CN102972727A - Insect-derived flavor-enhancing peptide and preparation method thereof - Google Patents
Insect-derived flavor-enhancing peptide and preparation method thereof Download PDFInfo
- Publication number
- CN102972727A CN102972727A CN2012105696034A CN201210569603A CN102972727A CN 102972727 A CN102972727 A CN 102972727A CN 2012105696034 A CN2012105696034 A CN 2012105696034A CN 201210569603 A CN201210569603 A CN 201210569603A CN 102972727 A CN102972727 A CN 102972727A
- Authority
- CN
- China
- Prior art keywords
- insect
- gustin
- source
- product
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000238631 Hexapoda Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 108090000765 processed proteins & peptides Proteins 0.000 title abstract description 11
- 239000000047 product Substances 0.000 claims abstract description 38
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 102000005158 Subtilisins Human genes 0.000 claims abstract description 12
- 108010056079 Subtilisins Proteins 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000006227 byproduct Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 241000255789 Bombyx mori Species 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 13
- 238000000926 separation method Methods 0.000 claims description 13
- 238000010009 beating Methods 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 12
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 241000931705 Cicada Species 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 230000000813 microbial effect Effects 0.000 claims description 8
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000004443 Ricinus communis Nutrition 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 230000001580 bacterial effect Effects 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 244000063299 Bacillus subtilis Species 0.000 claims description 4
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 4
- 240000000528 Ricinus communis Species 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 3
- 238000009434 installation Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 241000256844 Apis mellifera Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 239000002131 composite material Substances 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 239000000463 material Substances 0.000 description 10
- 150000001413 amino acids Chemical class 0.000 description 8
- 241000382353 Pupa Species 0.000 description 6
- 238000005238 degreasing Methods 0.000 description 6
- 238000001694 spray drying Methods 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000010792 warming Methods 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 244000052769 pathogen Species 0.000 description 3
- 230000001717 pathogenic effect Effects 0.000 description 3
- 238000009700 powder processing Methods 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 108010060231 Insect Proteins Proteins 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention discloses an insect-derived flavor-enhancing peptide prepared from an edible insect and a processing byproduct thereof serving as main raw materials and a preparation method for the insect-derived flavor-enhancing peptide. The method comprises the following steps of: pre-treating an insect source, performing primary fermentation, separating an enzyme deactivation product by a composite enzymolysis process combining an Alcalase enzyme and a flavorzyme, concentrating, drying, and thus obtaining the insect-derived flavor-enhancing peptide. The insect-derived flavor-enhancing peptide prepared by adopting the method has the characteristics of delicious taste and mellowness, and can obviously promote the flavor of food when being added into the food.
Description
Technical field
The present invention relates to a kind of insect source and be gustin and preparation method thereof.
Background technology
Compound natural flavoring is the new trend of world's flavoring industry development.At present, external compound seasoner has reached more than 60% to the Tradition condiment substitution rate, and the annual production of China's purpose compound flavour enhancer is about 2,000,000 tons, has become the food service industry new growth engines.
Being the little peptide mixer that gustin refers to molecular weight 1000-5000Da, is a kind of of biologically active peptide, has buffer capacity because containing amino and carboxyl amphiprotic group, makes overall sense of taste coordination, the exquisiteness, mellow strong of food.Can utilize in addition natural used insect protein raw material by biotechnology and in conjunction with modern processing technology preparation, for the class that improves food, beautify local flavor etc. very important realistic meaning is arranged.
Summary of the invention
The purpose of this invention is to provide a kind of insect source and be gustin, this insect source is gustin and has that local flavor is mellow, the mouthfeel that strengthens food and class, the characteristics such as easy to use.
Purpose of the present invention also with the preparation method who provides above-mentioned insect source to be gustin, this preparation method's technique is simple, cost is low.
First purpose of the present invention realizes by following technological means: a kind of insect source is gustin, is prepared from take edible insects and/or its processing byproduct as primary raw material.
