302 results about "Pea protein" patented technology

The invention discloses a vitamin K2 composite micro-capsule system with stomach protection and intestine slow release functions and a preparation method and application thereof, the vitamin K2 composite micro-capsule system with stomach protection and intestine slow release functions comprises three layers, namely a core layer, a middle layer and an outer layer from inside to outside in sequence; the core layer is formed by coating vitamin K2 with a zein-lac hydrophobic core, the middle layer is a pea protein-pectin electrostatic compound, and the outer layer is sodium alginate and chitosan double-network gel. The micro-capsule system provided by the invention can be tightly combined in a gastric acid environment after being orally taken, the release of active ingredients in the stomach is reduced, and then the micro-capsule system stays at intestinal mucosa for a long time and slowly releases contents, so that the functions of the micro-capsule system are slowly presented outside, the half-life period is prolonged, and the action effect is improved. Vitamin K2 directly or indirectly participates in and regulates various physiological processes related to health, and plays an important role in the aspects of maintaining bone health, preventing cardiovascular diseases, protecting nerves, improving metabolism and the like.

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 present invention discloses a method for improving the properties of composite meat protein gel based on modified pea protein, which belongs to the technical field of food protein processing. The present invention fully dissolves natural pea protein or pH-shifted modified pea protein to obtain a protein solution; then adds a disulfide bond cleaving agent to the protein solution, dissolves and mixes the solution to obtain modified pea protein. The present invention is based on the disulfide bond cleavage treatment of pea protein to dissociate acidic and basic subunits and expose more internal groups, thereby achieving the improvement of the solubility and functionality of pea protein itself. In addition, both natural pea protein and modified pea protein with disulfide bond cleavage can enhance the structural properties of low-salt meat protein gel under the action of cross-linking enzymes, develop low-salt meat protein gel with good gelation and network structure, and provide solutions and technical support for the quality deterioration of meat products under various circumstances.

The present disclosure relates to low density, high protein, grain-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include a grain flour in an amount of about 28% to about 55% by dry weight, about 28% to about 40% by dry weight protein, where at least a portion of the protein ingredients include a protein with a PDCAAS greater of at least 60%, such as pea protein, fava bean protein, or soybean protein, and about 10% to about 35% by dry weight low DE carbohydrate.

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 relates to the technical field of pea protein production, and particularly discloses a pea protein production device with a filtering structure and a filtering method.The pea protein production device comprises an upper cover plate, a lower cover plate, a first side plate, a second side plate, a third side plate and a fourth side plate, a feeding port is formed in the upper cover plate, and a discharging port is formed in the fourth side plate; a coarse filter screen, a fine filter screen and a nano film screen are sequentially arranged in the direction from the upper cover plate to the lower cover plate, the bottom of each layer of filter screen is fixedly connected with a vibrator, a plurality of convex rods are fixedly arranged on the inner wall of the fourth side plate, a groove is formed between every two convex rods and is matched with one end of the filter screen, and a pressure sensor, a turbidity measuring device and a temperature sensor are arranged at the position of the filter screen. According to the method, a vibration adjustment prediction model is constructed, the optimal vibration frequency and vibration duration are output in real time through monitoring data of each layer of filter screen sensor, accurate adjustment and control of filter screen blockage are achieved, it is ensured that the whole filtering process is in an efficient filtering state, and the production efficiency is remarkably improved.

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 a preparation method of liposome for encapsulating euphausia superba oil, and belongs to the field of euphausia superba oil. Through material selection and hierarchical structure design, starch octenyl succinate, sodium alginate and pea protein are screened as composite wall materials, and the materials can achieve a synergistic effect on the molecule-interface-micro-nano scale to delay lipid oxidation, control the targeted release characteristic of active ingredients and improve the absorption efficiency of fat-soluble ingredients. Moreover, the liposome raw material of the euphausia superba oil is screened, and the liposome with low particle size and high stability is prepared.

The present invention belongs to the field of cell culture media. Provided are a method for preparing a stem cell culture medium by using a protein hydrolysate as a core raw material and a method of using the stem cell culture medium. The stem cell culture medium contains 20-80% of the protein hydrolysate on the basis of the total weight of the components in the stem cell culture medium. The protein hydrolysate comprises one or more of a high-free amino acid yeast hydrolysate, a high-nucleotide yeast hydrolysate, a high-glutathione yeast hydrolysate, a high-polypeptide yeast hydrolysate, a rice protein hydrolysate, a high-glutamine wheat protein hydrolysate, a pea protein hydrolysate and a soybean protein hydrolysate. The preparation of a natural animal stem cell culture medium by using a whole nutrient protein hydrolysate as a core raw material can meet the nutritional requirements for animal stem cell proliferation under the conditions of no additional addition or addition of a small amount of amino acids, vitamins, growth factors and serum, which effectively reduces the cost of the stem cell culture medium, thereby providing the stem cell culture medium with wide application prospects in the field of foods such as cultured meat.

