335 results about "Green peas" patented technology

The invention discloses a formula for brewing fen-flavor liquor by replacing peas with mung beans and a brewing method, and relates to the field of liquor brewing, the fen-flavor liquor is composed of yeast and sorghum, the mass percentage of the sorghum to the yeast is 100: 20-25, the yeast comprises barley, peas and mung beans, and the yeast comprises, by mass, 58-65% of barley, 30-35% of peas and 5-10% of mung beans. The starch content of sorghum is not less than 70%. According to the formula for brewing the fen-flavor liquor by replacing peas with the mung beans and the brewing method, the mung beans are added, so that a liquor body is endowed with rounded and mellow taste experience while keeping the elegant and pure style of the traditional fen-flavor liquor; the special plant faint scent of the mung beans is also in delicate flavor synergy with vanillin and other substances of the pea source, so that the finished wine has the sensory characteristics of being clear but not light and mellow but not strong, the degree of dependence on high-price peas can be effectively reduced by introducing the mung bean raw material, and the raw material purchasing cost of per ton of wine is directly reduced.

The invention discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention belongs to the technical field of functional food, and discloses a multifunctional Chinese yam composite peptide composition, a preparation method and application in the aspect of strengthening the heart, the preparation method of the multifunctional Chinese yam composite peptide composition comprises the following steps: preparing pea protein powder; preparing pea peptide powder A; and preparing the multifunctional Chinese yam composite peptide composition. The high-activity pea peptide powder and the Chinese yam powder are subjected to wet graft copolymerization, polysaccharide in the Chinese yam can effectively neutralize the bitter taste of pea peptide, the hydrolysis rate of the pea peptide is increased to 94.32% under the condition that the pH is 2.0-3.0, meanwhile, the oxidation resistance and the gastric mucosa protection capacity of the pea peptide are remarkably improved, the hygroscopicity is improved, and the water content is 8.79%.

The invention discloses pea starch-quinoa protein soft gel and a preparation method thereof. The pea starch-quinoa protein soft gel is prepared from pea starch and quinoa protein. The mass ratio of the pea starch to the quinoa protein is 10: (2-3); the IDDSI rating of the pea starch-quinoa protein soft gel is grade 4, the water binding capacity is 76.71 + / -0.12%, the hardness is 1.514 + / -0.017 N, the breaking strength is 0.976 + / -0.004 N, and the apparent viscosity is 473.6 + / -9.1 Pa.s. By optimizing the proportion and processing conditions of the pea starch and the quinoa protein, the soft gel which is easy to swallow and has high nutritional value and good taste is prepared, so that the special diet requirements of old people with dysphagia are met.

The invention provides a production method of a konjak-series Qingqing diet, and belongs to the technical field of konjak-series Qingqing diet, and the production method comprises the following steps: forming a primary colloid through an accurately controlled hydration process, then introducing soybean and pea proteins, and carrying out thermal gelation treatment to construct a composite gel matrix; functional plant extracts such as curcumin, tea polyphenol and a grape seed extract are added, and the release efficiency of active ingredients is improved by adopting an ultrasonic-assisted extraction technology. The method further comprises the step of adding vitamin complex and calcium and magnesium trace elements, finally, high homogenization of the product is achieved through an innovative tree-shaped multi-cavity homogenization treatment mechanism, the mechanism adopts a minimum spanning tree algorithm to optimize a fluid transmission path, and the technical problem of efficient compounding of the konjak gel and the functional plant extract is successfully solved.

The invention discloses purple perilla plant milk rich in strontium element and a preparation process thereof. The purple perilla plant milk is prepared from the following raw materials: shelled purple perilla seeds, shelled flaxseeds, peeled cyperus esculentus, sesame, soybeans, peas and strontium-rich water. The preparation method mainly comprises the following steps: raw material pretreatment, fine wet grinding, filtering and deslagging, high-pressure homogenization and refinement, ultrahigh-temperature instantaneous sterilization and sterile filling. The method ensures the fine taste, stability and safety of the product. The plant milk is rich in strontium element and high-quality plant protein, does not contain lactose and cholesterol, and has the advantages of bone health maintenance, low sensitivity and the like. The problems that casein allergy and lactose intolerance risks exist in traditional animal milk, and existing plant milk is low in protein content, unbalanced in nutrition, dependent on additives and single in function are solved.

