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Brewing instant pea meal

A pea flour and brewing technology, applied in the field of brewing instant pea flour, can solve the problems affecting the degree of gelatinization, transparency and gelatinization characteristics of pea flour, taste of instant pea flour, influence on color, etc. Delicate taste and good color stability

Inactive Publication Date: 2013-06-12
HENAN HUANGGUO GRAIN COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the preparation process, different processing methods will affect the gelatinization degree, transparency and gelatinization characteristics of pea flour, and the proportion of lotus root starch, mung bean powder and pea flour will affect the taste and color of the prepared instant pea flour.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of ready-to-eat pea powder prepared by the following method: first, select peas with plump grains, no moth-eaten, and no mildew, remove impurities, and wash for use; then, bake the washed peas at 130°C Bake at the baking temperature for 50 minutes; then take the baked peas, soak them in lye until the peas fully absorb water and swell, then peel and grind to obtain pea slurry; then take the pea slurry for spray drying, crushing, and sieve , to prepare ready-to-use pea powder; finally take ready-to-use pea powder, lotus root powder and mung bean powder in proportion, and mix them evenly to obtain instant pea powder; wherein, the weight of the lotus root powder accounts for 20% of the weight of the instant pea powder , the weight of the mung bean powder accounts for 10% of the instant pea powder weight.

[0017] The instant pea powder of this example, through the gelatinization properties, thermodynamic properties, and transparency measurement methods commonly used ...

Embodiment 2

[0019] The difference between this embodiment and Example 1 is that the baking temperature is 125°C and the baking time is 45 minutes; the weight of the lotus root powder accounts for 10% of the weight of the instant pea powder, and the weight of the mung bean powder accounts for 10% of the weight of the instant pea powder. 5% of the instant pea flour weight.

[0020] The instant pea powder of this example, through the gelatinization properties, thermodynamic properties, and transparency measurement methods commonly used in the field, has a final viscosity value of 4250.5 / cp, an attenuation value of 250.5 / cp, and a retrogradation value of 1502.0 / cp.

Embodiment 3

[0022] The difference between this embodiment and Example 1 is that the baking temperature is 135°C and the baking time is 55 minutes; the weight of the lotus root powder accounts for 30% of the weight of the instant pea powder, and the weight of the mung bean powder accounts for 30% of the weight of the instant pea powder. 15% of the instant pea flour weight.

[0023] The instant pea powder of this example, through the gelatinization properties, thermodynamic properties, and transparency measurement methods commonly used in the field, has a final viscosity value of 4310.5 / cp, an attenuation value of 263.5 / cp, and a retrogradation value of 1550.0 / cp.

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Abstract

The invention provides a brewing instant pea meal which is prepared by adopting the following steps of: baking peas at a baking temperature of 130 DEG C for 50 minutes, soaking by using alkali liquor until the peas fully absorb water to expand, then peeling, and grinding to obtain pea slurry; spraying the pea slurry for drying, crushing, sieving with a sieve to obtain pea meal to be used; and weighing the pea meal to be used, lotus root powder and green gram starch according to proportion, and uniformly mixing to obtain the brewing instant pea meal, wherein the weight of the lotus root powder accounts for 20 percent that of the brewing instant pea meal, and the weight of the green gram starch accounts for 10 percent that of the brewing instant pea meal. According to the brewing instant pea meal, on the basis of the prior art, through improving a preparation process of the pea meal and increasing a certain amount of lotus root powder and green gram starch according to the proportion, the problem of single mouth-feel and color of the existing brewing instant pea meal is solved.

Description

technical field [0001] The invention relates to brewing and instant pea flour, which belongs to the technical field of brewing and instant food. Background technique [0002] Pea is the main edible legume crop in my country, rich in nutrition, rich in vitamins, mineral elements, protein and carbohydrates, etc. The average content of starch in pea is 48.7%, the average content of protein is 24.84%, and the content is slightly higher than that of mung bean and cowpea. The average content is 1.4%. At the same time, it is rich in carotene, B vitamins and niacin. It can be used as vegetables and food, and it can also play a role in reducing blood fat and preventing cardiovascular diseases. [0003] Pea starch is mainly composed of amylose, with high solubility and transparency, good hot paste stability and cold paste stability, and less aging, very suitable for instant consumption, but at the same time, pea flour also has taste and However, in the sensory evaluation of brewed ins...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/30A23L11/00
Inventor 周兴伍曹杨杨俊生朱勇丁文平周子钞
Owner HENAN HUANGGUO GRAIN COMPANY
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