Edible insects of the present invention and processing byproduct thereof are preferably silkworm, tussah, castor silkworm, mulberry silkworm chrysalis, tussah chrysalis, castor-oil plant silkworm chrysalis, silkworm moth, tussah moth, castor-oil plant silkworm moth, barley worm, honeybee or cicada; Processing byproduct mainly refers to the leftover bits and pieces of the said goods, perhaps degreasing pupa powder etc.
Second purpose of the present invention realizes by following technological means: above-mentioned insect source is the preparation method of gustin, contains following steps:
(1) choose insect and carry out preliminary treatment after, the microbe inoculation bacterial strain is regulated temperature and is 25 ~ 45 ℃ and carried out primary fermentation 10 ~ 24 hours, and the product behind the primary fermentation is carried out sterilization treatment, obtains the product after the sterilization treatment;
(2) the pH value of the product after the adjustment sterilization treatment is 5～10, adding accounts for Alcalase enzyme and the flavor protease of the product gross mass 0.1 ~ 4% after the sterilization treatment, the adjusting temperature is 40～60 ℃ and carries out enzymolysis 4 ~ 10h, the enzyme that then enzymolysis product gone out processing, and the enzyme product must go out;
(3) will go out the enzyme product through separating, concentrate and dry the processing, and obtain the insect source and be gustin.
Preliminary treatment described in the step of the present invention (1) comprises screening, the making beating of insect or plays powder processing etc., and water and the mixing of quality such as adds in making beating or in the insect source after playing the powder processing.
Screening comprises the pathogen rejected in the insect and impurity etc.
Pulling an oar or playing the powder processing is for the insect raw material of doing, beat powder and process, and for wet insect raw material, the processing of pulling an oar, the particle size that is crushed to insect source raw material is 30 ~ 50 orders.
Microbial strains described in the step of the present invention (1) is preferably in bacillus subtilis, saccharomycete and the lactic acid bacteria one or more, and it connects weight and accounts for 0.3～4.0% of insect gross mass after the preliminary treatment.
30～200min is steamed or boiled to sterilization treatment described in the step of the present invention (1) for the afterproduct that will ferment, then add sterilized water, and be cooled to rapidly 40 ~ 60 ℃, wherein the addition of sterilized water is 3～10 times of insect butt gross weight, obtains the product after the sterilization treatment.
Alcalase enzyme described in the step of the present invention (2) and flavor protease are preferably available from letter (China) Bioisystech Co., Ltd of Novi.
The enzyme that goes out described in the step of the present invention (2) is processed and to be preferably enzymolysis product at 100 ℃ of insulation 5～15min enzyme that goes out.
Separation described in the step of the present invention (3) is that enzymolysis liquid is carried out Separation of Solid and Liquid, and keeps supernatant, described concentrated be that the supernatant that produces when separating is concentrated into solid content and reaches 15～50% under 45 ~ 70 ℃ of conditions.
Drying described in the step of the present invention (3) preferably adopts spray-drying.Mainly be that the material that will concentrate gained carries out spray-drying, obtain the Powdered gustin product that is.
Sterilizing installation is continuous or autoclave or jumbo digesting apparatus intermittently in the step of the present invention (1); The equipment that enzymolysis adopts in the step (2) is the enzymatic vessel with agitator; Separating the equipment that adopts in the step (3) is continuous or batch (-type) seperator; The concentrated equipment that adopts is vacuum decker; The dry equipment that adopts is spray dryer.
The present invention has following advantage: owing to adopted the cause of adding one or more microbial strains in primary fermentation, and in the process of enzymolysis, adopted Alcalase enzyme and flavor protease complex enzyme to carry out enzymolysis, the insect source of adopting the inventive method to prepare is gustin and has the mellow feature of delicate flavour, adds the local flavor that can obviously promote food in the food to.
The specific embodiment
Embodiment 1
Present embodiment provides is the gustin powder, and its raw material is silkworm chrysalis.
