METHOD FOR PROCESSING CHICKPEA RAW MATERIALS

摘要

FIELD: food industry.;SUBSTANCE: method involves soaking chickpea seeds in a water-salt solution while heating them, followed by filtering the swollen seeds, grinding them, and dividing the resulting suspension into the solid phase and the liquid phase. Soaking the seeds pretreated with 0.01% potassium permanganate solution and ultraviolet radiation is carried out for 16 hours at 45-50°C. A solution containing 0.25% of sodium chloride and 0.25% of sodium bicarbonate is used as a water-salt solution. The resulting solid phase is held for 2 hours at 50°C in a 0.25% solution of sodium chloride, then filtered, poured with a fresh portion of the solution, held for 2 more hours at 50°C and combined with the previously obtained aqueous-salt filtrate and the liquid phase. The resulting mixture is boiled with steam under pressure for 18 minutes at the temperature of 105°C, cooled to 20°C and divided into the liquid and the solid fraction.;EFFECT: expanding the range of semi-finished protein products with high nutritional and biological value.;1 ex