The invention discloses a sowing device capable of being used for sowing corn and peas, the sowing device comprises a mobile carrier, a seed storage box, a seed distribution unit and a plurality of seed sowing units, the seed distribution unit can distribute seeds in the seed storage box to each seed sowing unit; the seed sowing unit comprises a ditching unit, a seed metering unit and a soil covering unit. According to the seeding device disclosed by the invention, seeds can be effectively distributed to each seed seeding unit, and the negative pressure fan is matched with the first turntable, so that the seeds can accurately fall into the discharging pipe, and the seeding accuracy is improved. By means of the positioning mechanism and the driving mechanism, automatic switching of sowing of different kinds of seeds of corn and peas is achieved, manual switching is not needed, and the sowing efficiency and flexibility are improved. And a sawtooth part and a detection groove are matched with a pressure sensor, so that manual maintenance can be prompted when the state cannot be switched.

The invention relates to a functionalized pea protein having a gelling power, according to a TEST A, of at least 300 Pa, preferably in the range of 500 to 2000 Pa, most preferably in the range of 600 to 1800 Pa, and a determined viscosity of less than 0.65 Pa.s, the viscosity being measured at 15% by weight of dry matter, at a shear rate of 40s-1 and a temperature of 20°C, a method for obtaining such a protein, and the use thereof in food products or beverages.

The invention provides low-sodium salt and a preparation method thereof, and belongs to the technical field of seasonings, and the preparation method comprises the following steps: adding water into pea meal, uniformly stirring, adjusting the pH value to 7-8, and adding a compound enzyme for enzymolysis to obtain an enzymatic hydrolysate; carrying out enzyme deactivation on the enzymatic hydrolysate, centrifuging to remove impurities to obtain supernate, and carrying out ultrafiltration and freeze drying to obtain pea zymolyte; and uniformly mixing the table salt and the pea zymolyte to obtain the low-sodium table salt. The pea zymolyte is formed by pea protein enzymolysis, the content of umami substances such as glutamic acid and aspartic acid in the pea protein is high, the glutamic acid and the aspartic acid are acidic peptides, and when the content of the acidic peptides in the zymolyte is higher than that of alkaline peptides, the salty taste characteristic of the zymolyte can be enhanced; the salty taste enhancer can be mixed with the salt for use, so that the content of sodium in food can be reduced while the salty taste is not reduced, and meanwhile, the delicate flavor of the food can be enhanced.

The invention belongs to the technical field of saline-alkali soil improvement and crop planting, and particularly relates to a method for saline-alkali soil improvement and oat planting, which comprises the following steps: sowing mixed bean green manure crops in April every year, and scattering diammonium phosphate into ploughed soil before sowing; the mixed bean green manure is common vetch and S001 wild soybean; turning, pressing and returning to the field in a green manure full-bloom stage; the oats are planted every 15 days, and before the oats are planted, charcoal is scattered into the ploughed soil; the method comprises the following steps: selecting a saline-alkaline tolerant feeding oat variety, and cradling in a heading period. By sowing the mixed bean green manure, the soil composition of the saline-alkali soil can be effectively improved, the pH value of the soil and the total amount of water-soluble salt are reduced, and the content of total nitrogen, available phosphorus, quick-acting potassium and organic matter is remarkably increased, so that the method is suitable for oat planting; by sowing mixed bean green manure, turning, pressing and returning the mixed bean green manure to the field and applying biochar base fertilizer, the plant height and the yield of the oats are remarkably increased; the method is simple, effective, low in cost and suitable for large-scale popularization and application.

