CN104431933A - Red vinasse flavored powder and preparation method thereof - Google Patents
Red vinasse flavored powder and preparation method thereof Download PDFInfo
- Publication number
- CN104431933A CN104431933A CN201410717291.6A CN201410717291A CN104431933A CN 104431933 A CN104431933 A CN 104431933A CN 201410717291 A CN201410717291 A CN 201410717291A CN 104431933 A CN104431933 A CN 104431933A
- Authority
- CN
- China
- Prior art keywords
- red wine
- wine dregs
- red
- red vinasse
- flavor powder
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 43
- 235000019634 flavors Nutrition 0.000 claims abstract description 41
- 150000001413 amino acids Chemical class 0.000 claims abstract description 9
- 235000020095 red wine Nutrition 0.000 claims description 66
- 238000000034 method Methods 0.000 claims description 21
- 238000000227 grinding Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 230000008901 benefit Effects 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 230000009467 reduction Effects 0.000 abstract description 2
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 230000006872 improvement Effects 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 8
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 7
- 235000014101 wine Nutrition 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 6
- 230000001276 controlling effect Effects 0.000 description 6
- 235000019419 proteases Nutrition 0.000 description 5
- 235000007189 Oryza longistaminata Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 230000017854 proteolysis Effects 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 2
- 238000004891 communication Methods 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 108091005508 Acid proteases Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229940121710 HMGCoA reductase inhibitor Drugs 0.000 description 1
- 241000191019 Neptunea cumingi Species 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 102000004245 Proteasome Endopeptidase Complex Human genes 0.000 description 1
- 108090000708 Proteasome Endopeptidase Complex Proteins 0.000 description 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 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
- 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)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides red vinasse flavored powder and a preparation method thereof. According to the red vinasse flavored powder, fresh red vinasse is used as a raw material and red vinasse protein is degraded by an enzymolysis technology to obtain amino acid with a good flavor effect; and the red vinasse is dried and subjected to ultrafine crushing to obtain the red vinasse flavored powder. The red vinasse flavored powder processed by the invention integrates flavor, nutrition and functions; the commodity value and the economic additional value of the red vinasse are improved; the limitation that the red vinasse is used as a feed and is sold at low price or is directly used as wastes is broken through; and the red vinasse flavored powder has the practical significances on reduction of resource wastes and environmental pollution, and improvement on the economic benefits, the social benefits and the ecological benefits of Fujian yellow rice wine enterprises.
Description
Technical field
The present invention relates to the toppings preparation method in light industry and product, particularly relate to a kind of red wine dregs flavor powder and preparation method thereof.
Background technology
Red wine dregs is that red rice yellow wine brewages rear remaining Main By product, wherein except remaining with as except the nutriments such as starch, cellulose, crude fat and rich in protein in yellow wine lees, also has the functional components more given prominence to than common yellow wine lees as having the statin substance etc. of the monascorubin of anti-oxidant and bacteria resistance function, flavones and aldehydes matter and regulating blood lipid action.
According to incompletely statistics, within 2012, Fujian Province has the enterprise that family more than 120 has red rice yellow wine production permit condition, the year total productive capacity of red rice yellow wine reaches 12.83 ten thousand tons, and it on average goes out poor rate and can reach 20% ~ 30%, red wine dregs resource can not be despised, but due to the limitation of traditional concept, as waste matter, red wine dregs is undersold as feed or even is directly used as offal treatment by Fujian Yellow Rice Wine enterprise usually, this not only causes the waste of red wine dregs resource, also ecological environment is polluted, therefore the comprehensive development and utilization level of red wine dregs is promoted further, improve Fujian and send Yellow Rice Wine Enterprises economic benefit, social benefit, protection of the environment has important practical significance.
Along with dietetic life is tending towards convenient purification, market is not only confined to traditional flavourings such as curry powder, pepper powder, five-spice powder to the demand of seasoning powder for flavor, at present the exploitation of other kind essence and flavoring agents is also being deepened continuously, particularly having the exploitation of the Novel spices of local flavor, processing characteristics and nutrient functional concurrently.Red wine dregs has scarlet color and luster and strong poor fragrance, among the people, be used as the traditional seasoning good merchantable brand promoting dish color always.As a kind of health delicious local food dressing, red wine dregs is subject to the favor of the southern area particularly Fujian common people for a long time, in Fujian cuisine, a lot of cuisine has all used red wine dregs, wherein comparatively famous have poor wined chicken, poor liquor-saturated spring bamboo, grain fry Neptunea cumingi sheet etc., but because red wine dregs moisture content is high, not easily the feature such as storage make its shelf life limited, therefore exploitation integrate local flavor, nutrition, function red wine dregs flavor powder condiment there are wide market prospects.
