CN104106788B - A kind of method of producing amino acid liquid seasonings - Google Patents
A kind of method of producing amino acid liquid seasonings Download PDFInfo
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- CN104106788B CN104106788B CN201410314965.8A CN201410314965A CN104106788B CN 104106788 B CN104106788 B CN 104106788B CN 201410314965 A CN201410314965 A CN 201410314965A CN 104106788 B CN104106788 B CN 104106788B
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- 150000001413 amino acids Chemical class 0.000 title claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 title claims abstract description 14
- 239000004278 EU approved seasoning Substances 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims description 16
- 239000000376 reactant Substances 0.000 claims abstract description 28
- 102000004190 Enzymes Human genes 0.000 claims abstract description 24
- 108090000790 Enzymes Proteins 0.000 claims abstract description 24
- 240000008042 Zea mays Species 0.000 claims abstract description 16
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 16
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 16
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 108091005508 Acid proteases Proteins 0.000 claims abstract description 6
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims abstract description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 5
- 230000004151 fermentation Effects 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000007787 solid Substances 0.000 claims abstract description 5
- 239000004382 Amylase Substances 0.000 claims abstract description 4
- 108010065511 Amylases Proteins 0.000 claims abstract description 4
- 102000013142 Amylases Human genes 0.000 claims abstract description 4
- 108010001682 Dextranase Proteins 0.000 claims abstract description 4
- 235000019418 amylase Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000009472 formulation Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 230000000694 effects Effects 0.000 claims description 12
- 108010089934 carbohydrase Proteins 0.000 claims description 7
- 239000003531 protein hydrolysate Substances 0.000 claims description 6
- 102000004157 Hydrolases Human genes 0.000 claims description 5
- 108090000604 Hydrolases Proteins 0.000 claims description 5
- 108010064851 Plant Proteins Proteins 0.000 claims description 5
- 235000021118 plant-derived protein Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 7
- -1 3-chloropropyl alcohol class Chemical class 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 8
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 5
- 108091005804 Peptidases Proteins 0.000 description 5
- 239000004365 Protease Substances 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- 238000005903 acid hydrolysis reaction Methods 0.000 description 5
- 235000019419 proteases Nutrition 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 150000004804 polysaccharides Chemical class 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000013067 intermediate product Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 230000003204 osmotic effect Effects 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- QSDORQFGFBJHTO-UHFFFAOYSA-N 3,3,3-trichloropropan-1-ol Chemical compound OCCC(Cl)(Cl)Cl QSDORQFGFBJHTO-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 108010016626 Dipeptides Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
Abstract
The invention provides the method for producing amino acid liquid seasonings, be included in concentrated corn steep liquor albumen and add zytase, amylase and dextranase, and under 50-60 DEG C of condition, be uniformly mixed reaction 1-1.5hr, obtain the first reactant liquor; In the first reactant liquor, add neutral proteinase and acid protease, and under 37-45 DEG C of condition, enzymatic hydrolysis 30-60min, obtains the second reactant liquor; In the second reactant liquor, add the complex enzyme formulation of head mold, the production of aspergillus oryzae solid fermentation, and under 50-60 DEG C of condition, enzymatic hydrolysis obtains the 3rd reactant liquor; In the 3rd reactant liquor, add the food-grade sodium chloride of 18-20%, stirring and dissolving, under 118-124 DEG C, 0.1-0.12MPa condition, caramelization 45-60min, obtains the 4th reactant liquor; By the 4th reactant liquor cooling down to 40-50 DEG C, carry out filtration treatment, obtain amino acid liquid seasonings.The 3-chloropropyl alcohol class material that the present invention's generation useless is harmful, improves the security of food.
Description
Technical field
The present invention relates to technical field of bioengineering, is exactly a kind of method of producing amino acid liquid seasonings.
Background technology
Amino acid liquid seasonings is obtained by hydrolyzed vegetable protein, is widely used in the field of food such as blended soy sauce, leisure food condiment, baste, chicken essence seasoning, salt taste essence, meat flavour fine powder, food and drink batching.
At present, the main acid-hydrolysis method that adopts produces amino acid, and acid-hydrolysis method is produced amino acid and also cried acid hydrolyzed vegetable protein (HydrolyzedVegetableProtein) (SB10338-2000), is called for short (HVP).Namely with vegetable protein (the food plant albumen such as defatted soybean, peanut meal, wheat and corn albumen), for raw material, through hydrochloric acid hydrolysis, alkali neutralizes the liquid savory flavoring made.
Acid hydrolyzed vegetable protein hydrolyzate can generate 3-chloropropyl alcohol class material in hydrochloric acid hydrolysis production process, and 3-chloropropyl alcohol class material has certain toxicity and certain carcinogenicity, exceedes limitation and has harm to human body, have certain food security hidden danger.
Summary of the invention
The object of the present invention is to provide a kind of method of producing amino acid liquid seasonings, solve the problem.