The present disclosure provides an albumin enriched PPI extraction process and albumin enriched PPI produced by the process and use of albumin enriched PPI. The albumin enriched PPI extraction process comprises steps of a) protein extraction from aqueous solution comprising pea flour, b) separation of solids from the aqueous solution, producing a protein-rich liquid fraction, and c) precipitation of protein by use of Na, Ca, or Mg salt or combination thereof, thereby producing an albumin enriched PPI.

The invention discloses a preparation method and application of low-sensitization high-nutrition pea protein egg custard liquid. The preparation method comprises the following steps: (1) extracting pea protein A from a pea variety A; extracting pea protein B from the pea variety B; uniformly mixing the pea protein A and the pea protein B to obtain the low-sensitization high-nutrition pea protein; (2) performing compound modification on the low-sensitization high-nutrition pea protein to obtain modified low-sensitization high-nutrition pea protein; and (3) mixing and emulsifying the modified low-sensitization high-nutrition pea protein, calcium chloride, edible vegetable oil, edible polysaccharide and water to obtain the low-sensitization high-nutrition pea protein egg custard liquid. The pea protein egg custard liquid prepared by the preparation method disclosed by the invention can be kept uniform and stable after being stored at low temperature for a long time, and can be used as an egg substitute in the food field; the pea protein egg custard is used for preparing the pea protein egg custard, the formed egg custard is uniform in tissue structure, and the structure and the taste of the egg custard can be simulated to a certain extent.

The invention provides a pea starch-tea polyphenol compound, which is prepared by taking pea starch and tea polyphenol as raw materials, carrying out microwave radiation treatment through a microwave reactor with a cooling water circulation system, washing with a 50% ethanol solution, centrifuging, taking a centrifuged precipitate mixture, and freeze-drying, the weight ratio of the pea starch to the tea polyphenol is as follows: 8-12 parts of the pea starch and 1 part of the tea polyphenol. The invention also provides coarse cereal brewing powder which contains the pea starch-tea polyphenol compound. The invention further provides new application of the pea starch-tea polyphenol compound and the coarse cereal brewing powder. The pea starch-tea polyphenol compound prepared by microwaves is high in slowly digestible starch content and resistant starch content, low in quickly digestible starch content and low in starch in-vitro hydrolysis rate. The raw materials of the brewing powder are simple and purely natural, the taste is rich and fine, the antioxidant activity is high, and the organism immunity is improved.

The invention belongs to the technical field of food processing, and particularly relates to plant-based gel, a preparation method thereof and application of the plant-based gel in meat balls, and the plant-based gel can replace animal fat and is applied to the meat balls. The preparation method comprises the following steps: compounding oat protein and pea protein, carrying out ultrasonic treatment, heating in a water bath at 95 DEG C to obtain plant-based gel, and mixing the plant-based gel with lean pork, a mixture of the plant-based gel and animal fat, purified water and spices to prepare the plant-based gel meat balls. The meat balls have good texture characteristics, cooking characteristics, freeze-thaw stability and sensory characteristics, and have the characteristics of low fat and high protein compared with commercially available meat balls. The protein content is higher than that of commercially available meat balls, the fat content is lower than that of commercially available meat balls, and the low-fat high-protein meat ball product is a novel low-fat high-protein meat ball product and provides a theoretical basis for development of other meat products.

The utility model relates to the field of pea protein whey wastewater treatment, and discloses a pea protein whey wastewater treatment device, which comprises a treatment barrel and a filter box, the top end of the inner wall of the treatment barrel is fixedly connected with a circular plate, the left end of the circular plate is provided with a feed opening, and the middle part of the top side of the treatment barrel is fixedly connected with a protection box. A driving assembly is fixedly connected to the inner wall of the protection box, a striking plate is fixedly connected to the top end of the driving assembly, two supporting plates are fixedly connected to the left end of the top of the treatment barrel, and strip-shaped plates are fixedly connected to the sides, close to each other, of the two supporting plates. According to the device disclosed by the utility model, the storage cylinder can also drive the sealing plate to block a flocculating agent in the temporary storage box, so that the flocculating agent is prevented from sliding off, then the storage cylinder is intermittently hit by the hitting plate to quantitatively place the flocculating agent in a reciprocating manner, the situation that excessive flocculating agent is poured into one side and cannot be fully dispersed is avoided, and the flocculation effect is further improved.

