CN106858615A - One kind contains compound coarse food grain albumen powder of anti-oxidation peptide and preparation method thereof - Google Patents
One kind contains compound coarse food grain albumen powder of anti-oxidation peptide and preparation method thereof Download PDFInfo
- Publication number
- CN106858615A CN106858615A CN201710135936.9A CN201710135936A CN106858615A CN 106858615 A CN106858615 A CN 106858615A CN 201710135936 A CN201710135936 A CN 201710135936A CN 106858615 A CN106858615 A CN 106858615A
- Authority
- CN
- China
- Prior art keywords
- powder
- albumen
- preparation
- albumen powder
- catechin
- 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.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 110
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 10
- 230000003064 anti-oxidating effect Effects 0.000 title claims abstract description 9
- 150000001875 compounds Chemical class 0.000 title claims abstract description 5
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 27
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000005487 catechin Nutrition 0.000 claims abstract description 26
- 229950001002 cianidanol Drugs 0.000 claims abstract description 26
- 101800000068 Antioxidant peptide Proteins 0.000 claims abstract description 24
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 21
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 21
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000014103 egg white Nutrition 0.000 claims abstract description 18
- 210000000969 egg white Anatomy 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 102000004169 proteins and genes Human genes 0.000 claims description 26
- 108090000623 proteins and genes Proteins 0.000 claims description 26
- 235000013339 cereals Nutrition 0.000 claims description 24
- 240000001417 Vigna umbellata Species 0.000 claims description 21
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 21
- 240000008042 Zea mays Species 0.000 claims description 21
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 21
- 235000013601 eggs Nutrition 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 18
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 16
- 235000005822 corn Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 238000005238 degreasing Methods 0.000 claims description 15
- 244000068988 Glycine max Species 0.000 claims description 14
- 235000010469 Glycine max Nutrition 0.000 claims description 14
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 10
- 239000003480 eluent Substances 0.000 claims description 10
- 238000002390 rotary evaporation Methods 0.000 claims description 10
- 238000001179 sorption measurement Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000001125 extrusion Methods 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 102000004407 Lactalbumin Human genes 0.000 claims description 6
- 108090000942 Lactalbumin Proteins 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 244000077995 Coix lacryma jobi Species 0.000 claims description 5
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 5
- 235000019764 Soybean Meal Nutrition 0.000 claims description 5
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 5
- 235000009973 maize Nutrition 0.000 claims description 5
- XELZGAJCZANUQH-UHFFFAOYSA-N methyl 1-acetylthieno[3,2-c]pyrazole-5-carboxylate Chemical compound CC(=O)N1N=CC2=C1C=C(C(=O)OC)S2 XELZGAJCZANUQH-UHFFFAOYSA-N 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000004455 soybean meal Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 239000008055 phosphate buffer solution Substances 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000000108 ultra-filtration Methods 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 claims description 3
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 2
- 102000003820 Lipoxygenases Human genes 0.000 claims description 2
- 108090000128 Lipoxygenases Proteins 0.000 claims description 2
- 108091005804 Peptidases Proteins 0.000 claims description 2
- 239000004365 Protease Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 230000007850 degeneration Effects 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 230000004907 flux Effects 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims 1
- 235000009569 green tea Nutrition 0.000 claims 1
- 230000005855 radiation Effects 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 210000000577 adipose tissue Anatomy 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 abstract 1
- 239000011812 mixed powder Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 22
- 239000004615 ingredient Substances 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 210000003278 egg shell Anatomy 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 244000235603 Acacia catechu Species 0.000 description 1
- 235000006226 Areca catechu Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 108010073032 Grain Proteins Proteins 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 206010070834 Sensitisation Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000008313 sensitization Effects 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- 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
Abstract
A kind of technical field of agricultural byproducts intensive processing of the present invention, and in particular to compound coarse food grain albumen powder containing Egg white source antioxidant peptide and preparation method thereof.The preparation of step including albumen powder, the preparation of catechin and albumen antioxidant peptide, the preparation of coarse food grain mixed powder, mixing preparation such as packs at the step.Coarse food grain albumen powder prepared by the present invention has the aromatic of albumen powder and human body diet nutritional can be kept balanced.And contain albumen antioxidant peptide and tea extract catechin.Raw material anti-oxidation peptide has very strong bioactivity, and human body easily absorbs；And catechin can accelerate body fat to aoxidize, the effect of fat-reducing and pre- preventing obesity is played；And catechin and albumen antioxidant peptide have synergy, not only increase the feature of albumen powder, make albumen powder nutrition more balanced.Present invention process is simple, low cost, with wide market prospects.