The above-mentioned silkworm chrysalis that present embodiment provides is the preparation method of gustin powder, contains following steps:
(1) screening: choose wet filature mulberry silkworm chrysalis, reject pathogen and impurity part;
(2) making beating: the wet silkworm chrysalis after will screening, carry out the wet basis making beating;
(3) primary fermentation: by 1 % microbe inoculation bacterial strain of the silkworm chrysalis raw material gross mass after the making beating, wherein microbial strains adopts bacillus subtilis, saccharomycete and lactic acid bacteria three's mixture (three's mass ratio is preferably 2:1:1), get the primary fermentation afterproduct, adjusting temperature is 40 ℃, carries out primary fermentation 20h;
(4) sterilization: the product behind the primary fermentation is steamed 30min, then add boiling water (being sterilized water) in the tunning after steaming, the addition of boiling water accounts for 3 times of wet filature mulberry silkworm chrysalis butt gross mass, and is cooled to rapidly 40 ~ 60 ℃, the product after the acquisition sterilization treatment;
(5) enzymolysis: (4) described sample is added NaOH, and to adjust pH be 7.5, adds respectively Alcalase and the flavor protease of the product gross mass 2% after the sterilization treatment, is warming up to 55 ℃ of enzymolysis 10h, 100 ℃ of insulation 10min enzyme that goes out;
(6) separate: enzymolysis liquid is carried out Separation of Solid and Liquid, get supernatant;
(7) concentrated: the supernatant that separation is obtained is concentrated into solid content and reaches 15 ~ 50% under 45 ~ 70 ℃ of conditions, obtains the material after concentrated;
(8) drying: the material that will concentrate gained carries out spray-drying, obtains the Powdered gustin product that is.
(9) product feature: the molecular weight of product accounts for more than 85% less than 5000Da's, and wherein the ratio of the ratio of peptide amino acid and free amino acid respectively accounts for half, is amino acid and peptide content bright, sweet taste and accounts for total amino acid content more than 75%.
Embodiment 2
Present embodiment provides is the gustin powder, and its raw material is degreasing pupa powder.
The above-mentioned degreasing pupa powder that present embodiment provides is the preparation method of gustin powder, contains following steps:
(1) preliminary treatment: choose degreasing pupa powder, this degreasing pupa powder derives from CO
2Remaining dried dried silkworm chrysalis meal behind the fluid extraction silkworm chrysalis oil, and the water mixing of the quality such as adding and dried dried silkworm chrysalis meal get homomixture;
(2) primary fermentation: add the microbial strains that accounts for its gross mass 0.3% in homomixture, carry out primary fermentation 5 ~ 10h at 35 ℃, wherein microbial strains adopts lactic acid bacteria, gets the primary fermentation afterproduct;
(3) sterilization: the primary fermentation afterproduct is dried by the fire 1h under 110 ℃ of conditions, then add sterilized water, the consumption of sterilized water accounts for 4 times of degreasing pupa powder gross mass, the product after the acquisition sterilization treatment;
(4) enzymolysis: it is 7.5 that the product after the sterilization treatment in (3) is added NaOH adjustment pH, add respectively Alcalase and the flavor protease account for the product gross mass 1% after the sterilization treatment, wherein Alcalase and flavor protease are available from letter (China) Bioisystech Co., Ltd of Novi, be warming up to 50 ℃ of enzymolysis 6h, 100 ℃ of insulation 15min enzymes that go out;
(5) separate: enzymolysis liquid is carried out Separation of Solid and Liquid, get supernatant;
(6) concentrated: the supernatant that separation is obtained is concentrated into solid content and reaches 25 ~ 30% under 45 ~ 70 ℃ of conditions, must concentrate afterwards material;
(7) drying: the material that will concentrate gained carries out spray-drying, obtains the Powdered gustin product that is.
(8) product feature: the molecular weight of product accounts for more than 90% less than 5000Da's, and wherein the ratio of the ratio of peptide amino acid and free amino acid respectively accounts for half, is amino acid and peptide content bright, sweet taste and accounts for total amino acid content more than 70%.
Embodiment 3
Present embodiment provides is the gustin powder, and its raw material is silkworm moth.
