鹰嘴豆水的成分功能及其在植物基食品领域的应用  

Composition and Function of Chickpea Water and Its Application in Plant Based Food

作　　者：解莉 XIE Li(Nanjing Institute of Tourism and Hospitality Jiangsu Key Laboratory of Cuisine and Nutrition Conferred by Jiangsu Provincial Department of Culture and Tourism,Nanjing 211100,China)

机构地区：[1]南京旅游职业学院烹饪与营养江苏省文化和旅游重点实验室,江苏南京211100

出　　处：《食品安全导刊》2023年第7期173-175,共3页China Food Safety Magazine

基　　金：江苏省文化和旅游重点实验室研究项目(1021ZDSY);2022年中国营养学会科研基金——百胜餐饮健康基金课题“‘三减’烹调工艺改良技术的应用与推广研究”(CNS-YUM2021-75)。

摘　　要：鹰嘴豆水指来自鹰嘴豆罐头中的液体或煮沸鹰嘴豆过程中产生的液体。其主要成分包括碳水化合物、低分子量的蛋白质、皂素和一些美拉德反应产物。研究发现鹰嘴豆水具有起泡、乳化和凝胶等特性,这些特性使鹰嘴豆水可以替代一些动物性原料用于食品的制作,如替代鸡蛋制作蛋白霜等。鹰嘴豆水在植物基食品领域中的应用具有很大的前景。Chickpeas water refers to the liquid from the canned chickpeas or the liquid produced in the process of boiling chickpeas.Its main components include carbohydrate,low molecular weight protein,saponin and some maillard reaction products.The research found that chickpea water has the characteristics of foaming,emulsification and gel.These characteristics enable chickpea water to replace some animal raw materials for food production,such as replacing eggs to make protein cream.The application of chickpea water in the field of plant based food has great prospects.

关 键 词：鹰嘴豆水 植物基 泡沫特性 蛋白质 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]