CN101744205A - Flavored premix and preparation method thereof - Google Patents
Flavored premix and preparation method thereof Download PDFInfo
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- CN101744205A CN101744205A CN200810204644A CN200810204644A CN101744205A CN 101744205 A CN101744205 A CN 101744205A CN 200810204644 A CN200810204644 A CN 200810204644A CN 200810204644 A CN200810204644 A CN 200810204644A CN 101744205 A CN101744205 A CN 101744205A
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a method for preparing a flavored premix, which comprises the following steps: mixing a peanut raw material and water, and then soaking the peanut raw material in the water to obtain a peanut raw material pretreatment mixture; and mixing the peanut raw material pretreatment mixture and a composite enzyme to obtain a peanut raw material hydrolysate, and drying the peanut raw material hydrolysate to form a powdery substance, wherein the composite enzyme comprises neutral or alkali proteinase, carboxypeptidase and flavor enzyme, and multiple accessories can be added into the peanut raw material hydrolysate or the powdery substance and are mixed uniformly. The preparation method is easy to operate, and the requirement equipment is simple. The invention also provides the flavored premix prepared by the method. The flavored premix is easy to transport, store and use, and can remarkably improve the flavor quality and nutrition value of food.
Description
Technical field
The present invention relates to food processing technology field, more specifically, relate to the flavored premix technical field, be meant a kind of flavored premix and preparation method thereof especially.
Background technology
Local flavor is the important quality of bakery, in curing heating process, mainly produce a large amount of flavor substances through Maillard reaction by sugar in the food and amino acid, as nitrogen-containing heterocycle compounds such as pyrazine, pyridine, pyrroles, caramelization compounds such as maltol, aldehyde, ketone and furan compound etc. that Oxidation of Fat and Oils produces.
For improving the good flavor quality of bakery, common method is directly to add food flavor, the volatile loss in heating process of these spices makes actual effect not remarkable, and except the effect on local flavor what contribution is nutritive value of food do not had.
Therefore, need a kind of new flavor substance of preparation, it can overcome the easily problem of volatilization loss in heating process of traditional interpolation spices, and can also improve the nutritive value of bakery.
Summary of the invention
Main purpose of the present invention is exactly the problems and shortcomings at above existence, a kind of flavored premix and preparation method thereof is provided, this flavored premix is easy to transportation, preserves and uses, and can significantly improve flavours in food products quality and nutritive value, and its preparation method is easy to operate, equipment needed thereby is simple.
To achieve these goals,, provide a kind of flavored premix preparation method, be characterized in, comprised step in a first aspect of the present invention:
1) pretreatment of raw material: peanut raw material is mixed the back immersion obtain peanut raw material preliminary treatment mixture with water;
2) complex enzyme for hydrolyzing: described peanut raw material preliminary treatment mixture and complex enzyme are mixed, obtain the peanut raw material hydrolysis
Thing, described complex enzyme comprises neutral proteinase;
3) drying: with step 2) resulting peanut raw material hydrolysate is dried to powdered substance.
Preferably, in described step 1), with described peanut raw material and described water by weight 1: mix (4～10), soaked 30～100 minutes under 40～80 ℃ of conditions.
Preferably, in described step 1), also comprise: described peanut raw material preliminary treatment mixture is crossed 40～100 mesh sieves remove big particle and fiber.
Preferably, in described step 1), also comprise: to described peanut raw material preliminary treatment mixture carry out coarse crushing and fine powder broken.
Preferably, in described step 2) in, described complex enzyme also comprises carboxypeptidase and/or food flavor enzyme.
More preferably, add described carboxypeptidase 0～3g, described neutral proteinase 1～10g, described food flavor enzyme 2.5～24g in the described peanut raw material preliminary treatment of the every 1kg mixture.
Preferably, in described step 2) in, described peanut raw material preliminary treatment mixture and described complex enzyme were 40～70 ℃ of hydrolysis 1～8 hour.
Preferably, in described step 2) in, described complex enzyme also comprises one or more of Protamex compound protease, alkali protease, trypsase, pepsin, papain and pineapple egg enzyme.
Preferably, before described step 3), also comprise the step of removing described peanut raw material hydrolysate bitter taste.
More preferably, adopt charcoal treatment to remove the bitter taste of described peanut raw material hydrolysate.