The above-mentioned silkworm moth that present embodiment provides is the preparation method of gustin powder, contains following steps:
(1) preliminary treatment: choose wet silkworm moth, remove the foreign material such as moth wing, the wet basis making beating gets the making beating afterproduct;
(2) primary fermentation: by 0.5% microbe inoculation bacterial strain of making beating afterproduct gross mass, 40 ℃ of primary fermentation 24h, wherein microbial strains adopts bacillus subtilis, saccharomycete and lactic acid bacteria three's mixture (three's mass ratio is preferably 1:1:1), gets the primary fermentation afterproduct;
(3) sterilization: the primary fermentation afterproduct is steamed 30 min, then add sterilized water, the consumption of sterilized water accounts for 3 times of wet silkworm moth butt gross mass, the product after the acquisition sterilization treatment;
(4) enzymolysis: adding NaOH or HCL in the product after the sterilization treatment that step (3) obtains, to adjust pH be 6, adds respectively the Alcalase and the flavor protease that account for material water gross mass 0.1%, is warming up to 50 ℃ of enzymolysis 8 hours, 100 ℃ of insulation 10min enzyme that goes out;
(5) separate: enzymolysis liquid is carried out Separation of Solid and Liquid, get supernatant;
(6) concentrated: the supernatant that separation is obtained is concentrated into solid content and reaches 15 ~ 50% under 45 ~ 70 ℃ of conditions, get concentrate;
(7) drying: the material that will concentrate gained carries out spray-drying, obtains the Powdered gustin product that is.
Embodiment 4
Present embodiment provides is the gustin powder, and its raw material is cicada.
The above-mentioned cicada that present embodiment provides is the preparation method of gustin powder, contains following steps:
(1) screening: choose cicada, reject pathogen and impurity;
(2) making beating: remove the foreign material such as moth wing, butt is beaten powder, crosses 20 mesh sieves;
(3) primary fermentation: be 1:1 according to solid-liquid ratio in the cicada after making beating, add water, mix, the cicada aqueous solution after the preliminary treatment, 2% microbe inoculation bacterial strain by cicada aqueous solution gross mass after the preliminary treatment, 35 ℃ of fermentations 24 hours, wherein microbial strains adopts the two mixture (mass ratio of the two is preferably 1:2) of saccharomycete and lactic acid bacteria, gets the primary fermentation afterproduct;
(4) sterilization: raw material is steamed 30 min, then add boiling water, the consumption of boiling water accounts for 3 times of wet cicada butt gross mass, and is cooled to rapidly 40 ~ 60 ℃, the product after the acquisition sterilization treatment;
(5) enzymolysis: the product in step (4) after the acquisition sterilization treatment adds NaOH or HCL adjustment pH is 5, add respectively the Alcalase of pan feeding water gross mass 0.2% and 0.4% flavor protease and (add first Alcalase, 1.5h after add flavor protease), be warming up to 55 ℃ of enzymolysis 10h, 100 ℃ of insulation 10min enzymes that go out.
(6) separate: enzymolysis liquid is carried out Separation of Solid and Liquid, get supernatant;
(7) concentrated: the supernatant that separation is obtained is concentrated into solid content and reaches 15 ~ 50% under 45 ~ 70 ℃ of conditions;
(8) drying: the material that will concentrate gained carries out spray-drying, obtains the Powdered gustin product that is.
In the above-described embodiments, the equipment that uses of broken process is pulverizer (butt is beaten powder) or beater (wet basis making beating); Continuous or autoclave or the jumbo digesting apparatus intermittently that sterilizing installation can adopt; The equipment that enzymolysis adopts can be the enzymatic vessel with agitator; The equipment that separation circuit adopts can be continuous or batch (-type) seperator; The equipment that enrichment process adopts can be vacuum decker; The equipment that drying process adopts can be spray dryer, but is not limited to these equipment, only provides some references.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included in protection scope of the present invention.
Claims (10)
1. an insect source is gustin, it is characterized in that: take edible insects or/and its processing byproduct be prepared from as primary raw material.
