavone constituents also have same increase trend.Therefore, the chickpea germination period sample of 3-9 days is selected, as rudiment chickpea bean sprout plant beverage raw material.
The present invention also has found that by research the sprout of chickpea bean sprout, bud root and Semen Sojae Preparatum total isoflavone constituents content have larger difference, the total isoflavone higher in order to obtain content, and the present invention has carried out following optimization using part to chickpea bean sprout：
Take chickpea bean sprout, sprout, bud root and Semen Sojae Preparatum are extracted respectively, record respective total isoflavone content, as shown in Figure 2, as a result show that total isoflavone content is far above content in Semen Sojae Preparatum in chickpea sprout and bud root, therefore the preferably raw material of sprout and bud root as chickpea bean sprout plant beverage.
Advantage of the present invention：The present invention chooses the chickpea bean sprout that sprouts more than 3 days, and protein content and total isoflavone content are high, make beverage, and Product Process is simple, remain with chickpea bean perfume and sprout fragrance, nutritional labeling easily absorb, and steady quality, is convenient for carrying and eats.
Description of the drawings：
Fig. 1 is the different long sprouting stage protein of chickpea and total isoflavone changes of contents figure.
Fig. 2 chickpea bean sprout different parts total isoflavone content distribution figures.
Specific embodiment：
The present invention is further illustrated below by specific embodiment; following examples are specific embodiment of the present invention; but embodiments of the present invention are not limited by following embodiments; other any spirit without departing from the present invention and the change, modification, replacement made under principle, combine, simplification; equivalent substitute mode is should be, is included within protection scope of the present invention.
Embodiment
1
1.
It is prepared by chickpea bean sprout
Take, take out, add water dipped bean sprout, stirring, skims the debris for floating on the water surface, repeat to rinse 3 times, 80 DEG C of dryings, moisture content mass content 8.15% are standby.
Dispensing
Take sucrose 65g, chickpea sprout 30g, water 940g.
It is prepared by product
1) water that dried chickpea bean sprout adds 12 times and 10 times of its quality respectively is taken, is decocted 2 times, the time is 1 hour, filtration, merging filtrate are stand-by；
2) dissolved in filtrate that sucrose is added to after merging is taken, remaining water is added, stirred 300 mesh filter screens, fill；
3) canned beverage is sterilized 25 minutes with 115 DEG C；
4) take the beverage packaging after sterilizing to get product.
Product checking and study on the stability
Take packaged sample detection sense index, physical and chemical index and microbiological indicator, separately take sample to put in climatic chamber, adjustment temperature is 38 DEG C, relative humidity is 75%, starting zero day, 30 days, analysis of testing to product in 60 days, 90 days after preserving respectively, results sample places 90 days quality stability under 38 DEG C of temperature, 75% environment of relative humidity.The results are shown in Table 1.
1 Product checking of table and study on the stability
Embodiment
2
1.
It is prepared by chickpea bean sprout
Take, take out, add water dipped bean sprout, stirring, skims the debris for floating on the water surface, repeat to rinse 2 times, it is standby.
Dispensing
Take sucrose 40g, the fresh bean sprout 114.3g of chickpea, water 900g.
It is prepared by product
1) water that the fresh bean sprout of chickpea adds 5 times and 3 times of its quality respectively is taken, is decocted 2 times, the time is 1 hour, filtration, merging filtrate are stand-by.；
2) take sucrose and add dissolved in filtrate, add remaining water, stir；
3) solution after stirring is crossed into 300 mesh filter screens, fill；
4) canned beverage is sterilized 20 minutes with 121 DEG C；
5) take the beverage packaging after sterilizing to get product.
Product checking：Total isoflavone content is 78.1mg/100ml.
Embodiment
3
1.
It is prepared by chickpea bean sprout
Take, take out, extract sprout, add water rinsing 2 times, standby.
Dispensing
Take sucrose 80g, fresh sprout 125g of chickpea, water 980g.
It is prepared by product
1) water that the fresh sprout bonus point of chickpea does not add 4 times and 3 times of its quality is taken, is decocted 2 times, the time is 1 hour, filtration, merging filtrate are stand-by；
2) take sucrose and add dissolved in filtrate, add remaining water, stir；
3) filtrate after stirring is crossed into 300 mesh filter screens, fill；
4) canned beverage is sterilized 15 minutes with 125 DEG C；
5) take the beverage packaging after sterilizing to get product.
Product checking
Total isoflavone content is 73.5mg/100ml.
Embodiment
4
1.
It is prepared by rudiment chickpea
Take, take out, extract bud root, add water rinsing 2 times, standby.