For achieving the above object, the invention provides a kind of method of producing amino acid liquid seasonings, comprising:
Be add the category-A hydrolase be made up of zytase, amylase and dextranase in the concentrated corn steep liquor albumen of 5.5-6.0 at pH value, and under the condition of 50-60 DEG C, be uniformly mixed reaction 1-1.5hr, obtain the first reactant liquor;
In the first reactant liquor, add the category-B plant protein hydrolysate enzyme be made up of neutral proteinase and acid protease, and under the condition of 37-45 DEG C, enzymatic hydrolysis 30-60min, obtains the second reactant liquor;
In the second reactant liquor, add the C class carbohydrase be made up of the complex enzyme formulation of head mold, the production of aspergillus oryzae solid fermentation, and under the condition of 50-60 DEG C, enzymatic hydrolysis obtains the 3rd reactant liquor;
In the 3rd reactant liquor, add the food-grade sodium chloride of 18-20%, stirring and dissolving, under 118-124 DEG C, 0.1-0.12MPa condition, caramelization 45-60min, obtains the 4th reactant liquor;
By the 4th reactant liquor cooling down to 40-50 DEG C, carry out filtration treatment, obtain amino acid liquid seasonings.
Further, also comprise concentrated corn steep liquor albumen heating and thermal insulation to 50-56 DEG C.
Further, the mass ratio of concentrated corn steep liquor albumen and category-A hydrolase is 100:0.1-0.3;
Further, the enzyme activity of zytase is 20000IU/g;
Further, the mass ratio of concentrated corn steep liquor albumen and category-B plant protein hydrolysate enzyme is 100:0.1-0.3;
Further, the enzyme activity of neutral proteinase and acid protease is 50000IU/g;
Further, C class carbohydrase comprises the carbohydrase and protease prepared containing fungi.
Compared with the present invention produces amino acid whose prior art with employing acid-hydrolysis method, the 3-chloropropyl alcohol class material that generation useless is harmful, improves the security of food.
Detailed description of the invention
Present embodiments provide for a kind of method utilizing enzymatic hydrolysis plant Zea mays to starch protein production amino acid liquid seasonings, comprising:
1) according to enzymatic hydrolysis requirement, get 5 tons, concentrated corn steep liquor albumen in enzyme reactor, pH to 5.5-6.0 is regulated (to comprise 5.6, 5.7, 5.8, 5.9), heating and thermal insulation is to 50-56 DEG C, after enter the enzymatic hydrolysis first stage: this stage use hydrolase A class primarily of zytase, amylase, dextranase three fermentoid is formed, wherein zytase is main component, enzyme activity is 20000IU/g, if enzyme activity product is too high or too low, add according to the addition conversion that adding proportion is 20-60IU/mL corn steep liquor albumen, category-A enzyme be added in an amount of 0.1-0.3%.Under 50-60 DEG C of condition, be uniformly mixed reaction 1-1.5hr, this enzyme effect is degraded by the polysaccharide materials such as the xylan in raw material, fully the amino acid of release protein and parcel.
2) enzymolysis second stage mainly uses plant protein hydrolysate enzyme category-B, this fermentoid is mainly based on neutral proteinase and acid protease, enzyme activity is 50000IU/g, if enzyme activity product is too high or too low, add according to the addition conversion that adding proportion is 20-60IU/mL corn steep liquor albumen, use addition is 0.1-0.3%.The effect of this enzyme system is thoroughly hydrolyzed further by one-phase enzymolysis intermediate product, carries out degraded formation peptide matters and amino acid Small molecular to the albumen of the albumen in corn steep liquor and release.Operating procedure is: after enzymatic hydrolysis one-phase completes, and cools to about 37-45 DEG C to reactant liquor, adds the protease of compound, enzymatic hydrolysis 30-60min.
3) the enzymolysis phase III uses saccharification C fermentoid, the complex enzyme formulation that this fermentoid is produced primarily of head mold, aspergillus oryzae solid fermentation, the carbohydrase prepared containing fungi and protease, two-stage enzymolysis intermediate product is thoroughly hydrolyzed by this fermentoid further, form monosaccharide products and amino acid, for post processing provides easy filter effect.Operating procedure is: after the enzymatic hydrolysis two-stage completes, be warmed up to about 50-60 DEG C to reactant liquor, adds saccharification C fermentoid, enzymatic hydrolysis 60min.
4) after enzyme digestion reaction terminates, be transferred in caramelization still, add the food-grade sodium chloride of 18-20%, stirring and dissolving, is heated to 118-124 DEG C, under 0.1-0.12MPa condition, and caramelization 45-60min, go out enzyme and the microorganism killed in reactant liquor.Caramelization terminates rear cooling down to 40-50 DEG C, proceeds to storage tank.This stage mainly adopts salt adding to stimulate Mei Lade color reaction and improves the osmotic pressure acceleration sterilizing removal of impurities of solution, the solubility of other useless materials is reduced by salinity, reject the undesirable element affecting product material, play hyperchromic blending, mention the effect of quality.
5) adopt sheet frame coarse filtration and smart filtration treatment to the reactant liquor in storage tank, half product (amino acid liquid seasonings) of formation carries out storage flavouring.
6) half-finished indices is analyzed.
