117 results about "Pea protein" patented technology

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 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.

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.

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 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 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 discloses a pea protein-casein self-assembled curcumin emulsion delivery system as well as a preparation method and application thereof, and belongs to the technical field of food biology. In order to solve the problems that curcumin is low in water solubility and poor in bioavailability, and existing carriers (such as lipidosome) are high in safety risk and insufficient in stability, pea protein and casein serve as composite carriers, an emulsion system is self-assembled through an ultrasonic-assisted pH migration method, and the system can be used for preparing functional food such as nutritional supplements and the like. The stability and the oral bioavailability of the curcumin are effectively improved.

This invention belongs to the field of flavor enhancement technology and provides a method for enhancing the binding of pea protein isolate to 2,5-dimethylpyrazine using nanocellulose. The method involves mixing pea protein isolate, nanocellulose, and water; the resulting first mixture is then hydrated and gelled sequentially to obtain a gel system; this gel system is then mixed with 2,5-dimethylpyrazine to obtain a second mixture, which is then combined to enhance the aroma of 2,5-dimethylpyrazine. This invention introduces nanocellulose, achieving efficient adsorption and stable retention of the flavor compound 2,5-dimethylpyrazine in the pea protein isolate system.

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 technology disclosed in this specification pertains to a pea protein isolate that is not enzymatically modified having at least 75% protein content by weight. The pea protein isolate has compared to other pea protein isolates that are not enzymatically modified. It disperses quickly in water and remains suspended in water for enough time to make it useful in a ready to mix beverage powder mix. Ready to mix beverages made using the described pea protein isolates, also have relatively low shear viscosity allowing for higher protein loading without creating a too thick beverage.

A method for preparing a composite plant protein, including: S1: mixing at least two kinds of plant proteins with water, adding compound alkali powder to a mixed solution and stirring, so as to obtain a protein stock solution with a pH of 10-10.5; the two kinds of plant proteins being rice protein and pea protein, or the rice protein and soy protein; and the compound alkali powder is sodium hydroxide and calcium hydroxide; S2: obtaining a protein solution with a pH of 6.8-7.0 by performing a high-pressure jet mill-ultrasonic treatment on the protein stock solution obtained from step S1, and adding citric acid to a treated protein stock solution; and S3: obtaining the composite plant protein by spray-drying the protein solution obtained from step S2.

The present disclosure relates to low density, high protein, oat-based ready-to-eat food pieces, compositions including such food pieces, and methods of making such food pieces. The pieces include oat flour as a first ingredient, about 20% 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 or soybean protein, and 0% to less than 6% maltodextrin.

The invention relates to the technical field of food processing, and discloses shredded bread and a preparation method thereof, the shredded bread comprises the following components by mass: 45-60 parts of high gluten wheat flour; 10 to 20 parts of whole wheat flour; 5 to 10 parts of oat powder; 3 to 6 parts of erythritol; 0.02 to 0.05 part of a stevia rebaudiana extract; 2-5 parts of inulin; 5-10 parts of soybean meal; 2-6 parts of pea protein powder; 1-3 parts of apple fiber; 1-2 parts of oat dietary fiber; 3-6 parts of vegetable oil; 5-8 parts of unsalted butter; 0.2 to 0.5 part of lecithin; 1.0 to 2.5 parts of yeast; 0.5 to 1.5 parts of lactic acid bacteria; 25 to 40 parts of drinking water; 3-6 parts of whole egg liquid; and 0.8 to 1.5 parts of salt. Through specific strain two-stage fermentation and raw material combination, the shredded bread has unique flavor and nutritional and healthy characteristics; rolling and fermenting processes are combined, so that the taste is improved.

The present invention relates to leguminous protein isolates, particularly pea protein isolates having a low lipid content, as well as to the method for the preparation thereof. In one embodiment, provided is a leguminous plant protein isolate from pea and faba bean wherein said isolate does not contain organic solvent.

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.

This application discloses a highly efficient extraction method for pea protein based on the synergistic effect of eutectic solvent and enzyme, comprising the following extraction steps: 1) preparation of a dual-response eutectic solvent mother liquor; 2) preparation of DES-modified cellulase; 3) formulation of a DES-enzyme aqueous two-phase coupling system; 4) time-cascaded synergistic extraction; 5) in-situ phase separation and purification. This application achieves a time-cascaded synergistic effect of pre-sensitization and enzymatic hydrolysis using a pH / temperature dual-response DES, eliminating the need for DES removal throughout the process, reducing the number of process steps by more than 3, and reducing wastewater discharge by more than 50%. Through precise pre-sensitization at dual targets combined with reversible DES-modified enzyme, the accessibility of enzyme substrates and catalytic efficiency are significantly improved, reducing enzyme usage by more than 70% compared to conventional processes. Protein extraction rate is ≥89%, purity is ≥93%, while avoiding protein denaturation and impurity dissolution. In-situ separation of hydrolysis and extraction is achieved through aqueous two-phase coupling, resulting in excellent protein functional quality. DES and enzyme can be recycled in a closed loop, eliminating the need for high-energy-consuming distillation regeneration, and reducing overall production costs by more than 30%.

The present invention relates to a method for producing a plant protein extract comprising providing an aqueous suspension of a plant protein composition acidified to its isoelectric pH, adding an alkaline composition comprising a carbonate or bicarbonate salt to said suspension to correct the pH of said suspension to a pH ranging from 6.2 to 7.0, preferably 6.40 to 6.70, and heat treating the suspension at the corrected pH to form the plant protein extract. The invention also relates to a pea protein extract with a solubility, determined at 20°C and at pH 7, of greater than or equal to 50% and also with a reduced sodium content, and also to the use thereof for producing food products, in particular beverages.