An object of the present invention is to provide a lactase solution showing good permeation through a filtration filter, a lactase solution showing good permeation through a filtration filter and having a good residual lactase activity, and a lactase solution showing good permeation through a filtration filter and having a good residual lactase activity even when a lactase solution having a low protease activity and a low arylsulfatase activity as contaminant enzymes is used.A lactase solution containing any of (i) to (iii) below.(i) 0.0001 to 0.1 mass % of an unsaturated fatty acid or a salt thereof(ii) 0.0001 to 0.1 mass % of a saturated fatty acid salt(iii) 0.01 to 10 mass % of at least one selected from yeast extract, soybean peptone, pea protein, a casein degradation product, and corn steep liquor

The invention relates to the technical field of food processing, and provides a condensate gum citrus fiber compound and application thereof in plant-based sausages. The preparation method of the condensate gum citrus fiber compound comprises the following steps: S1, crushing and centrifuging citrus peels to obtain solid and liquid, and adding water into the solid to obtain citrus fiber slurry; s2, adjusting the pH value of the citrus fiber slurry to 8-9, and performing homogenization treatment to obtain pretreated citrus fibers; s3, pea protein and gellan gum are added into the pretreated citrus fiber for mixing, the temperature is reduced to 15 DEG C or below, and the condensate gum citrus fiber compound is obtained through homogenization treatment. Through the technical scheme, the problems of poor taste, poor texture, poor nutrition balance and poor processing stability of plant-based sausages in related technologies are solved.

The invention discloses a beta-alanine sustained release preparation, the sustained release preparation takes beta-alanine as a core material and a non-allergen wall material as an embedding material, and the non-allergen wall material is pea protein and / or ethyl cellulose. The sustained-release preparation disclosed by the invention is appropriate in release rate, not only can effectively relieve side effects generated after taking beta-alanine, but also can meet the health-care function of improving athletic ability in a short time, so that the beta-alanine sustained-release preparation disclosed by the invention can be widely applied to foods and / or health-care products.

The invention discloses a restriction enzymolysis pea protein isolate-chitosan Pickering emulsion which is composed of an oil phase and a water phase, and the water phase is composed of HPP, CS and water; the HPPI is obtained by carrying out enzymolysis on PPI through trypsin. According to the application of the restricted enzymolysis pea protein isolate-chitosan Pickering emulsion in preparation of a medicine embedding preparation, the medicine can be selected from astaxanthin. The invention further discloses the AST embedded Pickering emulsion and the Pickering emulsion yoghourt. According to the method disclosed by the invention, the PPI is subjected to enzymolysis by utilizing an enzymolysis technology to obtain the HPPI with more excellent emulsifying performance, the enzymolysis time is extremely short (2 minutes), the modification cost is favorably reduced in actual production, and the method is easy to realize in industrialization. The research of the invention provides theoretical support for developing a novel delivery system and widening the application range, and lays a foundation for the application of Pickering emulsion in future food.

The invention relates to a potato extract-containing composition capable of prolonging satiety as well as a preparation method and application of the potato extract-containing composition. The composition comprises the following raw materials in parts by weight: 30-40 parts of a plant extract, 10-20 parts of a protein component, 30-40 parts of a dietary fiber component and 5-10 parts of an auxiliary material, wherein the plant extract comprises a potato extract, a white kidney bean extract, a tea flower extract and a lotus leaf extract, the protein component is at least one of pea protein, soybean protein and oat protein, and the dietary fiber component is a composition of inulin, resistant dextrin, psyllium husk powder, apple fiber powder and citrus fiber powder. The composition disclosed by the invention has remarkable advantages in the aspects of controlling body weight and managing satiety, the weight-losing effects of reducing heat absorption, prolonging satiety and promoting metabolism are realized in multiple dimensions, the long-term value of sustainable metabolic health support is formed, and the composition can be used for preparing weight-losing and body-shaping functional foods.

The invention discloses an anti-hardening protein bar suitable for cold conditions and a preparation method thereof, and belongs to the technical field of food processing. In order to solve the problems of texture hardening and mouthfeel deterioration caused by aggregation and crosslinking of protein molecules in the existing protein bar under a cold condition, the invention provides a method for organically combining specific plant proteins (soybean protein, quinoa protein, winter rapeseed protein and pea protein) rich in antifreeze peptide with antifreeze polysaccharide; the protein bar which can effectively resist hardening and keep good texture and nutritional characteristics in a cold environment is prepared through the processes of extrusion puffing, precise mixing, forming and the like, so that the application of the product in the fields of exercise and fitness, outdoor exploration, emergency storage and the like is expanded, and the market competitiveness of the protein bar is enhanced.

