CN102972727B - Insect-derived flavor-enhancing peptide and preparation method thereof - Google Patents
Insect-derived flavor-enhancing peptide and preparation method thereof Download PDFInfo
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- CN102972727B CN102972727B CN201210569603.4A CN201210569603A CN102972727B CN 102972727 B CN102972727 B CN 102972727B CN 201210569603 A CN201210569603 A CN 201210569603A CN 102972727 B CN102972727 B CN 102972727B
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- 241000238631 Hexapoda Species 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 108090000765 processed proteins & peptides Proteins 0.000 title abstract description 11
- 239000000047 product Substances 0.000 claims abstract description 45
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 102000005158 Subtilisins Human genes 0.000 claims abstract description 13
- 108010056079 Subtilisins Proteins 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000006227 byproduct Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 32
- 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
- 238000000926 separation method Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000010009 beating Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 12
- 239000004365 Protease Substances 0.000 claims description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 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
- 241000931705 Cicada Species 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
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000011081 inoculation Methods 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
- 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
- 239000007921 spray Substances 0.000 claims description 3
- 238000010025 steaming Methods 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
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000001035 drying Methods 0.000 abstract description 2
- 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
- 239000000203 mixture Substances 0.000 description 6
- 238000009835 boiling Methods 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
- 238000005516 engineering process Methods 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
- 239000012141 concentrate Substances 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
- 238000005507 spraying Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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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 Tradition condiment substitution rate, and the annual production of China's purpose compound flavour enhancer is about 2,000,000 tons, has become 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, because containing amino and carboxyl amphiprotic group, has buffer capacity, makes overall sense of taste coordination, the exquisiteness, mellow strong of food.Can utilize in addition natural used insect protein raw material to prepare by biotechnology and in conjunction with modern processing technology, for improve food class, beautify local flavor etc. and have very important realistic meaning.
Summary of the invention
The object 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 feature such as easy to use.
Object of the present invention is also in the preparation method with providing above-mentioned insect source to be gustin, and this preparation method's technique is simple, and cost is low.
First object of the present invention realizes by following technological means: a kind of insect source is gustin, take edible insects and/or its processing byproduct to be prepared from 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, or degreasing pupa powder etc.
Second object 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 after pretreatment, microbe inoculation bacterial strain, regulates temperature to be 25 ~ 45 ℃ and carries out primary fermentation 10 ~ 24 hours, and the product after primary fermentation is carried out to sterilization treatment, obtains the product after sterilization treatment;
(2) the pH value of the product after adjustment sterilization treatment is 5～10, the Alcalase enzyme and the flavor protease that add the product gross mass 0.1 ~ 4% accounting for after sterilization treatment, regulate temperature to be 40～60 ℃ and carry out enzymolysis 4 ~ 10h, the enzyme that then enzymolysis product gone out is processed, and enzyme product must go out;
(3) will go out enzyme product through separated, concentrated and dry processing, and obtain insect source and be gustin.
Pretreatment described in step of the present invention (1) comprises screening, the making beating of insect or plays powder processing etc., and the water of quality such as in making beating or in beating the insect source after powder processing, adds and mix.
Screening comprises the pathogen rejected in insect and impurity etc.
Pulling an oar or playing powder processing is for dry insect raw material, 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 step of the present invention (1) is preferably one or more in bacillus subtilis, saccharomycete and lactic acid bacteria, and it connects weight and accounts for 0.3～4.0% of insect gross mass after pretreatment.
Sterilization treatment described in step of the present invention (1) is for steaming or boil 30～200min by fermentation afterproduct, 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 sterilization treatment.
Alcalase enzyme described in step of the present invention (2) and flavor protease are preferably purchased from letter (China) Bioisystech Co., Ltd of Novi.
The enzyme that goes out described in 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 step of the present invention (3) is that enzymolysis liquid is carried out to Separation of Solid and Liquid, and retains supernatant, described concentrated be that the supernatant that produces during by separation is concentrated into solid content and reaches 15～50% under 45 ~ 70 ℃ of conditions.
Dry preferably employing spraying described in step of the present invention (3) is dry.Be mainly that the material of concentrated gained is sprayed and is dried, obtain the Powdered gustin product that is.
In step of the present invention (1), sterilizing installation is continuous or autoclave or jumbo digesting apparatus intermittently; The equipment that in step (2), enzymolysis adopts is the enzymatic vessel with agitator; In step (3), the separated equipment adopting is continuous or batch (-type) seperator; The concentrated equipment adopting is vacuum decker; The dry equipment adopting is spray dryer.