2. insect according to claim 1 source is gustin, and feature mainly is: described edible insects is silkworm, tussah, castor silkworm, mulberry silkworm chrysalis, tussah chrysalis, castor-oil plant silkworm chrysalis, silkworm moth, tussah moth, castor-oil plant silkworm moth, barley worm, honeybee or cicada.
3. claim 1 or 2 described insect sources are the preparation method of gustin, it is characterized in that containing following steps:
(1) choose insect and carry out preliminary treatment after, the microbe inoculation bacterial strain is regulated temperature and is 25 ~ 45 ℃ and carries out primary fermentation 10 ~ 24h, and the product behind the primary fermentation is carried out sterilization treatment, obtains the product after the sterilization treatment;
(2) the pH value of the product after the adjustment sterilization treatment is 5～10, adding accounts for Alcalase enzyme and the flavor protease of the product gross mass 0.1 ~ 4% after the sterilization treatment, the adjusting temperature is 40～60 ℃ and carries out enzymolysis 4 ~ 10h, the enzyme that then enzymolysis product gone out processing, and the enzyme product must go out;
(3) will go out the enzyme product through separating, concentrate and dry the processing, and obtain the insect source and be gustin.
4. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the preliminary treatment described in the step (1) comprises screening, the making beating of insect or beats powder and process, wherein, powder is beaten in the insect source of drying to be processed, beat the water and the mixing that add after powder is processed with the dry quality such as insect source, being pulled an oar to process in wet insect source gets final product.
5. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the microbial strains described in the step (1) is in bacillus subtilis, saccharomycete and the lactic acid bacteria one or more, and it connects weight and accounts for 0.3～4.0% of insect gross mass after the preliminary treatment.
6. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: 30～200min is steamed or dried by the fire or boil to the sterilization treatment described in the step (1) for the afterproduct that will ferment, then add sterilized water, and be cooled to rapidly 40 ~ 60 ℃, wherein the addition of sterilized water is 3～10 times of insect butt gross weight, obtains the product after the sterilization treatment.
7. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the Alcalase enzyme described in the step (2) and flavor protease are available from letter (China) Bioisystech Co., Ltd of Novi.
8. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the enzyme that goes out described in the step (2) is treated to enzymolysis product at 100 ℃ of insulation 5～15min enzyme that goes out.
9. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the separation described in the step (3) is that enzymolysis liquid is carried out Separation of Solid and Liquid, and the reservation supernatant, described concentrated be that the supernatant that produces when separating is concentrated into solid content and reaches 15～50% under 45 ~ 70 ℃ of conditions.
10. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: sterilizing installation is for continuously or autoclave or jumbo digesting apparatus intermittently in the step (1); The equipment that enzymolysis adopts in the step (2) is the enzymatic vessel with agitator; Separating the equipment that adopts in the step (3) is continuous or batch (-type) seperator; The concentrated equipment that adopts is vacuum decker; The dry equipment that adopts is spray dryer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210569603.4A CN102972727B (en) | 2012-12-25 | 2012-12-25 | Insect-derived flavor-enhancing peptide and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210569603.4A CN102972727B (en) | 2012-12-25 | 2012-12-25 | Insect-derived flavor-enhancing peptide and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102972727A true CN102972727A (en) | 2013-03-20 |
| CN102972727B CN102972727B (en) | 2014-04-09 |
Family
