Journal of Northern Agriculture ›› 2012, Vol. ›› Issue (4): 124-124.

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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

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.

CLC Number: 

  • S377