Protein application field 1. Applied to meat products Addition:
1) Adding peanut protein can increase the protein content in the product and reduce animal fat and cholesterol;
2) Its good water retention, oil absorption, reducing greasy feeling, improving product quality, so that it has a good taste and flavor;
3) Moisturizing weight gain and reducing processing loss, reducing production costs, and having good economic benefits.
2. Applied to aquatic products Addition:
1) Adding peanut protein can increase the protein content of the product and reduce animal fat and cholesterol;
2) Its good water retention and oil absorption. Reduce greasy feeling and improve product quality. Make it have a good taste and flavor;
3) Moisturizing weight gain and reducing processing loss, reducing production costs, and having good economic benefits.
3. Applied to baked goods Addition:
1) Adding peanut protein can increase the content of peanut protein in the product and reduce animal fat and cholesterol;
2) Its good water retention and oil absorption, reduce greasy feeling, improve product quality, and make it have better taste and flavor;
3) Moisturizing weight gain and reducing processing loss, reducing production costs, and having good economic benefits.
4. Applied to dairy products Addition:
1) Adding in formula can increase the protein content in milk powder and enhance its nutritional value;
2) Powdered peanut protein has very similar functional properties to skim milk powder. Therefore, it can be directly used in dairy products or formulas by utilizing the emulsifying properties, foaming properties, and viscosity of peanut protein.
3) Avoid lactose intolerance to milk powder and make peanut protein milk powder.
5. Applied to beverage production Addition:
Protein products can be added to the seasonings such as juice, chocolate, vegetable oil, sugar, citric acid and other flavors to make artificial milk, coffee, soy milk, bean cheese, juice soy milk, etc., taste and nutrients are good.
6. For ice cream production Addition function Peanut protein can be used to replace skim milk powder. The increase in viscosity due to aging has an effect on the stability of the bubble during freezing. It can also improve the emulsification properties of ice cream, delay the crystallization of lactose in ice cream, and prevent sanding.
7. Used in candy production
The isolated protein is used in candy, which can replace skim milk powder. The emulsification is better than defatted soy flour. If added in chocolate, it can reduce the adhesion processing equipment and enhance the sensory shape and physical properties.
8. Other uses 1 Food cooking that can be used in people's daily lives;
2 can be used in various food processing industries;
3 can be used as other industrial raw materials.
Advantage comparison
The data showed that the protein content of peanuts was as high as 26% to 32%, while milk was 3%, eggs were 14%, fish was 25%, pork was 16%, and wheat flour was 9.9%. Moreover, more than 90% of the peanut protein is globulin, containing 18 kinds of amino acids, including 8 essential amino acids that the human body cannot synthesize by itself. Except for the low content of methionine, others are close to and exceed the FAO standard. At the same time, the function of peanut protein is similar to that of soy protein, but it is easier to absorb than soy protein; the content of non-digestible sugar, raffinose and stachyose of peanut protein is only 1/7 of that of soy protein, and it will not produce edible soybean after consumption. The protein often has abdominal distension and hernia, and the digestive coefficient is 90%. In addition, peanut protein is white, soluble protein and nitrogen solubility index (NSI) is high, added to animal food or plant food, can improve food quality, strengthen food nutrition, and has the inherent aroma of peanuts, application prospects Very broad.
Peanut protein has more comprehensive advantages than other proteins. 1. Peanut protein has similar nutrient value to animal protein. Its protein content is higher than that of squid, egg and cholesterol. It contains a large amount of essential amino acids, and its effective utilization rate is 98%. Its nutritional value is higher than that. Animal protein
2. The protein is 30%, which is equivalent to 2 times wheat, 2.5 times corn and 3 times rice. Compared with eggs, milk, ham, etc., it is not inferior, and is an excellent protein, which is easily absorbed by the body;
3. Contains less anti-nutritional factors than soybeans, and does not contain genetically modified ingredients. Soybean protein powder contains unpleasant bean flavor and flatulence factors. Peanut contains less anti-nutritional factors than soybean. The content of raffinose and stachyose is only 1/7 of that of soy protein, which is easier to digest and absorb. , biological efficacy is higher than soybeans;
4. Peanut protein powder is white powder, containing protein 50-65%, fineness above 200 mesh, fat 5-8%, water 7-8%, is a pure natural food made of low-fat raw peanuts. Its nutritional value is very different from the peanut cake after high-temperature oil production.
5. Because the peanut protein powder has low fat content, all the other nutrients remain in the peanut protein powder, which is a major contribution to the further development and utilization of global plant protein resources. The widespread promotion of peanut protein powder into high-quality peanut tissue protein (peanut vegetable) will play a positive role in reforming people's food structure and improving human physical fitness.
1) Adding peanut protein can increase the protein content in the product and reduce animal fat and cholesterol;
2) Its good water retention, oil absorption, reducing greasy feeling, improving product quality, so that it has a good taste and flavor;
3) Moisturizing weight gain and reducing processing loss, reducing production costs, and having good economic benefits.
