506 results about "Green peas" patented technology

A blister package consists of a backing sheet (16) of cardboard, paper or plastic adhered to a blister (17) in which at least one or both of the backing sheet and the blister is made from a transparent water soluble thermoformable polymer composition. A tooth brush, cleaning utensil or garden utensil enclosed in the water soluble packaging material can be opened by placing it under running water. The packaging material is a starch or modified starch based polymer by direct contact with water, and that biodegrades in waste water. The preferred starch is a high amylose maize starch. The starch can also be derived from wheat, potato, rice, oats, arrowroot and pea sources. The backing sheet is adhered to water and applying the backing sheet with the use of a press plate (24).

The invention relates to alcohol products, in particular to distiller yeast for manufacturing liquor and a process for preparing the distiller yeast, and further relates to a process for preparing health care liquor by utilizing the distiller yeast. A mixture of wheat, barley and peas is used as a raw materials formula, and the wheat, the barley and the peas are mixed, wherein the weight ratio of the wheat to the barley to the peas is 4:5:1. The raw material formula further comprises bighead atractylodes rhizome which, by weight, accounts for 0.5% of the mixture of the wheat, the barley and the peas, pericarpium citri reticulatae which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas, red jujube which, by weight, accounts for 0.2% of the mixture of the wheat, the barley and the peas, liquorice which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas and folium mori which, by weight, accounts for 0.3% of the mixture of the wheat, the barley and the peas. According to the distiller yeast and the process for preparing the distiller yeast, beneficial microorganisms in the yeast for making hard liquor are fully bred, the quality of the distiller yeast is improved, and a role in restraining infectious microbes is played by adding Chinese herbal medicine. The invention further provides the process for preparing the health care liquor, according to the process, the style characteristics of traditional Chinese liquor are kept, and the health care liquor has the effects of body building, fitness and disease treatment.

The invention discloses health-care coarse-grain flour which is prepared from the following raw materials in parts by weight: (1) coarse cereals: 60-70 parts of wheat, 4-6 parts of corn, 4-6 parts of polished round-grained rice, and 4-6 parts of barley; (2) auxiliary raw materials: 0.2-1 parts of walnut, 0.1-0.8 parts of cattle blood, 0.15-0.6 parts of goose blood, 0.1-0.6 parts of yam, and 0.1-0.8 parts of endodermis of chicken gizzard; meanwhile, the auxiliary raw materials of the health-care coarse-grain flour disclosed by the invention further comprise0.1-0.8 parts of pig blood, 0.1-0.6 parts of edible fungus, 0.2-1 parts of peanuts, and 0.2-1 parts of cassia seeds; in addition, the coarse-grain flour also can comprises 8-12 parts of one of tapioca, broad bean meal, peameal, soybean meal and millet or sorghum flour, or an arbitrary mixture thereof. The invention discloses a process for preparing the health-care coarse-grain flour. Meanwhile, the invention also discloses a health-care coarse-grain dried noodle prepared from the health-care coarse-grain flour above and a preparation process thereof.

The invention discloses a production method of stomach-tonifying soybean milk. The production method comprises preparation of soybean milk materials, preparation of auxiliary materials and blending. The preparation of the soybean milk materials comprises the step of adding water into 1-3 parts of sword beans, 30-35 parts of soybeans, 30-35 parts of black soybeans, 3-5 parts of jumble beads, 3-5 parts of mung beans, 1-3 parts of peas and 3-5 parts of hyacinth beans, and grinding; the preparation of the auxiliary materials comprises the steps of extracting and preparing 1-3 parts of tangerine peels, 3-5 parts of kudzu vine roots, 3-5 parts of liquorice roots, 1-3 parts of Chinese yams and 4-6 parts of lilium brownii, and concentrating; and the blending comprises the step of uniformly blending the soybean milk materials and the auxiliary materials according to the volume ratio of 8 to 1. The method disclosed by the invention is simple; and the prepared soybean milk not only has a unique flavor, and but also has a very good stomach-tonifying health effect.

The invention discloses an immune type protein powder solid beverage and a preparation method thereof and belongs to the field of nutritional foods. The solid beverage comprises the following components: 70-85 percent of concentrated whey protein powder, 3-8 percent of pea protein, 5-15 percent of wheat protolysate, 2-4 percent of phospholipid, 1-3 percent of an acerola cherry extract, 1-5 percent of edible essence, 0.5-1.5 percent of a yeast extract, 0.5-1.5 percent of gamma-aminobutyric acid, 0.5-1.5 percent of coconut milk powder, 0.3-0.8 percent of silicon dioxide and 0.1-0.3 percent of stevioside. The invention also discloses the preparation method of the solid beverage. The solid beverage disclosed by the invention fully meets the demands of the human body, is scientific in prescription design, reasonable in nutrition arrangement and different in taste according to different customers, and can meet the special demands of different people on taste; the solid beverage is mellow in taste, convenient to use, stable in quality, simple in preparation method, easy to operate, suitable for large-scale industrial production, free of sugar in the prescription and suitable for diabetics to eat.