Description
Technical field
The invention belongs to the technical field of agricultural byproducts intensive processing, and in particular to a kind of compound thick containing anti-oxidation peptide
Grain albumen powder and preparation method thereof.
Background technology
With continuing to develop for society, the living standard of people is gradually stepped up, and diet increasingly enriches, and many diseases are such as：
Obesity, constipation, fatty liver and more health diseases are also following.But basic reason is that people's diet is various but office
It is sex-limited, it is limited to polished rice flour and rice, while the excessive higher fatty acid material of intake, causes body fat to pile up, protein-loss, nutrition more
It is unbalanced.
The pulvis that albumen powder is mainly composited by soybean protein, the multiple protein such as lactalbumin and albumen, mainly
For child, the crowd of old man and shortage protein takes.Coarse food grain be cereal (corn, sorghum, millet), beans (soya bean, it is red
Beans), the general designation of stem tuber thing (potato) etc., include abundant promoted gastrointestinal peristalsis, be conducive to the cellulose of digestion.Appropriate
Edible coarse food grain is conducive to absorbing and digests, while keeping human nutrition balanced.Albumen powder and coarse grain powder are carried out it is reasonably combined, no
The daily required protein of human body can be only supplemented, supplemented with various dietary fibers, makes nutrition more balanced.
Design feature and the property (antioxidation activity and very of the bioactivity that peptides have such as inoxidizability and security
High security) determine that it is the most polyphenoils of researching value in protein substance, part is with biology at present
The development of engineering technology, will have increasing anti-oxidation peptide to be developed, and be widely used in food, cosmetics and medical work
Industry.Albumen is the splendid source of anti-oxidation peptide, the Egg white source antioxygen that albumen is prepared by enzymolysis under certain condition
Change peptide, its molecular weight is low, and sensitization is low, be more easy to absorb than protein, while also there are bacteriostasis antibiosis, increase immunity, anticancer,
The effects such as anti-aging.Catechin is initially extracted from catechu, is one of two big important function compositions in tealeaves, is most main in millet paste
The composition wanted.Catechin is a kind of phenol thing, can accelerate the oxidation of fat, and effect well can be played to fat-reducing, while
Also have and remove free radical, antibacterial, the effect of anti-aging.And catechin and Egg white source antioxidant peptide have certain collaboration
Effect.
The content of the invention
The purpose of the present invention is a kind of coarse food grain albumen powder containing Egg white source antioxidant peptide of production and preparation method thereof.
Coarse food grain albumen powder smell containing Egg white source antioxidant peptide prepared by the present invention is aromatic, and taste is aromatic, and can supplement
Human body protein, keeps nutrition balanced, and contain albumen antioxidant peptide and tea extract catechin.Raw material anti-oxidation peptide has
There is very strong bioactivity, and human body easily absorbs；And catechin can accelerate body fat to aoxidize, play fat-reducing and prevent
Fat effect；And catechin and albumen antioxidant peptide have synergy, not only increase the feature of albumen powder, make egg
White powder nutrition is more balanced.
Coarse food grain protein powder preparation method containing albumen antioxidant peptide of the present invention, including：1. prepared by albumen powder；②
It is prepared by catechin and albumen antioxidant peptide；3. prepared by coarse grain powder；4. raw material mixes, 5. the step such as packed products, specially：
The first step：The preparation of albumen powder：
It is prepared by albumen powder：Fresh egg is selected, cleaning removes surface smut, cleaned egg is put into concentration
In 0.05% deciquam solution, taken out after sterilization 15min, rinsed well with clear water；The beating eggs that will be disinfected carry out egg
Liquid is separated；By membrane filtration except materials, the homogeneous 2min under the conditions of 28 DEG C such as shell breakings；Add the phosphoric acid buffer of Ph7.0 molten
Liquid, then add the glutamine transaminage of 1% egg white amount, it is 6.0 then to adjust pH, and preservative film is sealed up for safekeeping, is placed in 50 DEG C of water-baths
Water-bath 20min, then goes out enzyme 25min, 66-70 DEG C of quick sterilization 5min in 90 DEG C of water-baths, by rotary evaporation 10min, quickly
It is cooled to less than 30 DEG C；With 170 DEG C or so of inlet temperature, 85-92 DEG C of outlet temperature, the speed spray drying of 400ml/h；Will spray
Dry albumen powder crosses 100-120 mesh sieves, so as to obtain required albumen powder.
The preparation of soyabean protein powder：Defatted soybean meal is taken, adjusting water content content loads tool to 12%-20% after crushing
Plug screw-cap test tube, sealing heats the enzyme that goes out after 110 DEG C, and ice bath is cooled to room temperature immediately.Take the dregs of beans and determine lipoxygenase
Vigor is 400U/mg or so.Degreasing protein, solid-liquid ratio 1 are extracted with the dregs of beans:10g/ml, 30 DEG C of temperature, in pH7.0 alkali solubles
60min, the heavy pH4.0 of acid, curdled milk after adjusting back pH7.0 freeze-drying and degreasing protein, 80-120 mesh sieves are crossed, so as to obtain
Need soybean defatted protein powder.
