CN105995912A - Preparation method of peptide base material for salty leisure foods and salty leisure foods prepared from peptide base material - Google Patents
Preparation method of peptide base material for salty leisure foods and salty leisure foods prepared from peptide base material Download PDFInfo
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- CN105995912A CN105995912A CN201610365561.0A CN201610365561A CN105995912A CN 105995912 A CN105995912 A CN 105995912A CN 201610365561 A CN201610365561 A CN 201610365561A CN 105995912 A CN105995912 A CN 105995912A
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Abstract
The invention discloses a preparation method of a peptide base material for salty leisure foods. The preparation method comprises the following steps: pretreating silkworm chrysalis, adjusting pH to be 5-8, adding complex enzyme of 37071 enzymes and flavored protease, wherein the mass of the complex enzyme accounts for 2-8wt% of the total mass of egg white of the pretreated silkworm chrysalis, adjusting temperature to be 40-60 DEG C, and performing enzymolysis for 1-6 hours so as to obtain a protease enzymolysis product, and performing enzyme deactivation treatment on the product so as to obtain an enzyme deactivation product; performing filtration on the enzyme deactivation product, performing solid-liquid separation, taking a supernatant, and performing concentration at 60-80DEG C so as to obtain a silkworm chrysalis enzymolysis product in which the concentration of solid substances is 15-40%; adding one or two of D-xylose and lactose, L-cysteine and thiamin, which account for 0.1-5wt% of the total mass of the silkworm chrysalis enzymolysis product, performing a reaction at the temperature of 90-110 DEG C for 20-90 minutes, and performing instantaneous cooling to the room temperature; and performing embedding, and performing spray drying so as to obtain finished products. According to the preparation method disclosed by the invention, the 37071 enzymes and the flavored protease are used for composite enzymolysis, so that the prepared peptides base material has oxidation resistance and can improve the flavor of the salty leisure foods and prolong the shelf life.
Description
Technical field
The present invention relates to food field of deep, be specifically related to the system of a kind of flavor peptide base material for saline taste leisure food
Preparation Method and saline taste leisure food thereof.
Background technology
In recent years, people propose new standard to local flavor and the safety of food, thus have promoted wholefood local flavor
Developing on an unprecedented scale of dispensing industry.Along with the quickening of people's rhythm of life, bakery becomes one of daily indispensable food.Grind
System exploitation has several functions, to meet the nutrient health bakery product that health pursued by people be the most important developing direction in future.
But, tradition saline taste leisure food exists that local flavor is single, is added with external source food antioxidant, shelf life is short, directly
Connect the selection desire that have impact on consumer.Therefore, exploitation one can improve tradition saline taste leisure food local flavor and can be suitable
Reduce the interpolation of external source food antioxidant, thus have flavor and antioxidation dual-use function concurrently, and the shelf life of product can be extended
Flavor peptide base product for saline taste leisure food has particularly important using value.
Summary of the invention
For prior art exist shortcomings and deficiencies, the primary and foremost purpose of the present invention be to provide one have non-oxidizability,
The preparation of the flavor peptide base material for saline taste leisure food of saline taste leisure food local flavor and Shelf-life can be improved simultaneously
Method.
It is a further object of the present invention to provide by the preparation method system of the above-mentioned flavor peptide base material for saline taste leisure food
The saline taste leisure food that the standby flavor peptide base material for saline taste leisure food obtained forms.
Another object of the present invention is to provide the preparation method of above-mentioned wind saline taste leisure food.
The present invention is achieved by the following technical solutions:
The preparation method of a kind of flavor peptide base material for saline taste leisure food, comprises the steps:
A) after Pupa bombycis being carried out pretreatment, adjusting pH value is 5～8, adds and accounts for pupa albumen gross mass 2 ~ 8wt% after pretreatment
The compound enzyme of 37071 enzymes and flavor protease, regulation temperature is 40～60 DEG C and carries out enzymolysis 1～6 hours, obtaining protease hydrolyzed
Product, this product obtains enzyme denaturing product after enzyme denaturing processes；
B) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, at temperature is 60～80 DEG C, carries out concentration, obtains
Solid concentration is the silkworm chrysalis enzymolyzing product of 15 ~ 40%；
C) add account for silkworm chrysalis enzymolyzing product gross mass 0.1～5wt% D-xylose, one or both mixture in lactose, L-
Cysteine, thiamine, be 90～110 DEG C in temperature and react 20～90 minutes, instantaneous be cooled to room temperature；
D) embedding, i.e. obtains the flavor peptide base material for saline taste leisure food after spray drying.