The invention discloses chenopodium quinoa white spirit and a preparing method thereof. The chenopodium quinoa white spirit is prepared from, by weight, 85-95 parts of chenopodium quinoa, 3-9 parts of barley, 2-6 parts of peas and auxiliary fermentation materials. The auxiliary fermentation materials are prepared from 10-15 parts of yeast powder, 0.4-0.8 part of bacillus licheniformis and 0.4-0.8 part of yeast for brewing. According to the chenopodium quinoa white spirit and the preparing method thereof, the chenopodium quinoa, the barley and the peas serve as main materials, the materials are divided into two groups for fermentation, distillation and white spirit outputting are adopted for one group, filtering is adopted for the other group, finally the two groups are mixed, and the chenopodium quinoa white spirit finished product is obtained. By means of the technology, the nutrient ingredients and fragrance can be effectively maintained in the chenopodium quinoa white spirit finished product, the prepared chenopodium quinoa white spirit can have unique nutrient ingredients and flavor, and the problem that existing white spirit is singular in nutrition value and taste is solved.

The invention provides a combined extraction process of pea starch and protein. The process comprises the following steps of taking the purified pea to soak and remove the peel, and then grinding, wherein the weight ratio of the pea quantity to the water quantity in the grinding process is 1 to 9; taking the grinded pea pulp, carrying out leaching reaction under the conditions that the concentration of NaOH solution is 0.075mol/L; the ratio of solid to liquid is 1 to 18; the temperature is 30 DEG C; and the agitating time is 18 hours; taking the leaching slurry to separate cellulose and pulp by a sieve, then carrying out centrifugal treatment, and separating to obtain upper protein solution and lower starch slurry; obtaining the pea starch from the lower starch slurry by washing, drying, crushing and filtering; and obtaining the pea protein from the upper protein solution by acid precipitation, centrifuging, washing and drying. By adopting the extraction process, the pea starch and the protein are obtained by combined extraction; the integrated yield of the pea starch and the protein is greatly improved; and the combined extraction process has the advantages of being simple in process, high in production efficiency, low in production cost, and reliable in production quality.

The invention discloses nutritious light-food nutritious breakfast powder used for reducing weight. The nutritious light-food nutritious breakfast powder used for reducing weight comprises the following raw materials: inulin, soybean protein isolate, xylitol, wheat germ powder, pea protein powder, coconut cream powder, kudzuvine root powder, median-chain triglyceride powder, Chinese yam powder, Chinese wolfberry fruit powder, refined konjac powder, and sucralose. The invention further discloses a meal-replacement-powder set meal used for reducing weight. The meal-replacement-powder set meal used for reducing weight comprises the nutritious light-food nutritious breakfast powder used for reducing weight, and nutritious light-food nutritious supper powder used for reducing weight; and the nutritious light-food nutritious supper powder used for reducing weight comprises the following raw materials: red date powder, inulin, coconut cream powder, purple rice flour, grain flour, pea proteinpowder, xylitol, wheat germ powder, and sucralose. The nutritious light-food nutritious breakfast powder and the meal-replacement-powder set meal used for reducing weight solve the technical problemsof the existing weight-reducing meal replacement powder, namely improper match, lack of nutritional characteristics, unbalanced nutrients, and absence of targeted eating time.

The invention relates to a compound feed specially used for carps. The compound feed is prepared by mixing the following raw materials in parts by weight: 150-250 parts of expanded soybean meal, 150-250 parts of cottonseed meal, 100-150 parts of rapeseed meal, 100-150 parts of wheat middling, 50-100 parts of pea protein powder, 50-100 parts of corn dried distilled grain, 50-100 parts of rice oil bran, 15-40 parts of soybean oil, and 5-10 parts of a feed additive special for carps. The compound feed specially used for carps disclosed by the invention is capable of obviously improving the economic benefit of carp culture and obviously improving diseases in the carp culturing process; the survival rate is increased by 12-15%; furthermore, the feed conversion rate in the carp culture is obviously increased; carps are promoted to grow; the quality of carps is increased; in addition, fish meal is not used in the compound feed disclosed by the invention any longer; the production cost is also reduced obviously; and the economic benefit is obvious.

