Peanut Protein Powder
The method of preparing original peanut oil and textured protein at low temperature was adopted. The retention rate of nutrients in peanut was improved by physical pressing at low temperature (60℃).
Soluble protein and NSI value are high, water-soluble, white, light flavor, with peanut unique fragrance, no soybean protein powder contains unpleasant smell and bloating factors.
Peanut protein powder has good foaming and emulsifying properties, can be widely used in pet food, beverage, solid beverage, ham and other meat products, dairy products, candy, cake and other additions, can improve the content of plant protein products.
Peanut Protein Powder
Peanut protein powder is a kind of plant protein with high nutritional value, and its nutritional value is higher than animal protein. It contains 18 kinds of amino acids, including eight essential amino acids which can not be synthesized by human body, and is easily digested and absorbed by human body, and contains fewer anti-nutritional factors than soybean.
Peanut protein powder adopts the method of "making original peanut oil and textured protein at low temperature". Through physical pressing technology at low temperature (60℃), the retention rate of nutrient components in peanut is improved, soluble protein and NSI value are high, water-soluble, white, light flavor are good, peanut has its unique fragrance, and there is no unpleasant bean odor and swelling reason contained in soybean protein powder. Peanut protein powder has good foaming and emulsifying properties, can be widely used in pet food, beverage, solid beverage, ham and other meat products, dairy products, candies, cakes and other additions, can improve the content of plant protein products.
The Application of Peanut Protein Powder in Food
The function of peanut protein is similar to soybean protein, but it is easier to absorb than soybean protein. The content of undigested sugar, raffinose and stachyose in peanut protein is only 1/7 of that of soybean protein. It does not produce abdominal distension and belching reaction which often occurs after eating soybean protein. The digestibility coefficient reaches 90%.
In addition, peanut protein powder has white color and high soluble protein and nitrogen solubility index. Whether it is added to animal food or plant food, it can improve food quality and protein content. Peanut protein powder contains a large number of proteins and various nutrients, and has a delicate odor. Soybean protein powder has a strong smell and deep color, which often affects the flavor and appearance of food. Peanut protein powder will be widely used in food industry because of its unique advantages.
Its good gelation, emulsification, water absorption and oil absorption can be used for processing sausages, luncheon meat, ham and other meat products and cream products. Its good hydrophilicity can be used for the processing of bread or pastry products; its conjunctival property can produce Yuba, and its organization can be used for the production of artificial meat and vegetarian products.
◎Application in pet food:
According to the composition of amino acids and the content of essential amino acids, peanut protein is a better choice among many plant protein sources for pet food. Not only can it supplement pets with essential protein, but also does not contain cholesterol. It has certain benefits for pets to prevent cardiovascular disease, at the same time, it has positive effects on improving Pets'osteoporosis and inhibiting the increase of blood pressure. Its good oil absorption, emulsification and water absorption make peanut protein mixed with other pet food raw materials. It can realize organic combination in the processing of pet food, especially in the process of peanut protein's undigested sugar. The content of raffinose and stachyose is only 1/7 of that of soybean protein. It will not produce abdominal distension and belching reaction after eating soybean protein. As many as 90%, pets will not have flatulence and diarrhea after eating the food added with peanut protein, and the inherent peanut fragrance of peanut protein makes pets more willing to accept its taste.
◎Application in dairy products:
Using the good emulsifying and foaming properties of peanut protein, the peanut protein was added to water-refined pulp, and the protein was separated into the serum. Meanwhile, the proper amount of fat in peanut protein powder would give the serum peanut-specific flavor and taste. After being processed by colloid mill and other follow-up equipment, it could be used as a good raw material for making peanut milk beverage, and it could make use of traditional full-fat flowers. The advantages of raw peanut milk beverage can not be replaced.
◎Applied in candy production:
Additional effects:
Peanut protein can replace skimmed milk powder in candy, and its emulsification effect is better than skimmed soybean powder. For example, when added in chocolate, it can reduce the sticking equipment and enhance the sensory shape and physical properties.