PURE WHEY is commercially available.
The albumen powder and soybean degreasing protein that will be prepared are with commercially available lactalbumin according to 1:1:1 ratio uniform
Mixing, obtains major ingredient albumen powder.
Second step：The preparation of catechin and albumen antioxidant peptide
1. the preparation of catechin：
By commercially available tealeaves by cold water flush, then with 1:80-95 DEG C of hot water of 20 ratios is in the micro- of 600W power
10-30min is extracted in ripple stove, adds flocculant to be then filtered off supernatant, the absorption of pH-2MG adsorption columns is crossed, by 70% ethanol
Eluted, eluent is adsorbed with Sephadex LH-20 adsorption columns, eluted with 40% acetone soln, eluent
Catechin is finally obtained by rotary evaporation and vacuum drying.
2. the preparation of albumen antioxidant peptide：
By obtained albumen powder in step one according to 8% proportions into the aqueous solution, the water-bath under the conditions of 90 DEG C
10min makes albuminous degeneration, and pH to 9.0 or so is adjusted with the NaOH solution of 1M, at 50 DEG C, adds the alkali protease of 3% mass,
Regulation pH to 9.0, digests 3-4h, is then brought rapidly up to 90 DEG C, keeps 10min, salt acid for adjusting pH is added to 6.0, by solution
Room temperature is cooled to, then again 6 DEG C, 15min is centrifuged under conditions of 4000r/min, albumen enzymolysis liquid is obtained, by albumen
Enzymolysis liquid pumps into the 30kDa in ultrafiltration apparatus successively, and the milipore filter of 10kDa, 3kDa and 1kDa controls membrane flux for per hour
3L/m2, temperature is 10 DEG C, return valve pressure 55kPa, collects the filtrate under 1kDa milipore filters, and with rotating speed 1500rpm, 50 DEG C are carried out
Vacuum concentration, then the freeze-drying 24h under the conditions of vacuum 10Pa, obtains Egg white source antioxidant peptide powder (molecular weight<1kDa).
3rd step：The preparation of coarse grain powder：
Commercially available adlay and red bean are bakeed to water content respectively<10%, it is then 80-120 mesh with smashing fineness
Crushed, so sieving obtains lotus-seed-heart powder and red bean powder, commercially available maize flour is put into the anhydrous pot of oil-free and is stir-fried to golden yellow
Color, crosses 160-200 mesh sieves and obtains corn flour.Then by lotus-seed-heart powder, red bean powder and corn flour are mixed in the same scale, and
Water is with 1:8 ratio is dissolved, and is stirred, and is 55 DEG C in inlet temperature, and stage casing temperature is 100~120 DEG C, outlet temperature
It is 120~150 DEG C to spend, and speed setting is 500-800r/min, and pressure is to carry out extrusion treatment under 5~10Mpa.Will extruding
After expanded material normal temperature prevents 6h, crushed with 80-120 mesh fineness, coarse grain powder is obtained.
4th step：Dispensing mixes
Catechin 3-5 parts, Egg white source antioxidant peptide 8-10 parts, albumen powder 35-40 parts, coarse grain powder (corn flour, lotus-seed-heart powder and
Red bean powder) it is each 30-35 parts, maltose 10-15 parts is mixed, and is stirred.
5th step：Packed products
By in the 4th step mix pulvis packed, after packaging finished product.