Wherein, in step a), described Pupa bombycis carries out pretreatment and includes the screening of Pupa bombycis, boiling water blanching, pulls an oar and sieve；?
The Pupa bombycis of making beating adds the NaOH diluted alkaline water that mass concentration the is 0.1wt% mixing of certain mass until adjusting the albumen of Pupa bombycis
Content is 10wt%；Wherein, screening includes rejecting pathogen and impurity, and making beating is to be pulled an oar by diluted alkaline-colloid mill, and sieving was
The screen cloth of 40 ~ 80 mesh is to remove Pupa bombycis shell；Described Pupa bombycis is selected from one or both in mulberry silkworm chrysalis, Antheraea pernyi Geurin Meneville.
Wherein, in step a), described 37071 enzymes believe the limited public affairs of (Chinese) biotechnology with flavor protease selected from Novi
Department；The combined weight of described 37071 enzymes and the compound enzyme of flavor protease is than for 1:0.5 ~ 3；Enzyme-removal temperature is 90 ~ 100 DEG C, goes out
The enzyme time is 5～15 minutes.
Wherein, in step b), described in carry out the thickening temperature of concentration be 60～80 DEG C, be concentrated into liquid solid content and contain
Amount reaches 15～40%.
Wherein, in step d), described embedding uses modified starch, and described modified starch is selected from octenyl succinic acid starch
In sodium, cycloheptaamylose, maltodextrin one or more；Addition is 5～10wt%.
Wherein, in step a), the equipment that described enzymolysis uses is the temperature control enzymatic vessel with agitator；In step b), institute
Stating and separating the equipment used is continuous way vibrosieve, and the equipment that described concentration uses is vacuum decker；In step d), described dry
The equipment of dry employing is spray dryer.
It addition, the invention also discloses a kind of comprise that above-mentioned preparation method prepares for saline taste leisure food in
The saline taste leisure food of gustin base material.
A kind of above-mentioned saline taste leisure food, by weight, including:
Saline taste leisure food base material 100～1000 parts；
The flavor peptide base material 1 for saline taste leisure food that above-mentioned preparation method obtains～10 parts；
Other adjuvant 0～20 parts.
Wherein, described saline taste leisure food base material is in saline taste crisp short cakes with sesame, chicken biscuits, fermented bean curd cake, shrimp cracker, potato chips, Semen Viciae fabae
One or more；Other adjuvant described is selected from egg pulp, butter, powdered sugar, salt, Fructus Piperis powder, vegetable oil, monosodium glutamate, soy sauce, corruption
One or more in breast, shrimp meal.
Additionally, the invention also discloses a kind of preparation method comprising above-mentioned saline taste leisure food, comprise the steps:
A) enter being used for the flavor peptide base material of saline taste leisure food, saline taste leisure food base material and/or other adjuvant according to proportioning
Row mixing；
B) during it is made, react 1～120 minute under the conditions of 100～300 DEG C, the further ripening of flavor peptide base material, obtain
Saline taste leisure food.
The present invention compared with prior art, has the advantages that
1) preparation method of the flavor peptide base material for saline taste leisure food of the present invention, uses 37071 enzymes and flavor protease
Carrying out complex enzyme hydrolysis, the flavor peptide base material for saline taste leisure food prepared has non-oxidizability, can improve simultaneously
Saline taste leisure food local flavor, Shelf-life.
2) present invention adds the flavor peptide base material being used for saline taste leisure food prepared to saline taste leisure food base
In material, its maturation process carries out secondary Maillard reaction, i.e. use two secondary fragrant technology so that the secondary of flavor peptide base material
Ripening is carried out in the preparation of saline taste leisure food, also solves flavor peptide base material overreaction and make on the basis of saving the energy
The flavor deterioration, the local flavor that become weaken etc. problematic, and the saline taste leisure food prepared has the feature that delicate flavour is mellow, it is possible to
The local flavor of the abundantest saline taste leisure food, and extend shelf life to a certain extent.
