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Production process of fresh legumen pea catsup

A production method and technology of pea paste, which are applied in the directions of food preparation, food science, preservation of fruits/vegetables by freezing/refrigeration, etc., to achieve the effects of good taste, increased output rate, and comprehensive nutrition

Inactive Publication Date: 2007-03-07
SHANGHAI JIAO TONG 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 fresh pea paste processed by fresh pea pods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Harvesting: the processed pea variety is a pod-eating sweet pea variety, and the fresh pods are harvested in the morning, and the harvest period is in the early stage of pea bulging, and the fresh pods have a water content of 70%. The fresh pea pods are required to be bright green in color, and the pests and rotten fruits should be removed.

[0018] (2) Pre-cooling: The fresh pods are pre-cooled by immersing in cold water at 0°C within 1 hour, cooled to 1°C, and stored in a cold storage for 1 day for processing.

[0019] (2) Cleaning and blanching: Put the fresh pods in the washing tank, and wash off the dust and sundries on the surface with running water. Put in hot water at 100°C for 5 minutes, and add 0.2% citric acid to the water when scalding.

[0020] (3) Pulverization: select carborundum mill for use, and the solid content of fresh pod slurry is at 22%, and pass through a 60-mesh sieve.

[0021] (4) Ratio: 60% fresh pod pea slurry, 0.6% chitin, 0.4% bone me...

Embodiment 2

[0027] (1) Harvesting: the processed pea variety is a pod-eating sweet pea variety, and the fresh pods are harvested in the evening, and the harvest period is in the middle stage of pea grains, and the fresh pods have a water content of 55%. The fresh pea pods are required to be bright green in color, and the pests and rotten fruits should be removed.

[0028] (2) Pre-cooling: The fresh pods are pre-cooled by immersing in cold water at 2°C within 4 hours, cooled to 3°C, and stored in a cold storage for 5 days for processing.

[0029] (2) Cleaning and blanching: Put the fresh pods into the washing tank, and wash off the dust and sundries on the surface of the fresh pods with flowing water. Put it into hot water at 96°C for 4 minutes, and add 0.5% citric acid to the water when scalding.

[0030] (3) Pulverize: select emery mill for use, fresh pod slurry solid content is at 18%, pass through 60 mesh sieves.

[0031] (4) Ratio: 70% of fresh pod pea slurry, 1% of chitin, 1% of bo...

Embodiment 3

[0037] (1) Harvesting: The processed pea variety is a pod-eating sweet pea variety. The fresh pods are harvested in the morning, the harvest period is in the middle stage of pea bulging, and the fresh pods have a water content of 40%. The fresh pea pods are required to be bright green in color, and the pests and rotten fruits should be removed.

[0038] (2.) Pre-cooling: The fresh pods are pre-cooled by immersing in cold water at 1°C within 2 hours, cooled to 2°C, and stored in a cold storage for 2.5 days before processing.

[0039] (2) Cleaning and blanching: Put the fresh pods into the washing tank, and wash off the dust and sundries on the surface of the fresh pods with flowing water. Put it into hot water at 98°C for 4.5 minutes, and add 0.8% citric acid to the water when scalding.

[0040] (3) Pulverization: select carborundum mill for use, the solid content of fresh pod slurry is at 20%, and pass through a 60-mesh sieve.

[0041](4) Ratio: fresh pod pea slurry 65%, chi...

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PUM

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Abstract

Disclosed is a fresh pea sauce comprising the following constituents: fresh pea 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 production method of pea paste, in particular to a production method of fresh pod pea paste, which is used in the field of agricultural product processing. Background technique [0002] Peas are one of the main edible beans in my country. The main production areas of fresh peas for vegetables are located near large and medium-sized cities, and the production of dry peas is mainly distributed in the west of China. Dried pea grains contain about 20-25% protein, the main components are albumin and globulin, and 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 in a short period of time. If they are processed in a factory, they can achieve the purpose of balanced supply on the market every ...

Claims

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Application Information

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IPC IPC(8): A23L1/20A23L1/22A23B7/04A23L11/00A23L27/00
Inventor 武天龙马明杨森李卉
Owner SHANGHAI JIAO TONG UNIV
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