Specific embodiment
Embodiment 1
Fresh egg is selected, cleaning removes surface smut, cleaned egg is put into the Deciquam of concentration 0.05%
In solution, taken out after sterilization 15min, rinsed well with clear water；The beating eggs that will be disinfected carry out egg liquid separation；By filter membrane
The materials such as eggshell are filtered to remove, the homogeneous 2min under the conditions of 28 DEG C；The phosphate buffer solution of Ph7.0 is added, then adds 1% egg white amount
Glutamine transaminage, then adjust pH be 6.0, preservative film is sealed up for safekeeping, is placed in water-bath 20min, Ran Hou in 50 DEG C of water-baths
90 DEG C of water-baths are gone out enzyme 25min, 66-70 DEG C of quick sterilization 5min, by rotary evaporation 10min, are quickly cooled to less than 30 DEG C；With
170 DEG C or so of inlet temperature, 85-92 DEG C of outlet temperature, the speed spray drying of 400ml/h；The albumen powder of spray drying is crossed into 100-
120 mesh sieves, so as to obtain required albumen powder；Take defatted soybean meal, after crushing adjusting water content content to 12%-20%,
Load tool plug screw-cap test tube, sealing heats the enzyme that goes out after 110 DEG C, and ice bath is cooled to room temperature immediately.Take the dregs of beans and determine fatty oxygen
The vigor of synthase is 400U/mg or so.Degreasing protein, solid-liquid ratio 1 are extracted with the dregs of beans:10g/ml, 30 DEG C of temperature, in pH7.0
Alkali soluble 60min, the heavy pH4.0 of acid, curdled milk after adjusting back pH7.0 freeze-drying and soybean degreasing protein, cross 80-120 mesh sieves, from
And obtain required soybean defatted protein powder；PURE WHEY is commercially available；The albumen powder and soybean degreasing protein that will be prepared
With commercially available lactalbumin according to 1:1:1 ratio uniform mixing, obtains major ingredient albumen powder, saves backup.By commercially available tealeaves
By cold water flush, then with 1:20 ratios extract 10-30min with 80-95 DEG C of hot water in the micro-wave oven of 600W power, plus
Enter flocculant and be then filtered off supernatant, cross the absorption of pH-2MG adsorption columns, eluted by 70% ethanol, eluent is used
Sephadex LH-20 adsorption columns are adsorbed, and are eluted with 40% acetone soln, and eluent is by rotary evaporation and vacuum
Dry finally prepared catechin.Commercially available adlay and red bean are bakeed to water content respectively<10%, then with smashing fineness
For 80-120 mesh is crushed, 160-200 mesh sieves then being crossed respectively and obtaining lotus-seed-heart powder and red bean powder, commercially available maize flour is put into
Stir-fried in the anhydrous pot of oil-free to golden yellow, cross 160-200 mesh sieves and obtain corn flour, then by lotus-seed-heart powder, red bean powder and corn
Powder is mixed in the same scale, and water is with 1:8 ratio is dissolved, and is stirred, and is 55 DEG C in inlet temperature, in
Duan Wendu is 100~120 DEG C, and outlet temperature is 120~150 DEG C, and speed setting is 500-800r/min, and pressure is 5~10Mpa
Under carry out extrusion treatment, by the material room temperature 6h of extrusion after, crushed with 80-120 mesh fineness, be obtained thick
Grain powder.By 5 parts of catechin, 10 parts of Egg white source antioxidant peptide powder, 40 parts of albumen powder, coarse grain powder (corn flour, lotus-seed-heart powder and red bean
Powder) each 30 parts, 15 parts of maltose is mixed, and is stirred, after packaging finished product.
Embodiment 2
Fresh egg is selected, cleaning removes surface smut, cleaned egg is put into the Deciquam of concentration 0.05%
In solution, taken out after sterilization 15min, rinsed well with clear water；The beating eggs that will be disinfected carry out egg liquid separation；By filter membrane
The materials such as eggshell are filtered to remove, the homogeneous 2min under the conditions of 28 DEG C；The phosphate buffer solution of Ph7.0 is added, then adds 1% egg white amount
Glutamine transaminage, then adjust pH be 6.0, preservative film is sealed up for safekeeping, is placed in water-bath 20min, Ran Hou in 50 DEG C of water-baths
90 DEG C of water-baths are gone out enzyme 25min, 66-70 DEG C of quick sterilization 5min, by rotary evaporation 10min, are quickly cooled to less than 30 DEG C；With
170 DEG C or so of inlet temperature, 85-92 DEG C of outlet temperature, the speed spray drying of 400ml/h；The albumen powder of spray drying is crossed into 100-
120 mesh sieves, so as to obtain required albumen powder；Take defatted soybean meal, after crushing adjusting water content content to 12%-20%,
Load tool plug screw-cap test tube, sealing heats the enzyme that goes out after 110 DEG C, and ice bath is cooled to room temperature immediately.Take the dregs of beans and determine fatty oxygen
The vigor of synthase is 400U/mg or so.Degreasing protein, solid-liquid ratio 1 are extracted with the dregs of beans:10g/ml, 30 DEG C of temperature, in pH7.0
Alkali soluble 60min, the heavy pH4.0 of acid, curdled milk after adjusting back pH7.0 freeze-drying and soybean degreasing protein, cross 80-120 mesh sieves, from
And obtain required soybean defatted protein powder；PURE WHEY is commercially available；The albumen powder and soybean degreasing protein that will be prepared