The invention discloses peptide wine capable of improving immunity and a production process thereof, the peptide wine is composed of base wine, oyster peptide, corn peptide and soybean peptide, the base wine is prepared by fermenting the following raw materials in parts by mass: 30-50 parts of glutinous rice, 20-40 parts of beans, 15-30 parts of wheat and 5-15 parts of fruits, and the mass ratio of the base wine to the oyster peptide, the corn peptide and the soybean peptide is 100: 1. The beans are formed by mixing peas and mung beans, the mass ratio of the peas to the mung beans is (2-5): 1, the base liquor is fermented by adopting a two-stage fermentation method, the two-stage fermentation method comprises first-stage fermentation and second-stage fermentation, the first-stage fermentation is performed by adopting recombinant engineering bacteria, the second-stage fermentation is performed by adopting lactic acid bacteria, and the second-stage fermentation is performed by adopting lactic acid bacteria. The invention relates to the technical field of peptide wine production. Through mutual cooperation of the raw materials, the peptide wine fully contains animal-derived and plant-derived small molecule peptides, is suitable for absorption, has a better flavor, is rich in small molecule peptides, can remove free radicals, and significantly improves the oxidation resistance of the finished product.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,4) Recovering, filtering and drying the starch milk treated in this way.

The invention belongs to the technical field of food processing, and discloses a frozen raw egg tart and a preparation method thereof. The frozen raw egg tart comprises egg tart skin containing citrus fiber and pea starch and egg tart liquid containing sticky rice fermentation liquid and polysaccharide, and the egg tart liquid is contained in the egg tart skin. In the frozen raw egg tart, the citrus fiber and the pea starch improve the water resistance of the egg tart skin, the glutinous rice fermentation liquid and the polysaccharide reduce the water fluidity of the egg tart liquid, the migration rate of water in the egg tart liquid to the egg tart skin in the freezing and freezing storage process is effectively delayed through the combined action, and the tart skin is crisp after the frozen raw egg tart is baked; the tart core is plump and tastes fine and tender.

The invention relates to the field of functional food engineering, in particular to low-protein and high-energy baked food as well as a preparation method and application thereof. The low-protein and high-energy baked food is prepared from the following raw materials by mass: 15 to 25 g of sweet potato starch, 15 to 25 g of corn starch, 15 to 25 g of potato starch, 15 to 25 g of pea starch, 35 to 45 g of eggs, 4 to 6 g of corn oil, 8 to 12 g of linseed oil, 0.5 to 1.2 g of haematococcus pluvialis powder, 0.1 to 0.3 g of sodium ascorbate, 15 to 25 g of milk, 10 to 14 g of carrot juice, 18 to 24 g of tomato juice, 5 to 8 g of cane sugar and 5 to 8 g of a flavoring agent. The product disclosed by the invention is relatively low in cost, low in protein and high in energy, adopts different fillings to improve the taste, and has a health-care effect aiming at patients with nephropathy.

The present invention discloses a powder drying device for pea protein production, which relates to the field of drying equipment and includes a drying box, a drying chamber and a collection chamber opened inside the drying box. A hot air blower for sending hot air to the bottom of the drying chamber is arranged at the bottom of the drying box, and a screw conveyor pipe for conveying powder into the drying chamber is arranged on the side of the drying box; A transfer box is fixedly installed on the side of the drying box. The top of the transfer box is communicated with the screw conveyor pipe, and a cylindrical groove is opened inside the transfer box. For this powder drying device for pea protein production, through the synergistic effect among the transfer box, the striking rod and the discharge arc plate, the pea powder can be efficiently dispersed during the conveying process. Moreover, under the cooperation of the flow guiding covers, the hot air flow flowing through the discharge port can be guided and blocked, so that it cannot flow back into the transfer box from the discharge port, thereby enabling the drying work to continue.