Detailed description of the invention
Further illustrating the present invention below by detailed description of the invention, following example are the present invention preferably embodiment party
Formula, but embodiments of the present invention are not limited by following embodiment.
The testing standard of each performance indications of saline taste leisure food or method:
Use Schaal heat resistant test method, saline taste leisure food is placed in 60 DEG C of constant temperature ovens, periodically samples, measure saline taste and stop
The not busy fatty acid value of food, fatty peroxide value, fat TBA(thiobarbituricacidα-) value and volatile flavor substance kind, its
In:
The mensuration of fatty acid value (AV) is carried out with reference to SN/T 0801.19-1999；
The mensuration of fatty peroxide value (POV) is with reference to (L.M.Tong, S.Sasaki, D.J.Mcclements, et such as L.M.Tong
al.Antioxidant activity of whey in a salmon oil emulsion[J]. Journal of Food
Science, 2001,65 (65): 1325-1329) method is carried out；
The mensuration of fat TBARS value (TBA) is carried out with reference to the explanation of the green skies (beyotime) test kit；
The mensuration of volatile flavor substance kind uses GC-MS to carry out.
It addition, fat oxidation index (fatty acid value, lipid peroxide under the conditions of " Δ " refers to accelerated oxidation in table 1 ~ 3
Value, fat TBARS value) value added.
Embodiment 1: saline taste crisp short cakes with sesame
The preparation method of a kind of flavor peptide base material for saline taste crisp short cakes with sesame, comprises the steps:
A) by the mulberry silkworm chrysalis of rejecting pathogen and impurity with after boiling water blanching, the NaOH that appropriate mass concentration is 0.1wt% is added
It is that 10wt% pulls an oar that solution adjusts protein content in Pupa bombycis, and after making beating, the screen cloth of 60 mesh excessively is to remove Pupa bombycis shell, obtains pre-place
Pupa bombycis after reason, adjusting pH value is 8, add account for pupa albumen gross mass 4wt% after pretreatment compounding than be 2:1 37071 enzymes with
The compound enzyme of flavor protease, regulation temperature is 50 DEG C and carries out enzymolysis 4.5 hours, obtains protease hydrolyzed product, this product warp
Cross after enzyme denaturing processes (100 DEG C enzyme denaturing 5 minutes) and obtain enzyme denaturing product；Described 37071 enzymes and flavor protease selected from Novi's letter (in
State) Bioisystech Co., Ltd；
B) filtration of enzyme denaturing product is carried out solid-liquid separation, takes supernatant, at temperature is 80 DEG C, carry out concentration 2.5 hours,
Obtain the silkworm chrysalis enzymolyzing product that solid concentration is 20%；
C) interpolation accounts for the 1.1wt% lactose of silkworm chrysalis enzymolyzing product gross mass, 0.9wt%L-cysteine, 0.7wt% thiamine, in temperature
Degree is 110 DEG C and reacts 30 minutes, instantaneous is cooled to room temperature；
D) starch sodium octenyl succinate of the 7wt% accounting for step c) gained solution quality is used to embed, after spray drying
Obtain the flavor peptide base material for saline taste crisp short cakes with sesame.
Wherein, in step a), the equipment that described enzymolysis uses is the temperature control enzymatic vessel with agitator；In step b), institute
Stating and separating the equipment used is continuous way vibrosieve, and the equipment that described concentration uses is vacuum decker；In step d), described dry
The equipment of dry employing is spray dryer.
A kind of saline taste crisp short cakes with sesame comprising the flavor peptide base material for saline taste crisp short cakes with sesame that above-mentioned preparation method prepares, by weight
Amount part meter, including: 400 parts of saline taste crisp short cakes with sesame base materials；10 parts of above-mentioned flavor peptide base materials for saline taste crisp short cakes with sesame and appropriate other
Adjuvant；One or more in egg pulp, butter, powdered sugar, monosodium glutamate of other adjuvant described.
A kind of preparation method comprising above-mentioned saline taste crisp short cakes with sesame, comprises the steps:
A) mix being used for the flavor peptide base material of saline taste crisp short cakes with sesame, saline taste crisp short cakes with sesame base material and/or other adjuvant according to proportioning；
B) during it is made, react 15～20 minutes under the conditions of 160～180 DEG C, the further ripening of flavor peptide base material, obtain
Saline taste crisp short cakes with sesame.