With commercially available lactalbumin according to 1:1:1 ratio uniform mixing, obtains major ingredient albumen powder, saves backup.By commercially available tealeaves
By cold water flush, then with 1:20 ratios extract 10-30min with 80-95 DEG C of hot water in the micro-wave oven of 600W power, plus
Enter flocculant and be then filtered off supernatant, cross the absorption of pH-2MG adsorption columns, eluted by 70% ethanol, eluent is used
Sephadex LH-20 adsorption columns are adsorbed, and are eluted with 40% acetone soln, and eluent is by rotary evaporation and vacuum
Dry finally prepared catechin.Commercially available adlay and red bean are bakeed to water content respectively<10%, then with smashing fineness
For 80-120 mesh is crushed, 160-200 mesh sieves then being crossed respectively and obtaining lotus-seed-heart powder and red bean powder, commercially available maize flour is put into
Stir-fried in the anhydrous pot of oil-free to golden yellow, cross 160-200 mesh sieves and obtain corn flour, then by lotus-seed-heart powder, red bean powder and corn
Powder is mixed in the same scale, and water is with 1:8 ratio is dissolved, and is stirred, and is 55 DEG C in inlet temperature, in
Duan Wendu is 100~120 DEG C, and outlet temperature is 120~150 DEG C, and speed setting is 500-800r/min, and pressure is 5~10Mpa
Under carry out extrusion treatment, by the material room temperature 6h of extrusion after, crushed with 80-120 mesh fineness, be obtained thick
Grain powder.By 3 parts of catechin, 8 parts of Egg white source antioxidant peptide powder, 40 parts of albumen powder, coarse grain powder (corn flour, lotus-seed-heart powder and red bean powder)
Each 35 parts, 14 parts of maltose is mixed, and is stirred, after packaging finished product.
Embodiment 3
Fresh egg is selected, cleaning removes surface smut, cleaned egg is put into the Deciquam of concentration 0.05%
In solution, taken out after sterilization 15min, rinsed well with clear water；The beating eggs that will be disinfected carry out egg liquid separation；By filter membrane
The materials such as eggshell are filtered to remove, the homogeneous 2min under the conditions of 28 DEG C；The phosphate buffer solution of Ph7.0 is added, then adds 1% egg white amount
Glutamine transaminage, then adjust pH be 6.0, preservative film is sealed up for safekeeping, is placed in water-bath 20min, Ran Hou in 50 DEG C of water-baths
90 DEG C of water-baths are gone out enzyme 25min, 66-70 DEG C of quick sterilization 5min, by rotary evaporation 10min, are quickly cooled to less than 30 DEG C；With
170 DEG C or so of inlet temperature, 85-92 DEG C of outlet temperature, the speed spray drying of 400ml/h；The albumen powder of spray drying is crossed into 100-
120 mesh sieves, so as to obtain required albumen powder；Take defatted soybean meal, after crushing adjusting water content content to 12%-20%,
Load tool plug screw-cap test tube, sealing heats the enzyme that goes out after 110 DEG C, and ice bath is cooled to room temperature immediately.Take the dregs of beans and determine fatty oxygen
The vigor of synthase is 400U/mg or so.Degreasing protein, solid-liquid ratio 1 are extracted with the dregs of beans:10g/ml, 30 DEG C of temperature, in pH7.0
Alkali soluble 60min, the heavy pH4.0 of acid, curdled milk after adjusting back pH7.0 freeze-drying and soybean degreasing protein, cross 80-120 mesh sieves, from
And obtain required soybean defatted protein powder；PURE WHEY is commercially available；The albumen powder and soybean degreasing protein that will be prepared
With commercially available lactalbumin according to 1:1:1 ratio uniform mixing, obtains major ingredient albumen powder, saves backup.By commercially available tealeaves
By cold water flush, then with 1:20 ratios extract 10-30min with 80-95 DEG C of hot water in the micro-wave oven of 600W power, plus
Enter flocculant and be then filtered off supernatant, cross the absorption of pH-2MG adsorption columns, eluted by 70% ethanol, eluent is used
Sephadex LH-20 adsorption columns are adsorbed, and are eluted with 40% acetone soln, and eluent is by rotary evaporation and vacuum
Dry finally prepared catechin.Commercially available adlay and red bean are bakeed to water content respectively<10%, then with smashing fineness
For 80-120 mesh is crushed, 160-200 mesh sieves then being crossed respectively and obtaining lotus-seed-heart powder and red bean powder, commercially available maize flour is put into
Stir-fried in the anhydrous pot of oil-free to golden yellow, cross 160-200 mesh sieves and obtain corn flour, then by lotus-seed-heart powder, red bean powder and corn
Powder is mixed in the same scale, and water is with 1:8 ratio is dissolved, and is stirred, and is 55 DEG C in inlet temperature, in
Duan Wendu is 100~120 DEG C, and outlet temperature is 120~150 DEG C, and speed setting is 500-800r/min, and pressure is 5~10Mpa
Under carry out extrusion treatment, by the material room temperature 6h of extrusion after, crushed with 80-120 mesh fineness, be obtained thick
Grain powder.By 4 parts of catechin, 8 parts of Egg white source antioxidant peptide powder, 40 parts of albumen powder, coarse grain powder (corn flour, lotus-seed-heart powder and red bean powder)
Each 33 parts, 15 parts of maltose is mixed, and is stirred, after packaging finished product.