The invention discloses a jade-brewed wine characterized in that a brewing process of the wine comprises a step that fermentation and aging are carried out in a wine cellar containing jade, such that the jade-brewed wine is obtained. A jade-brewed wine preparation process is characterized in that, according to a fen-flavor highland barley liquor production process, high-quality highland barley and peas are selected as raw materials; an entire process of steaming, bacteria culture saccharification, fermentation, and distillation are carried out under a solid state; and fermentation and aging are carried out in a jade wine cellar for more than 3 months, such that the jade-brewed wine is obtained. The jade-brewed wine contains trace elements necessary for human bodies, and has functions of disease preventing, aging resisting, skin beautifying, tumor resisting, and life prolonging. With the wine, organ functions can be comprehensively regulated, brainpower can be enhanced, physical work capacity can be enhanced, and energy can be promoted. The wine has kidney-nourishing and yang-tonifying functions. When the wine is taken for a long time, problems such as sexual impotence, premature ejaculation, and sexual dysfunction can be treated; heart and brain blood supply can be increased; heart and brain function can be improved; blood lipid can be reduced, and cardiovascular and cerebrovascular diseases can be prevented. The wine also has anti-wrinkle and anti-aging functions. With the wine, skins can maintain young.

The invention discloses jujube-flavored white spirit and a brewing process thereof. A preparation method of the liquor comprises the following steps: grinding, steaming and spread-cooling jujube, wheat, sorghum, glutinous rice, corn, rice, pea and rice hull according to certain proportions, uniformly mixing with the addition of yeast powder, sealing and fermenting in pit mud for more than 4 months; beginning to distill after 4 months in a mode of distilling twice every month; ultrasonically processing liquor obtained from distillation firstly, and then storing the liquor together with tourmaline, limonite and medicinal stone in a porcelain jar for more than 6 months, thus completing aging. The liquor overcomes shortcomings in the prior art, and is simple and convenient in operation, short in production cycle, high in liquor yield and good in quality. The jujube-flavored white spirit disclosed by the invention is stable in quality, free from restoring and long in aftertaste, people drinking the white spirit are not easy to become drunk and quick to be sobered up, and the white spirit, after drunk, is free from a problem of headache, free from such harmful material components as methanol, and is capable of relieving pressure on liver and kidney after drinking and effectively relieving damage to body.

The invention relates to a planting method of peas. The planting method comprises the following steps: 1 sterilizing before seeding: selecting seeds with 40% saline water and mixing the peas with nodule bacteria; 2 growing seedlings: paving seedling growing soil in each large hole of a seedling growing disc; digging a small hole and putting the seeds; covering a mulching film; 3 cultivating land and fertilizing: selecting the land; planting in the land which is precisely ploughed, is slightly wet, is a dry land and has high organic matter content; applying farm manure chemical fertilizers and dyfonate particles, and building a furrow after raking; 4 transplanting: transplanting in sunny days; 5 inserting a bracket in a growth period and partially and manually leading a vine; 6 fertilizing and carrying out moisture management: fertilizing for multiple times and irrigating, wherein immersing irrigation is not used and a compound fertilizer and potassium chloride are used as main fertilizers during the growth period; and 7 harvesting: harvesting the peas in batches, applying the fertilizers for one time while harvesting for one time.

The invention discloses tartary buckwheat nutritional three-high noodle. The tartary buckwheat nutritional noodle disclosed by the invention is prepared from the following ingredients: tartary buckwheat, oat, pumpkin, corns, black fungus, onions, celery, tomatoes, mushrooms, peas, balsam pears and tremella. The nutritional three-high noodle disclosed by the invention precisely selects the vegetables, is balanced in nutrition proportion, accords with daily dietary requirements of a human body, can well adjust blood pressure, blood fat and blood sugar of three-high crowds, accords with the judgment label of cate in diet, can well adjust the health states of the three-high crowds, and is unique in mouthfeel, simple in production technology and convenient to eat.

The invention discloses a pea seedling cultivation technology which includes site and framework selection, site and framework disinfection, seedling-raising disk disinfection, seed selection, seed soaking, seeding and management. Site and framework selection includes selecting a greenhouse or idle house with fine ventilation and light transmission performances, and selecting a multi-storey three-dimensional framework. Site and framework disinfection includes disinfecting the site and the framework once to twice with environment-friendly disinfectants every month. Seedling-raising disk disinfection includes firstly cleaning impurities in a disk, soaking the disk in the disinfectants for two hours and then drying the disk when using the seedling-raising disk once. Seed selection includes preferably selecting green peas or spotted colored peas. Seed soaking includes soaking seeds for 10-16 hours in summer, and soaking the seeds in warm water at the temperature of 65 DEG C for 20-24 hours in winter. Seeding includes sowing 300-350 grams of dry seeds in each disk, padding a moisturizing disk and spraying clear water once to twice every day. Management includes managing the temperature, illumination, humidity and watering.