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 belongs to the technical field of vegetable protein peptide preparation and functional food, and particularly relates to pea oligopeptide with a lipid-lowering function as well as a preparation method and application of the pea oligopeptide. The amino acid sequences of the pea oligopeptide I, the pea oligopeptide II and the pea oligopeptide III are respectively as shown in SEQ ID NO.1-3. Three pea oligopeptides are obtained through enzymolysis separation in pea protein, and tests prove that the three pea oligopeptides not only have the activity of inhibiting HMG-CoA reductase, but also have the effect of inhibiting the activity of liver cancer cells, and meanwhile, have the effect of inhibiting the activity of HMG-CoA reductase. The traditional Chinese medicine composition has an obvious improvement effect on accumulation of lipid in liver cells and an effect of regulating and controlling expression of lipid metabolism related signal protein, so that the effects of reducing blood fat and preventing and / or improving the non-alcoholic fatty liver disease can be achieved.

The invention discloses a method for directionally regulating and controlling fish-source protein soft gel by utilizing electrostatic deposition microcapsules, and belongs to the technical field of aquatic product processing. The preparation method comprises the following steps: compounding pea protein isolate-beta-glucan complex coacervate and vegetable fat to obtain complex coacervation microcapsules, and coating the complex coacervation microcapsules with a carboxymethyl chitosan electrostatic deposition layer under a pH induction condition by utilizing electrostatic attraction; an electrostatic deposition microcapsule is added into a minced fillet raw material, and a soft minced fillet gel system based on fish source protein is constructed by utilizing the unique thickening characteristic and gel forming ability of the electrostatic deposition microcapsule. Directional regulation and control on the texture of the minced fillet are realized by utilizing the microcapsules, and the texture of the minced fillet gel is improved, so that the product is finer and softer, and is more suitable for the mouth feel requirements of special crowds such as old people and patients with dysphagia; the nutritional and healthy value of the minced fillet soft gel can be improved, and the nutritional value of the product is enhanced by adding specific nutritional ingredients into the microcapsules, so that the minced fillet soft gel becomes an ideal nutritional supplement source for the type of people.

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.

Belongs to the field of cell culture media. The stem cell culture medium contains 20-80% of protein hydrolysate on the basis of the weight of the total components in the stem cell culture medium. The protein hydrolysate comprises one or more of a high free amino acid yeast hydrolysate, a high nucleotide yeast hydrolysate, a high glutathione yeast hydrolysate, a high polypeptide type yeast hydrolysate, a rice protein hydrolysate, a high glutamine wheat protein hydrolysate, a pea protein hydrolysate and a soybean protein hydrolysate. The animal stem cell natural culture medium is prepared by taking the full-nutrition protein hydrolysate as a core raw material, so that the nutritional requirements of animal stem cell proliferation can be met under the condition of not additionally adding or adding a small amount of amino acids, vitamins, growth factors and serum, and the cost of the stem cell culture medium is effectively reduced; therefore, the method has a wide application prospect in the field of food such as cell culture meat.

The application provides a method for producing biogas by anaerobic fermentation of pea protein wastewater, and relates to the technical field of biomass energy utilization, wherein the chemical oxygen demand is 10000-15000 mg / L, the ammonia nitrogen is 400-800 mg / L, and the sulfate radical is 600-1000 mg / L; the method comprises the following steps: (1) gradient micro-oxygen hydrolysis acidification pretreatment; (2) physical-chemical and biochemical synergistic intensified pretreatment; and (3) anaerobic methane production. The method for producing biogas by anaerobic fermentation of pea protein wastewater is capable of effectively inhibiting sulfate reducing bacteria, reducing hydrogen sulfide generation, reducing free ammonia toxicity and accelerating hydrolysis of macromolecular organic matter through gradient micro-oxygen hydrolysis acidification. In combination with modified tourmaline ceramic and magnetization synergistic treatment, the microbial activity and mass transfer efficiency are further improved. The whole process can be stably operated, the COD removal rate, the biogas yield and the methane content are significantly improved, and the harmless treatment of the pea protein wastewater and the resource utilization of the biogas are efficiently realized.

