97 results about "Green peas" patented technology

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 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.

This invention provides a starch-based soft capsule composition, a starch-based soft capsule, and a method for preparing the same, belonging to the field of pharmaceutical technology. The starch-based soft capsule composition is characterized by comprising, by weight, 50-100 parts plant starch, 20-100 parts modified starch, 0.1-5 parts thickener, and 0.1-5 parts plasticizer; the plant starch is pea starch and corn starch in a mass ratio of (10-60):(40-50); the modified starch is modified corn starch and modified potato starch in a mass ratio of (1-5):(1-8). The starch-based soft capsules of this invention have a high seam sealing rate; they exhibit high transparency after long-term storage, are not prone to aging, and have good stability.

The invention relates to a preparation method of compound protein composite gel. The preparation method comprises the following steps: step 1, mixing ball-milled pea starch with water to prepare a starch emulsion; treating to gelatinize the ball-milled pea starch; taking out and cooling to room temperature to obtain pea starch gel, aging and then crushing to obtain pea resistant starch; step 2, dissolving whey protein isolate powder in water to prepare a protein gel stock solution; adding the pea resistant starch according to the proportion of 0.25-1w / v% of the protein gel stock solution; after mixing, continuously stirring at room temperature for 1-3 hours; storing overnight under the condition of a refrigerator at 4 DEG C to ensure that the starch is dissolved with the protein to obtain a gel stock solution for later use; and step 3, taking out the gel stock solution, placing the gel stock solution in a water bath kettle with the temperature of 90-98 DEG C for heat treatment for 20-40 minutes, taking out the gel stock solution, placing the gel stock solution in an ice-water bath for cooling for at least 10 minutes to quickly form gel, and then placing the gel in a refrigerator with the temperature of 4 DEG C for storage. The pea resistant starch is added into the whey protein isolate, so that the synergistic interaction effect on the compound protein gel can also be realized.

The application discloses a novel plant protein meat strip and a preparation method thereof, and belongs to the technical field of food processing. The plant protein meat strip is prepared from the following raw materials in parts by weight: soybean protein isolate 30-40 parts, pea protein 20-25 parts, gluten powder 10-15 parts, lentinus edodes powder 8-12 parts, konjac powder 5-8 parts, corn starch 10-15 parts, sunflower seed oil 5-8 parts, yeast extract 2-3 parts, carrot powder 2-4 parts, celery powder 1-2 parts, salt 0.8-1.2 parts, ginger powder 0.5-1 part and garlic powder 0.5-1 part. The preparation method comprises the following steps: mixing ingredients, multi-section temperature control double-screw extrusion molding, low-temperature marinating using specific plant-based broth, drying and high-temperature sterilization. Through protein compounding and process optimization, the application solves the problems of poor texture and single flavor of the existing plant meat strips, the product has a taste close to real meat, the flavor is natural and mellow, and the product is suitable for industrial production.

The invention relates to the technical field of food processing, and discloses a preparation method of alumina-free bean flour based on cooperation of a magnetic field and mung bean protein improvement, and the preparation method comprises the following steps: S1, uniformly mixing potato starch, starch acetate, pea protein powder and guar gum, adding distilled water, and stirring to form uniform starch slurry; s2, performing wet extrusion molding on the pulp; s3, performing hot water curing treatment on the extruded vermicelli; s4, cooling the cured vermicelli; s5, performing magnetic field freezing treatment on the cooled vermicelli; and S6, drying after unfreezing to obtain a target product. Wherein the component of the alumina-free bean flour is potato starch; starch acetate; pea protein powder; guar gum; and distilled water. The technical scheme of combining magnetic field freezing and mild drying is adopted, the structural stability and the taste of the potato vermicelli are improved, the moisture distribution and the microstructure are optimized through the action of the low-frequency alternating magnetic field, and ice crystal aggregation is prevented.