ID=47847301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210569603.4A Active CN102972727B (en) | 2012-12-25 | 2012-12-25 | Insect-derived flavor-enhancing peptide and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102972727B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285312A (en) * | 2014-06-12 | 2016-02-03 | 上海中科国嘉技术转移有限公司 | Preparation method of seafood flavor peptide |
| CN105995908A (en) * | 2016-05-27 | 2016-10-12 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material |
| CN105995912A (en) * | 2016-05-27 | 2016-10-12 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of peptide base material for salty leisure foods and salty leisure foods prepared from peptide base material |
| CN106834404A (en) * | 2017-02-27 | 2017-06-13 | 南京九寿堂医药科技有限公司 | Enzymolysis polypeptide and application thereof in preparing medicament for treating lung adenocarcinoma |
| CN108523112A (en) * | 2018-03-16 | 2018-09-14 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of silkworm chrysalis food base-material and its preparation method and application |
| CN108576757A (en) * | 2018-03-14 | 2018-09-28 | 山东天博食品配料有限公司 | A kind of golden cicada flavor material and preparation method thereof |
| CN112544849A (en) * | 2020-12-08 | 2021-03-26 | 舟山市寂静水产有限公司 | Biological peptide preservation method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2612940A1 (en) * | 1987-03-25 | 1988-09-30 | Ben Harroche Nessim | Process for producing substances (anti-growth factor) from the chemical, physical and biological phases of the life cycle of the samia of Ailanthus (lepidoptera Samia cynthia) |
| CN1090977A (en) * | 1993-02-15 | 1994-08-24 | 邹莲芳 | Bee pupa series nutriment and preparation method thereof |
| WO2001093664A2 (en) * | 2000-06-02 | 2001-12-13 | Bransby David I | Process for propagation and utilization of mimosa |
| CN101904482A (en) * | 2010-08-16 | 2010-12-08 | 广东兴亿海洋生物工程有限公司 | Natural peptide-rich flavor enhancer and preparation method thereof |
| CN101928745A (en) * | 2010-08-12 | 2010-12-29 | 武汉太极三丰生物科技有限公司 | Preparation method and applications of ant polypeptide |
| CN102793138A (en) * | 2012-08-10 | 2012-11-28 | 广东兴亿海洋生物工程有限公司 | Shellfish flavor peptide and preparation method thereof |
-
2012
- 2012-12-25 CN CN201210569603.4A patent/CN102972727B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2612940A1 (en) * | 1987-03-25 | 1988-09-30 | Ben Harroche Nessim | Process for producing substances (anti-growth factor) from the chemical, physical and biological phases of the life cycle of the samia of Ailanthus (lepidoptera Samia cynthia) |
| CN1090977A (en) * | 1993-02-15 | 1994-08-24 | 邹莲芳 | Bee pupa series nutriment and preparation method thereof |
| WO2001093664A2 (en) * | 2000-06-02 | 2001-12-13 | Bransby David I | Process for propagation and utilization of mimosa |
| CN101928745A (en) * | 2010-08-12 | 2010-12-29 | 武汉太极三丰生物科技有限公司 | Preparation method and applications of ant polypeptide |
| CN101904482A (en) * | 2010-08-16 | 2010-12-08 | 广东兴亿海洋生物工程有限公司 | Natural peptide-rich flavor enhancer and preparation method thereof |
| CN102793138A (en) * | 2012-08-10 | 2012-11-28 | 广东兴亿海洋生物工程有限公司 | Shellfish flavor peptide and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285312A (en) * | 2014-06-12 | 2016-02-03 | 上海中科国嘉技术转移有限公司 | Preparation method of seafood flavor peptide |
| CN105995908A (en) * | 2016-05-27 | 2016-10-12 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of peptide base material for meat products and flavored meat product prepared from peptide base material |
| CN105995912A (en) * | 2016-05-27 | 2016-10-12 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method of peptide base material for salty leisure foods and salty leisure foods prepared from peptide base material |
| CN106834404A (en) * | 2017-02-27 | 2017-06-13 | 南京九寿堂医药科技有限公司 | Enzymolysis polypeptide and application thereof in preparing medicament for treating lung adenocarcinoma |
| CN108576757A (en) * | 2018-03-14 | 2018-09-28 | 山东天博食品配料有限公司 | A kind of golden cicada flavor material and preparation method thereof |
| CN108523112A (en) * | 2018-03-16 | 2018-09-14 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of silkworm chrysalis food base-material and its preparation method and application |
| CN108523112B (en) * | 2018-03-16 | 2021-06-04 | 广东省农业科学院蚕业与农产品加工研究所 | Silkworm chrysalis food base material and preparation method and application thereof |