Claims (8)
1. a kind of compound coarse food grain albumen powder containing anti-oxidation peptide and preparation method thereof, it is characterised in that：
The first step：The preparation of albumen powder；
Second step：Catechin extracts the preparation with albumen antioxidant peptide；
3rd step：Prepare coarse grain powder；
4th step：Mixing preparation；
5th step：Pack.
2. the preparation of albumen powder according to claim 1, it is characterised in that：
1) prepared by albumen powder：Fresh egg is selected, cleaning removes surface smut, is then placed in 0.05% Deciquam
Taken out after solution disinfection 15min, rinsed well with clear water, the beating eggs that will be disinfected carry out egg liquid separation, by filter membrane mistake
The materials such as shell breaking are filtered, the homogeneous 2min under the conditions of 28 DEG C adds the phosphate buffer solution of Ph7.0, then add 1% egg white amount
Glutamine transaminage, it is 6.0 then to adjust pH, and preservative film is sealed up for safekeeping, water-bath 20min in 50 DEG C of water-baths is placed in, then 90
DEG C water-bath is gone out enzyme 25min, 66-70 DEG C of quick sterilization 5min, by rotary evaporation 10min, is quickly cooled to less than 30 DEG C；To enter
The albumen powder of spray drying is crossed 100-120 by 170 DEG C or so of temperature of mouth, 85-92 DEG C of outlet temperature, the speed spray drying of 400ml/h
Mesh sieve, so as to obtain required albumen powder；
2) preparation of soyabean protein powder：Defatted soybean meal is taken, adjusting water content content loads tool plug to 12%-20% after crushing
Screw-cap test tube, sealing heats the enzyme that goes out after 110 DEG C, and ice bath is cooled to room temperature immediately, takes the work that the dregs of beans determines lipoxygenase
Power is 400U/mg or so, and degreasing protein, solid-liquid ratio 1 are extracted with the dregs of beans:10g/ml, 30 DEG C of temperature, in pH7.0 alkali solubles
60min, the heavy pH4.0 of acid, curdled milk after adjusting back pH7.0 freeze-drying and degreasing protein, 80-120 mesh sieves are crossed, so as to obtain
Need soybean defatted protein powder；
3) PURE WHEY is commercially available；
The albumen powder and soybean degreasing protein that will be prepared are with commercially available lactalbumin according to 1:1:1 ratio uniform is mixed
Close, obtain required albumen powder.
3. catechin is extracted according to claim 1, it is characterised in that：By commercially available green tea by cold water flush, so
Afterwards with 1:20 ratios extract 10-30min in 80 DEG C -95 DEG C of hot water in micro-wave oven, leach supernatant, cross pH-2MG adsorption columns
Absorption, is eluted by 70% ethanol, and eluent is adsorbed with Sephadex LH-20 adsorption columns, molten with 40% acetone
Liquid is eluted, and eluent is finally obtained catechin by rotary evaporation and vacuum drying.
4. the preparation of albumen antioxidant peptide according to claim 1：It is characterized in that the albumen powder that will be prepared by
According to 8% proportions into the aqueous solution, water-bath 10min makes albuminous degeneration under the conditions of 90 DEG C, adjusts pH to 9.0 or so, at 50 DEG C,
The alkali protease of 3% mass is added, pH to 9.0 is adjusted, 3-4h is digested, is then brought rapidly up to 90 DEG C, keep 10min, adjusted
Section pH to 7.0, room temperature is cooled to by solution, then again 6 DEG C, 15min is centrifuged under conditions of 4000r/min, obtains albumen
Enzymolysis liquid, ultrafiltration, with rotating speed 1500rpm, 50 DEG C are concentrated in vacuo, then the freeze-drying 24h under the conditions of vacuum 10Pa,
Obtain Egg white source antioxidant peptide powder (molecular weight<1kDa).