Tool of the present invention has the following advantages: owing to having 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 that adopts the inventive method to prepare is gustin and has the feature that delicate flavour is mellow, adds the local flavor that can obviously promote food in food to.
The specific embodiment
embodiment 1
The present embodiment provides is gustin powder, and its raw material is silkworm chrysalis.
The above-mentioned silkworm chrysalis that the 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 by after screening, carries out wet basis making beating;
(3) primary fermentation: by 1 % microbe inoculation bacterial strain of the silkworm chrysalis raw material gross mass after 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), obtain primary fermentation afterproduct, adjusting temperature is 40 ℃, carries out primary fermentation 20h;
(4) sterilizing: the product after primary fermentation is steamed to 30min, then in the tunning after steaming, add boiling water (being sterilized water), 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 ℃, obtains the product after sterilization treatment;
(5) enzymolysis: add NaOH to adjust pH in the sample (4) Suo Shu and be 7.5, add respectively Alcalase and the flavor protease of the product gross mass 2% after sterilization treatment, be warming up to 55 ℃ of enzymolysis 10h, 100 ℃ of insulation 10min enzyme that goes out;
(6) separation: enzymolysis liquid is carried out to Separation of Solid and Liquid, get supernatant;
(7) concentrated: the supernatant that separation is obtained is concentrated into solid content and reaches 15 ~ 50%, the material after being concentrated under 45 ~ 70 ℃ of conditions;
(8) dry: the material of concentrated gained to be sprayed dry, obtain the Powdered gustin product that is.
(9) product feature: the molecular weight of product is less than accounting for more than 85% of 5000Da, wherein the ratio of peptide amino acid and the ratio of free amino acid respectively account for half, are amino acid and peptide content fresh, sweet taste and account for total amino acid content more than 75%.
embodiment 2
The present embodiment provides is gustin powder, and its raw material is degreasing pupa powder.
The above-mentioned degreasing pupa powder that the present embodiment provides is the preparation method of gustin powder, contains following steps:
(1) pretreatment: choose degreasing pupa powder, this degreasing pupa powder derives from CO
2remaining dry dried silkworm chrysalis meal after fluid extraction silkworm chrysalis oil, and add with the water of the quality such as dry dried silkworm chrysalis meal and mix, homomixture obtained;
(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, obtains primary fermentation afterproduct;
(3) sterilizing: primary fermentation afterproduct is dried to 1h under 110 ℃ of conditions, then add sterilized water, the consumption of sterilized water accounts for 4 times of degreasing pupa powder gross mass, obtains the product after sterilization treatment;
(4) enzymolysis: adding NaOH to adjust pH the product after sterilization treatment in (3) is 7.5, the Alcalase and the flavor protease that add respectively the product gross mass 1% accounting for after sterilization treatment, wherein Alcalase and flavor protease are purchased 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) separation: enzymolysis liquid is carried out to 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, material after must concentrating;
(7) dry: the material of concentrated gained to be sprayed dry, obtain the Powdered gustin product that is.
(8) product feature: the molecular weight of product is less than accounting for more than 90% of 5000Da, wherein the ratio of peptide amino acid and the ratio of free amino acid respectively account for half, are amino acid and peptide content fresh, sweet taste and account for total amino acid content more than 70%.
embodiment 3
The present embodiment provides is gustin powder, and its raw material is silkworm moth.
The above-mentioned silkworm moth that the present embodiment provides is the preparation method of gustin powder, contains following steps:
(1) pretreatment: choose wet silkworm moth, remove the foreign material such as moth wing, wet basis making beating, obtains 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), obtains primary fermentation afterproduct;
(3) sterilizing: primary fermentation afterproduct is steamed to 30 min, then add sterilized water, the consumption of sterilized water accounts for 3 times of wet silkworm moth butt gross mass, obtains the product after sterilization treatment;
(4) enzymolysis: adding NaOH or HCL to adjust pH in the product after the sterilization treatment that step (3) obtains is 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) separation: enzymolysis liquid is carried out to 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, obtains concentrate;
(7) dry: the material of concentrated gained to be sprayed dry, obtain the Powdered gustin product that is.
embodiment 4
The present embodiment provides is gustin powder, and its raw material is cicada.