| CN112544849A (en) * | 2020-12-08 | 2021-03-26 | 舟山市寂静水产有限公司 | Biological peptide preservation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102972727B (en) | 2014-04-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102972727B (en) | Insect-derived flavor-enhancing peptide and preparation method thereof | |
| CN102652558B (en) | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce | |
| CN103284028B (en) | Pickle starter culture and preparation method of pickle starter culture and application method in pickle starter culture in vegetable pickling | |
| CN101897429B (en) | Complex microbial agent for producing soybean paste in Pixian County and preparation method thereof | |
| CN105901656A (en) | Multi-strain mixed fermentation process for soy sauce | |
| CN103222612A (en) | Preparation method of double-bean soy sauce | |
| CN114292717B (en) | Method for producing fen-flavor liquor with assistance of bamboo fibers | |
| CN112674318A (en) | Method for improving color, fragrance and taste of soy sauce based on soybeans and wheat | |
| CN106754172A (en) | A kind of production technology of fruit flavoured type spirit | |
| CN103756824A (en) | Highland barley malt probiotic co-fermented beverage and preparation method thereof | |
| CN102965239A (en) | Method for preparing white sprite by fresh red jujube | |
| CN108175076B (en) | Preparation process of orange vinegar residue flavored sauce | |
| CN102138627B (en) | Plant-derived flavor-enhancing peptide and preparation method thereof | |
| CN105231401A (en) | Composite dried collybia albuminosa sauce and preparation method thereof | |
| CN107319093A (en) | A kind of processing method for digesting fish soluble slurry protein powder | |
| CN104366633A (en) | Fermented orange juice beverage and production method thereof | |
| CN103960635A (en) | Method for preparing meat-flavor essence | |
| CN106262870A (en) | A kind of preparation method of Moringa fermentation liquid | |
| CN105505733B (en) | A kind of bamboo milk vinegar and preparation method thereof | |
| CN108165445A (en) | A kind of brewage process of nectarine wine | |
| CN101984854A (en) | Method for producing purely natural monosodium glutamate by using low-value marine fishes | |
| CN106072414A (en) | A kind of method preparing liquid compound seasoner | |
| CN115644362A (en) | Low-salt fermented bean curd and preparation method thereof | |
| CN102334680B (en) | Monascus cubilose and preparation method thereof | |
| KR101363822B1 (en) | Natural seasoning composition and manufacturing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200728 Address after: 4 / F, Yangguang Mingdi, No.3, huishati 1st Road, Huizhou City, Guangdong Province Patentee after: Huizhou shengpiyuan Biotechnology Co.,Ltd. Address before: 510610 Guangdong, Guangzhou, Tianhe District province Dongguan Zhuang Road, No. 133 Patentee before: SERICULTURE & AGRI FOOD Research Institute GAAS |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20220802 Address after: No.133, Yiheng Road, Dongguan Zhuang, Tianhe District, Guangzhou, Guangdong 510000 Patentee after: Institute of Sericulture and Processing of Agricultural Products, Guangdong Academy of Agricultural Sciences Address before: 516000 floor 4, sunshine mansion, No. 3, huishadi 1st Road, Huizhou City, Guangdong Province Patentee before: Huizhou shengpiyuan Biotechnology Co.,Ltd. |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221021 Address after: Floor 4, Xiangshun Group Office Building, No. 688, Dongdi South Road, Xincheng Town, Xinxing County, Yunfu City, Guangdong Province, 527400 (office address) Patentee after: Guangdong Xiangshun Seasoning Food Co.,Ltd. Address before: No.133, Yiheng Road, Dongguan Zhuang, Tianhe District, Guangzhou, Guangdong 510000 Patentee before: SERICULTURE & AGRI FOOD Research Institute GAAS |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230922 Address after: No. 133, Yiheng Road, Dongguan Zhuang, Tianhe District, Guangzhou, Guangdong 510507 Patentee after: SERICULTURE & AGRI FOOD Research Institute GAAS Address before: Floor 4, Xiangshun Group Office Building, No. 688, Dongdi South Road, Xincheng Town, Xinxing County, Yunfu City, Guangdong Province, 527400 (office address) Patentee before: Guangdong Xiangshun Seasoning Food Co.,Ltd. |