388 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 present invention relates to a pea protein composition the nutritional quality, and in particular the PDCAAS, of which is improved, as well as to a method for preparing same and to the use of this composition in a food or pharmaceutical composition.

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

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

The invention belongs to the technical field of cosmetics, and particularly relates to ultrasonic-assisted composite protease hydrolyzed pea protein as well as a preparation method and application thereof. The preparation method comprises the following steps: raw material treatment, high-temperature sterilization, ultrasonic enzymolysis of a compound protease mixed solution, enzymatic hydrolysate separation, supernate separation, spray drying and obtaining of a target product pea peptide, pea protein is hydrolyzed by compound protease to obtain the pea peptide with the molecular weight of 6000u or below and an anti-wrinkle function, and enzyme deactivation treatment is performed at high temperature to obtain the pea peptide with the anti-wrinkle function. Filtering by using an ultrafiltration fiber membrane, separating from the inactivated enzymatic hydrolysate, drying by using a spray dryer to prevent oxidation in the drying process, and hydrolyzing the pea protein by using a compound enzyme to obtain the pea protein peptide; the obtained product easily and directly enters deep skin through the surface layer of the skin, is quickly absorbed by the skin of a human body to play a role, and has higher biological activity and bioavailability. The anti-wrinkle peptide is prepared from pea protein, resources can be fully utilized, waste is turned into wealth, and waste of raw materials is reduced.

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

The invention relates to a preparation method of high-protein recombinant rice capable of being rehydrated quickly. The main component of the recombinant rice is broken rice, and auxiliary materials comprise high-amylose corn starch, wheat protein, pea protein, guar gum and monoglyceride which are uniformly mixed in proportion. Wherein the addition amount of the high amylose corn starch is 0.5-5%, the addition amount of the wheat protein and the addition amount of the pea protein are both 5-15%, and the addition amount of the guar gum and the addition amount of the monoglyceride are both 0.05-0.2%. The recombinant rice obtained by the preparation method is short in rehydration time, proper in taste, high in protein content and strong in satiety, has the characteristic of slow digestion, effectively solves the problems of overlong rehydration time, half-cooked taste, poor taste and the like of the existing recombinant rice product in the cooking process, and meets the requirements of high-protein diet and low digestion rate of specific people.

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

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

A preparation method of a compound containing pea protein comprises the following steps: step 1, the pea protein is placed in a ball-milling tank for ball milling, in the ball-milling process, liquid nitrogen is always in an open state, and the temperature is kept between-20 DEG C and-10 DEG C; the ball milling time is 5-50 minutes, so as to obtain the frozen ball-milled modified pea protein; step 2, adding water into dry rice starch to prepare starch milk, then adding water into the frozen ball-milling modified pea protein for dissolving to obtain a frozen ball-milling modified pea protein solution, then adding the frozen ball-milling modified pea protein solution into the starch milk, and stirring at normal temperature to uniformly mix the starch milk and the frozen ball-milling modified pea protein solution to obtain a frozen ball-milling modified pea protein solution; freezing and drying to obtain a pea protein-rice starch compound; or preparing the frozen ball-milled modified pea protein into a frozen ball-milled modified pea protein solution by using a PBS buffer solution, then mixing the frozen ball-milled modified pea protein solution with the blueberry anthocyanin solution, and stirring in a dark place at room temperature to obtain the pea protein-blueberry anthocyanin compound. According to the pea protein-rice starch compound disclosed by the invention, the retrogradation value, the gel hardness, the gelatinization enthalpy value and the short-range orderliness of the rice starch are reduced.

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.