北方农业学报 ›› 2012, Vol. ›› Issue (4): 124-124.

• 农作物品种选育与实用技术推广 • 上一篇    下一篇

豌豆糊的制作工艺流程

田再芳[1] 靳淑芳[2] 靳建刚[1]   

  1. [1]山西省农业科学院右玉农业试验站,山西右玉037200 [2]右玉县农业局,山西右玉037200
  • 出版日期:2012-08-20 发布日期:2012-08-20
  • 通讯作者: 田再芳

The Technological Production Process of the Peas Paste

TIAN Zai-fang (Shanxi Academy of Agricultural Sciences Youyu Agricultural Experiment Station,Youyu 037200,China)   

  • Online:2012-08-20 Published:2012-08-20

摘要: 豌豆蛋白质和淀粉含量分别在20%以上、50%以上,是重要的热量来源,还含有多种维生素和钙、铁、磷及多种无机盐,以及人体必需的8种氨基酸和10多种矿物质.对糖尿病、高血压、高血脂患者有预防作用,做成豌豆糊后,便于人们食用。文章介绍了制作豌豆糊的工艺及流程。

Abstract: The pea, whose protein content and starch content are respectively more than 20% and 50%,is the important source of calorie.And it contains a variety of Vitamins,Calcium,Ferrum,Phosphate and kinds of inorganic salts. The pea has the prevention and treatment effect to diabetes patients, hypertension patients and hyperlipidemia patients, because it contains eight kinds of amino acids and more than ten kinds of mineral substance which are necessary for human body. It is easy to eat when the peas are producted to peas paste. The article describes the production process and process of the pea paste.

中图分类号: 

  • S377