Summary of the invention
The invention provides a kind of red wine dregs flavor powder and preparation method thereof, the development of resources of comprehensive utilization red wine dregs integrates local flavor, nutrition, the great commercial value of function and the red wine dregs flavor powder condiment of market prospects.For achieving the above object, the present invention adopts following technical scheme:
A kind of red wine dregs flavor powder of the present invention and preparation method thereof comprises following steps: after adopting zymolysis technique degraded red wine dregs albumen, the enzyme that goes out, dewatering drying, and ultramicro grinding.
Described zymolysis technique degraded red wine dregs albumen, the enzyme of use is protease.
During described zymolysis technique degraded red wine dregs albumen, protease use amount is the 0.01-0.1% of red wine dregs, hydrolysis temperature 45 ~ 55 DEG C, enzymolysis time 1.0 ~ 3.0 h, enzymolysis solid-liquid ratio 1:1 ~ 1:5, enzymolysis liquid pH3.0 ~ 8.0.
Described drying process: the hydrolyzation system after the enzyme that goes out is adopted heat pump, hot blast, vacuum, microwave vacuum or Freeze Drying Technique, baking temperature 10-50 DEG C, controlling red wine dregs flavor powder moisture is≤10%, amino nitrogen >=0.15%.
Crucial processing technology of described red wine dregs flavor powder and preparation method thereof, step is as follows: adopt proteasome degradation red wine dregs albumen by zymolysis technique, go out after enzyme, adopt heat pump, hot blast, vacuum, microwave vacuum or Freeze Drying Technique, baking temperature 10-50 DEG C, controlling red wine dregs flavor powder moisture is≤10%, amino nitrogen >=0.15%, ultramicro grinding to 200 order obtains red wine dregs flavor powder.
The concrete steps of described technique are as follows:
1) zymolysis technique degraded red wine dregs albumen: the scarlet grain taking certain mass, be diluted with water by solid-liquid ratio 1:1 ~ 1:5, after stirring, regulate enzymolysis liquid pH to 3.0 ~ 8.0,45 ~ 55 DEG C of water bath with thermostatic control 1.0 ~ 3.0 h with citric acid or sodium carbonate (food-grade) solution;
2) dry process: the hydrolyzation system after the enzyme that goes out is adopted heat pump, hot blast, microwave vacuum or Freeze Drying Technique, baking temperature 10-50 DEG C, dry 10 ~ 12 h, controlling red wine dregs flavor powder moisture is≤10%, amino nitrogen >=0.15%;
3) ultramicro grinding: dried red wine dregs flavor powder, through ultramicro grinding, sieves and is prepared into 200 order micro mists.
Adopt the red wine dregs flavor powder that the present invention produces, with scarlet grain for raw material, zymolysis technique degraded protein is wherein adopted to be the amino acid with good flavor developing effect, to improving amino-acid nitrogen content wherein, increase its delicious flavour, and adopt dry and ultramicro grinding technique, and develop a kind of condiment integrating local flavor, nutrition, function---red wine dregs flavor powder.Rationally effectively can fully utilize by this technique the Main By product red wine dregs that red rice yellow wine brewages generation, its pollution to environment can be solved, Yellow Rice Wine Enterprises can be sent to bring good economic benefit for Fujian again.
Detailed description of the invention
1, crucial processing technology of red wine dregs flavor powder of the present invention and preparation method thereof is as follows:
1) zymolysis technique degraded red wine dregs albumen: red wine dregs contains rich in protein, protease hydrolytic protein is wherein utilized to be free delicious amino acid, to improve its amino-acid nitrogen content, increase the delicate flavour of red wine dregs flavor seasoning powder, promote red wine dregs albumen absorbing at human body.Be delicious amino acid by the protein degradation in red wine dregs be one of critical process of the present invention, the red wine dregs proteolysis technique that the present invention adopts is: protease use amount is the 0.01-0.1% of red wine dregs, hydrolysis temperature 45 ~ 55 DEG C, enzymolysis time 1.0 ~ 3.0 h, enzymolysis solid-liquid ratio 1:1 ~ 1:5, enzymolysis liquid pH3.0 ~ 8.0;
2) dry process: the hydrolyzation system after the enzyme that goes out is adopted heat pump, hot blast, microwave vacuum or Freeze Drying Technique, baking temperature 10-50 DEG C, controlling red wine dregs flavor seasoning powder moisture is≤10%, amino nitrogen >=0.15%;
3) ultramicro grinding: dried red wine dregs flavor powder is carried out ultramicro grinding, sieve and be prepared into 200 order powder, the micro mist powder grain utilizing superfine communication technique to obtain is tiny, be evenly distributed, and increases the contact area with water, therefore has good dissolution dispersity, adsorptivity and solid fragrance.