Add the saline taste crisp short cakes with sesame for preparing of flavor peptide base material from table 1, and be not added with what flavor peptide base material prepared
Saline taste crisp short cakes with sesame is compared, and under the storage conditions of accelerated oxidation (60 DEG C, 20 days), fat oxidation has slowed down, Flavor volatiles
Matter kind increases.
Table 1
Embodiment 2: chicken biscuits
The preparation method of a kind of flavor peptide base material for chicken biscuits, comprises the steps:
A) by the Antheraea pernyi Geurin Meneville of rejecting pathogen and impurity with after boiling water blanching, the NaOH that appropriate mass concentration is 0.1wt% is added
It is that 10wt% pulls an oar that solution adjusts protein content in Pupa bombycis, and after making beating, the screen cloth of 40 mesh excessively is to remove Pupa bombycis shell, obtains pre-place
Pupa bombycis after reason, adjustment pH value is 8.5, and adding the compounding ratio of pupa albumen gross mass 7wt% after accounting for pretreatment is 37071 enzymes of 1:1
With the compound enzyme of flavor protease, regulation temperature is 50 DEG C and carries out enzymolysis 4 hours, obtains protease hydrolyzed product, this product warp
Cross after enzyme denaturing processes (90 DEG C enzyme denaturing 15 minutes) and obtain enzyme denaturing product；Described 37071 enzymes and flavor protease selected from Novi's letter (in
State) Bioisystech Co., Ltd；
B) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, at temperature is 80 DEG C, carry out concentration 2 hours,
To the silkworm chrysalis enzymolyzing product that solid concentration is 25%；
C) interpolation accounts for the 1.3wt%D-xylose of silkworm chrysalis enzymolyzing product gross mass, 1.0wt%L-cysteine, 0.8wt% thiamine,
Temperature is 100 DEG C and reacts 40 minutes, instantaneous is cooled to room temperature；
D) starch sodium octenyl succinate of the 9wt% accounting for step c) gained solution quality is used to embed, after spray drying
Obtain the flavor peptide base material for chicken biscuits.
Wherein, in step a), the equipment that described enzymolysis uses is the temperature control enzymatic vessel with agitator；In step b), institute
Stating and separating the equipment used is continuous way vibrosieve, and the equipment that described concentration uses is vacuum decker；In step d), described dry
The equipment of dry employing is spray dryer.
A kind of saline taste crisp short cakes with sesame comprising the flavor peptide base material for chicken biscuits that above-mentioned preparation method prepares, by weight
Part meter, including: 1000 parts of chicken biscuits base materials (medium strength flour, fat meat grain)；5 parts of above-mentioned flavor peptide base materials for chicken biscuits and
Other appropriate adjuvant；Other adjuvant described is selected from Semen Sesami, melon seed, maltose, white sugar, fermented red beancurd, Jian Shui, salt, five spice powder
In one or more.
A kind of preparation method comprising above-mentioned chicken biscuits, comprises the steps:
A) mix being used for the flavor peptide base material of chicken biscuits, chicken biscuits base material and/or other adjuvant according to proportioning；
B) during it is made, react 25～35 minutes under the conditions of 180～200 DEG C, the further ripening of flavor peptide base material, obtain
Chicken biscuits.
Add the chicken biscuits for preparing of flavor peptide base material from table 2, and be not added with the chicken that flavor peptide base material prepares
Young cake is compared, and under the storage conditions of accelerated oxidation (60 DEG C, 20 days), fat oxidation has slowed down, volatile flavor substance kind
Class increases.