5. coarse grain powder is prepared according to claim 1, it is characterised in that：By commercially available adlay and red bean bakeed respectively to
Water content<10%, then crushed with smashing fineness 80-120 mesh, then respectively cross 160-200 mesh sieves obtain lotus-seed-heart powder and
Red bean powder, commercially available maize flour is put into the anhydrous pot of oil-free and is stir-fried to golden yellow, is crossed 160-200 mesh sieves and is obtained corn flour；
Then by lotus-seed-heart powder, red bean powder and corn flour are mixed in the same scale, and water is with 1:8 ratio is dissolved, and is stirred
Mix uniform, be 55 DEG C in inlet temperature, stage casing temperature is 100~120 DEG C, and outlet temperature is 120~150 DEG C, and speed setting is
500-800r/min, pressure be 5~10Mpa under carry out extrusion treatment；After the material normal temperature of extrusion is prevented into 6h, with
80-120 mesh fineness is crushed, and coarse grain powder is obtained；
By in the 4th step mix pulvis packed, after packaging finished product.
6. catechin is extracted according to claim 3, it is characterised in that：When tealeaves is extracted, using microwave radiation technology extraction, i.e.,
By microwave power control in 600W, temperature control keeps 30min at 80-100 DEG C.
7. according to claim 4 albumen antioxidant peptide powder, preparation method thereof it is characterized in that：During ultrafiltration, albumen is digested
Liquid pumps into the 30kDa in ultrafiltration apparatus successively, the milipore filter of 10kDa, 3kDa and 1kDa, controls membrane flux for 3L/m per hour2,
Temperature is 10 DEG C, return valve pressure 55kPa, collects the filtrate under 1kDa milipore filters.
8. a kind of coarse food grain albumen powder containing albumen antioxidant peptide, it is characterised in that：It is the side as described in right 1-7 any one
Method, then with catechin 3-5 parts, Egg white source antioxidant peptide 8-10 parts, albumen powder 35-40 parts, coarse grain powder (corn flour, lotus-seed-heart powder
And red bean powder) each 30-35 parts, maltose 10-15 parts is mixed, and is stirred and prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710135936.9A CN106858615A (en) | 2017-03-08 | 2017-03-08 | One kind contains compound coarse food grain albumen powder of anti-oxidation peptide and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710135936.9A CN106858615A (en) | 2017-03-08 | 2017-03-08 | One kind contains compound coarse food grain albumen powder of anti-oxidation peptide and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106858615A true CN106858615A (en) | 2017-06-20 |
Family
ID=59171506
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710135936.9A Pending CN106858615A (en) | 2017-03-08 | 2017-03-08 | One kind contains compound coarse food grain albumen powder of anti-oxidation peptide and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106858615A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323738A (en) * | 2018-01-26 | 2018-07-27 | 吉林大学 | One kind containing compound coarse food grain walnut powder of norcholesterol oligopeptide and preparation method thereof |
| CN109852591A (en) * | 2019-01-20 | 2019-06-07 | 齐鲁工业大学 | A kind of method that soya whey wastewater extracts lipoxygenase against pH gradient |
| CN110547355A (en) * | 2019-06-06 | 2019-12-10 | 东北农业大学 | Method for preparing functional protein compound by using aqueous enzymatic soybean hydrolysate |
| CN110693019A (en) * | 2019-11-15 | 2020-01-17 | 常德哲武农牧科技有限公司 | Chicken protein powder and processing method thereof |
| CN114376168A (en) * | 2022-01-24 | 2022-04-22 | 大连工业大学 | Food-grade coagulant rich in high-quality egg white protein source and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040043056A1 (en) * | 2002-08-11 | 2004-03-04 | Eromlife Co., Ltd. | Diet composition comprising raw foods and dietary fibers |
| CN1757301A (en) * | 2005-09-19 | 2006-04-12 | 江南大学 | Method for preparing soybean protein by using heat treatment of soybean dregs |
| CN101185522A (en) * | 2007-12-11 | 2008-05-28 | 济南大学 | Nutritional equilibrium and comprehensive breakfast instant block and preparation method thereof |
| CN102578450A (en) * | 2011-11-11 | 2012-07-18 | 完美（中国）有限公司 | Healthcare food capable of strengthening immunity and preparing method thereof |
| CN103342734A (en) * | 2013-06-29 | 2013-10-09 | 吉林大学 | Egg white source antioxidant peptide powder and preparation method thereof |
| CN105029184A (en) * | 2015-09-06 | 2015-11-11 | 大连嘉昱食品有限公司 | Instant coarse cereal flour and processing method thereof |
| CN106261763A (en) * | 2016-08-11 | 2017-01-04 | 刘前锋 | A kind of grain dietary fiber meal replacement powder and preparation method thereof |