Be below instantiation of the present invention, further describe the present invention, but the present invention be not limited only to this.
Embodiment 1
1) zymolysis technique degraded red wine dregs albumen: the rich in protein in red wine dregs, amino acid classes is complete, protease can be utilized to be the amino acid with good flavor developing effect further by red wine dregs protein degradation, to increasing the delicious flavour of red wine dregs, the present invention adopts neutral proteinase, and its use amount is 0.05%, hydrolysis temperature 55 DEG C, enzymolysis time 2.0 h, enzymolysis solid-liquid ratio 1:3, enzymolysis liquid pH7.0 Water Under solution red wine dregs albumen;
2) heat pump drying: baking temperature 50 DEG C, dried red wine dregs flavor powder water content 10%, amino nitrogen 0. 56%.Heat pump drying material treating capacity is large, obviously conventional drying technique will be better than in reduction energy consumption and drying cost, and due to its adopt be close or semi-enclosed cyclic drying, dry gas stream is recycled in heat pump air system, therefore oxygen content can reduce gradually, effectively can reduce the loss of functional component phenols and the brown stain of red wine dregs in the red wine dregs caused because of oxidation;
3) ultramicro grinding technique: dried red wine dregs is carried out ultramicro grinding, sieves, is prepared into 200 order micro mists, and the micro mist diameter of particle utilizing superfine communication technique to obtain is thin, be evenly distributed and have good dissolubility, adsorptivity and solid fragrance.
Embodiment 2
1) zymolysis technique degraded red wine dregs albumen: the scarlet grain taking certain mass, is diluted with water by solid-liquid ratio 1:5, and after stirring, regulate enzymolysis liquid pH to 3.0,45 DEG C of water bath with thermostatic control 3.0h, acid protease use amount is 0.1% of red wine dregs;
2) dry process: the hydrolyzation system after the enzyme that goes out is adopted Freeze Drying Technique, baking temperature 10 DEG C, controlling red wine dregs flavor powder moisture is 5%, amino nitrogen 0.40%;
3) ultramicro grinding: by dried red wine dregs flavor powder ultramicro grinding, sieve and make 200 order micro mists.
Embodiment 3
1) zymolysis technique degraded red wine dregs albumen: take scarlet grain, be diluted with water by solid-liquid ratio 1:1, after stirring, regulate enzymolysis liquid pH to 6.0,50 DEG C of water bath with thermostatic control 2 .0 h, papain use amount is 0.01% of red wine dregs;
2) dry process: the hydrolyzation system after the enzyme that goes out is adopted microwave vacuum drying technology, baking temperature 40 DEG C, controlling red wine dregs flavor powder moisture is 8%, amino nitrogen 0.45%;
3) ultramicro grinding: by dried red wine dregs flavor powder ultramicro grinding, sieve and make 200 order micro mists.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. a red wine dregs flavor powder, is characterized in that: described red wine dregs flavor powder adopts zymolysis technique degraded red wine dregs albumen, and forms through dewatering drying and ultramicro grinding.
2. a preparation method for red wine dregs flavor powder as claimed in claim 1, is characterized in that: described concrete steps are as follows:
1) zymolysis technique degraded red wine dregs albumen: the scarlet grain taking certain mass, be diluted with water by solid-liquid ratio 1:1 ~ 1:5, after stirring, regulate enzymolysis liquid pH to 3.0 ~ 8.0,45 ~ 55 DEG C of water bath with thermostatic control 1.0 ~ 3.0 h, protease use amount is the 0.01-0.1% of red wine dregs;
2) dry process: the hydrolyzation system after the enzyme that goes out is adopted heat pump, hot blast, microwave vacuum or Freeze Drying Technique, baking temperature 10-50 DEG C, controlling red wine dregs flavor powder moisture is≤10%, amino-acid nitrogen content >=0.15%;
3) ultramicro grinding: by dried red wine dregs flavor powder ultramicro grinding, sieve and make 200 order micro mists.