◎Application in meat products processing:
Peanut protein powder is a good binder, filler and condiment for meat products. Adding it to sausage, fish sausage and ham can effectively keep the water content of gravy from losing, no loss of flavor substances in processing, promote fat absorption, and no oil migration in products. By adding peanut protein powder, the product has fine structure, good texture and good taste, and the plant protein content of the product has been increased, with the usage of 5%-10%.
Additional effects:
1) Peanut protein can increase protein content and reduce animal fat and cholesterol.
2) It has good water retention, oil absorption, reducing greasy feeling, improving product quality, making it have better taste and flavor.
3) Moisturizing, increasing weight and reducing loss in processing, reducing production costs, with better economic benefits.
◎Application in cereal baking products:
The addition of bread, cake and steamed bread can not only improve the nutritional value of cereals, but also make the product structure loose, soft and elastic. The addition amount of bread is 4%-10%, cake is 15%-25%, steamed bread is 5%-12%. Adding peanut protein powder to noodles can increase dough toughness, not easy to break, the product is smooth and biting, and has good taste. The plant protein content of the product was increased.
Additional effects:
1) Adding peanut protein can increase the content of peanut protein and reduce animal fat and cholesterol.
2) It has good water retention and oil absorption, reduces greasy feeling, improves product quality, and makes it have better taste and flavor.
3) Moisturizing, increasing weight and reducing loss in processing, reducing production costs, with better economic benefits.
◎For vegetable protein drinks and cold drinks:
Peanut protein powder can be used to produce solid beverages such as peanut protein milk powder, peanut paste, peanut crystal, liquid beverage such as peanut milk, and lactobacillus fermentation to produce peanut yoghurt. Adding it to ice cream can increase the emulsification, swelling rate, product quality, nutritional structure and vegetable protein content. Peanut protein powder can also be used as a turbidifier in some cloudy juice drinks.
Applied in dairy products
Additional effects:
1) Addition of formula milk powder can improve protein content and nutritional value of milk powder.
2) Powdered peanut protein has similar functional characteristics with skimmed milk powder, so it can be directly used in dairy products or dairy substitutes by emulsifying, foaming and viscous properties of peanut protein.
3) Avoid lactose intolerance to milk powder and make peanut protein milk powder.
Application in beverage production
Additional effects:
Protein products can be added condiments, if juice, chocolate, vegetable oil, sugar, citric acid and other flavors, making artificial milk, coffee, soy milk, bean cheese, fruit juice soymilk and so on, taste and nutritional ingredients are good.
Application in Ice Cream Production
Additional effects:
Peanut protein can be used as a substitute for skim milk powder. As aging increases the viscosity, it can stabilize frozen bubbles, improve the emulsifying properties of ice cream, delay the crystallization of lactose in ice cream, and prevent sand rising.
◎Making non-staple food, condiment and snack food:
Peanut protein powder was boiled and decolorized to make peanut Yuba. Peanut protein powder was extruded and modified to produce peanut protein meat, which can enrich by-products. In addition, it can be mixed with starch food and extruded to make leisure food. Peanut protein powder contains high protein and suitable carbohydrates, which is a good raw material for making soy sauce.
◎Other uses:
1. It can be used in the production of beef jerky and preserved meat.
2. Food cooking that can be used in people's daily life.
3. It can be used in various food processing industries.
4. It can be used as other industrial raw materials.
Nutritional Cmposition Tble
| Projects | Per 100 g | NRV% |
| Energy | 1641 kJ | 20% |
| Protein | 54.2g | 90% |
| Fat | 5.4g | 9% |
| Carbohydrate | 30.6g | 10% |
| Sodium | 8mg | 0% |
Pathfinder
Pioneer of Cold Pressing Oil Technology
Grasp the Core Technology and Lead the Future of the Industry
Changshou Food regards "providing high-quality peanut oil for consumers" as its responsibility, introduces advanced equipment from abroad, and finally successfully develops "the method of low-temperature preparation of original peanut oil and textured protein". It completely overthrows the traditional hot pressing and leaching technology of peanut oil industry, and leads the edible oil into a new era of cold pressing.
Processing Technology of Peanut Oil
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Before the 1990S
Peanut oil is mostly bulk oil, which is difficult to ensure hygiene and quality, and its production technology is on the verge of elimination.