Dispensing
Take sucrose 65g, the fresh bud root 100g of chickpea, water 940g.
It is prepared by product
1) water that the fresh sprout bonus point of chickpea does not add 5 times and 3 times of its quality is taken, is decocted 2 times, the time is 1 hour, filtration, merging filtrate are stand-by；
2) take sucrose and add dissolved in filtrate, add remaining water, stir；
3) filtrate after stirring is crossed into 300 mesh filter screens, fill；
4) canned beverage is sterilized 21 minutes with 125 DEG C；
5) take the beverage packaging after sterilizing to get product.
Product checking
Total isoflavone content is 80.6mg/100ml.
Claims (8)
1. a kind of chickpea bean sprout plant beverage, it is characterised in that by weight, be made up of following raw materials：Chickpea bean sprout 10-130 parts, sucrose 40-80 parts, water 900-980 parts.
2. chickpea bean sprout plant beverage according to claim 1, it is characterised in that by weight, be made up of following raw materials：30 parts of chickpea bean sprout, 65 parts of sucrose, 940 parts of water.
3. chickpea bean sprout plant beverage according to claim 1 and 2, it is characterised in that the chickpea bean sprout is the dry bean sprout of fresh bean sprout or water content less than 10wt%.
4. chickpea bean sprout plant beverage according to claim 3, it is characterised in that the chickpea bean sprout is sprout or bud root.
5. the preparation method of the chickpea bean sprout plant beverage according to any one of claim 1-4, it is characterised in that comprise the steps：
Sprout：Take；
Rinsing：Taking chickpea bean sprout directly adds clear water to rinse 2～3 times, drains standby；
Extract：Take chickpea bean sprout, sprout or bud root to add water to cook 2-3 time, each 1-1.5 hours, filter, merging filtrate；
Compounded Liquid medicine-filtering：The filtrate after merging is taken, with sucrose 40-80 parts, water 900-980 parts, is stirred, crossed 300 mesh sieves, obtain final product filtrate；
Fill：By filtrate fill, seal；
Sterilizing：By the product after fill, sterilize, get product.
6. the preparation method of the chickpea bean sprout plant beverage according to claim 5 or 6, it is characterised in that in step A, the chickpea germination are cultivated 3-9 days.
7. the preparation method of the chickpea bean sprout plant beverage according to claim 5 or 6, it is characterised in that in step D, the chickpea bean sprout adds 3-12 times of decocting to boil.
8. the preparation method of the chickpea bean sprout plant beverage according to claim 5 or 6, it is characterised in that in step G, with moist hear heat test, sterilising temp is 115 DEG C -125 DEG C for the sterilizing, and the time is 15-25 minutes.
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| CN201510635630.0A CN106551211A (en) | 2015-09-30 | 2015-09-30 | A kind of chickpea bean sprout plant beverage and preparation method thereof |
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| CN201510635630.0A CN106551211A (en) | 2015-09-30 | 2015-09-30 | A kind of chickpea bean sprout plant beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107439866A (en) * | 2017-09-11 | 2017-12-08 | 宁夏信安永达科技有限公司 | Matrimony vine chickpea plant nutrients beverage and its preparation technology |
| CN107455625A (en) * | 2017-09-11 | 2017-12-12 | 宁夏五行科技有限公司 | A kind of nutrient for plants beverage and its preparation technology with antifatigue weight losing function |
| CN107594249A (en) * | 2017-09-06 | 2018-01-19 | 陈漫霞 | A kind of preparation method of chick-pea beverage |
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| CN101238904A (en) * | 2008-03-20 | 2008-08-13 | 中国科学院新疆理化技术研究所 | Chickpea bean sprout juice tea and preparation method and application |
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| CN101199581A (en) * | 2007-11-05 | 2008-06-18 | 中国科学院新疆理化技术研究所 | Chick-pea embryo and bean sprout valid part, preparing method and application thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107594249A (en) * | 2017-09-06 | 2018-01-19 | 陈漫霞 | A kind of preparation method of chick-pea beverage |
| CN107594249B (en) * | 2017-09-06 | 2020-08-04 | 陈漫霞 | Preparation method of chickpea beverage |
| CN107439866A (en) * | 2017-09-11 | 2017-12-08 | 宁夏信安永达科技有限公司 | Matrimony vine chickpea plant nutrients beverage and its preparation technology |
| CN107455625A (en) * | 2017-09-11 | 2017-12-12 | 宁夏五行科技有限公司 | A kind of nutrient for plants beverage and its preparation technology with antifatigue weight losing function |
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