CN110122746A - The processing method of muscle flour in a kind of nutrition comprehensively - Google Patents
The processing method of muscle flour in a kind of nutrition comprehensively Download PDFInfo
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- CN110122746A CN110122746A CN201910416778.3A CN201910416778A CN110122746A CN 110122746 A CN110122746 A CN 110122746A CN 201910416778 A CN201910416778 A CN 201910416778A CN 110122746 A CN110122746 A CN 110122746A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 48
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 22
- 230000035764 nutrition Effects 0.000 title claims abstract description 22
- 210000003205 muscle Anatomy 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000010523 Cicer arietinum Nutrition 0.000 claims abstract description 23
- 244000045195 Cicer arietinum Species 0.000 claims abstract description 23
- 230000035784 germination Effects 0.000 claims abstract description 17
- 241000209140 Triticum Species 0.000 claims abstract description 14
- 235000021307 Triticum Nutrition 0.000 claims abstract description 14
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 6
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 13
- 230000034303 cell budding Effects 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 claims description 3
- 229940033663 thimerosal Drugs 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 11
- 229960003692 gamma aminobutyric acid Drugs 0.000 abstract description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 abstract description 4
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229920002581 Glucomannan Polymers 0.000 abstract description 2
- 239000004472 Lysine Substances 0.000 abstract description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 230000000433 anti-nutritional effect Effects 0.000 abstract description 2
- 235000004458 antinutrient Nutrition 0.000 abstract description 2
- 229960000304 folic acid Drugs 0.000 abstract description 2
- 235000019152 folic acid Nutrition 0.000 abstract description 2
- 239000011724 folic acid Substances 0.000 abstract description 2
- 229940046240 glucomannan Drugs 0.000 abstract description 2
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 abstract description 2
- 150000002515 isoflavone derivatives Chemical class 0.000 abstract description 2
- 235000008696 isoflavones Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 210000002221 olecranon process Anatomy 0.000 abstract description 2
- 230000000704 physical effect Effects 0.000 abstract description 2
- 238000004513 sizing Methods 0.000 abstract description 2
- 230000008719 thickening Effects 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 5
- 244000068988 Glycine max Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000018977 lysine Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Dispersion Chemistry (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses the processing methods of muscle flour in a kind of nutrition comprehensively, the anti-nutritional factors and beany flavor of chick-pea are removed by germination treatment, also it is enriched with vitamin C, the functional components such as gamma aminobutyric acid and isoflavones, the wheat of germination can make toxic simultaneously, it is harmful, anti-nutrient substance content is reduced or is released, improve nutrient content, its grinds is added to the folic acid that flour is improved in flour, vitamin, the content of minerals and lysine, but the olecranon bean powder and malt flour of addition influence the performance of flour, the present invention passes through konjaku glucomannan, the mixing of carragheen and soybean protein isolate, with good thickening, it is blended, sizing, the functions such as gel and biocompatibility, improve the physical property of flour, increase viscosity and assigns Flour product soft and smooth mouthfeel, the processing method of Plain flour provided by the invention is simple , at low cost, nutrition is high, meets daily nutrition demand, can be applied to the production of various Flour product, application prospect is extensive.
Description
Technical field
The present invention relates to a kind of processing methods of muscle flour in food processing technology field more particularly to nutrition comprehensively.
Background technique
Wheat is as one of the cereal crops planted earliest in the world, and planting area is wide, area is big, and the whole world have compared with
Big demand provides food variety abundant for the mankind, and contains the nutrition such as starch, protein, a small amount of fat and minerals
Substance.Gamma aminobutyric acid (GABA) is used as new raw-food material, participates in human body Brain circlulation physiology course, has calming nerves, adjusts
Save the different physiological roles such as hormone secretion and prevention cardiovascular disease.In recent years, in plant derived foods raw material GABA enrichment
Mechanism and its food research and development have been a hot spot of research.It is existing at present much to be ground with brown rice, semen sojae atricolor, tealeaves and soybean etc. for raw material
System is rich in GABA food, so through being rich in GABA in stress germination germinated soybean obtained and sprouted unpolished rice, supplemented by it
Material compounding to wheat flour produces Flour product, can not only make in noodles containing GABA to have functionality, while can also be more
Mend the auxotrophy of high-precision flour.But the functional ingredient of addition is into flour, it is square for degree of drawing, wet gluten content etc.
Face has adverse effect, therefore it provides a kind of trophism for improving flour has both the flour processing for not influencing own functionality
Method is the research hotspot problem of food-processing industry.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provides the processing of muscle flour in a kind of nutrition comprehensively
Method.