Further, described charcoal treatment comprises step: adopt solid-to-liquid ratio 1: (5～12), 40～50 ℃ of temperature stir 30min, cooled and filtered under 30～200rpm rotating speed.
Preferably, in described step 3), the dry spray-drying that adopts.
Preferably, in described step 3), also comprise step: in described peanut raw material hydrolysate or in described powdered substance, add the batching mixing.
More preferably, described batching is selected from one or more of peanut powder, peanut oil, sesame oil, polyphosphate, cyclodextrin, glucose, fructose, sucrose, glutamic acid, phenylalanine, leucine, isoleucine, lysine, methionine, tryptophan, threonine and valine.
In a second aspect of the present invention, a kind of flavored premix is provided, be characterized in, adopt above-mentioned either party's method to be prepared from.
Beneficial effect of the present invention is specific as follows:
1. the present invention mixes the back immersion with peanut raw material with water, adopt again and comprise that the complex enzyme of neutral proteinase or alkali protease, carboxypeptidase and food flavor enzyme is hydrolyzed, add suitable batching in case of necessity, thereby acquisition flavored premix, it mainly adopts the method for biological enzyme hydrolysis, and mild condition equipment is simple;
2. the flavored premix that obtains of the present invention, it mainly is the mixture of Mei Lade flavor precursors, be easy to transportation, preserve and use with respect to volatile spices, can be widely used in thermally processed foods such as baking bread, cake, biscuit, can significantly improve these flavours in food products qualities;
3. the flavored premix that obtains of the present invention is rich in each seed amino acid, produces in the excellent flavor in hot procedure, can also improve nutritive value of food.
The specific embodiment
The inventor is through extensively and in depth research, find to utilize by neutral proteinase or alkali protease, add that the complex enzyme that carboxypeptidase and/or food flavor enzyme are formed is hydrolyzed to peanut raw material, resulting peanut raw material hydrolysate is dried to powder after the debitterize flavor is handled, can in peanut raw material hydrolysate or dry powder, add other batching mixing, obtain having abundant nutrition and through adding the product that heat energy produces suitable local flavor.
Particularly, flavored premix preparation method provided by the invention generally comprises following steps:
1) pretreatment of raw material: peanut raw material is mixed the back immersion obtain peanut raw material preliminary treatment mixture with water.Can be after soaking a period of time, it is broken to carry out coarse crushing and fine powder; Described peanut raw material preliminary treatment mixture can also be crossed 40～100 mesh sieves and remove big particle and fiber.
2) complex enzyme for hydrolyzing: described peanut raw material preliminary treatment mixture and complex enzyme are mixed, obtain the peanut raw material hydrolysate, described complex enzyme comprises neutrality or alkali protease.Described complex enzyme can also comprise carboxypeptidase and/or food flavor enzyme; Described complex enzyme can further include one or more of Protamex compound protease, alkali protease, trypsase, pepsin, papain and pineapple egg enzyme.
3) drying: with step 2) resulting peanut raw material hydrolysate is dried to powdered substance.Drying can adopt spray-drying, can certainly adopt other drying mode.Handle can also removing earlier bitter taste before the drying: be dried to powdered substance after removing the bitter taste of described peanut raw material hydrolysate.Can adopt charcoal treatment to remove the bitter taste of described peanut raw material hydrolysate; Also can adopt other methods of removing bitter taste, as carclazyte absorption etc.
" flavored premix " is meant that itself does not have local flavor, is used for thermally processed foods but can be used as batching, along with the heating of food in process produces suitable local flavor.
In the present invention, described peanut raw material can adopt new fresh peanut powder, peanut chopping, peanut meal or shelled peanut etc.In pretreatment of raw material, with described peanut raw material and described water by weight 1: mix (4～10), under 40～80 ℃ of conditions, soaked 30～60 minutes, use tissue mashing machine's coarse crushing then, more broken and big particle and the fiber of mistake 40～100 mesh sieves removal of usefulness colloid mill fine powder.
Neutral proteinase used in the present invention, alkali protease, carboxypeptidase or food flavor enzyme are well-known to those skilled in the art, also can obtain respectively or directly buy to obtain the complex enzyme that above-mentioned several enzyme is composited by various commercial channel, such as but not limited to, can buy from Novozymes Company.The present invention utilizes compound being hydrolyzed of multiple protein enzyme can bring into play separately that advantage reaches the optimum hydrolysis effect.