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 belongs to the technical field of plant peptide preparation, and particularly relates to a preparation method of pea oligopeptide and application of the pea oligopeptide in the aspect of reducing blood sugar. The pea oligopeptide is prepared by taking pea protein as a raw material through an enzymolysis method, core peptide fragments VA, FPW and WPF of the pea oligopeptide are obtained through further identification on the basis, and VA, FPW and WPF are screened and confirmed as potential inhibitory peptides targeting DPP-IV by combining molecular docking and molecular dynamics simulation technologies. Besides, the DPP-IV inhibition rate of the core peptide fragment is further determined through an in-vitro experiment, and the FPW and the WPF are confirmed to be the core peptide fragment with efficient DPP-IV inhibition potential and have relatively good structural stability by combining cell experiment analysis, so that theoretical support is provided for the hypoglycemic effect of the pea peptide core peptide fragment, and a foundation is laid for development of hypoglycemic nutritional and healthy products.

The present application relates to the technical field of meal replacement powder, and discloses a high-protein satiety meal replacement powder containing rice and pea protein and a preparation method thereof.The meal replacement powder comprises a protein component, dietary fiber, high-quality oil, a sweetener, trace nutrients, a stabilizer and a flavor component; wherein the protein component is a composite protein powder prepared by homogenizing, high-temperature shearing and spray drying of rice protein and pea protein.The present application utilizes the complementary characteristics of amino acids of rice protein and pea protein to achieve balanced nutrition, low allergenicity and easy digestion; the combination of dietary fiber, high-quality oil and composite trace nutrients takes into account high protein, high satiety and comprehensive nutrition; the product is prepared by a segmented mixing process and has good stability, diverse flavors and convenient preparation, and is suitable for people with lactose intolerance, weight control, exercise and other groups, solving the technical problems of low protein content, high allergenicity, nutritional imbalance and strong beany odor of traditional meal replacement powder, and being suitable for industrialized popularization and application.

The invention relates to easy-to-swallow minced fillet gel based on the synergistic effect of pea protein isolate and protease as well as a preparation method and application of the easy-to-swallow minced fillet gel. Specifically, the invention provides the preparation method of the surimi gel easy to swallow, and the preparation method comprises the following steps: mixing a surimi raw material with alkaline protease, then adding pea protein isolate, and then carrying out heating gelation to obtain the surimi gel easy to swallow, wherein the addition amount of the alkaline protease accounts for 0.1%-0.4% of the mass of the surimi raw material, and the addition amount of the pea protein isolate accounts for 5%-20% of the mass of the surimi raw material. The minced fillet gel provided by the invention is soft in texture, conforms to the dysphagia food standard (such as IDDSI level 6), is balanced in protein nutrition and easy to digest and absorb, and overcomes the defects that the existing dysphagia food is single in nutrition, and texture regulation and control and nutrient enrichment are difficult to cooperate.

The present disclosure provides processes for producing reduced sodium pea protein isolate (PPI), reduced sodium PPI produced by the processes and use of reduced sodium PPI. The processes for producing reduced sodium PPI comprise precipitating protein from a pea protein solution to produce a PPI and neutralizing the PPI with NaOH and Mg(OH)2, thereby producing a reduced sodium PPI.

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

The invention provides a pea protein isolate-folic acid covalent graft as well as a preparation method and application thereof. The preparation method comprises the following steps: dissolving pea protein isolate, and stirring and mixing with ascorbic acid and H2O2 to obtain a reaction system; stirring folic acid and the reaction system to react, and adjusting the pH value to 7-12 in the reaction process to obtain a mixed solution; dialyzing to obtain dialysate, freezing the dialysate, and freeze-drying to obtain the pea protein isolate-folic acid covalent graft. According to the invention, the pea protein isolate-folic acid covalent graft is prepared by adopting a free radical grafting method for the first time, covalent coupling is realized only through amino (-NH2) of pea protein isolate and carboxyl of folic acid, and the green chemistry concept is met. The pea protein isolate-folic acid covalent graft has excellent storage stability, ultraviolet tolerance and thermal stability, and a novel carrier with comprehensive performance and definite application potential is provided for drug targeted colitis delivery.

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

The application discloses a kind of immunity-enhancing pea peptides and its preparation method and application, belong to functional peptide preparation technical field.Preparation method includes: taking pea protein preheating, adding alkaline protease, flavour protease and papain complex protease compound to carry out first-stage enzymolysis, after enzyme inactivation, amino peptidase is added to carry out second-stage directional enzymolysis, and the obtained enzymatic hydrolysate is collected by membrane separation component with molecular weight less than 1000u, and is concentrated and dried to obtain.The application adopts endo-enzyme combined with exo-enzyme two-stage step enzymolysis strategy, and the prepared pea peptide molecular weight is less than 1000u Peptide segment ratio >80%, and the peptide content is >90%, without bitter taste, and has significant immune-enhancing activity, and can be widely applied in food, health food or pharmaceutical field.

To provide a leguminous protein isolate, especially a pea protein isolate having a low lipid content, and a method for preparing the same.SOLUTION: Provided is a legume protein isolate characterized in that it contains 7 to 9 grams of total lipids per 100 grams of protein, wherein the legume is a pea.SELECTED DRAWING: None

The present invention discloses a nutritional composition and method of using and making the nutritional composition. The nutritional composition is an intact pea protein based nutrient composition for use in both enteral and oral feeding, and provides a non-allergenic diet for providing optimal nutrition to users. The nutritional composition is made from organic and plant-based ingredients. The nutritional composition has pea protein, phytochemical extracts, fatty acids, organic ingredients free of the top eight allergens and corn, and prebiotic fiber. The nutritional composition is provided in liquid form for enteral and / or oral feeding.