The present invention is achieved by the following technical solutions:
The processing method of muscle flour in a kind of nutrition comprehensively, comprising the following specific steps
(1) select it is full, without heterochromatic and unbroken complete chick-pea, cleaned chick-pea 3-4 times with tap water, wash away epidermis
Dust and not damaged epidermis and embryo are advisable, is then dipped into 30min in thimerosal, is advisable with not crossing chick-pea, after disinfection
It is rinsed 3-5 times with clear water, drains away the water to be placed in distilled water and impregnate, water temperature is controlled at 25 ± 1 DEG C；
(2) chick-pea impregnated after absorbing water uniformly is spread out in the culture frame sterilized, the gauze of surface covering disinfection is placed in
Germination culture is carried out in dark constant temperature and humidity incubator, while every the appropriate distilled water flushing seed of 6h, until growing 5-
Stop culture after 7cm bud；
(3) chick-pea met in the step of germination requires (2) is picked out, is freeze-dried at -70 DEG C, is then crushed to
80 mesh save at 4 DEG C stand-by；
(4) will be singled out free from insect pests, the wheat of mildew is put into clear water, in 20-24 DEG C of water temperature impregnate 12h after drain, so
Afterwards in climatic chamber in 25 DEG C, humidity be 85% under conditions of carry out vernalization, when bud it is long long to 1.5-2cm when stop germination,
And rinsed for several times with pure water, the impurity on surface is removed, the wheat of budding is dried and crushed in the environment of 50 DEG C, crosses 100
Mesh obtains the full powder of germinated wheat；
(5) konjaku powder and carragheen are mixed, in the case where being stirred continuously, is slowly distributed in water, avoids agglomerating, add
Soybean protein isolate is added to after being completely dissolved and continues to stir 30min for heat, stands after being cooled to room temperature and at 20 DEG C and is formed
Gel crushes after freeze-drying, sieves with 100 mesh sieve spare；
(6) malt powder of the chick-pea budding powder of step (3) preparation and step (4) preparation is added to middle muscle according to a certain percentage
It in flour, is uniformly mixed in V-type batch mixer, then adds the mixture prepared in step (5), packed i.e. after stirring and evenly mixing
It can.
The processing method of muscle flour in a kind of nutrition comprehensively, soaking time as described in step (1) are 8.7-11.3h.
The processing method of muscle flour in a kind of nutrition comprehensively, germination temperature described in step (2) are controlled in 22.5-
25.5 DEG C, germinating time 36-48h.
The processing method of muscle flour, konjaku powder, carragheen and soybean described in step (5) in a kind of nutrition comprehensively
The mass ratio 2:1:25 of protein isolate.
The processing method of muscle flour in a kind of nutrition comprehensively, heating temperature described in step (5) are 50-55 DEG C.
The processing method of muscle flour in a kind of nutrition comprehensively, the chick-pea of (3) preparation goes out the step of described in step (6)
The weight ratio of the mixture of malt powder, Plain flour and step (5) preparation prepared by bud powder, step (4) is 11-12:14-17:
100:3.6-4.5.
The invention has the advantages that the present invention not only can effectively remove the anti-nutritional factors of chick-pea by germination treatment
And beany flavor, the functional components such as vitamin C, gamma aminobutyric acid and isoflavones are also enriched with, it will germination bean powder and wheat flour mixing
After eat, the nutritive value of albumen not only can be improved, moreover it is possible to while increasing functional components improve Flour product flavor,
The wheat of germination can make toxic, harmful, anti-nutrient substance content reduce or release simultaneously, improve nutrient content, worn into
Powder is added to the content that the folic acid of flour, vitamin, minerals and lysine are improved in flour, but the olecranon bean powder added and
Malt flour influences the performance of flour, and the present invention passes through the mixing of konjaku glucomannan, carragheen and soybean protein isolate, has good
The functions such as good thickening, blending, sizing, gel and biocompatibility improve the physical property of flour, increase viscosity and imparting
The soft and smooth mouthfeel of Flour product, the processing method of Plain flour provided by the invention is simple, at low cost, and nutrition is high, meets daily battalion
The demand of supporting, can be applied to the production of various Flour product, application prospect is extensive.
Specific embodiment
The processing method of muscle flour in a kind of nutrition comprehensively, comprising the following specific steps
(1) select it is full, without heterochromatic and unbroken complete chick-pea, cleaned chick-pea 3 times with tap water, wash away the ash of epidermis
Dirt and not damaged epidermis and embryo are advisable, is then dipped into 30min in thimerosal, is advisable with not crossing chick-pea, is used after disinfection
Clear water rinses 3 times, drains away the water to be placed in distilled water and impregnates 9h, and water temperature is controlled at 25 ± 1 DEG C；
(2) chick-pea impregnated after absorbing water uniformly is spread out in the culture frame sterilized, the gauze of surface covering disinfection is placed in
Germination culture is carried out in dark constant temperature and humidity incubator, temperature is controlled at 22.5 DEG C, germinating time 36h, while every 6h
With appropriate distilled water flushing seed, stop culture after growing 5cm bud；
(3) chick-pea met in the step of germination requires (2) is picked out, is freeze-dried at -70 DEG C, is then crushed to
80 mesh save at 4 DEG C stand-by；
(4) will be singled out free from insect pests, the wheat of mildew is put into clear water, in 20 DEG C of water temperature impregnate 12h after drain, then exist
Carry out vernalization under conditions of being 85% in 25 DEG C, humidity in climatic chamber, when bud it is long long to 1.5cm when stop germination, and with pure
Water purification is rinsed for several times, removes the impurity on surface, the wheat of budding is dried and crushed in the environment of 50 DEG C, is sieved with 100 mesh sieve
To the full powder of germinated wheat；
(5) konjaku powder and carragheen are mixed, in the case where being stirred continuously, is slowly distributed in water, avoids agglomerating, add
Heat is added soybean protein isolate and continues to stir 30min after being completely dissolved to 50 DEG C, wherein konjaku powder, carragheen and soybean point
Mass ratio 2:1:25 from albumen stands after being cooled to room temperature and at 20 DEG C and forms gel, crush after freeze-drying, crosses 100
Mesh is spare；
(6) malt powder of the chick-pea budding powder of step (3) preparation and step (4) preparation is added to middle muscle according to a certain percentage
It in flour, is uniformly mixed in V-type batch mixer, then adds the mixture prepared in step (5), wherein prepared by step (3)
Chick-pea budding powder, step (4) preparation malt powder, Plain flour and step (5) preparation mixture weight ratio be 11:
14:100:3.6 is packed after stirring and evenly mixing.