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Early 21st Century
Small package oil gradually replaced bulk oil, and high temperature pressing (120 C or more) technology became the most adopted technology in peanut oil industry and brand.。
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Nowadays
The first cold-pressed peanut oil adopts the national invention patent "low temperature cold-pressed" technology, which opens a new era of peanut oil cold-pressed.
Process Analysis
| Cold pressing and hot pressing of PK | ||
| Indicators | First Fang Cold Pressed Peanut Oil | Traditional Peanut Oil |
| Pressing Technology | Cold pressing (below 60 degrees C) | Hot pressing (120 degree C) |
| Raw Material | Export grade peanut (full grain) | General grade peanut |
| Removal of Red Clothes | There are (sources eliminate aflatoxins) | Nothing |
| Classification and screening of raw materials | Level 5 (higher level) | Level 1-2 (lower level) |
| Nutritional Components | Retaining Peanut Nutrition (83% Unsaturated Fatty Acids) | Partially destroyed |
| Fume concentration | Very low (high smoke point, no pollution) | Higher |
| Multilayer Plant Fiber Filtration | Yes (five floors) | Part |
| Aroma type | Natural peanut fragrance, but not greasy salad | Ripe fragrance |
Product Advantage
Three Product Advantages Benefiting Consumers
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High nutrition
Nutritional ingredients are retained more fully
60°C Low-temperature pressing, higher retention rate of nutrients (monounsaturated fatty acids, polyunsaturated fatty acids, vitamins, minerals); select large peanuts of export grade, full granules, nutrient-rich, eliminate aflatoxin, health and safety is guaranteed.
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To purity
Two Physical Refining and Multilayer Plant Fiber Filtration
Low temperature physical de-red coat, 2 times physical refining, multi-layer plant fiber filtration, natural peanut fragrance.
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Low Soot
Low temperature treatment, not easy to produce lampblack
The whole process of low temperature treatment, peanut cell structure remains intact, less impurities, not easy to produce lampblack.
Six considerate designs
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Easy-To-Pull Cap
The arc design is not easy to break, easy to open and save time and effort.
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Reflux Bottle Mouth
Funnel-shaped subsidence design to prevent remaining oil from retaining bottle mouth
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Controllable Oil Outlet
Flow diversion design, pouring oil without gushing, easy control of oil volume
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Accurate Calibration
Clear, accurate and scientific control of daily oil consumption
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Bottle shoulder handle 1.8L
Cooperate with kitchen basket, not easy to slip when lifting
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Widening handle 4.5L
Widening design holds comfortable hands
Consumer Experience Case
Young urban white-collar Xiaoxin
At first sight, it was attracted by its charming appearance, which was unprecedented transparency and purity. Bright, let people feel good from the beginning.
At first sight, it was attracted by its charming appearance, which was unprecedented transparency and purity. Bright, let people feel good from the beginning.
Its taste is refreshing and refreshing.
It is a good companion for a healthy life - the first workshop of peanut oil.
Career executives, supermothers and all-around housewives
Enjoy delicious food with your family on weekends.
Sweet and sour jellyfish, vegetable salad, fried yellow croaker, fried rape and fried lotus root are all in color, aroma and taste.
The child cried happily, "It's delicious". The lover also laughed and said:
"This dish tastes different from what you did before. It's very fragrant."
I laughed happily, but they didn't know that I had a secret weapon, the first workshop of peanut oil.
Pure and transparent appearance, but its charming exterior.
High nutrition and low lampblack are the most attractive places for me.
It can be salad, fried, cooking oil, that is to say, nutrition and health.
200 g jellyfish is washed and soaked for 4 hours. Cucumbers are shredded and garlic puree is prepared. The jellyfish is boiled in boiling water, washed and cooled, then put in a bowl. Put the cucumber shredded and garlic puree into a bowl filled with jellyfish silk. Add sugar, sauce and fragrant oil in turn. Finally add vinegar and cold pressed peanut oil in the first place. Mix well and serve.
Corn kernels can be cooked in a pot with a spoonful of salt and a little of the first pot of peanut oil. Diced tomatoes, boiled eggs and diced eggs. Put all the ingredients cut into small dices in a big bowl. Add the first dish of peanut oil, salt and black pepper and mix well.
