185 results about "Green peas" patented technology

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 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 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 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 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.

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.

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.

A system for the synthesis of zinc oxide, iron oxide and manganese oxide nanoparticles by means of green synthesis using pea shell biomass extract as a reducing agent, wherein the nanoparticles have sizes in the range of 40-120 nm, which were confirmed by UV-Vis absorption, FTIR and FESEM.

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 present invention relates to a crosslinked pea starch having a fibrous texture, wherein the particles of the crosslinked pea starch have a D50 of 42-60 [mu] m and a D90 of 70-150 [mu] m. The present invention also relates to a method of preparing a crosslinked pea starch having a fibrous texture, a food product (e.g., a gel suitable for addition to a beverage or as a substitute for fruit snacks) comprising the crosslinked pea starch, and a method of preparing the gel.

The invention provides a natto food antibacterial preservative, a preparation method and application, and belongs to the technical field of food preservation, the preservative is mainly prepared from the following raw materials: mixed beans, protease, bacillus natto and enterococcus faecium; wherein the mixed beans consist of the following components in parts by mass: 30-50 parts of soybeans, 40-50 parts of peas, 5-10 parts of oats and 10-20 parts of wheat; the use amount of the protease is 0.1-0.5% of the total mass of the mixed beans; the use amount of the bacillus natto is 1%-3% of the total mass of the mixed beans; the dosage of the enterococcus faecium is 1%-3% of the total mass of the mixed beans. Through scientific compatibility, the antibacterial and preservative effects of the natto paste are improved, and the technical blank of organic natto preservatives in the field of long-acting bacteriostasis of food bodies is filled.

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 invention relates to the technical field of food raw material sampling detection, in particular to food raw material primary processing sampling detection equipment which comprises a conveying bottom plate, a horizontal sliding rail is fixed to the top of the conveying bottom plate, a moving plate is connected to the horizontal sliding rail through an electric sliding block, and a containing box used for containing raw materials is connected to the top of the moving plate through a T-shaped plate; sampling parts are symmetrically arranged on the horizontal section of the T-shaped plate in the front-back direction, and reciprocating pushing parts are jointly arranged on the left side and the right side of the top of the movable plate. Compared with a mode of directly sampling from the top of the containing box by adopting a container, the mode of sampling from bottom to top by adopting a sampling pipe from a sampling hole pre-formed in the bottom of the containing box is adopted, so that the condition of damage to peas can be reduced, and the condition of the processed peas is ensured; the peas can be prevented from being damaged by the sealing plate in the process of sealing the through holes, so that the condition of the processed peas is further ensured.

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 invention discloses a rice starch-based citral nano-emulsion asymmetric functional packaging film and a preparation method and application thereof.The preparation method comprises the steps that sulfonated cellulose nanocrystals and pea protein isolate are added into water to prepare a suspension, soybean oil and citral are added into the suspension, citral nano-crude milk is obtained after homogenization, and the rice starch-based citral nano-emulsion asymmetric functional packaging film is obtained. The preparation method comprises the following steps: performing ultrasonic treatment to obtain citral nano-emulsion, adding water into rice starch, heating and stirring to obtain rice starch paste, adding glycerol and the citral nano-emulsion to obtain film-forming slurry, forming a film by a tape casting method, soaking in an ethanol solution of myristic acid, taking out, and drying to obtain the packaging film. The packaging film has an asymmetric function, one side of the film has hydrophobicity and can effectively prevent moisture loss, the other side of the film has antibacterial property and hydrophilicity, moisture and quality of substances in the film can be effectively kept, breeding and reproduction of microorganisms in the film can be inhibited, and the preparation method is simple, convenient, safe, green, environmentally friendly and wide in application prospect.

The invention provides a pea protein high-valued preparation method and system based on molecular level structure regulation and enzymolysis targeting synergy, and belongs to the field of vegetable protein functional processing. Pure natural pea meal is taken as a raw material, a porous structure is directionally generated through a superheated steam instantaneous phase change blasting mechanism, and phytic acid inactivation and endogenous enzyme retention are synchronously realized; by combining alpha-amylase to precut starch, alpha-galactosidase to degrade oligosaccharide in a targeted manner and a double-enzyme gradient time sequence activation mechanism, the enzymolysis competitive inhibition problem is solved; and finally, the protein dissolution index and digestibility are improved through microporous nanofiber compounding and a multi-scale structure interaction mechanism, and a steam-enzymolysis collaborative module is integrated in the system, so that an innovative solution is provided for natural plant protein processing. The obtained thin bean flour has breakthrough integration of nutritional advantages of pea protein and natural viscoelasticity regulation and control characteristics, has cold and hot double-soluble quick-acting property, low sensitization and long-term preservation property, and can be expanded to the field of precise nutritional food development.

The invention relates to the technical field of green pea seed treatment, and discloses a method for improving the nutritional value of green pea sprouting vegetables by cold plasmas, which comprises the following steps: (1) paving selected green pea seeds in a container, and placing the container in a dielectric barrier discharge plasma device; (2) opening the gas cylinder, adjusting the flow rate of the gas, and filling the gas for 2-4 minutes, so that the device is filled with the gas; (3) starting a high-voltage power supply, adjusting discharge voltage, recording discharge time, and performing discharge activation on the green pea seeds; (4) after activation, taking out the seeds, placing the seeds in a seedling culture pot, covering the seedling culture pot with seedling culture paper, placing the seedling culture pot in a dark place, and continuously culturing under visible light when the root length reaches 2-3cm; and (5) harvesting after culturing to the tenth day. According to the method, the green pea seeds are treated by adopting the cold plasmas with proper voltage and proper time, the germination rate of the seeds and the content of nutrient substances such as vitamins and flavonoids in sprouting vegetables are remarkably increased, and the method has the advantages of being environmentally friendly and easy to industrially produce.

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.