EA201900020A3 - METHOD FOR OBTAINING FOOD ADDITIVE FROM PEA GRAINS - Google Patents

METHOD FOR OBTAINING FOOD ADDITIVE FROM PEA GRAINS

Info

Publication number
EA201900020A3
EA201900020A3 EA201900020A EA201900020A EA201900020A3 EA 201900020 A3 EA201900020 A3 EA 201900020A3 EA 201900020 A EA201900020 A EA 201900020A EA 201900020 A EA201900020 A EA 201900020A EA 201900020 A3 EA201900020 A3 EA 201900020A3
Authority
EA
Eurasian Patent Office
Prior art keywords
pea grains
temperature
grind
hours
food additive
Prior art date
Application number
EA201900020A
Other languages
Russian (ru)
Other versions
EA201900020A2 (en
Inventor
Ольга Александровна Ветошкина
Зоя Васильевна Василенко
Татьяна Николаевна Болашенко
Original Assignee
Учреждение Образования "Могилевский Государственный Университет Продовольствия"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Учреждение Образования "Могилевский Государственный Университет Продовольствия" filed Critical Учреждение Образования "Могилевский Государственный Университет Продовольствия"
Priority to EA201900020A priority Critical patent/EA201900020A3/en
Publication of EA201900020A2 publication Critical patent/EA201900020A2/en
Publication of EA201900020A3 publication Critical patent/EA201900020A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/30—Removing undesirable substances, e.g. bitter substances

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Изобретение относится к мясной промышленности и касается технологии переработки зерен гороха для получения новых свойств растительного сырья, используемого в мясных продуктах. Для устранения негативных функциональных и потребительских характеристик гороха необходимо зерна гороха перебрать, промыть и замочить или в 1%-ном, или в 2%-ном, или в 3%-ном растворе гидрокарбоната натрия в соотношении 1:2 в течение 2-3 ч при комнатной температуре, затем поместить в пароварки, где осуществляют варку на пару при температуре 90-95°C в течение 40-45 мин, затем сваренный продукт измельчить на волчке с диаметром отверстий решетки 2-3 мм для более равномерного высушивания, затем сушить в сушильных камерах при температуре 50-60°C в течение 2-2,5 ч до влажности 8-11%, после чего измельчить до однородного порошка.The invention relates to the meat industry and concerns a technology for processing pea grains to obtain new properties of plant raw materials used in meat products. To eliminate the negative functional and consumer characteristics of peas, it is necessary to sort out the pea grains, rinse and soak in either 1%, or 2%, or 3% sodium bicarbonate solution in a 1: 2 ratio for 2-3 hours at room temperature, then put in a double boiler, where they are steamed at a temperature of 90-95 ° C for 40-45 minutes, then grind the cooked product on a top with a grid hole diameter of 2-3 mm for more uniform drying, then dry in drying chambers at a temperature of 50-60 ° C for 2-2.5 hours to a moisture content of 8-11%, then grind to a homogeneous powder.

EA201900020A 2018-11-26 2018-11-26 METHOD FOR OBTAINING FOOD ADDITIVE FROM PEA GRAINS EA201900020A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EA201900020A EA201900020A3 (en) 2018-11-26 2018-11-26 METHOD FOR OBTAINING FOOD ADDITIVE FROM PEA GRAINS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EA201900020A EA201900020A3 (en) 2018-11-26 2018-11-26 METHOD FOR OBTAINING FOOD ADDITIVE FROM PEA GRAINS

Publications (2)

Publication Number Publication Date
EA201900020A2 EA201900020A2 (en) 2020-05-29
EA201900020A3 true EA201900020A3 (en) 2021-11-30

Family

ID=70850307

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201900020A EA201900020A3 (en) 2018-11-26 2018-11-26 METHOD FOR OBTAINING FOOD ADDITIVE FROM PEA GRAINS

Country Status (1)

Country Link
EA (1) EA201900020A3 (en)

Also Published As

Publication number Publication date
EA201900020A2 (en) 2020-05-29

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