The present disclosure provides pregelatinized pea starch (PPS) compositions and processes for producing pregelatinized pea starch. The PPS of the invention has several distinguishing attributes, including relatively alkaline pH when dissolved in water, high water absorption index water solubility index relative to known pregelatinized pea starches. The PPS of the invention is also highly viscous at low temperature without heating, providing for abundant uses in the food and beverage industry.

The invention relates to a water-soluble fermented pea extract. The invention also relates to a process for the preparation thereof and to the use thereof in the human and animal nutrition industry as well as in the pharmaceutical, nutraceutical and cosmetics industries.

The present application relates to the technical field of food raw material sampling detection, and in particular to a food raw material primary processing sampling detection device, which comprises a conveying bottom plate, the top of the conveying bottom plate is fixed with a horizontal sliding rail, the horizontal sliding rail is connected with a moving plate through an electric sliding block, the top of the moving plate is connected with a containing box for containing raw materials through a T-shaped plate, the T-shaped plate is set upside down, the horizontal section of the T-shaped plate is symmetrically provided with sampling parts in front and back, and the top of the moving plate is commonly provided with reciprocating pushing parts on the left and right sides. The sampling pipe is used to sample from the bottom to the top through the sampling hole preset at the bottom of the containing box, compared with the direct sampling mode of the container from the top of the containing box, the damage to the peas can be reduced, so that the appearance of the processed peas is ensured, and through the pushing arc surface arranged on the side of the sealing plate, the damage to the peas caused by the sealing plate in the process of sealing the through hole can be avoided, and the appearance of the processed peas is further ensured.

The application discloses a kind of euphausia superba oil gel and its preparation method and application in hot-processed meat products.The method comprises: under salt-containing conditions, natural pea protein is subjected to acid heat treatment to prepare pea protein fiber solution; iota-carrageenan solution is prepared; the two solutions are mixed in proportion and pH is adjusted, and composite hydrogel is formed under heating conditions; the obtained hydrogel is pre-frozen and freeze-dried to obtain porous aerogel template; the aerogel template is immersed in liquid euphausia superba oil to obtain high-oil-loaded composite oil gel.The oil gel can partially or completely replace animal fat when applied in emulsified sausage and other hot-processed meat products, maintains the texture stability of the products under high-salt and high-temperature processing conditions, imparts uniform and long-lasting orange-red color to the products using natural astaxanthin in euphausia superba oil, and improves the nutritional value and sensory quality.The method does not require organic solvents, and the process is safe and controllable, suitable for industrialization and popularization.

The application discloses a kind of high-moisture composite protein meat paste of bean source and a preparation method thereof, and belongs to the technical field of food processing.The preparation method of the high-moisture composite protein meat paste of bean source provided by the application comprises the following steps: compounding pea protein and soybean protein, adjusting the ratio of the two, adding water and pre-emulsified vegetable oil during extrusion by means of extrusion technology, so that the moisture content is 67%-73%, the pre-emulsified vegetable oil content is 8%-12%, and after extrusion molding, cooling, cutting and packaging, the high-moisture composite protein meat paste of bean source is obtained.The high-moisture composite protein meat paste of bean source has high water content, soft taste, rich filamentous structure, soft and tender texture similar to meat paste, is easy to chew and swallow, and is especially suitable for people with dental diseases or people who like soft taste.

The purpose of the present invention is to provide an allergen-free raw material that has good flavor and is capable of imparting good foaming properties and bubble stability, by using a pea-derived raw material. It was found that a heat-treated product obtained by heat treating, under a high-temperature acidic condition, a pea-derived raw material in which the crude protein content and the carbohydrate content thereof have been adjusted, is characterized in that at least a certain amount of a specified fraction having a weight-average molecular weight of 3000-15000 is present when the molecular weight distribution thereof is measured by gel filtration HPLC at a wavelength of 220 nm, and the heat-treated product imparts good foaming properties, bubble stability, and finely foam texture to a beverage and the like.