In the present invention, when in the complex enzyme during by neutral proteinase or alkali protease, carboxypeptidase and food flavor enzyme, add described carboxypeptidase 0～3g, described neutral proteinase 1～10g, described food flavor enzyme 2.5～24g in the described peanut raw material preliminary treatment of the every 1kg mixture, 40～70 ℃ of hydrolysis temperatures, hydrolysis time 1～8 hour for making things convenient for technological operation, is not controlled enzyme system pH value, take the mode of nature hydrolysis, adjust pH was for neutral after hydrolysis was finished.
Charcoal treatment is the bitter taste that contains after the peanut raw material hydrolysis in order to slough, and in the present invention, charcoal treatment can comprise step: adopt solid-to-liquid ratio 1: (5～12), 40～50 ℃ of temperature stir 30min, cooled and filtered under 30～200rpm rotating speed.
In the present invention, can also in described peanut raw material hydrolysate or in described powdered substance, add multiple batching mixing.Batching is selected from one or more of peanut powder, peanut oil, sesame oil, polyphosphate, cyclodextrin, glucose, fructose, sucrose, glutamic acid, phenylalanine, leucine, isoleucine, lysine, methionine, tryptophan, threonine and valine.Described peanut powder can use method well known in the art to make, and such as but not limited to obtaining by peanut squeezing being deoiled pulverize then, also can be to obtain by the commercial channel, buys such as but not limited to grain and oil (Qingdao) Co., Ltd in good.
The adding of oil is the local flavor for the flavored premix that absorbs better and keep obtaining by said method in the batching.For example can add peanut oil and/or sesame wet goods.
Carbohydrate and amino acid whose adding are in order to strengthen the product perfume (or spice) of above-mentioned flavored premix in the process of baking and banking up with earth, as one of being selected from glucose, fructose, sucrose, glutamic acid, phenylalanine, leucine, isoleucine, lysine, methionine, tryptophan, threonine, the valine or combination arbitrarily.
Batching can contain bitter inhibitor, as polyphosphate, cyclodextrin, glutamic acid etc.
Described peanut oil and sesame oil can use method well known in the art to make, such as but not limited to passing through peanut and sesame degumming raw oil, depickling, decolouring and deodorization are obtained, also can be to obtain, buy such as but not limited to grain and oil (Qingdao) Co., Ltd in good by the commercial channel.
In the present invention, can add 500～1000g peanut powder, 100～1000g peanut oil, 0～500g sesame oil, 0～5g polyphosphate, 0～20g cyclodextrin, 100～200g glucose, 0～100g fructose, 0～100g sucrose, 10～150g glutamic acid, 0～20g phenylalanine, 5～20g isoleucine, 0～10g leucine, 0～10g methionine, 30～50g lysine, 0～15g threonine, 0～20g valine, 0～10g tryptophan in every 1kg spray-dried powders.Said components can be added separately, or part combination interpolation, and all right whole combinations add in the peanut raw material hydrolysate, and abundant mixing promptly obtained flavored premix after interpolation finished.
The above-mentioned feature that the present invention mentions, or the feature that embodiment mentions can make up arbitrarily.All features that this case specification is disclosed can with any composition forms and usefulness, each feature that is disclosed in the specification can anyly provide the alternative characteristics of identical, impartial or similar purpose to replace.Therefore removing has special instruction, and the feature that is disclosed only is the general example of equalization or similar features.
Below in conjunction with specific embodiment, further set forth the present invention.Should be understood that these embodiment only to be used to the present invention is described and be not used in and limit the scope of the invention.The experimental technique of unreceipted actual conditions in the following example is usually according to the normal condition or the condition of advising according to manufacturer.Unless otherwise indicated, otherwise all percentage and umber by weight.
Unless otherwise defined, employed all specialties are identical with the meaning that scientific words and one skilled in the art are familiar with in the literary composition.In addition, any method similar or impartial to described content and material all can be applicable in the inventive method.The usefulness that preferable implementation method described in the literary composition and material only present a demonstration.
