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Fresh legumen peas sauce formulation

A technology for pea paste, fresh pods, applied in applications, food preparation, food science, etc.

Inactive Publication Date: 2008-07-30
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of pea processing, there is no relevant report on the formula of processing fresh pea pods and grains into sauce products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Formula: 60% fresh pod pea slurry, 0.6% chitin, 0.4% bone meal, 5.4% soybean protein powder with 90% protein content, 2.0% guar gum, 1.4% konjac powder, 0.4% salt, 12% white sugar, Maltose 6%.

[0028] Preparation method: Take the solid matter and add 18-22% fresh pod pea slurry into a stirring pot, then stir with chitin, bone meal, soybean protein powder, guar gum, konjac powder, salt, sugar, and maltose to form fresh pod pea paste slurry , Gradually inhale into a vacuum concentration pot to concentrate, immediately fill in a jar while hot, sterilize, and cool to obtain fresh pod pea paste.

[0029] The product has a shelf life of 12 months under vacuum composite material packaging, and a shelf life of 60 days at an ambient temperature below 20 degrees. The product is bright green in color, delicious and refreshing, and rich in protein, VA, VB1, VB2, VC, Ca, P, Fe, carotene, cellulose and other nutrients.

Embodiment 2

[0031] Formula: 70% fresh pod pea slurry, 1% chitin, 1% bone meal, 5.4-6.8% soybean protein powder, 2.0-3.4% guar gum, 1.4-2.6% konjac flour, 1% salt, 16% sugar, Maltose 10%.

[0032] Preparation method: Take the solid matter and add 18-22% fresh pod pea slurry into a stirring pot, then stir with chitin, bone meal, soybean protein powder, guar gum, konjac powder, salt, sugar, and maltose to form fresh pod pea paste slurry , Gradually inhale into a vacuum concentration pot to concentrate, immediately fill in a jar while hot, sterilize, and cool to obtain fresh pod pea paste.

[0033] The product has a shelf life of 12 months under vacuum composite material packaging, and a shelf life of 60 days at an ambient temperature below 20 degrees. The product is bright green in color, delicious and refreshing, and rich in protein, VA, VB1, VB2, VC, Ca, P, Fe, carotene, cellulose and other nutrients.

Embodiment 3

[0035] Formula: fresh pod pea slurry 65%, chitin 0.8%, bone meal 0.7%, soybean protein powder 5.4-6.8%, guar gum 2.0-3.4%, konjac powder 1.4-2.6%, salt 0.7%, sugar 14%, Maltose 8%.

[0036] Preparation method: Take the solid matter and add 18-22% fresh pod pea slurry into a stirring pot, then stir with chitin, bone meal, soybean protein powder, guar gum, konjac powder, salt, sugar, and maltose to form fresh pod pea paste slurry , Gradually inhale into a vacuum concentration pot to concentrate, immediately fill in a jar while hot, sterilize, and cool to obtain fresh pod pea paste.

[0037] The product has a shelf life of 12 months under vacuum composite material packaging, and a shelf life of 60 days at an ambient temperature below 20 degrees. The product is bright green in color, delicious and refreshing, and rich in protein, VA, VB1, VB2, VC, Ca, P, Fe, carotene, cellulose and other nutrients.

[0038] The present invention is composed of fresh pod pea slurry, biological pr...

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PUM

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Abstract

Disclosed is a pea sauce formulation comprising the following constituents (by weight percent): liquid of fresh soybean milk 60-70%, chitosan 0.6-1%, bone meal 0.4-1%, soybean protein powder 5.4-6.8%, guar gum 2.0-3.4%, konjaku flour 1.4-2.6%, salt 0.4-1%, granulated sugar 12-16%, and barley sugar 6-10%.

Description

technical field [0001] The invention relates to a vegetable paste product, in particular to a formula of fresh pea paste, which is used in the field of agricultural product processing. Background technique [0002] Pea is one of the main edible beans in my country. Dried pea grains contain about 20-25% protein, and the main components are albumin and globulin, which have 8 kinds of amino acids necessary for human body. Vegetable fresh peas mainly use tender pods as vegetables. In addition to protein, tender pods and green peas are also rich in sugar, vitamins A, B1, B2, C, and cellulose. As a seasonal product, fresh peas for vegetables must be harvested and marketed in a timely manner in the short term. If they are processed in a factory, they can achieve the purpose of balanced supply on the market every year. At present, in terms of pea processing, there are mainly quick-frozen pea grains, canned green peas and other foods. In pea processing, there is no formula for the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/22A23L11/00A23L27/00
Inventor 武天龙袁娟马晓红王彪
Owner SHANGHAI JIAOTONG UNIV
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