Table 2
Embodiment 3: shrimp cracker
The preparation method of a kind of flavor peptide base material for shrimp cracker, comprises the steps:
A), after the weight ratio rejecting pathogen and impurity being 1:1 mulberry silkworm chrysalis and Antheraea pernyi Geurin Meneville boiling water blanching, appropriate matter is added
Measuring the NaOH solution that concentration is 0.1wt% and adjusting protein content in Pupa bombycis is that 10wt% pulls an oar, and crosses the screen cloth of 60 mesh after making beating
To remove Pupa bombycis shell, obtaining Pupa bombycis after pretreatment, adjusting pH value is 8.5, adds and accounts for pupa albumen gross mass 5wt% after pretreatment
Compounding than being the compound enzyme of 37071 enzymes and flavor protease of 1:1.5, regulation temperature is 55 DEG C and carries out enzymolysis 2.5 hours,
To protease hydrolyzed product, this product obtains enzyme denaturing product after enzyme denaturing processes (100 DEG C enzyme denaturing 5 minutes)；Described 37071 enzymes
(Chinese) Bioisystech Co., Ltd is believed selected from Novi with flavor protease；
B) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, at temperature is 60 DEG C, carry out concentration 3 hours,
To the silkworm chrysalis enzymolyzing product that solid concentration is 15%；
C) add account for the 0.8wt%D-xylose of silkworm chrysalis enzymolyzing product gross mass and the mixture of lactose, 0.7wt%L-cysteine,
0.5wt% thiamine, is 100 DEG C in temperature and reacts 60 minutes, instantaneous be cooled to room temperature；
D) use the maltodextrin of 5.2wt% accounting for step c) gained solution quality to embed, i.e. obtain after spray drying for
The flavor peptide base material of shrimp cracker.
Wherein, in step a), the equipment that described enzymolysis uses is the temperature control enzymatic vessel with agitator；In step b), institute
Stating and separating the equipment used is continuous way vibrosieve, and the equipment that described concentration uses is vacuum decker；In step d), described dry
The equipment of dry employing is spray dryer.
A kind of shrimp cracker comprising the flavor peptide base material for shrimp cracker that above-mentioned preparation method prepares, by weight,
Including: 100 parts of shrimp cracker base materials；1 part of above-mentioned flavor peptide base material for shrimp cracker and other appropriate adjuvant；It is described that other is auxiliary
One or more in vegetable oil, white sugar, Sal, shrimp meal, onion, Bulbus Allii, curry powder of material.
A kind of preparation method comprising above-mentioned shrimp cracker, comprises the steps:
A) mix being used for the flavor peptide base material of shrimp cracker, shrimp cracker base material and/or other adjuvant according to proportioning；
B) during it is made, react 1～3 minute under the conditions of 200～220 DEG C, the further ripening of flavor peptide base material, obtain shrimp
Bar.
Add the shrimp cracker for preparing of flavor peptide base material from table 3, and be not added with the shrimp cracker that flavor peptide base material prepares
Comparing, under the storage conditions of accelerated oxidation (60 DEG C, 20 days), fat oxidation has slowed down, and volatile flavor substance kind increases
Add.
Table 3
Embodiment described above only have expressed the Some Species embodiment of the present invention, and it describes more concrete and detailed, but not
Therefore the restriction to the scope of the claims of the present invention can be interpreted as.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.
Claims (10)
1. the preparation method for the flavor peptide base material of saline taste leisure food, it is characterised in that comprise the steps:
A) after Pupa bombycis being carried out pretreatment, adjusting pH value is 5～8, adds and accounts for pupa albumen gross mass 2 ~ 8wt% after pretreatment
The compound enzyme of 37071 enzymes and flavor protease, regulation temperature is 40～60 DEG C and carries out enzymolysis 1～6 hours, obtaining protease hydrolyzed
Product, this product obtains enzyme denaturing product after enzyme denaturing processes；
B) filtration of enzyme denaturing product is carried out solid-liquid separation, take supernatant, at temperature is 60～80 DEG C, carries out concentration, obtains
Solid concentration is the silkworm chrysalis enzymolyzing product of 15 ~ 40%；
C) add account for silkworm chrysalis enzymolyzing product gross mass 0.1～5wt% D-xylose, one or both mixture in lactose, L-
Cysteine, thiamine, be 90～110 DEG C in temperature and react 20～90 minutes, instantaneous be cooled to room temperature；
D) embedding, i.e. obtains the flavor peptide base material for saline taste leisure food after spray drying.