The present invention discloses a formula and brewing method for brewing a light-fragrance liquor using mung beans instead of peas. The present invention relates to the brewing field of white wine. The formula is composed of daqu and kaoliang, wherein the mass percentage of the kaoliang and daqu is 100:20-25. The daqu includes barley, peas, and mung beans. The daqu includes 58-65% barley, 30-35% peas, and 5-10% mung beans by mass, and the starch content of the kaoliang is ≥70%. The formula and brewing method of a light-fragrance liquor brewed using mung beans instead of peas of the present invention, by adding mung beans, while retaining the elegant and pure style of traditional light-fragrance liquor, give a more rounded and mellow taste experience. The unique plant fragrance of mung beans also produces exquisite flavor synergy with substances such as pea-derived vanillin, so that the finished wine presents the sensory characteristics of being clear but not light, mellow but not strong. By introducing mung bean raw materials, the dependence on high-priced peas can be effectively reduced, directly reducing the procurement cost of raw materials per ton of wine.

1. Name of the designed product: coin purse (E01 pea bag). 2. Use of the designed product: for putting coins. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

The invention is suitable for the technical field of food processing, and provides soy sauce flavor type hot and sour rice noodles and a preparation method thereof, and the soy sauce flavor type hot and sour rice noodles are composed of fermented vermicelli, fermented seasonings and fermented vegetables; the preparation raw materials of the fermented vermicelli comprise edible starch, and the edible starch is one or a mixture of more of sweet potato starch, potato starch, cassava starch and pea starch. The fermentation seasoning comprises a sauce bag, a powder bag and a vinegar bag; the fermented vegetables comprise one or more of pickled Chinese cabbages, pickled cowpeas, pickled chilies, pickled fresh ginger and pickled bamboo shoots. The sauce-flavor type hot and sour rice noodle seasoning is sauce red in soup color, outstanding in sauce flavor and easy to store and transport.

The invention relates to the technical field of feeds, in particular to a feed for improving mutton quality and a preparation method and application thereof. The feed comprises the following raw material components in parts by weight: 50-65 parts of concentrated feed; 35-50 parts of a coarse material; 1-8 parts of rose dregs; the concentrate is selected from one or more of corn, sorghum, wheat, fodder soybeans, peas, broad beans, soybean meal, cottonseed meal, rape seed cakes and peanut oil cakes; the coarse material is selected from alfalfa, leymus chinensis, awn of wheat, elymus dahuricus, cotton leaves, crop straws and chaff shells; according to the total mass of the rose flower residues, the rose flower residues contain 15 to 18 weight percent of flavone, 12 to 16 weight percent of terpenes, 9 to 13 weight percent of alkaloid, 5 to 9 weight percent of sugar and alcohol and 5 to 9 weight percent of amino acid. The feed provided by the invention can improve the growth performance of fattening sheep, also can improve the tenderness of longissimus dorsi of mutton and the content of amino acids and unsaturated fatty acids in the mutton, and improves the sense organ and quality of the mutton.

The present application relates to a kind of compositions containing potato extract and with extended satiety and its preparation method and application, and the composition includes the following weight parts of raw materials: plant extract 30-40 parts, protein component 10-20 parts, dietary fiber component 30-40 parts and auxiliary materials 5-10 parts;Wherein, the plant extract includes potato extract, white kidney bean extract, tea flower extract and lotus leaf extract, the protein component is at least one in pea protein, soybean protein and oat protein, the dietary fiber component is the combination of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder.The composition of the present application has significant advantages in controlling body weight and managing satiety, and realizes the weight loss effect of "reducing heat absorption, extending satiety and promoting metabolism" in multiple dimensions, forms sustainable metabolic health support long-term value, and can be used for preparing weight loss body shaping functional food.

