Peanut protein is a vegetable protein with no protein heat denaturation and high nutritional value, which is made from selected domestic high-quality export-grade peanuts as raw materials and refined using low-temperature peanut protein and fragrant peanut oil industrial production technology. It completely retains the nutritional content of peanuts, has high soluble protein and NSI value, good water solubility, white color, light flavor, and has the unique fragrance of peanuts. Its nutritional value is comparable to that of animal protein, and it is rich in a large amount of essential amino acids for the human body. Vitamins, trace elements and minerals have an effective utilization rate of 98%, are easily digested and absorbed by the human body, and contain fewer anti-nutritional factors than soybeans. It is a natural nutritional product with low sugar, low fat, no cholesterol and high nutrition.
Application of Peanut Protein in Food
Because peanut protein has high nutritional value, contains a large amount of amino acids that are easily absorbed and utilized by the human body, and also has an attractive fragrance, peanut
Protein Powder can be used as both the main ingredient of food and as an auxiliary material for food and is widely used in food.
Peanut protein bread and biscuits
Add 5% peanut protein powder rich in amino acids to the bread raw materials, and mix 10% peanut protein powder into the biscuits to produce bread and biscuits with good taste, good flavor and rich nutrition.
Peanut protein drink
The liquid drink made of peanut protein as the main raw material is cholesterol-free and rich in protein, essential amino acids, vitamins and unsaturated fatty acids. It is easier to be absorbed by the human body and is a drink with health care functions.
Peanut protein meat dipping manufacturing
Take 400g of defatted peanut protein, add 2L of water, decompose it in a pressure cooker for 4 hours, then filter, dilute the filtrate, add sulfur dioxide to make the pH of the filtrate reach 4.8, and perform decolorization and bleaching. Under this condition, the polymer protein also precipitates at the same time. After filtration, the filtrate is placed in a vacuum evaporator, concentrated at 10°C, sprayed, and dried into powdered meat.
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