The invention discloses a biological straw fertilizer, and a production method and application thereof, and belongs to the field of fertilizer. The biological straw fertilizer contains the following components: nitrogen, phosphorus and potassium (N + P2O5 + K2O); straw organic matters; and biological synergist. A single nutrient content of the nitrogen, phosphorus, potassium and straw organic is not less than 1.6-2.5%; and the biological synergist is prepared by biological fermentation on soybean straw, mung bean straw, pea straw, millet straw, barley straw, rape straw, peanut straw, capsicum rod, tomato rod and drug residue from industrial scale pharmaceutical factory. The biological straw fertilizer protected by the present invention combines effects of microbial fertilizer, and organic and inorganic fertilizer, and can protect the ecological environment. From farm to table, standard safe production of grain can be executed. Therefore, the biological straw fertilizer is a non-toxic, harmless, green and environment-friendly fertilizer.

The invention discloses a manufacturing process of iron oxide red transmutation glazed porcelain. The iron oxide red transmutation glazed porcelain comprises a green body and an iron oxide red glaze,wherein the green body is prepared from the following raw materials: Dehua feldspar, Dehua quartz, Dehua kaolin, sillimanite, szaibelyite, boehmite, sphalerite, zinc oxide and zirconium oxide. By limiting the composition of the green body and improving the basic formula of the glaze, a plurality of orange plaques with the sizes of broad beans and peas are distributed on the glaze surface of the fired iron oxide red transmutation glazed porcelain.

The invention discloses intensified baijiu daqu and a production method and application thereof. The intensified baijiu daqu is produced from the following raw materials in parts by weight: 100 partsof main raw materials, 4-5 parts of an accessory, 2-3 parts of a functional bacterial intensifier and 2-3 parts of mother qu; and the main raw materials are composed of wheat, barley and peas with a weight ratio ranging from 15:1:1 to 20:3:1, the accessory is distiller's dried grains, and the functional bacterial intensifier is produced by mixing bacillus velezensis, acinetobacter and sporosarcinaaccording to a weight ratio ranging from 1.0:0.5:0.5 to 1.0:1.0:1.0. In the intensified baijiu daqu, the microorganisms are diversified and high in content, and the quality of obtained baijiu is excellent.

The invention discloses high-quality soybean milk powder as well as a making method and application thereof. The making method of the high-quality soybean milk powder comprises the following steps: (1) performing wet-method peeling; (2) performing enzyme-method pulping; (3) performing countercurrent extraction so as to obtain soybean dreg oligosaccharide and proteins; (4) boiling soybean milk, andconcentrating the soybean milk; (5) performing milk mixing; and (6) performing spray drying, wherein the raw materials of the making method comprise one or more of soybeans, black beans, red beans, mung beans, peas and other beans. The soybean milk powder prepared by using the making method disclosed by the invention has relatively high contents of water-soluble dietary fibers and proteins and isrich in nutrition, good in storage stability, thick in soybean fragrance after brewing and free of soybean smell.

The invention relates to a method for preparing pea protein by complex enzyme hydrolysis and improving a bitter taste and belongs to the technical field of edible protein and an extraction process thereof. A process flow comprises the following step: pre-treating peas; grinding to prepare paste; preparing crude protein; carrying out the enzyme hydrolysis; centrifuging and separating; carrying out debittering treatment; centrifuging and separating; mixing the paste and neutralizing; and spraying and drying. The molecular weight of the pea protein prepared by the invention is relatively small and the average molecular weight is 550Da; 88% of the molecular weight is concentrated on 450Da and the solubility reaches 92%; and the average hydrolysis degree of the pea protein reaches 67.3%, the taste is remarkably improved and the bitter taste is reduced by two orders of magnitude.

Embodiments of the invention disclose a solid beverage composition for effectively controlling body weight and reducing fat. The composition is prepared from the following raw materials in percentagesby mass: 13.5%-33.3% of inulin, 3.3%-12.7% of fructo-oligosaccharide, 0-40% of whey protein powder, 0-29.6% of pea protein, 0-10.4% of white kidney bean extract, 0.6%-5.5% of calcium beta-hydroxy-beta-methylbutyrate, 1.3%-3 of L-carnitine, 0.6%-19.3% of medium chain triglyceride, 2%-6.7% of fruit-vegetable powder or tea powder, and 0.08%-18.3% of a sugar substitute. The solid beverage compositionprovided by the embodiments of the invention contains high-quality proteins, has a good mouthfeel, is convenient to take, and can effectively control the body weight, reduce the body fat percentage,and increase the muscle ratio if the solid beverage composition is taken frequently; and the solid beverage composition is particularly suitable for obese people and slimming people to eat.