2. Applied to aquatic products Addition:
1) Adding peanut protein can increase the protein content of the product and reduce animal fat and cholesterol;
2) Its good water retention and oil absorption. Reduce greasy feeling and improve product quality. Make it have a good taste and flavor;
3) Moisturizing weight gain and reducing processing loss, reducing production costs, and having good economic benefits.
3. Applied to baked goods Addition:
1) Adding peanut protein can increase the content of peanut protein in the product and reduce animal fat and cholesterol;
2) Its good water retention and oil absorption, reduce greasy feeling, improve product quality, and make it have better taste and flavor;
3) Moisturizing weight gain and reducing processing loss, reducing production costs, and having good economic benefits.
4. Applied to dairy products Addition:
1) Adding in formula can increase the protein content in milk powder and enhance its nutritional value;
2) Powdered peanut protein has very similar functional properties to skim milk powder. Therefore, it can be directly used in dairy products or formulas by utilizing the emulsifying properties, foaming properties, and viscosity of peanut protein.
3) Avoid lactose intolerance to milk powder and make peanut protein milk powder.
5. Applied to beverage production Addition:
Protein products can be added to the seasonings such as juice, chocolate, vegetable oil, sugar, citric acid and other flavors to make artificial milk, coffee, soy milk, bean cheese, juice soy milk, etc., taste and nutrients are good.
6. For ice cream production Addition function Peanut protein can be used to replace skim milk powder. The increase in viscosity due to aging has an effect on the stability of the bubble during freezing. It can also improve the emulsification properties of ice cream, delay the crystallization of lactose in ice cream, and prevent sanding.
7. Used in candy production
The isolated protein is used in candy, which can replace skim milk powder. The emulsification is better than defatted soy flour. If added in chocolate, it can reduce the adhesion processing equipment and enhance the sensory shape and physical properties.
8. Other uses 1 Food cooking that can be used in people's daily lives;
2 can be used in various food processing industries;
3 can be used as other industrial raw materials.
Advantage comparison
The data showed that the protein content of peanuts was as high as 26% to 32%, while milk was 3%, eggs were 14%, fish was 25%, pork was 16%, and wheat flour was 9.9%. Moreover, more than 90% of the peanut protein is globulin, containing 18 kinds of amino acids, including 8 essential amino acids that the human body cannot synthesize by itself. Except for the low content of methionine, others are close to and exceed the FAO standard. At the same time, the function of peanut protein is similar to that of soy protein, but it is easier to absorb than soy protein; the content of non-digestible sugar, raffinose and stachyose of peanut protein is only 1/7 of that of soy protein, and it will not produce edible soybean after consumption. The protein often has abdominal distension and hernia, and the digestive coefficient is 90%. In addition, peanut protein is white, soluble protein and nitrogen solubility index (NSI) is high, added to animal food or plant food, can improve food quality, strengthen food nutrition, and has the inherent aroma of peanuts, application prospects Very broad.
Peanut protein has more comprehensive advantages than other proteins. 1. Peanut protein has similar nutrient value to animal protein. Its protein content is higher than that of squid, egg and cholesterol. It contains a large amount of essential amino acids, and its effective utilization rate is 98%. Its nutritional value is higher than that. Animal protein
2. The protein is 30%, which is equivalent to 2 times wheat, 2.5 times corn and 3 times rice. Compared with eggs, milk, ham, etc., it is not inferior, and is an excellent protein, which is easily absorbed by the body;
3. Contains less anti-nutritional factors than soybeans, and does not contain genetically modified ingredients. Soybean protein powder contains unpleasant bean flavor and flatulence factors. Peanut contains less anti-nutritional factors than soybean. The content of raffinose and stachyose is only 1/7 of that of soy protein, which is easier to digest and absorb. , biological efficacy is higher than soybeans;
4. Peanut protein powder is white powder, containing protein 50-65%, fineness above 200 mesh, fat 5-8%, water 7-8%, is a pure natural food made of low-fat raw peanuts. Its nutritional value is very different from the peanut cake after high-temperature oil production.
5. Because the peanut protein powder has low fat content, all the other nutrients remain in the peanut protein powder, which is a major contribution to the further development and utilization of global plant protein resources. The widespread promotion of peanut protein powder into high-quality peanut tissue protein (peanut vegetable) will play a positive role in reforming people's food structure and improving human physical fitness.
Black Goji Berries–King of OPC
Black Goji Berries is rich in protein, Goji Berries polysaccharides, animo acids(18), vitamins(13 kinds), minerals, trace elements and other nutrients. Its uniqueness lies its natural procyanidins OPC . procyanidins is one of the most effective natural water-soluble free radical scavenger - 20 times than VC,50 tines than VE. The contents of its OPC is 10 times more than blueberries. So far,black goji berries was found to contain the highest OPC among the wild natural plants,exerting great power in anti-aging and keeping young.
Black Wolfberry,Dried Black Wolfberry,Natural Nutritious Black Wolfberry,Black Dried Wolfberry
Ningxia Rich Resource International Co., Ltd , http://www.richresources-nx.com