A gluten-free medication aid composition for companion animals, and a method for manufacturing the same are disclosed. The gluten-free medication aid composition includes bean-type starch and cereal-type starch. The bean-type may include black beans, pinto beans, blue beans, lentil beans, peas, soybeans, chickpeas, white pea beans, or a mixture thereof. The cereal-type starch may include rice, corn, oats, sweet potatoes, potatoes, or tapioca. The gluten-free medication aid composition may further include oil, glycerin, sorbitol, and / or animal protein. A method for manufacturing the gluten-free medication aid composition includes manufacturing a first blend by mixing bean-type starch and oil; adding purified water into the first blend and heating the first blend; manufacturing a second blend by mixing animal protein and food additives with the heated first blend; and heating the second blend and then cooling the heated second blend. Cereal-type starch is added to the first blend or second blend.

The invention relates to the technical field of food gel, in particular to bamboo shoot insoluble dietary fiber, pea protein and alginate ternary composite hydrogel as well as a preparation method and application thereof. By adjusting the pH value of a reaction system (a pH driving method) and introducing the insoluble dietary fibers into the binary gel, the use of a chemical cross-linking agent is reduced, and the property of the hydrogel is improved. The finally obtained hydrogel has the following advantages: the structure becomes more compact and uniform, and the deformability is also reduced; the mechanical strength is good, and possibility is provided for encapsulation of bioactive molecules; higher thermal stability is shown; the crystallinity is higher, and the mechanical strength and the functional stability are improved; the water retention capability of a gel network in the structure can be enhanced, and the porous structure is beneficial to stabilizing water molecules.

The invention discloses premixed flour of a flour product and a preparation method of the premixed flour, and the premixed flour takes whole wheat flour as a base material, and is matched with quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and ground cinnamon. According to the premixed flour of the flour product, through a step-by-step mixing technology, after the whole wheat flour and the quinoa flour are mixed, the chia seed powder, the pea protein powder and the inulin are sequentially added to increase the content of fibers and protein, then the cactus fruit powder and the kale powder are added to endow natural red and green colors, coconut flower sugar and ground cinnamon are supplemented, the composite leavening agent is added, and the premixed flour is obtained. The premixed flour has whole grain nutrients, natural pigments and functional components, is rich in dietary fibers and proteins, is suitable for various cooked wheaten foods such as noodles, steamed buns and pancakes, meets healthy diet requirements, and is suitable for families and food industry popularization.

The invention belongs to the technical field of perfumed soap preparation, and relates to a preparation method of pea starch-based transparent perfumed soap, which comprises the following steps: firstly, taking 19-20 parts by weight of pea starch and 80-90 parts by weight of water to prepare transparent starch milk; cooling the starch milk to 70-80 DEG C, adding 10-15 parts of coconut oil, 15-20 parts of beef tallow and 10-20 parts of sodium hydroxide, and stirring at constant temperature for 4-6 hours to finish emulsification; then adding glycerol, 5-10 parts of rock candy and 4-6 parts of propolis, uniformly mixing, injecting into a mold, freezing and molding, and demolding; and finally, cooling the soap block in a ventilated environment with the temperature of 25 DEG C and the humidity of 40%, controlling the water loss rate to be about 1.15% / day, and drying until the total water loss rate is about 12% to obtain a finished product. According to the invention, a stable starch oil gel system is constructed by utilizing the characteristic of high amylose content of pea starch, so that the problems of insufficient transparency, poor elasticity and poor stability of the existing starch-based transparent soap are solved.

The present invention relates to the field of egg substitutes. More particularly, the present invention relates to the field of plant-based substitutes for whole eggs. The present invention also relates to products made from the plant-based substitutes according to the invention. The present invention relates to a dry whole egg substitute characterized in that it comprises: - 20 to 60% rice flour, - 10 to 50% rapeseed protein, - 1 to 20% broad bean and / or pea protein.