The present invention discloses a food 3D printing ink and its preparation method and application. The preparation method includes: subjecting a pea protein dispersion to high-pressure homogenization and ultrasonic treatment in sequence to obtain a modified pea protein; fully mixing and reacting sodium alginate, the modified pea protein and water to obtain a modified pea protein / sodium alginate complex; and mixing medium-chain triglycerides with a solution containing the modified pea protein / sodium alginate complex and subjecting the mixture to shear treatment to obtain a food 3D printing ink. Compared with the 3D printing ink prepared from natural pea protein, the food 3D printing ink prepared by the present invention has a smaller particle size, a more uniform and compact microstructure, a stronger storage modulus and apparent viscosity. At the same time, the 3D printing model prepared has a smooth and regular shape, a stable three-dimensional structure and fine resolution, and can maintain the stability of the structure within 24 hours.

This invention relates to the field of nutritional food technology, specifically to a fat-reducing composition for regulating the gut and its preparation method. The fat-reducing composition for regulating the gut comprises the following components by weight percentage: 20-25% solid coconut diglyceride microcrystalline powder, 15-20% fermented gel freeze-dried powder, 3-5% citrus pectin, 8-12% psyllium husk powder, 10-15% defatted coconut powder, 5-8% resistant dextrin, 8-10% pea protein powder, 3-5% freeze-dried mango powder, 4-7% erythritol, 1-2% microcrystalline cellulose, and 0.5-1% citric acid powder. This invention effectively solves the core problems of traditional fat-reducing products—poor ingredient stability, low bioavailability, and limited efficacy—through the dual progressive effects of physical structure and biological fermentation. It systematically achieves a synergistic effect of delaying fat digestion and absorption, long-lasting satiety enhancement, and precise regulation of gut microbiota health, completing a systematic engineering leap from single-component stimulation to simulating human metabolic pathways. This provides a stable, efficient, and safe complete solution for fat-reducing functional foods that regulate the gut.

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.

Described herein are composition and methods for the production of a vegan cheese composition including a pea protein fermentate. An initial composition including a pea protein, a Leuconostoc pseudomesenteroides bacterium, and sucrose may be fermented for a time and under conditions suitable to produce a pea protein fermentate. The resulting pea protein fermentate will have increased viscosity, improved aspect, and improved sensory attributes relative to an equivalent pea protein composition that has not been contacted with or fermented by a Leuconostoc pseudomesenteroides bacterium. The pea protein fermentate is incorporated into a vegan cheese composition.

The present disclosure discloses a composition for hair growth comprising Larix europea wood extract, Camellia sinesis leaf extract, Pisum sativum sprout extract, Curcuma longa (Turmeric) callus conditioned media, Hamamelis virginiana (Witch Hazel), Rosmarinus officinalis Leaf Oil, Glycerin, Glycine, Zinc Chloride, Sodium Metabisulfite, Gluconolactone, Sodium Benzoate, Calcium Gluconate, Tetrasodium ethylenediaminetetraacetic acid (EDTA), Saccharide Isomerate, Hyaluronic Acid, Hydrolyzed Hyaluronic Acid, Propanediol, Biotinoyl Tripeptide- 1, Alpha Glucosyl Hesperidin, Caffeine, Hydrolyzed Pea Protein, Polyalkylene Glycol Mono Butyl Ether, Acrylates / C 10-30 Alkyl Acrylate Crosspolymer, Panthenol, Niacinamide, Arginine, PEG-40 Hydrogenated Castor Oil, Ethylhexylglycerin, Phenoxyethanol, and water is added to the composition until the desired volume is achieved. A method for preparing the composition for hair growth is also provided.

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 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 invention discloses China-hemp peptide multi-nutrient protein powder with a metabolism improving function, which comprises China-hemp seeds, soybean protein isolate, China-hemp seed protein, chickpea protein, pea protein, China-hemp peptide, rice protein, broad bean protein, mung bean protein and wheat hydrolyzed protein. Wherein the Chinese hemp seeds are 15-25 parts, the soybean protein isolate is 10-20 parts, the Chinese hemp seed protein is 5-15 parts, the chickpea protein is 8-12 parts, the pea protein is 8-12 parts, the Chinese hemp peptide is 8-15 parts, the rice protein is 5-10 parts, the broad bean protein is 5-10 parts, the mung bean protein is 5-10 parts, and the like. According to the present invention, besides the protein nutrition, the small molecule peptide and 10 other nutrients such as Omega3, gamma-linolenic acid, vitamin E and a variety of minerals are contained, such that the complete protein nutrition is provided, and the health-care food is rich in Omega-3 fatty acid, gamma-linolenic acid, vitamin E, potassium, magnesium, zinc and other minerals with different molecular magnitudes extracted from China-hemp seeds, the ten nutrients, a plurality of plant proteins and small molecule peptides have a synergistic effect to jointly form a basis for improving the metabolic function.

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.