An auxiliary lipid-lowering Camellia diacylglycerol edible oil and a preparation method thereof, involving grinding walnuts, peas, and sweet corn kernels, then thorough enzymatic hydrolysis; the obtained nutritious rapeseed oil is dispersed in the mixed edible oil, the prepared nutritious Camellia diacylglycerol oil mixture contains rich nutrients; the plant extract obtained by ultrasonic extraction is effectively adsorbed by the mixed colloid, the obtained nanoparticles that assist in lowering blood lipids and promoting metabolism cooperate with the nutritious Camellia diacylglycerol oil mixture to have an effective lipid-lowering effect; the antioxidant stabilizing composition and the nanoparticles that assist in lowering blood lipids and promoting metabolism are dispersed in the nutritious Camellia diacylglycerol oil mixture; the prepared auxiliary lipid-lowering Camellia diacylglycerol edible oil is rich in nutrition, does not increase blood lipids in the body after long-term consumption, doesn't cause damage to the liver and kidneys, and is not prone to deterioration.

The present application relates to the field of livestock feed, and provides a feed for improving the intestinal health of livestock by rosemary oil and a preparation method thereof; the feed is composed of cyclodextrin-coated rosemary oil compound, corn flour, straw pellets, wheat, barley, rapeseed meal, cottonseed meal, peas, bran, bone meal, calcium carbonate, calcium hydrogen phosphate and the like. The cyclodextrin-coated rosemary oil compound is obtained by co-precipitation of rosemary essential oil nano-composite emulsion and cyclodextrin, and the rosemary essential oil nano-composite emulsion is mainly obtained by nano-emulsification of rosemary, alpha-tocopherol and chitosan; the above technologies significantly enhance the stability, slow-release performance and absorption rate of rosemary oil in the feed. The feed is uniformly mixed and granulated by a double-shaft paddle mixer, and the feed not only improves the intestinal health of livestock and enhances the nutrient absorption efficiency, but also has good processability, storage stability and long-term performance.

This invention discloses a device and method for rapid separation of molasses and protein in pea starch production wastewater, belonging to the field of multi-stage wastewater treatment technology. It includes a multi-stage separation tank, which, from top to bottom, consists of a counter-current cyclone destabilization section, a microbubble cyclone separation section, and a gradient screening fine separation section. This invention coaxially integrates the three core processes of destabilization, pre-separation, and fine separation into a single multi-stage separation tank, eliminating redundant intermediate pipelines and external equipment. The total residence time for the entire process is only 5-8 seconds, improving the processing cycle by two orders of magnitude compared to the traditional 3-8 hour process. It truly achieves continuous feeding and continuous discharging, eliminating inefficient processes such as intermittent sedimentation and settling. Simultaneously, the integrated design reduces the equipment footprint to only 1 / 5 of that of traditional processes, significantly reducing the civil engineering investment and site requirements of the production line. It can be flexibly adapted to pea starch production lines of different sizes through parallel expansion, exhibiting extremely high adaptability.

The invention relates to the technical field of silage, and discloses an oat-feed pea mixed sowing forage grass and highland barley straw silage and a preparation method thereof. The silage is prepared by mixing oat-feeding pea mixed sowing forage grass and highland barley straw according to the mass ratio of (4: 6)-(8: 2), and the preferable ratio of the oat-feeding pea mixed sowing forage grass to the highland barley straw is 6: 4. The preparation method comprises the steps of mixed sowing forage grass planting, raw material pretreatment, mixing modulation, silage fermentation and the like. Nutrient component complementation is achieved through reasonable matching, the problems that high-quality forage grass in the Qinghai-Tibet Plateau area is insufficient in supply and highland barley straw resources are wasted are solved, the obtained silage is good in fermentation quality (pH is smaller than or equal to 4.2, and the lactic acid content is high) and balanced in nutrition (the crude protein content is high, and the fiber content is appropriate), the relative feeding value and the coarse feed grading index reach the first-level standard, and the silage is suitable for large-scale production. The method is suitable for breeding ruminants in alpine regions, and an effective way is provided for quality improvement, efficiency improvement and sustainable utilization of resources in animal husbandry.