-
2017
- 2017-03-08 CN CN201710135936.9A patent/CN106858615A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040043056A1 (en) * | 2002-08-11 | 2004-03-04 | Eromlife Co., Ltd. | Diet composition comprising raw foods and dietary fibers |
| CN1757301A (en) * | 2005-09-19 | 2006-04-12 | 江南大学 | Method for preparing soybean protein by using heat treatment of soybean dregs |
| CN101185522A (en) * | 2007-12-11 | 2008-05-28 | 济南大学 | Nutritional equilibrium and comprehensive breakfast instant block and preparation method thereof |
| CN102578450A (en) * | 2011-11-11 | 2012-07-18 | 完美（中国）有限公司 | Healthcare food capable of strengthening immunity and preparing method thereof |
| CN103342734A (en) * | 2013-06-29 | 2013-10-09 | 吉林大学 | Egg white source antioxidant peptide powder and preparation method thereof |
| CN105029184A (en) * | 2015-09-06 | 2015-11-11 | 大连嘉昱食品有限公司 | Instant coarse cereal flour and processing method thereof |
| CN106261763A (en) * | 2016-08-11 | 2017-01-04 | 刘前锋 | A kind of grain dietary fiber meal replacement powder and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 徐东红: "酶法制备高特性蛋清蛋白粉工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 杨焱，宓晓黎: "茶叶中儿茶素的提取和纯化工艺研究综述", 《茶业通报》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108323738A (en) * | 2018-01-26 | 2018-07-27 | 吉林大学 | One kind containing compound coarse food grain walnut powder of norcholesterol oligopeptide and preparation method thereof |
| CN109852591A (en) * | 2019-01-20 | 2019-06-07 | 齐鲁工业大学 | A kind of method that soya whey wastewater extracts lipoxygenase against pH gradient |
| CN109852591B (en) * | 2019-01-20 | 2022-11-08 | 齐鲁工业大学 | Method for extracting lipoxygenase from soybean whey wastewater by reverse pH gradient |
| CN110547355A (en) * | 2019-06-06 | 2019-12-10 | 东北农业大学 | Method for preparing functional protein compound by using aqueous enzymatic soybean hydrolysate |
| CN110693019A (en) * | 2019-11-15 | 2020-01-17 | 常德哲武农牧科技有限公司 | Chicken protein powder and processing method thereof |
| CN114376168A (en) * | 2022-01-24 | 2022-04-22 | 大连工业大学 | Food-grade coagulant rich in high-quality egg white protein source and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106858615A (en) | One kind contains compound coarse food grain albumen powder of anti-oxidation peptide and preparation method thereof | |
| CN104323342B (en) | A kind of nostoc nutrient powder, preparation method and application | |
| CN105394755A (en) | Health-maintenance quinoa and highland barley cereal beverage and preparing method thereof | |
| CN103815282B (en) | Preparation method for sea cucumber wheaten food | |
| KR101279603B1 (en) | Making method of heugimja juk powder be good for heugimja juk | |
| CN104489505A (en) | Coarse cereal noodles and preparation method thereof | |
| KR101589250B1 (en) | Hericium erinaceum Containing Bean Curd And Method for Producing the Same | |
| CN108142503A (en) | A kind of high calcium coarse grain biscuit and preparation method thereof | |
| KR20220098447A (en) | The methods of manufacture of functional fermented mixture extracts containing sprouts, vegetable biopharmaceuticals and red ginseng | |
| KR101420756B1 (en) | Method for manufacturing processed meld rice | |
| KR20010079226A (en) | manufacturing method of a health supplement food for a pea | |
| CN106376838A (en) | Noodles prepared from Spirulina extract and processing method thereof | |
| KR102453819B1 (en) | Method for manufacturing beverages using starch-containing crops | |
| KR101784395B1 (en) | Method for producing functional soy sauce and soybean paste, and functional soy sauce and soybean paste produced thereby | |
| CN108185419A (en) | High microsteping ferment composite coarse grains piece preparation method | |
| CN107801788A (en) | A kind of dry preparation method of anti-oxidative mung bean soya bean tea of batch microwave boiling water sterilization | |
| KR100977066B1 (en) | The manufacturing method of red ginseng natto | |
| Wang et al. | Value-Added Processing and Function of Okara | |
| CN108477575A (en) | A kind of formula and preparation method of compounding Hericium erinaceus walnut powder | |
| CN106071885A (en) | A kind of preparation technology of bean dregs cake | |
| CN106616649A (en) | Nutritious potato and cereal grain vermicelli | |
| CN108902715B (en) | Rhizoma bletillae stomach invigorating and weight losing noodles | |
| Wang et al. | 18 Value-Added Processing | |
| KR20150004472A (en) | Artemisia annua rice cake and method for preparing the same | |
| KR101793931B1 (en) | Manufacturing Method of Improved Red Bean Doenjang |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |
|
| RJ01 | Rejection of invention patent application after publication |