The present invention adopts interpolation three-stage process, the mode of adding zytase, protease and carbohydrase in each stage solves the material characteristic existed in plant Zea mays protein milk, progressively degradation of polysaccharide material, starch material, protein substance, the amino acid of release polysaccharide parcel, carry out color reaction by the monose of amino acid and starch degradation, obtain desirable product, there is following beneficial effect:
1) the present invention directly adds edible salt after adopting enzymatic hydrolysis, after mixing dissolving, by high-temperature sterilization, on the one hand due to the existence of salt, causes the osmotic pressure in solution to increase, and death and the shortening of easily accelerating microorganism are gone out the enzyme time; The peptide material more than dipeptides on the other hand causing enzymatic hydrolysis to produce due to the existence of salt fragments into small-molecule substance; The third aspect can be accelerated glucose and amino acid and carry out Maillard reaction and produce a large amount of melanin;
2) the present invention produces carbohydrase and the protease composite enzyme of degrading plant albumen by head mold K1 and aspergillus oryzae solid fermentation, in the solution that hydrolyzed vegetable protein is formed, incorporated certain local flavor, for amino acid products provides good local flavor.
3) there is no the generation of trichloropropanol in the product that enzymatic hydrolysis of the present invention is formed, improve the security of food;
A series of detailed description listed is above only illustrating for feasibility embodiment of the present invention; they are also not used to limit the scope of the invention, all do not depart from the skill of the present invention equivalent implementations done of spirit or change all should be included within protection scope of the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (6)
1. produce a method for amino acid liquid seasonings, it is characterized in that, comprising:
Be add the category-A hydrolase be made up of zytase, amylase and dextranase in the concentrated corn steep liquor albumen of 5.5-6.0 in pH value, and under the condition of 50-60 DEG C, be uniformly mixed reaction 1-1.5hr, obtain the first reactant liquor;
In described first reactant liquor, add the category-B plant protein hydrolysate enzyme be made up of neutral proteinase and acid protease, and under the condition of 37-45 DEG C, enzymatic hydrolysis 30-60min, obtains the second reactant liquor;
In described second reactant liquor, add the C class carbohydrase be made up of the complex enzyme formulation of head mold, the production of aspergillus oryzae solid fermentation, and under the condition of 50-60 DEG C, enzymatic hydrolysis obtains the 3rd reactant liquor;
In described 3rd reactant liquor, add the food-grade sodium chloride of 18-20%, stirring and dissolving, under 118-124 DEG C, 0.1-0.12MPa condition, caramelization 45-60min, obtains the 4th reactant liquor;
By described 4th reactant liquor cooling down to 40-50 DEG C, carry out filtration treatment, obtain amino acid liquid seasonings.
2. the method for claim 1, is characterized in that, also comprises described concentrated corn steep liquor albumen heating and thermal insulation to 50-56 DEG C.
3. the method for claim 1, is characterized in that, the mass ratio of described concentrated corn steep liquor albumen and described category-A hydrolase is 100:0.1-0.3.
4. method as claimed in claim 3, it is characterized in that, the enzyme activity of described zytase is 20000IU/g.
5. the method for claim 1, is characterized in that, the mass ratio of described concentrated corn steep liquor albumen and described category-B plant protein hydrolysate enzyme is 100:0.1-0.3.
6. method as claimed in claim 5, it is characterized in that, the enzyme activity of described neutral proteinase and acid protease is 50000IU/g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410314965.8A CN104106788B (en) | 2014-07-02 | 2014-07-02 | A kind of method of producing amino acid liquid seasonings |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410314965.8A CN104106788B (en) | 2014-07-02 | 2014-07-02 | A kind of method of producing amino acid liquid seasonings |
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| Publication Number | Publication Date |
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| CN104106788A CN104106788A (en) | 2014-10-22 |
| CN104106788B true CN104106788B (en) | 2015-12-09 |
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| CN106065410A (en) * | 2016-06-02 | 2016-11-02 | 齐齐哈尔大学 | A kind of method utilizing food stage mycete hydrolysed corn slurry to produce vegetable protein baste |
| CN110754646A (en) * | 2019-11-15 | 2020-02-07 | 青岛科素生物科技有限公司 | Corn steep liquor sauce |
| CN110742260A (en) * | 2019-11-25 | 2020-02-04 | 青岛科素生物科技有限公司 | Corn-derived flavoring liquid and preparation method thereof |
| CN113491327A (en) * | 2021-06-28 | 2021-10-12 | 齐齐哈尔大学 | Double-protein-source composite beef essence with corn steep liquor hydrolysate as main material and preparation method thereof |
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| CN1141887C (en) * | 2000-05-22 | 2004-03-17 | 赵光 | Extracted grains juice, its preparing process, and beverage or food made of same |
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Effective date of registration: 20210409 Address after: 122000 jiangjiawopu village, talagoo Town, Shuangta District, Chaoyang City, Liaoning Province Patentee after: Chaoyang Shanghe flavor industry Co.,Ltd. Address before: 111003 129 Hongwei Road, Hongwei District, Liaoyang City, Liaoning Province Patentee before: LIAOYANG HONGWEI DISTRICT GUANGFA FLAVOUR LIQUID FACTORY |
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Effective date of registration: 20240521 Granted publication date: 20151209 |