1. The name of the design product: label (large pea). 2. The use of the design product: label for seed packaging. 3. The design points of the design product: in the pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting rear view, left view, right view, top view, bottom view.

The invention discloses a method for making a sponge cake by completely replacing butter with oleogel, and belongs to the technical field of food processing. The butter in a traditional sponge cake formula is completely replaced with the oleogel according to the mass ratio of 100%. According to the oleogel, a pea protein-high methoxyl pectin electrostatic compound is used as a gel agent, a three-dimensional structured lipid network is constructed by regulating and controlling the pH value of a system and the concentration of pectin, a liquid oil phase is effectively fixed, and the oleogel has excellent structural stability, thixotropic restorability and thermal stability. In the stirring and baking process, the oleogel provides necessary mechanical support and keeps a batter bubble system and a cake tissue structure stable, so that the sponge cake which is ideal in specific volume, uniform in pore and soft in texture is obtained, and the quality of the sponge cake reaches the level equivalent to that of a traditional butter cake. Zero-trans and low-saturated-fat healthy fat replacement is achieved, meanwhile, the processing adaptability and sensory quality of the sponge cake are kept, and a new technical approach and application prospects are provided for development of healthy baked food.

The invention relates to the technical field of white spirit brewing, in particular to a brewing method of white spirit with both flavor and sauce flavor. According to the production process, a unique brewing process including one-time feeding, four-round fermentation, four-time wine taking and one-time rectification is adopted, the first two rounds of faint scent fermentation and the second two rounds of Maotai-flavor fermentation are adopted, brewed raw wine is rectified through a red copper pot type distiller, and copper has good ductility and heat conductivity, so that heat energy consumption is reduced, the copper is a catalyst for esterification reaction, and the production cost is reduced. Meanwhile, good resistance to acidity of raw wine is achieved, butyric acid, hexanoic acid, decanoic acid, lauric acid and the like form insoluble copper salt to be separated out, bad smells are removed, the wine body is cleaner and softer, later aging of the wine body is accelerated, and the storage period is shortened by 6-8 months. The main raw material is cooked and fermented by sorghum. Medium-high-temperature yeast prepared from barley and peas is adopted in the first two rounds of saccharification leavening agent, and pure wheat high-temperature yeast is adopted in the second two rounds of saccharification

The present invention relates to a highly soluble legume starch having a content of less than 10%, more preferably less than 6% by weight of oligosaccharides with a degree of polymerization (DP) of 1 and 2; a content of more than 50%, more preferably more than 70% by weight of oligosaccharides with a DP of 3 to 20; a water solubility of more than 90%, more preferably more than 95% by weight; a viscosity of less than 500 cP, more preferably less than 100 cP, and characterized by an α1,4 / α1,6 ratio of between 25% and 35%, preferably between 28% and 32% determined by 13 C NMR.

It relates to a filling composition comprising, a sweetener, one or more hydrocolloids, a plant protein, water and fat, and the fat is present in an amount of from 5 to 20 wt.%, and the water is present in an amount of from 20 to 60 wt.% based upon the weight of the filling composition; and the plant protein is pea protein. The sweetener is present in an amount of from 25 to 60 wt.%. The one or more hydrocolloid is present in an amount of from 0.5 to 2 wt.%. The plant protein is present in an amount of from 0.1 to 1 wt.%. It further relates to a food product comprising at least one food ingredient and the filling composition, wherein the food product is a bakery product, a confectionary product, or a frozen dessert.