Embodiment 1
Choose the peanut powder, under 40 ℃ of temperature, soaked 80 minutes with 6 times of running water or pure water to peanut grain weight amount.Then soaked peanut powder is pulverized back broken and mistake 40 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase (addition is respectively in every 1kg peanut raw material and adds 10g), hydrolysis is 4 hours under 40 ℃ of conditions.Hydrolyzate pH value is transferred to 7, then spray-drying.This flavored premix added can make in the bread to baking local flavor and significantly strengthen in 1% ratio, and have obvious roasted peanut perfume (or spice).
Embodiment 2
Choose the peanut powder, under 40 ℃ of temperature, soaked 80 minutes with 6 times of running water or pure water to peanut grain weight amount.Then soaked peanut powder is pulverized back broken and mistake 40 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase, carboxypeptidase (addition of two kinds of enzymes is respectively in every 1kg peanut raw material and adds 10g, 3g), hydrolysis is 4 hours under 40 ℃ of conditions.Hydrolyzate pH value is transferred to 7, spray-drying then, add the batching mixing in every kilogram of pressed powder, batching comprises: 500g peanut powder, 200g peanut oil, 2g polyphosphate, 5g cyclodextrin, 150g glucose, 40g sucrose, 50g glutamic acid, 10g phenylalanine, 5g leucine, 3g methionine and 30g lysine.This flavored premix added can make in the bread to baking local flavor and significantly strengthen in 1% ratio, and have obvious roasted peanut perfume (or spice).
Embodiment 3
Choose the peanut powder, under 40 ℃ of temperature, soaked 80 minutes with 6 times of running water or pure water to peanut grain weight amount.Then soaked peanut powder is pulverized back broken and mistake 40 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase and food flavor enzyme (addition of two kinds of enzymes is respectively and adds 10g and 16g in every 1kg peanut raw material), hydrolysis is 4 hours under 40 ℃ of conditions.Hydrolyzate pH value is transferred to 7, spray-drying then, add the batching mixing in every kilogram of pressed powder, batching comprises: 500g peanut powder, 200g peanut oil, 2g polyphosphate, 5g cyclodextrin, 150g glucose, 40g sucrose, 50g glutamic acid, 10g phenylalanine, 5g leucine, 3g methionine and 30g lysine.This flavored premix added can make in the bread to baking local flavor and significantly strengthen in 1% ratio, and have obvious roasted peanut perfume (or spice).
Embodiment 4
Choose shelled peanut, soaked 30 minutes at 50 ℃ with 10 times of running water or pure water to peanut meal weight.Soaked peanut meal is pulverized back broken and mistake 80 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase, carboxypeptidase and food flavor enzyme (addition of three kinds of enzymes is respectively in every 1kg peanut raw material and adds 3g, 1g and 10g), hydrolysis is 8 hours under 50 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in every kilogram of hydrolyzate, adds active carbon 100g then, stir 30min (100rpm) at 45 ℃.Filter and remove active carbon spray-drying then, add the batching mixing in every kilogram of pressed powder, batching comprises: 800g peanut powder, 800g peanut oil, 1g polyphosphate, 2g cyclodextrin, 100g glucose, 100g sucrose, 10g glutamic acid, 5g isoleucine, 50g lysine, 6g threonine, 10g valine and 6g tryptophan.This flavored premix added can make in the bread to baking local flavor and significantly strengthen in 0.4% ratio, and have obvious roasted peanut perfume (or spice).
Embodiment 5
Choose shelled peanut, soaked 30 minutes at 50 ℃ with 8 times of running water or pure water to peanut meal weight.Soaked peanut meal is pulverized back broken and mistake 100 mesh sieves of colloid mill fine powder of using with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase, carboxypeptidase and food flavor enzyme (addition of three kinds of enzymes is respectively in every 1kg peanut raw material and adds 10g, 3g and 24g), hydrolysis is 5 hours under 60 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in every kilogram of hydrolyzate, adds active carbon 200g then, stir 30min (200rpm) at 50 ℃.Filter and remove active carbon spray-drying then, add the batching mixing in every kilogram of pressed powder, batching comprises: 700g peanut powder, 300g peanut oil, 5g polyphosphate, 20g cyclodextrin, 200g glucose, 50 fructose, 60g sucrose, 150g glutamic acid, 8g methionine, 40g lysine, 15g threonine, 20g valine, 5g tryptophan.This flavored premix added to can make in the bread in 0.2% ratio bake local flavor and significantly strengthen.
