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Pea milk preparation and flavor improvement method

A pea and flavor technology, applied in the field of pea milk preparation and flavor improvement, can solve the problems of pea milk preparation and flavor improvement methods that need to be improved

Active Publication Date: 2021-09-28
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few related studies on pea, and the existing methods of pea milk preparation and flavor improvement still need to be improved

Method used

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  • Pea milk preparation and flavor improvement method
  • Pea milk preparation and flavor improvement method
  • Pea milk preparation and flavor improvement method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Ultra-high pressure coordination LOX inhibitor improves pea breastfeit

[0042] (1) LOX inhibitor preparation: a quercetin solution having a concentration of 0.05 g / L.

[0043] (2) Pea pretreatment: pea raw materials are sieved, remove impurities.

[0044] (3) Ultra-high pressure coordination LOX inhibitor treatment: 150 ml of step (1) prepared from 50 ml of step (1) to 50 ml of step (1), demeral and sealed in high density polyethylene bags. The sample was placed in an ultra-high pressure instrument, and the temperature (20 ± 0.5 ° C) was pressurized under 550 MPa. Then, a aqueous solution obtained in which 250 ml of step (1) was prepared and washed with a mixture of 5 min, and the resulting pea milk was filtered through two gauze filters, and it was hp-q-pm.

Embodiment 2

[0045] Example 2 Ultra-high pressure coordination LOX inhibitor improves pea breast flavor

[0046] (1) LOX inhibitor preparation: EGCG aqueous solution having a concentration of 0.015 g / L.

[0047] (2) Pea pretreatment: pea raw materials are sieved, remove impurities.

[0048] (3) Ultra-high pressure coordination LOX inhibitor treatment: 150 ml of step (1) prepared from 50 ml of step (1) to 50 ml of step (1), demeral and sealed in high density polyethylene bags. The sample was placed in an ultra-high pressure instrument, and the temperature (20 ± 0.5 ° C) was pressurized under 550 MPa. Then, a aqueous solution obtained by preparing a LOX inhibitor was added thereto and homogenous for 5 min, and the resulting pea milk was filtered after two layers of gauze, and was recorded as HP-EGCG-PM.

Embodiment 3

[0049] Example 3 Food additive improves pea breasts

[0050] (1) The aqueous solution of food additives: aqueous food additive aqueous solution, wherein the content of pea protein is 5 wt%.

[0051] (2) Add 150 ml of the aqueous solution of the obtained food additive solution to 50 ml of step (1) to 50 ml of step (1), and then the aqueous solution of the prepared food additive obtained in the formation of 250 ml of step (1) and homogenate 5min, after filtering after two layers of gauze The resulting pea milk is remembected as G-PM.

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PUM

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Abstract

The invention discloses a pea milk preparation and flavor improvement method. The method comprises the following steps of: mixing peas with a first lipoxygenase inhibitor aqueous solution, carrying out ultrahigh pressure treatment, mixing the obtained product with a second lipoxygenase inhibitor aqueous solution, and homogenizing the obtained mixture to obtain pea milk; or mixing peas with a first food additive aqueous solution, mixing the obtained product with a second food additive aqueous solution, and homogenizing the obtained mixture to obtain pea milk, wherein the first food additive aqueous solution and the second food additive aqueous solution contain at least one of Na2SO4, propylene glycol and pea proteins. The method treats the peas by using the lipoxygenase inhibitors in combination with the ultrahigh pressure treatment or using the food additives for regulating the interaction force, so the generation or release of peculiar smell components in the peas is effectively inhibited, thereby the pea flavor is effectively improved.

Description

Technical field [0001] The present invention relates to the field of soymast processing, and in particular, the present invention relates to a method of preparation and flavor improvement of pea. Background technique [0002] Soymast is high and non-lactose, which does not cause lactose uncomfortable. However, the odor ingredients generated during the legumes themselves and the processing of the machining are limited to the industrial development of soy milk. When pea processed into pea milk, the representative odor ingredient includes: 2-pentylfuran, n-hexaldehyde and n-hexanol, and the like. These volatile compounds may be derived from peas itself, but more is from multi-unsaturated fatty acids by automatic oxidation, photioxidation and enzyme-catalytic oxidation. In soy, the above pathways have been widely studied, for example, can reduce the odor component of soybeans by inhibiting soybean aliphatic enzyme (LOX) activity. However, there is less research on peas, and the exist...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L11/60A23L29/00
CPCA23L11/60A23L29/035A23L29/055A23L29/045A23L29/015A23V2002/00A23V2300/46A23V2250/21168A23V2250/548
Inventor 吴继红毕爽劳菲沈群胡小松徐思佳
Owner CHINA AGRI UNIV
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