2. according to the preparation method of the flavor peptide base material for saline taste leisure food described in claim 1, it is characterised in that
In step a), described Pupa bombycis carries out pretreatment and includes the screening of Pupa bombycis, boiling water blanching, pulls an oar and sieve；In the Pupa bombycis of making beating
Add the NaOH diluted alkaline water that mass concentration the is 0.1wt% mixing of certain mass until the protein content adjusting Pupa bombycis is 10wt%；
Wherein, screening includes rejecting pathogen and impurity, and making beating is to be pulled an oar by diluted alkaline-colloid mill, and sieving was the screen cloth of 40 ~ 80 mesh
To remove Pupa bombycis shell；Described Pupa bombycis is selected from one or both in mulberry silkworm chrysalis, Antheraea pernyi Geurin Meneville.
3. according to the preparation method of the flavor peptide base material for saline taste leisure food described in claim 1, it is characterised in that
In step a), described 37071 enzymes believe (Chinese) Bioisystech Co., Ltd with flavor protease selected from Novi；Described 37071 enzymes
With the combined weight of the compound enzyme of flavor protease than for 1:0.5 ~ 3；Enzyme-removal temperature is 90 ~ 100 DEG C, and the enzyme denaturing time is 5～15
Minute.
4. according to the preparation method of the flavor peptide base material for saline taste leisure food described in claim 1, it is characterised in that
In step b), described in carry out the thickening temperature of concentration be 60～80 DEG C, be concentrated into liquid solid content and reach 15～40%.
5. according to the preparation method of the flavor peptide base material for saline taste leisure food described in claim 1, it is characterised in that
In step d), described embedding use modified starch, described modified starch selected from starch sodium octenyl succinate, cycloheptaamylose,
In maltodextrin one or more；Addition is 5～10wt%.
6. according to the preparation method of the flavor peptide base material for saline taste leisure food described in claim 1, it is characterised in that
In step a), the equipment that described enzymolysis uses is the temperature control enzymatic vessel with agitator；In step b), what described separation used sets
Standby for continuous way vibrosieve, the equipment that described concentration uses is vacuum decker；In step d), the equipment of described dry employing is
Spray dryer.
7. the flavor for saline taste leisure food that the preparation method comprised described in any one of claim 1 ~ 6 prepares
The saline taste leisure food of peptide base material.
A kind of saline taste leisure food the most according to claim 7, by weight, including:
Saline taste leisure food base material 100～1000 parts；
The flavor peptide base material 1 for saline taste leisure food that preparation method described in claim 1～6 obtains～10 parts；
Other adjuvant 0～20 parts.
Saline taste leisure food the most according to claim 8, it is characterised in that described saline taste leisure food base material is selected from saline taste
One or more in crisp short cakes with sesame, chicken biscuits, fermented bean curd cake, shrimp cracker, potato chips, Semen Viciae fabae；Other adjuvant described selected from egg pulp, butter,
One or more in powdered sugar, salt, Fructus Piperis powder, vegetable oil, monosodium glutamate, soy sauce, fermented bean curd, shrimp meal.
10. the preparation method of the saline taste leisure food that a kind comprises described in claim 8 or 9, it is characterised in that include walking as follows
Rapid:
A) enter being used for the flavor peptide base material of saline taste leisure food, saline taste leisure food base material and/or other adjuvant according to proportioning
Row mixing；
B) during it is made, react 1～120 minute under the conditions of 100～300 DEG C, the further ripening of flavor peptide base material, obtain
Saline taste leisure food.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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|---|---|---|---|---|
| CN102342480A (en) * | 2011-10-08 | 2012-02-08 | 西南大学 | Method for making silkworm pupa Maillard reaction flavor seasoning |
| CN102972727A (en) * | 2012-12-25 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Insect-derived flavor-enhancing peptide and preparation method thereof |
| CN105433107A (en) * | 2014-08-26 | 2016-03-30 | 邱燕翔 | A preparing method of a lobster extract |
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2016
- 2016-05-27 CN CN201610365561.0A patent/CN105995912A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342480A (en) * | 2011-10-08 | 2012-02-08 | 西南大学 | Method for making silkworm pupa Maillard reaction flavor seasoning |
| CN102972727A (en) * | 2012-12-25 | 2013-03-20 | 广东省农业科学院蚕业与农产品加工研究所 | Insect-derived flavor-enhancing peptide and preparation method thereof |
| CN105433107A (en) * | 2014-08-26 | 2016-03-30 | 邱燕翔 | A preparing method of a lobster extract |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20161012 |