Peas are the second largest legumes eaten. Peas are produced in about 65 countries around the world, China’s annual pea production is about 1.6 million tons, accounting for about 9% of the world’s total pea production. Pea protein is an important component of peas, its raw price 48%-64%, efficiency ratio 0.6-1.2, and pea protein dose not contain lactose and cholesterol, low calories, no doubt of genetic modification, relatively low beoutine smell, not easy to cause allergy, suitable for lactose intolerant people, people with digestive disordes and people advocating vegetarian, it has high nutritional value.
All that is concentrated is essence. As we all know, pea protein is recognized as high quality protein. Due to its rich lysine, pea protein with high quality amino acid balance has become an excellent supplement for wheat protein. Because its allergen-free characteristics are very rare, it is better than protein from soybean and whey, which is good news for people with allergic constitution.
Pea protein can be used as a nutritional fortifier added to grain foods, such as bread, cakes, noodles, nutritional rice flour, can also be used as a meat substitute added to ham sausage, red sausage and other Western meat products. At present, pea protein has a large market, mainly used in the production of protein powder, solid drinks, energy bars, plant protein drinks, plant meat and other fields.