The above-mentioned cicada that the 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 pretreatment, by 2% microbe inoculation bacterial strain of cicada aqueous solution gross mass after pretreatment, 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, obtains primary fermentation afterproduct;
(4) sterilizing: raw material is steamed to 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 ℃, obtains the product after sterilization treatment;
(5) enzymolysis: it is 5 that the product in step (4) after acquisition sterilization treatment adds NaOH or HCL to adjust pH, add respectively the Alcalase of pan feeding water gross mass 0.2% and 0.4% flavor protease and (first add Alcalase, after 1.5h, add flavor protease), be warming up to 55 ℃ of enzymolysis 10h, 100 ℃ of insulation 10min enzymes that go out.
(6) separation: enzymolysis liquid is carried out to 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) dry: the material of concentrated gained to be sprayed dry, obtain the Powdered gustin product that is.
In the above-described embodiments, the equipment that broken process is used 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 preferably 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 principle, substitutes, combination, simplify; all should be equivalent substitute mode, be included in protection scope of the present invention.
Claims (2)
1. insect source is a gustin, it is characterized in that: take edible insects or/and its processing byproduct is prepared from as primary raw material, concrete preparation method is as follows:
(1) choose insect and carry out after pretreatment, microbe inoculation bacterial strain, regulates temperature to be 25 ~ 45 ℃ and carries out primary fermentation 10 ~ 24h, and the product after primary fermentation is carried out to sterilization treatment, obtains the product after sterilization treatment;
(2) the pH value of the product after adjustment sterilization treatment is 5～10, the Alcalase enzyme and the flavor protease that add the product gross mass 0.1 ~ 4% accounting for after sterilization treatment, regulate temperature to be 40～60 ℃ and carry out enzymolysis 4 ~ 10h, the enzyme that then enzymolysis product gone out is processed, and enzyme product must go out;
(3) will go out enzyme product through separated, concentrated and dry processing, and obtain insect source and be gustin;
Alcalase enzyme described in step (2) and flavor protease are purchased from letter (China) Bioisystech Co., Ltd of Novi.
2. insect according to claim 1 source is gustin, feature mainly: 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. the insect source described in claim 1 or 2 is the preparation method of gustin, it is characterized in that containing following steps:
(1) choose insect and carry out after pretreatment, microbe inoculation bacterial strain, regulates temperature to be 25 ~ 45 ℃ and carries out primary fermentation 10 ~ 24h, and the product after primary fermentation is carried out to sterilization treatment, obtains the product after sterilization treatment;
(2) the pH value of the product after adjustment sterilization treatment is 5～10, the Alcalase enzyme and the flavor protease that add the product gross mass 0.1 ~ 4% accounting for after sterilization treatment, regulate temperature to be 40～60 ℃ and carry out enzymolysis 4 ~ 10h, the enzyme that then enzymolysis product gone out is processed, and enzyme product must go out;
(3) will go out enzyme product through separated, concentrated and dry processing, and obtain insect source and be gustin.
4. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the pretreatment described in step (1) comprises screening, the making beating of insect or beats powder and process, wherein, powder is beaten in dry insect source to be processed, beat and after powder is processed, to add with the water of the dry quality such as insect source and to mix, to the processing of pulling an oar of wet insect source.
5. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the microbial strains described in step (1) is one or more in bacillus subtilis, saccharomycete and lactic acid bacteria, it connects weight and accounts for 0.3～4.0% of insect gross mass after pretreatment.
6. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the sterilization treatment described in step (1) is for steaming fermentation afterproduct or dry or boil 30～200min, 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 sterilization treatment.
7. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the enzyme that goes out described in step (2) is treated to enzymolysis product at 100 ℃ of insulation 5～15min enzymes that go out.
8. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: the separation described in step (3) is that enzymolysis liquid is carried out to Separation of Solid and Liquid, and retain supernatant, described concentrated be that the supernatant that produces during by separation is concentrated into solid content and reaches 15～50% under 45 ~ 70 ℃ of conditions.
9. insect according to claim 3 source is the preparation method of gustin, it is characterized in that: in step (1), sterilizing installation is continuous or autoclave or jumbo digesting apparatus intermittently; The equipment that in step (2), enzymolysis adopts is the enzymatic vessel with agitator; In step (3), the separated equipment adopting is continuous or batch (-type) seperator; The concentrated equipment adopting is vacuum decker; The dry equipment adopting is spray dryer.
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| 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 |
| 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 |
| 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 |
| CN106834404B (en) * | 2017-02-27 | 2019-02-22 | 爱默生物科技(合肥)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 |
| 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 |
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| AU2001266665A1 (en) * | 2000-06-02 | 2001-12-17 | David I. Bransby | Process for propagation and utilization of mimosa |
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