Embodiment 6
Choose the peanut chopping, soaked 30 minutes at 60 ℃ with 4 times of running water or pure water to peanut chopping weight.It is broken and cross 100 mesh sieves with the colloid mill fine powder that the chopping of soaked peanut is pulverized the back with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase, carboxypeptidase and food flavor enzyme (addition of three kinds of enzymes is respectively in every 1kg peanut raw material and adds 1g, 0g and 20g), hydrolysis is 1 hour under 70 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in every kilogram of hydrolyzate, adds active carbon 80g then, stir 30min (30rpm) at 50 ℃.Filter and remove active carbon spray-drying then, add the batching mixing in every kilogram of pressed powder, batching comprises: 1000g peanut powder, 1000g peanut oil, 10g cyclodextrin, 100g glucose, 20g sucrose, 15g glutamic acid, 20g phenylalanine, 1g isoleucine, 45g lysine and 2g leucine.This flavored premix added can make in the bread to baking local flavor and significantly strengthen in 2% ratio, and have strong roasted peanut perfume (or spice).
Embodiment 7
Choose the peanut powder, soaked 60 minutes at 40 ℃ with 10 times of running water or pure water to peanut grain weight amount.It is broken and cross 100 mesh sieves with the colloid mill fine powder that the chopping of soaked peanut is pulverized the back with tissue mashing machine.To sieve down liquid pH value and transfer to 7, and add neutral proteinase, carboxypeptidase and food flavor enzyme (addition of three kinds of enzymes is respectively in every 1kg peanut raw material and adds 10g, 3g and 2.5g), hydrolysis is 3 hours under 65 ℃ of conditions.Hydrolyzate pH value is transferred to 7, in every kilogram of hydrolyzate, adds active carbon 140g then, stir 30min (30rpm) at 40 ℃.Filter and remove active carbon spray-drying then, add the batching mixing in every kilogram of pressed powder, batching comprises: 6g peanut powder, 100g peanut oil, 2g polyphosphate, 140g glucose, 70g sucrose, 80g glutamic acid, 10g phenylalanine, 40g lysine, 2g threonine, 3g valine and 7g tryptophan.This flavored premix added to can make in the bread in 3% ratio bake local flavor and significantly strengthen.
Be appreciated that by above description, the present invention produces the method for flavored premix by the enzyme hydrolysis peanut raw material, it is an innovation tradition being added the spices method, on the basis of holding fragrant principle of thermal response product and rule, by hydrolysis peanut protein and suitable way of adding auxiliary material, the precursor substance amino acid of acquisition thermal response local flavor and sugar etc., and be processed into the pressed powder that is easy to store, pack, transport and make things convenient for use.Can add in the bakery raw material, produce flavor substance with curing heating.Can overcome the volatilization loss problem of spices in heating process like this, and be rich in the necessary amino acid of human bodies such as leucine, isoleucine and phenylalanine in the premix, can also improve the nutritive value of bakery.Also do not produce the disclosed documents and materials report of flavored premix both at home and abroad at present by the enzyme hydrolysis peanut raw material.
In sum, flavored premix of the present invention is easy to transportation, preserves and uses, and can significantly improve flavours in food products quality and nutritive value, and its preparation method is easy to operate, equipment needed thereby is simple.
Need to prove that all documents of mentioning are in the present invention quoted as a reference in this application, are just quoted as a reference separately as each piece document.Should understand in addition, above-described is specific embodiments of the invention and the know-why used, after having read foregoing of the present invention, those skilled in the art can make various changes or modifications and not deviate from spirit of the present invention and scope the present invention, and these equivalent form of values fall within the scope of the invention equally.
Claims (10)
1. a flavored premix preparation method is characterized in that, comprises step:
1) pretreatment of raw material: peanut raw material is mixed the back immersion obtain peanut raw material preliminary treatment mixture with water;
2) complex enzyme for hydrolyzing: described peanut raw material preliminary treatment mixture and complex enzyme are mixed, obtain the peanut raw material hydrolysate, described complex enzyme comprises neutral proteinase;
3) drying: with step 2) resulting peanut raw material hydrolysate is dried to powdered substance.