The invention relates to the technical field of fertilizers, and particularly discloses a microbial organic fertilizer for promoting growth and development of peas and a preparation method and application of the microbial organic fertilizer. The organic fertilizer liquid is prepared from potassium humate, mineral source potassium fulvate, seaweed essence and compound amino acid; the mixed bacterial liquid is prepared by mixing bacillus amyloliquefaciens FB-9 and enterobacter hormaechei Rs-189. The microbial organic fertilizer provided by the invention can promote growth and nutrient absorption of peas.

Method for preparing pea soup or pea stew, comprising the following steps: - Provide dried peas; - a blanching step involving the dried peas, which includes heating the peas for at least 4 minutes at a temperature of at least 85°C; - Hydrating the blanched peas by soaking them in water at a temperature of 10°C to 30°C for a period of 4-12 hours, such that 99.7%-100% of the hydrated peas obtained increase by at least 70% of their dry weight and 0-0.3% of the hydrated peas increase by less than 70% of their dry weight; - Processing the hydrated peas in a soup or stew.

The invention provides white spirit capable of improving bouquet by utilizing peony flower resources and a preparation method of the white spirit, and belongs to the technical field of peony flower white spirit. The sesame-flavor peony baijiu comprises staple food grains, auxiliary materials and yeast materials, the staple food grain comprises the following components in parts by weight: 50-70 parts of sorghum, 8-12 parts of rice, 8-12 parts of glutinous rice, 8-12 parts of wheat, 5-9 parts of peas, 2-5 parts of peony flowers and 1-3 parts of a peony flower extract; the auxiliary materials comprise the following components in parts by weight: 3-6 parts of rice husks and 90-110 parts of maternal grains; the yeast material comprises the following components in parts by weight: 20-30 parts of sesame-flavor special yeast, 15-20 parts of mouldy bran and 1-2 parts of a compound microbial agent. The white spirit provided by the invention has the compound property of sesame-flavor white spirit and the elegant property of peony, is unique, coordinated and unified in style, and has extremely high identification degree.

The invention provides complex gel based on enteromorpha prolifera insoluble dietary fiber (IDF), sodium alginate (SA) and pea protein (PPI), a preparation method of the complex gel and application of the complex gel in aquatic products. The complex gel comprises the following components in percentage by mass: 0-3% of enteromorpha prolifera IDF, 2.5% of SA, 3% of PPI, 1-2% of gluconic acid-delta-lactone (GDL) and the balance of water. By introducing IDF, the mechanical property and the moisture retention capacity of the gel are remarkably improved, the fresh-keeping effect of food is enhanced, and the shelf life is prolonged; all-natural degradable materials are adopted, safety and environmental protection are achieved, and the concept of green and sustainable development is met; an optimized gel formula and a preparation process enable the hydrogel to have good mechanical property, structural stability and barrier property, and meanwhile, the protective effect on aquatic food is improved; the method is simple and controllable in cost, can be widely applied to preservation of foods such as aquatic products and the like, and has a remarkable market application prospect.

The invention is related to a high soluble leguminous starch having a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10% in weight, more preferably less than 6%, a content of oligosaccharides with a DP of 3 to 20 of more than 50% in weight, more preferably more than 70%, a water solubility of more than 90% in weight, more preferably more than 95%, a viscosity of less than 500 cP, more preferably of less than 100 cP, and characterized by an α1,4 / α1,6 ratio determined by 13C NMR between 25 to 35%, preferably between 28 to 32%.

Disclosed herein is a plant-based, blood-free diet formulation for hematophagous insects comprising effective amounts of a plant-based protein source and, in some aspects, a carbohydrate source, wherein the plant-based, blood-free diet formulation is suitable for egg production and colony maintenance of hematophagous insects. In some aspects, such hematophagous insects include, but are not limited to, mosquitoes. In some aspects, the plant-based protein source is derived from hemp seeds. In some aspects, the protein source comprises additional proteins in addition to hemp protein. In some aspects, one or more additional proteins in the formulation is derived from spirulina, soybeans, chia seeds, quinoa, oats, nutritional yeast, and / or green peas.