Claims (6)
1. the processing method of muscle flour in a kind of nutrition comprehensively, which is characterized in that comprising the following specific steps
(1) select it is full, without heterochromatic and unbroken complete chick-pea, cleaned chick-pea 3-4 times with tap water, wash away epidermis
Dust and not damaged epidermis and embryo are advisable, is then dipped into 30min in thimerosal, is advisable with not crossing chick-pea, after disinfection
It is rinsed 3-5 times with clear water, drains away the water to be placed in distilled water and impregnate, water temperature is controlled at 25 ± 1 DEG C；
(2) chick-pea impregnated after absorbing water uniformly is spread out in the culture frame sterilized, the gauze of surface covering disinfection is placed in
Germination culture is carried out in dark constant temperature and humidity incubator, while every the appropriate distilled water flushing seed of 6h, until growing 5-
Stop culture after 7cm bud；
(3) chick-pea met in the step of germination requires (2) is picked out, is freeze-dried at -70 DEG C, is then crushed to
80 mesh save at 4 DEG C stand-by；
(4) will be singled out free from insect pests, the wheat of mildew is put into clear water, in 20-24 DEG C of water temperature impregnate 12h after drain, so
Afterwards in climatic chamber in 25 DEG C, humidity be 85% under conditions of carry out vernalization, when bud it is long long to 1.5-2cm when stop germination,
And rinsed for several times with pure water, the impurity on surface is removed, the wheat of budding is dried and crushed in the environment of 50 DEG C, crosses 100
Mesh obtains the full powder of germinated wheat；
(5) konjaku powder and carragheen are mixed, in the case where being stirred continuously, is slowly distributed in water, avoids agglomerating, add
Soybean protein isolate is added to after being completely dissolved and continues to stir 30min for heat, stands after being cooled to room temperature and at 20 DEG C and is formed
Gel crushes after freeze-drying, sieves with 100 mesh sieve spare；
(6) malt powder of the chick-pea budding powder of step (3) preparation and step (4) preparation is added to middle muscle according to a certain percentage
It in flour, is uniformly mixed in V-type batch mixer, then adds the mixture prepared in step (5), packed i.e. after stirring and evenly mixing
It can.
2. the processing method of muscle flour in a kind of nutrition according to claim 1 comprehensively, which is characterized in that step (1)
Described in soaking time be 8.7-11.3h.
3. the processing method of muscle flour in a kind of nutrition according to claim 1 comprehensively, which is characterized in that step (2)
Described in germination temperature control at 22.5-25.5 DEG C, germinating time 36-48h.
4. the processing method of muscle flour in a kind of nutrition according to claim 1 comprehensively, which is characterized in that step (5)
Described in konjaku powder, carragheen and soybean protein isolate mass ratio 2:1:25.
5. the processing method of muscle flour in a kind of nutrition according to claim 1 comprehensively, which is characterized in that step (5)
Described in heating temperature be 50-55 DEG C.
6. the processing method of muscle flour in a kind of nutrition according to claim 1 comprehensively, which is characterized in that step (6)
Described in the step of (3) preparation chick-pea budding powder, step (4) preparation malt powder, Plain flour and step (5) preparation
The weight ratio of mixture is 11-12:14-17:100:3.6-4.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910416778.3A CN110122746A (en) | 2019-05-20 | 2019-05-20 | The processing method of muscle flour in a kind of nutrition comprehensively |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910416778.3A CN110122746A (en) | 2019-05-20 | 2019-05-20 | The processing method of muscle flour in a kind of nutrition comprehensively |
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| CN110122746A true CN110122746A (en) | 2019-08-16 |
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| CN201910416778.3A Pending CN110122746A (en) | 2019-05-20 | 2019-05-20 | The processing method of muscle flour in a kind of nutrition comprehensively |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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