2. flavored premix preparation method according to claim 1 is characterized in that, in described step 1), with described peanut raw material and described water by weight 1: mix (4～10), soaked 30～100 minutes under 40～80 ℃ of conditions.
3. flavored premix preparation method according to claim 1 is characterized in that, in described step 2) in, described complex enzyme also comprises carboxypeptidase and/or food flavor enzyme.
4. flavored premix preparation method according to claim 3 is characterized in that, adds described carboxypeptidase 0～3g, described neutral proteinase 1～10g, described food flavor enzyme 2.5～24g in the described peanut raw material preliminary treatment of the every 1kg mixture.
5. flavored premix preparation method according to claim 1 is characterized in that, in described step 2) in, described peanut raw material preliminary treatment mixture and described complex enzyme were 40～70 ℃ of hydrolysis 1～8 hour.
6. flavored premix preparation method according to claim 1, it is characterized in that, in described step 2) in, described complex enzyme also comprises one or more of Protamex compound protease, alkali protease, trypsase, pepsin, papain and pineapple egg enzyme.
7. flavored premix preparation method according to claim 1 is characterized in that, before described step 3), also comprises the step of removing described peanut raw material hydrolysate bitter taste.
8. flavored premix preparation method according to claim 1 is characterized in that, in described step 3), also comprises step: add the batching mixing in described peanut raw material hydrolysate or in described powdered substance.
9. flavored premix preparation method according to claim 8, it is characterized in that described batching is selected from one or more of peanut powder, peanut oil, sesame oil, polyphosphate, cyclodextrin, glucose, fructose, sucrose, glutamic acid, phenylalanine, leucine, isoleucine, lysine, methionine, tryptophan, threonine and valine.
10. a flavored premix is characterized in that, adopts the arbitrary described method of claim 1～9 to be prepared from.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138627A (en) * | 2011-01-27 | 2011-08-03 | 广东汇香源生物科技股份有限公司 | Plant-derived flavor-enhancing peptide and preparation method thereof |
| CN102187988A (en) * | 2011-06-02 | 2011-09-21 | 华南理工大学 | Preparation method of flavor base material containing abundant umami peptide |
| CN103652513A (en) * | 2013-12-11 | 2014-03-26 | 天津商业大学 | Method for obtaining hypoallergenic entire peanut kernel through biological enzyme preparation treatment |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1290422C (en) * | 2004-01-05 | 2006-12-20 | 江南大学 | Technology of extracting oil and hydrolyzed protein from peanut using hydroenzyme method |
| CN101002612B (en) * | 2006-01-19 | 2012-05-30 | 协和发酵食品株式会社 | Preparation method of protein hydrolysate |
| CN101176489A (en) * | 2007-11-13 | 2008-05-14 | 嘉里特种油脂（上海）有限公司 | Technique of preparing superfine groundnut oil from peanut rough material |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138627A (en) * | 2011-01-27 | 2011-08-03 | 广东汇香源生物科技股份有限公司 | Plant-derived flavor-enhancing peptide and preparation method thereof |
| CN102138627B (en) * | 2011-01-27 | 2013-02-27 | 广东汇香源生物科技股份有限公司 | Plant-derived flavor-enhancing peptide and preparation method thereof |
| CN102187988A (en) * | 2011-06-02 | 2011-09-21 | 华南理工大学 | Preparation method of flavor base material containing abundant umami peptide |
| CN103652513A (en) * | 2013-12-11 | 2014-03-26 | 天津商业大学 | Method for obtaining hypoallergenic entire peanut kernel through biological enzyme preparation treatment |
| CN103652513B (en) * | 2013-12-11 | 2015-07-15 | 天津商业大学 | Method for obtaining hypoallergenic entire peanut kernel through biological enzyme preparation treatment |
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Effective date of registration: 20231120 Address after: 200137, Block B, No. 118 Gaodong Road, Pudong New Area, Shanghai; Zone C; Room 101, 2-8 floors, Room 101, Room 201, Room 301, Room 401, and Building 10 of Building 1 in Zone D Patentee after: SHANGHAI JIALI FOOD INDUSTRY Co.,Ltd. Address before: 200137, C District, 118 East High East Road Industrial Park, Pudong New Area, Shanghai Patentee before: KERRY SPECIALTY FATS (SHANGHAI) Co.,Ltd. |