3. the preparation method of red wine dregs flavor powder according to claim 1, is characterized in that: adopt the citric acid of food-grade or sodium carbonate to regulate the pH of enzymolysis liquid to be 3.0 ~ 8.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410717291.6A CN104431933B (en) | 2014-12-03 | 2014-12-03 | A kind of red wine dregs flavor powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410717291.6A CN104431933B (en) | 2014-12-03 | 2014-12-03 | A kind of red wine dregs flavor powder and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104431933A true CN104431933A (en) | 2015-03-25 |
| CN104431933B CN104431933B (en) | 2016-05-11 |
Family
ID=52879281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410717291.6A Expired - Fee Related CN104431933B (en) | 2014-12-03 | 2014-12-03 | A kind of red wine dregs flavor powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431933B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201109A (en) * | 2016-12-20 | 2018-06-26 | 福建省农业科学院农业工程技术研究所 | The preparation method of red yeast rice polypeptide baste based on Monas cuspurpureus Went distiller grains and its red yeast rice polypeptide baste of preparation |
| CN108835356A (en) * | 2018-05-18 | 2018-11-20 | 福建省农业科学院农业工程技术研究所 | A kind of flavor albumen powder and its extracting method |
| CN109123624A (en) * | 2018-08-20 | 2019-01-04 | 福建古恬营养食品有限公司 | It is a kind of to have effects that the red Other-of sustained release tablets of tonifying lung strengthening the spleen and replenishing qi |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075062A (en) * | 1992-10-24 | 1993-08-11 | 华南理工大学 | Produce the method for flavouring and pigment with vinasse |
-
2014
- 2014-12-03 CN CN201410717291.6A patent/CN104431933B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1075062A (en) * | 1992-10-24 | 1993-08-11 | 华南理工大学 | Produce the method for flavouring and pigment with vinasse |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108201109A (en) * | 2016-12-20 | 2018-06-26 | 福建省农业科学院农业工程技术研究所 | The preparation method of red yeast rice polypeptide baste based on Monas cuspurpureus Went distiller grains and its red yeast rice polypeptide baste of preparation |
| CN108201109B (en) * | 2016-12-20 | 2021-07-09 | 福建省农业科学院农业工程技术研究所 | Red yeast rice polypeptide seasoning liquid of red yeast rice wine lees and preparation method thereof |
| CN108835356A (en) * | 2018-05-18 | 2018-11-20 | 福建省农业科学院农业工程技术研究所 | A kind of flavor albumen powder and its extracting method |
| CN109123624A (en) * | 2018-08-20 | 2019-01-04 | 福建古恬营养食品有限公司 | It is a kind of to have effects that the red Other-of sustained release tablets of tonifying lung strengthening the spleen and replenishing qi |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104431933B (en) | 2016-05-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132857B (en) | Production process for preparing hot reaction shrimp-taste essence with macrobrachium shells | |
| KR101487724B1 (en) | Processed Brown Rice Using Fermented Rice Bran Extract and Preparing Method Thereof | |
| CN103478670B (en) | A kind of method of grass carp harslet protein preparation aquatic products flavouring base material | |
| CN104855918A (en) | Beef-flavored essence preparation method | |
| CN102389101B (en) | Manufacturing method of seafood powder flavoring | |
| CN104323219A (en) | Muslim spicy sauce and preparation method thereof | |
| CN103549384B (en) | Hot and spicy mushroom sauce and preparation method thereof | |
| CN106616821A (en) | Preparation method of mushroom seasoner | |
| CN105077140A (en) | Stomach-nourishing seasoning and preparation method thereof | |
| CN105053958A (en) | Corn peptide salt | |
| CN110178964A (en) | The preparation process of sturgeon protein peptides | |
| CN103907912A (en) | Bolete seasoning and preparation method thereof | |
| CN104431933B (en) | A kind of red wine dregs flavor powder and preparation method thereof | |
| CN105231401A (en) | Composite dried collybia albuminosa sauce and preparation method thereof | |
| CN109757702A (en) | A kind of fresh adding chickens' extract and preparation method thereof | |
| CN107136434A (en) | One kind fermentation instant pork product of mulberry leaf and preparation method thereof | |
| CN103876117A (en) | Nutrient-rich black soya bean sauce and preparation method thereof | |
| CN108220077A (en) | A kind of selenium-rich green tea health liquor | |
| CN106490572A (en) | The manufacture method of one seed oyster natural juice flavoring agent | |
| CN109287934A (en) | A method of enzymatic hydrolysis fishes and shrimps processing byproduct prepares less salt delicate flavour flavouring base material | |
| CN105567494B (en) | A kind of preparation method of citrus blending liquor | |
| CN105218622A (en) | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice | |
| CN102793146A (en) | Hoisin sauce and preparation method thereof | |
| KR101285152B1 (en) | Functional Anchovy Seasoning And Manufacturing Method Thereof | |
| CN104738489A (en) | Yellow wine lees seasoning and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160511 Termination date: 20181203 |